LAS BRAZA’S MEXICAN GRILL Inspection – September 9, 2024

High Priority 2

#5High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed salsa 93F in walk in cooler at 3:15. Per employee cooked and cooling since 11:00. See stop sale.

Stop Sale

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 85F and shredded chicken 83F in hot hold cabinet at 3:30. Per employee held since 11:00. See stop sale.

Stop Sale

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at prep area. Employee stored paper towels during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink in prep area. Employee stored soap during inspection. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic36-22-4

Basic – Accumulation of water on floor in front of walk in cooler door.

#2Basic10-14-5

Basic – Ice bucket stored on floor not inverted between uses.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Provided employee with hand wash sign during inspection.

#4Basic42-01-4

Basic – Observed wet mop stored in bucket not allowing to properly air dry at dry storage area.

Florida Food Watch