LAS BRAZA'S MEXICAN GRILL

Name: LAS BRAZA'S MEXICAN GRILL
Address: 8159 WOODVILLE HWY, TALLAHASSEE, FL, 32305, US
Rating: 93.1

8159 WOODVILLE HWY, TALLAHASSEE, FL 32305

License #4703257

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

93.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LAS BRAZA'S MEXICAN GRILL in TALLAHASSEE currently holds an InspectFL Health Score of 93.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 20 total violations — 6 critical, 2 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 30, 2025

The latest inspection on December 1, 2025 included 1 critical violation, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

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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.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like build up on dispenser for slush drinks, inside ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust, mold-like build up on vents in kitchen, soiled air filter needs to be changed in kitchen.
[08B-38-4] Food stored on floor. Oil stored on floor.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic shopping bags used to line food container and hold food in cold holding and hot holding.

Emergency order recommended
[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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night. Per employee all food prepared previous night.
[10-14-5] Ice bucket/shovel stored on floor between uses.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored on make table on cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-24-5] Hole in or other damage to wall. Hole in wall next to ice machine, above hand sink in kitchen, and in ceiling next to beam in kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored above avocados and tomatoes in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on vent covers in walk in cooler and hood filters on cook line. See stop sale.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign in mens and womens restrooms.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee stick finger in cold holding cooked spinach to check temperature. See stop sale.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found in the following locations: 60 rodent droppings in the back storage area on the floor and on the shelves, 5 rodent droppings under the mop sink, 3 rodent droppings behind the standing warmer in the kitchen, 21 rodent droppings behind the deep freezer in the kitchen, 1 rodent dropping under the single service item storage by the pick up line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Community reaction

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Community pulse