La Brasa Cocina Mexicana
8860 E Irlo Bronson Memorial Hwy, Saint Cloud, FL 34771 · Permanent Food Service · License 5900994
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed by the Jul 16 follow-up), 5 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
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 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked pork (48°F - Cold Holding); shredded cheese (53°F - Cold Holding); shredded lettuce (51°F - Cold Holding); sliced cheese (55°F - Cold Holding); raw burger patties (49°F - Cold Holding); housemade mole (50°F - Cold Holding) All items in refrigerator next to kitchen handwashing sink for over 4 hours per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked pork (48°F - Cold Holding); shredded cheese (53°F - Cold Holding); shredded lettuce (51°F - Cold Holding); sliced cheese (55°F - Cold Holding); raw burger patties (49°F - Cold Holding); housemade mole (50°F - Cold Holding) All items in refrigerator next to kitchen handwashing sink for over 4 hours per operator - see stop sale
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of sugar in front of bar handwashing sink
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
One salmon fillet fully thawed in intact reduced oxygen packaging in reach in cooler drawer underneath cookline See stop sale
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup in sugar container in front of bar handwashing sink
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At bar handwashing sink
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Either restroom
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.
- Stop sale
- An order that the food can’t be sold or served.