LABRASA ROITISSERIE & GRILL

High Priority - Employee handled soiled equipment and utensils while cleaning 3 compartment sink , then put on gloves and then engaged in food preparation ( chicken marinating )without washing hands first. Employee washed hands Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at 200++ppm Operator corrected to 100ppm chlorine Corrected On-Site

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator changed to 100 ppm Corrected On-Site - From follow-up inspection 2025-08-25: Chlorine 0 ppm Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen; Employee handled raw meat then changed gloves and handled clean utensils Advised operator, employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooer; Raw Chicken stored above melted butter Advised operator who fixed Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen; raw chicken (63F - Cold Holding) Per operator not prepared or portioned today Per operator held on stand for less than an hour Advised operator to move back to cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen; fried plantains (103F - Hot Holding); yucca fries (106F - Hot Holding) Per operator both items were held for approximately an hour Advised operator to reheat to 165+F

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in Cooler; No date mark on multiple cooked items ( cooked rice, cooked beans, cooked chicken).Per operator held in cooler for more than 24 hours. Advised operator to date mark all food items prepared onsite for more than 24 hours

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw pork chop stored over open bag of mixed vegetables in walk in freezer. Explained and mgr. rearranged. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler. Manager rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast stored over raw beef in walk in cooler. Explained and manager rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45-51 f as per manager received the delivery an hour ago. Explained and employee moving all the boxes to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled potatoes 103-131-146 f over stocked in the pan .explained.and she removed the top section of potatoes to reheat. portioned black beans 110 f on top of the lid. As per manager less than 1 hour and will be used within an hour. Explained time as public health control Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades soiled

Intermediate - Handwash sink not accessible for employee use at all times.hand sink by back door blocked by several containers. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Light green color liquid spray bottle not labeled. Manager labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board

Basic - Employee eating in a food preparation or other restricted area. Open foam container of corn on top of ice mach. Manager discarded the container Corrected On-Site

Basic - Fan guard soiled with accumulated dust in walk in cooler.

Basic - Food stored on floor. Several boxes of raw chicken stored on floor by three compartment sink. Employee moved boxes to walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked shrimps thawing in standing water at room temperature on prep line. Temperature 32 f,. Manager moved the container to walk in cooler. Corrected On-Site

High Priority - Container of medicine improperly stored. Cough medicine and Neuro tablet container stored with and above food on the shelf by the walk in cooler. Manager removed both Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken container stored over bag of onions in the walk in cooler. Explained and employee rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes at front counter 114 f top section bottom of the pan 140 f (114F - Hot Holding) employee mixed the potatoes . As per manager less than 2 hours.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the back blocked by very large dust pan with handle.manager removed the dust pan. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Large round plastic container without handle used to scoop rice. Manager removed the container corrected on site . Small round plastic container without handle wrapped with plastic film used to scoop yellow rice at front counter explained. Corrective Action Taken

Basic - Open dumpster lid. Employee closed the lid Corrected On-Site

Basic - Stored food not covered. Large flour container on shelf not covered manager covered the container Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at front line. . Employee cleaned . Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on the soda line . Employee properly stored. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner....peeling metal from walk in freezer door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ..flan 46°, tres leeches 49° in display cooler at front line being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ..flan 46°, tres leeches 49° in display cooler at front line being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation

High 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. ..... manager stated forgot to change time , food being held less than four hours . Manager changed time . Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...manager stated that they are under 60 days .

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the soda line, top of ice machine. Employee moved. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler rice cooling overnight 70-80F. Rice has not been removed from cooler since last night. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher only washed and rinsed knife. No sanitation step observed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over salsa in the walk in the walk in cooler. Food stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler rice cooling overnight 70-80F. Rice has not been removed from cooler since last night. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Expired Carla Ortiz 1/22.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line.

Intermediate - No soap provided at handwash sinks throughout kitchen. Soap provided. Corrected On-Site

Intermediate - Spray bottle (bleach)containing toxic substance not labeled at front service line. Bottle labeled. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher only washed and rinsed knife. No sanitation step observed.

Basic - In-use ice scoop stored on soiled surface of ice machine between uses. Scoop removed. Corrected On-Site

Basic - Margarine butter and onions stored on floor in walk in cooler. Sauce buckets stored on floor next to ice machine. Repeat Violation

Basic - No hot running water at mop sink.

Basic - Spatula in poor condition.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked chicken in the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw pork chops stored behind a container with cooked shrimp on top rail flip top cooler on kitchen area. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed an overstocked container with ; cooked potatoes (93°F - Hot Holding)on front counter steam table. Per operator product stored for approximately one hour. Operator removed overstocked potatoes for reheating. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed a big pot obstructing hand washing sink on kitchen area Operator removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed several employee drinks stored above prep tables and shelf's throughout the kitchen area. Operator discarded Repeat Violation

Basic - Employees personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags, phones, purses stored above flour on dry goods shelf. Operator moved everything away Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line Repeat Violation