La Brasa Kendall

10855 SW 72 St Unit 60, Miami, FL 33173 · Permanent Food Service · License 2336597

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 41 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 complaint inspection
15 high priority (2 fixed on the spot, 8 repeats), 4 intermediate (2 repeats), 23 basic (13 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Sep 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep292026

Complaint inspection

42 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
35 violations still not corrected:
- 8 High priority
- 4 Intermediate
- 23 Basic
What was still cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  More time given
  Food-contact surfaces not sanitized before use.
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flies flying and landing on soda boxes and lines near mop sink.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic23
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
  Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  More time given
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
  Standing water in bottom of reach-in-cooler.
  More time given
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  More time given
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
42 violations found:
- 15 High priority
- 4 Intermediate
- 23 Basic
What the inspector cited
High priority15
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Food-contact surfaces not sanitized before use. Do not use equipment/utensils not properly sanitized. Observed employee using scraper to clean cutting board then wipe same scraper on garbage can, with no wash, rinse, or sanitize step. Observed employee continue to use same scraper to wipe down cutting board before chopping cooked potatoes.
  Food with mold-like growth.
  See stop sale. Observed sweet potato with mold inside walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tostones (74°F - Cold Holding) next to fryer, as per operator for one hour. Operator moved tostones to reach in freezer for rapid cooling.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (64°F - Hot Holding) on prep table across fryer, as per operator for 2 hours.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Observed establishment utilizing time as a public health for cooked rice, no time mark. Operator added time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over ready to eat sauces inside walk in cooler.
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw steak inside flip top reach in cooler across cook line.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee wipe hands on apron then put on pair of gloves to begin food prep without washing hands.
  Repeat violationAdministrative complaint
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee grab trash can then continued to handle raw chicken without changing gloves and washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to add sanitizer.
  Repeat violation
  Food-contact surfaces not sanitized before use.
  Do not use equipment/utensils not properly sanitized. Observed employee using scraper to clean cutting board then wipe same scraper on garbage can, with no wash, rinse, or sanitize step. Observed employee continue to use same scraper to wipe down cutting board before chopping cooked potatoes. Advised operator to wash, rinse, and sanitize cutting board, knife, and scraper before use.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter at mop sink missing vacuum breaker.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flies flying and landing on soda boxes near mop sink. Observed 3 live flies flying underneath prep table where rice cooker is stored. Observed 1 live fly flying and landing on bottle of red wine vinegar on dry storage rack next to walk in cooler. Observed 1 live fly landing on top of box of fryer oil underneath rice cooker in kitchen prep area. Observed 1 live fly landing on wall above prep table across rotisserie chicken oven.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed bottle of degreaser stored next to single service to go boxes on prep table.
  Repeat violation
  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter.
  Repeat violation
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  In dry storage shelf with cutting boards stored on top.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water at hand sink in dish area, missing handle.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked by cart in dish area.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees on 7/10/26. Jorge, Carlos, Osbany, Alexis.
Basic23
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed containers of salt and flour not labeled under prep table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle stored inside container of flour and salt.
  Cutting board has cut marks and is no longer cleanable.
  Across cook line.
  Repeat violation
  Equipment in poor repair.
  Observed broken ice machine.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rusted shelves inside walk in cooler.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  On walk-in freezer door frame.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Across cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of oven heavily soiled at wok station on cook line.
  Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gaskets soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed oven door handle soiled with grease buildup.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service to go boxes stored on floor next to broken ice machine.
  Single-service articles not stored inverted or protected from contamination.
  Observed to go boxes stored not inverted on shelf across cook line.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  In dish area and cook line.
  Repeat violation
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed hand sink with very slow drain at cook line.
  Repeat violation
  Standing water in bottom of reach-in-cooler.
  In ceviche cooler.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed multiple fly traps with accumulation of dead flies stored throughout kitchen area.
  Repeat violation
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed fly sticky tape hanging over dry storage rack where bottles of vinegar are stored. Observed accumulated dead flies in areas where sticky tape is stored.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor throughout kitchen and prep areas.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Next to cook line.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In prep area.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellphone stored on top of prep table in kitchen and prep areas.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.