Labrasa Roitisserie & Grill
5023 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6020965
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
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 visitOct 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
At walk-in cooler; portioned cut tomatoes date marked 10/3/26. Operator stated date marking applied for previous batch, no date mark for current batch, applied correct date mark.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched garbage can while repositioning then continued to prepare food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
Sauces with fresh garlic and oil and cut tomatoes held using TPHC no written procedures provided. Advised Operator to provide written procedures.
Basic2
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment flip top cooler(s)/lids.
Operator removed knives.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple old labels stuck on containers of food inside walk-in cooler. Advised Operator to remove old labels while cleaning before sanitizing.
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.