LA BRASA GRILL

Name: LA BRASA GRILL
Address: 2320 SW 87 AVE, MIAMI, FL, 33165, US
Rating: 23.9

2320 SW 87 AVE, MIAMI, FL 33165

License #2303050

🍽️ American ℹ️

23.9 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 15 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

LA BRASA GRILL in MIAMI currently holds an InspectFL Health Score of 23.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 76 total violations — 17 critical, 11 major, 48 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 13, 2026 shows 15 observation rows: 3 critical, 2 major, and 10 minor.

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Inspector notes

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LA BRASA GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-12-4] Floors not constructed to be easily cleanable. Observed floor tile missing grout throughout the walk-in cooler and by the three confirming area.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach on the floor by the stairs to the second level. Employee discarded it.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting across from the 3 compartment sink.
[14-11-5] Equipment in poor repair. Observed reach in freezer door gasket torn.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside the salt. Manager removed it.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside the walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed scrambled eggs (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler at the cook line. As per employee food was placed at 10:00 AM. Food has been out of temperature for more than 4 hours. Stop sale was issued.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 6 employees at the time of the inspection.
[53B-14-5] 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. Observe food handler training expired for some employees Crystal Tapia, Veronica C and Valentin Perez.on 8/2926-9/2026.
[36-73-4] Floor soiled/has accumulation of debris. Observed inside the walk in cooler.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef stored above fish in the walk-in cooler.
[08B-12-5] Stored food not covered. Observed corn inside the reach in freezer not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler at the cook line. As per employee food was placed at 10:00 AM. Food has been out of temperature for more than 4 hours. Stop sale was issued.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handles at the reach in cooler located across the cook line soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in kitchen area soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at the dry rack area with cut marks and no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored above prep table in kitchen area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed aluminum pans at the dry rack shelves with water accumulation on the outer rim.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at the cook line soiled. Operator mopped and broomed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind hood filters at the cook line soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw steak being thawed at room temperature in the kitchen prep area. Operator placed item inside reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind reach in cooler located across cook line soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw steak (45F - Cold Holding) at the reach in cooler located across the cook line. As per operator, items have been there for about two hours. Operator placed inside walk in cooler for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen spoon stored inside hand wash sink near cook line. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit for three compartment sink expired 09/24.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee bathroom.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle used to scoop rice at steam table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty above reach in cooler at cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler across from cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup with handle stored inside container of rice with handle in contact with rice under prep table in back area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing at room temperature in back prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep tables in kitchen and steam table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled under prep table.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean equipment and plate without changing gloves and washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over corn inside reach in cooler across from cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw steak and then touch clean plate and utensils without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (74F - Cold Holding) on shelf near dish area, as per operator for 2 hours.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing on both hose bibbs at mop sink.

Disposition: Met Inspection Standards
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching black beans in container stored in walk in cooler.
[35B-02-4] Insect control device installed over food preparation area. Observed insect control device stored above prep table across from 3 sink compartment.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. Observed raw beef and raw chicken not frozen solid in Walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls near walk in freezer soiled with grease and old food debris.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted at shelves near 3 sink compartment.
[24-14-4] Clean utensils stored between equipment and wall. Observed knife stored between equipment at reach in cooler in front of rotisserie oven. Employee removed knife.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding near prep sink in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on prep table across from cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting near 3 sink compartment.
[36-22-4] Floor area(s) covered with standing water. Observed standing water near 3 compartment sink.
[08B-38-4] Food stored on floor. Observed plastic jug of oil stored on floor in front of walk in freezer. Employee removed from the floor.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook prep raw fish and then changed gloves and touched single service deli paper. Manager coached employee on proper hand wash procedures.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cleaning pots and skewers at 3 sink compartment without sanitizing.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken in walk in cooler cover by non food grade bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut vegetables in reach in cooler near rotisserie oven. Employee removed eggs and placed them under the vegetables. Observed raw fish stored over cooked chicken in the walk in cooler. Manager removed container.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice with veg (47 F - Cold Holding); cut tomatoes (45 F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice with veg (47 F - Cold Holding); cut tomatoes (45 F - Cold Holding). At reach in cooler at cook line. As per employee, more than 4 hours. reach in cooler at cook line. As per employee, more than 4 hours.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at mop sink.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager having no knowledge of how to calibrate thermometer. Manager was coached on how to calibrate thermometer.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory and the establishment offers raw fish. Printed and provided Manager consumer advisory and she posted on wall at front counter.
[16-08-4] Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed two cooking pots unable to fit inside 3 compartment sink for proper sanitizing.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water treatment device not labeled and manager unaware of service date.