LA BRISE DES ANTILLES CULINARY

Name: LA BRISE DES ANTILLES CULINARY
Address: 4269 NW 12 ST, LAUDERHILL, FL, 33313, US
Rating: 67.6

4269 NW 12 ST, LAUDERHILL, FL 33313

License #1626038

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.6 Grade F / 100

Failing Health Score

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Quick take

LA BRISE DES ANTILLES CULINARY in LAUDERHILL currently holds an InspectFL Health Score of 67.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 28 total violations — 10 critical, 6 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine as the main sanitizer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents has accumulation of dust build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters above cook line soiled with food debris.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st , 2025. Observed establishment is open and serving food to the public.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler opposite cook , raw beef stored directly on top pan of cooked turkey. Educated operator on proper separation. Operator moved beef to the lower shelf.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine as the main sanitizer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters above cook line soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents has accumulation of dust build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on microwave rack employee hand bag stored in pan with single serve items. Operator removed and stored away from food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing in employees only restroom.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st , 2025. Observed establishment is open and serving food to the public.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in reach in freezer , raw beef stored in printed to go bags. Operator removed and placed in clear food grade bags.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation not wearing hair restraint.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee licked palm of hands to taste food then proceeds to engage in handling fried plantains Advised operator to wash hands and then engaged in food preparation. Employee washed hands and put on gloves.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing dishes without the sanitizing step. Advised operator to set up triple sink to sanitized dishes. Trip sink was set up reading chlorine 100 ppm. Operator sanitized all dishes during the inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen , Cooked beans (85F - Hot Holding) reheated to 170F; Cooked rice (97F - Hot Holding) reheated to 205F; Turkey (80F - Hot Holding) reheated to 200F. Per operator items were out of temperature for less than two hours . Advised operator to reheat all items during the inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge Abner Alexis.

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