La Brasa Grill
3854 S Military Trl, Lake Worth, FL 33463 · Permanent Food Service · License 6022295
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (no follow-up needed), 6 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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 priority1
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 brush bare hands on clothes then handle lids at the front counter Bain Marie immediately after without first handwashing.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pan of frozen black beans thawing on bottom shelf of food prep table in kitchen under no temperature control. Operator placed pan in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of raw chicken stored directly on floor in walk in cooler. Operator placed on shelves.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed in use tongs at rotisserie oven stored hanging on soiled drain pipe along the side of the unit in kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee preparing food while wearing bracelets.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed employee using bowl with no handle to scoop rice at front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.