LA BRASA GRILL
3784 ORLANDO DR · SANFORD · Seminole County · FL 32773
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. – rice datemarked 9/10 (45f-47f – Cooling) – rice datemarked 9/8 (45f-46f – Cooling) **Warning**
22-48-5High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. – purox bleach used in wiping cloth sanitizer solution **Warning**
08A-13-5High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. LOWBOY – raw beef and raw steak over cooked rice – raw fish, raw pork, raw chicken over cooked plantains **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw beef, chicken, pork over washed bean sprout and washed potatoes at walk in cooler **Warning**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. – raw chicken over beef at walk in freezer **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – portioned beef (46F – Cold Holding) date marked 9/10 **Warning**
01B-19-5High Priority – Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. – pork chops started at 10am – New York strip started at 10am **Warning**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. – pork chops started at 10am – New York strip started at 10am **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – chicken (127f-133f – Hot Holding) Employee increased temperature on hot holding unit **Corrective Action Taken** **Warning**
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – cutting board stained at cook line **Warning**
53A-07-6Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. – hand wash sink at cookline hot water turned off **Corrected On-Site** **Warning**
03C-94-4Intermediate – Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. – labeling does not show raw or partially cooked. **Warning**
03C-95-4Intermediate – Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food. – non continuous cooked chicken over cans of beer **Warning**
Basic 6
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – open beverage at cook line counter **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. **Warning**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. – tongs on lettuce at front reach in cooler **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. – at hand wash sink **Warning**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. – foiled pans on counter at cookline **Warning**
42-03-5Basic – Storage of promotional signs in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. – promotional signs resting on top of sauce bottles at dry storage **Warning**
Inspector observations synchronized from DBPR on August 21, 2026 8:24 AM.
Violation category totals
1 observation(s)
6 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.