LABRASA ROITISSERIE & GRILL

Name: LABRASA ROITISSERIE & GRILL
Address: 5023 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33417, US
Rating: 45.6

5023 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33417

License #6020965

🍽️ American ℹ️

45.6 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LABRASA ROITISSERIE & GRILL in WEST PALM BEACH currently holds an InspectFL Health Score of 45.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 59 total violations — 29 critical, 15 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2025

The latest inspection on October 21, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LABRASA ROITISSERIE & 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
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple old labels stuck on containers of food inside walk-in cooler. Advised Operator to remove old labels while cleaning before sanitizing.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can while repositioning then continued to prepare food without washing hands. Operator discussed with employee who then washed hands.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; portioned cut tomatoes date marked 10/3/26. Operator stated date marking applied for previous batch, no date mark for current batch, applied correct date mark.
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. Sauces with fresh garlic and oil and cut tomatoes held using TPHC no written procedures provided. Advised Operator to provide written procedures.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment flip top cooler(s)/lids. Operator removed knives.

Disposition: Warning Issued
[08B-17-4] Walk in cooler Unwashed lemons, peppers stored above with ready-to-eat food.( salsa, cut onions, sauces) Operator stored properly
[14-01-5] Bowl or other container with no handle used to dispense food. For cooked rice in front counter area. Educated operator on proper utensils use
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered containers with cooked rice at 1:33pm (51F cooling ) since yesterday, cooked chicken at 1:33pm(51F cooling ) since yesterday , cooked beef at 1:33pm( 56F cooling ) since yesterday . Per operator products stored since yesterday. Products did not cool to 41F within 6 hours. See Stoo Sale
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then placed raw chicken on top of cutting board then placed in sautéed pan then moved to handle clean sautéed pan with cooked rice without washing hands. Employee washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher only using soap and water in 3 compartment sink then placing not sanitized pans with clean pans . Educated employee and operator on proper steps to wash, rinse and sanitize Employee moved pans back to 3 compartment sink to be properly sanitized
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer A case with raw beef stored above a pan with cooked pasta. Operator stored properly
[01B-02-5] 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. Walk in cooler Deep covered containers with cooked rice at 1:33pm (51F cooling ) since yesterday, cooked chicken at 1:33pm(51F cooling ) since yesterday , cooked beef at 1:33pm( 56F cooling ) since yesterday . Per operator products stored since yesterday. Products did not cool to 41F within 6 hours. See Stoo Sale
[41-10-4] Toxic substance/chemical improperly stored. Cleaner spray stored above bags of rice on prep area. Operator stored properly
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Big deep container with Cooked potatoes at 1:03 pm (117F cooling) since 15 minutes at 1:33pm the same temperature at this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer Walk in cooler Deep covered container with Chopped romaine at 12:53pm( 53F cooling) since 10 am, at 1:23pm (same temperature) at this current cooling rate product will not cool to 41F within 4 hours. Operator divided product into smaller containers
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pico de gallo stored by drive through window. Email form to operator, operator printed,and add it item to form.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked rice (52F - Cooling) Per operator was prepared overnight Item held overfilled in large covered container Item did not reach 41F within six hours. See stop sale
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At Kitchen; Employee handled raw meat then change gloves and proceed to handle clean utensils without washing hands first. Advised operator who spoke to employee Employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw portioned beef stored over ready to eat shrimp. Advised operator who removed.
[01B-02-5] 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. Flip Top Cooler; raw fish (50F - Cold Holding); raw beef (49F - Cold Holding); raw pork (49F - Cold Holding) At Reach-in Cooler below Flip Top; raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding); cooked chicken (56F - Cold Holding); pasta (56F - Cold Holding); cheese (56F - Cold Holding); cooked potatoes (56F - Cold Holding); chicken empanadas (56F - Cold Holding); cooked rice (56F - Cold Holding); cooked beef (54F - Cold Holding) Per operator not prepared or portioned today Per operator item held in cooler overnight See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked rice (52F - Cooling) Per operator was prepared overnight Item held overfilled in large covered container Item did not reach 41F within six hours. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cooler; raw fish (50F - Cold Holding); raw beef (49F - Cold Holding); raw pork (49F - Cold Holding) At Reach-in Cooler below Flip Top; raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding); cooked chicken (56F - Cold Holding); pasta (56F - Cold Holding); cheese (56F - Cold Holding); cooked potatoes (56F - Cold Holding); chicken empanadas (56F - Cold Holding); cooked rice (56F - Cold Holding); cooked beef (54F - Cold Holding) Per operator not prepared or portioned today Per operator item held in cooler overnight See stop sale
[11-27-4] 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. No poster provided Emailed poster
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; sliced tomatoes (45F - Cooling)since 10:30am @ 10:50am, 2nd temperature @11:41am same Item held in closed lid container At this current rate food will not get to 41F or lower within four hours. Operator open lid and moved to quick chill.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board
[12B-02-4] Employee eating in a food preparation or other restricted area. Open foam container of corn on top of ice mach. Manager discarded the container
[36-27-5] Fan guard soiled with accumulated dust in walk in cooler.
[08B-38-4] Food stored on floor. Several boxes of raw chicken stored on floor by three compartment sink. Employee moved boxes to walk in cooler.
[06-01-5] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[03A-02-5] 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.
[03B-01-6] 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
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades soiled
[31A-09-4] Handwash sink not accessible for employee use at all times.hand sink by back door blocked by several containers.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Light green color liquid spray bottle not labeled. Manager labeled.