La Brasa Rotisserie & Grill
1315 W Boyton Beach Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6021644
What drove the grade
Live, small flying insects found approximately 5-6 buzzing around dirty apron bin near walk in cooler, 2 buzzing around triple sink.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (fixed before it reopened Nov 3), 1 intermediate (fixed before it reopened Nov 3, 1 repeat), 1 basic (1 repeat)-17
- Emergency closure on Nov 2, reopened Nov 3Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 2, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Cooked chicken wings made 10/23 at walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed Raw chicken and beef not in commercial packaging over vegetables at reach in freezer on cook line, raw beef over bottled water at walk in cooler. Operator stored all products properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 5-6 buzzing around dirty apron bin near walk in cooler, 2 buzzing around triple sink.
Advised operator to eliminate flying insects.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Fast drying enamel spray over cooking oil at dry storage shelf. Operator stored enamel properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Degreaser spray bottle not labeled on lower shelf by triple sink area. Operator labeled degreaser.
Fixed on the spotRepeat violation
Basic1
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Fixed on the spotRepeat violation
Earlier inspections 1
B81Routine inspection7 violations, 2 high priority No follow-up needed
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
scrambled eggs (45°F - Cold Holding); pork chops (45°F - Cold Holding) Observed at Flip top cooler across from char grill. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing sauté pans without sanitizing. Educated operator. Employee sanitized pans.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Time control procedure emailed to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled by triple sink area. Operator labeled properly.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean pans on dish rack.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.