Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
LA BRASA OF PLANTATION
License Number:
SEA1621126
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
270 S UNIVERSITY DR PLANTATION, FL 33324
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/03/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
1
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
Observed plastic condiment containers used as scoops, stored in seafood station flip top cooler in kitchen. Operator discarded containers. **Corrected On-Site**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of dust on ceiling tiles throughout kitchen.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1) Observed employee jacket and motorcycle helmet stored on dry storage shelf next to and above single service items. Operator removed jacket and helmet.
2) Observed employee cell phone stored on top of cup holders at front counter. Employee removed phone. **Corrected On-Site**
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed Maduros (97°-102°F - Hot Holding); cooked black beans (116°F - Hot Holding); soup (110°F - Hot Holding) at front counter steam table. Per operator, foods held out of temperature for approximately 1hr. Advised operator to reheat foods to 165°F.
Basic - 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 stored inside spice mix bin and flour bin on dry storage shelf in back area of kitchen. Operator removed. **Corrected On-Site**
Basic - Stored food not covered.
Observed Black beans stored, uncovered, in walk in freezer. Operator covered. **Corrected On-Site** **Repeat Violation**
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.
Observed raw chicken (51°F - Cold Holding); raw fish (46°F - Cold Holding) inside walk in cooler. Per operator, foods stored in walk in cooler overnight. Stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Observed raw beef (46°F - Cold Holding); raw chicken (47°F - Cold Holding); raw shrimp (47°F - Cold Holding) in flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 1 hr. Operator put ice bags on food to quick chill. Corrective Action Taken.
2) Observed raw chicken (51°F - Cold Holding); raw fish (46°F - Cold Holding) inside walk in cooler. Per operator, foods stored in walk in cooler overnight. Stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed Maduros (97°-102°F - Hot Holding); cooked black beans (116°F - Hot Holding); soup (110°F - Hot Holding) at front counter steam table. Per operator, foods held out of temperature for approximately 1hr. Advised operator to reheat foods to 165°F.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed big 6 foodborne illness poster to operator. **Corrected On-Site**
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Observed fire extinguisher gauge in red, undercharged, stored next to side kitchen door entrance.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
