A La Brasa

Year by year

Inspections

1. Jan 15, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Carpeted wood on rollers on floor by cookline and unsealed boards above dish machine in kitchen is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

2. Dec 12, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Carpeted wood on rollers on floor by cookline and unsealed boards above dish machine in kitchen is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Dead cockroaches observed throughout floors of establishment as a result of pest control treatment activities.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There are 2 holes in the stainless steel panel across from the deep fryers on the cookline in the kitchen, and several holes in the ceiling of the establishment.

     Correction: Maintain the physical facilities so they are in good repair at all times. Seal holes.

     Code WFC 6-501.11

3. Oct 20, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Oct 9, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of metal stem thermometers and bottom shelf of keg cooler behind bar are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Molida 9/24, chorizo 10/2 and birria 10/1 in 2 door prep cooler across from the cookline.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Repeat

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Door gaskets are worn and pealing away on the doors of the 3 glass door upright cooler in the food prep area.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in front of food prep area is not accessible due to blockage by bucket.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDWASHING - SOAP - Not Corrected

     Soap not available at food employee handwash sink by cookline.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice Repeat

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator/stickers are not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Sep 29, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of metal stem thermometers and bottom shelf of keg cooler behind bar are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Queso in the 1 door prep cooler in the food prep area, mayo in the 2 door prep cooler in the food prep area, small container of salsa and refried beans in the 3 glass door upright cooler in the food prep area, salsa cups in the mini salsa tabletop cooler in the food prep area, cups of sour cream and salsa in the bar prep cooler, and horchata being held in the refrigerated juice container, being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Repeat

     GOOD REPAIR - EQUIPMENT

     Door gaskets are worn and pealing away on the doors of the 3 glass door upright cooler in the food prep area.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in front of food prep area is not accessible due to blockage by strainer.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Repeat Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink by cookline.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before resuming food preparation activities after grabbing can that rolled onto floor in the food prep area.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink by cookline.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink by cookline for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Cups of salsa in salsa mini tabletop cooler in food prep area being cold held at 53 F. Horchata in well in refrigerated juice dispenser at 44 - 45 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Bleach is not being used in sanitizer buckets according to manufacturer`s use directions, and food/equipment/employees are not protected from toxic chemicals, as the sanitizer concentration in the sanitizer bucket on the rack by the bar was greater than 200 ppm chlorine.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

   • Not serious Good Retail Practice Repeat

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator/stickers are not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Sep 23, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of deep fryers and hot and cold water handles of handwash sink in front service area are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Handsink behind front service area is falling away from the wall. Gasket has pulled away from one side of the left hand door of the 3 glass door cooler in the food prep area.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in front or back of food prep area or in the women's restroom.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink across from the cook line.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying across from the cook line.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle of cleaning chemical is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

7. Dec 6, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of deep fryer and door handles on under grill drawer coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Cooler door gaskets are tearing away on the prep cooler doors of the prep cooler across from the grill, the 3 door True cooler in the kitchen, and the 3 door black cooler behind the bar.

     Correction: Maintain equipment in good repair. Replace broken cooler door gaskets.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

8. Dec 5, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of deep fryer and door handles on under grill drawer coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Tin foil being used as a shelf liner on the bottom shelf by the grill and on the shelf below the spice rack that is exposed to splash, spillage, or other food soiling is not easily cleanable. Cardboard being used as a liner in one door upright freezer in kitchen.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove tin foil.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory asterisks on menu are missing for undercooked foods.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken stored over raw shrimp, raw beef and raw fish.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods being held for more than 1 day.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Cooler door gaskets are tearing away on the prep cooler doors of the prep cooler across from the grill, the 3 door True cooler in the kitchen, and the 3 door black cooler behind the bar.

     Correction: Maintain equipment in good repair. Replace broken cooler door gaskets.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the kitchen is not accessible due to blockage by soiled dishes.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in kitchen.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in kitchen for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: (a) ensuring that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees’ routine monitoring for food temperatures, (b) ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing and (c) employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

     Correction: The person in charge shall ensure or provide training so that employees are trained in all activities listed in the observation.

     Code WFC 2-103.11(I), WFC 2-103.11(D), WFC 2-103.11(O)

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use cutting knives improperly stored in water at ambient air temperatures. Tongs stored on container lid on steam table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Rice being held in pan on the steam table is at 126 - 134 F

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Mayo made in house being cold held on the top portion of the prep cooler across from the grill at 44 F. Raw fish being cold held in the bottom portion of the prep cooler across from the grill at 44 F. Salsa being cold held in the Red Bull cooler at 49 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer in prep cooler across from grill is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on 1 door prep cooler in kitchen.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

9. Apr 14, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEANABLE - NONFOOD SURFACE

     Cardboard lining shelves in freezer and on metal shelf under steamtable that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Remove cardboard. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Do not restrict airflow in freezer.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Rice and chicken stock are cooled improperly. Deep plastic container used for cooling stock and covered metal pan >4" deep used for cooling rice.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen area is partially blocked with soiled utensils. No other hand sink available in kitchen.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees. Do not store soiled utensils in hand sink. If needed, install a separate hand wash sink in kitchen so that the sink adjacent to the dishmachine can be used for pre-washing/soaking soiled utensils.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor under/behind cook line is heavily soiled with grease and food build-up.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In lower section of small prep cooler in kitchen, container of cooked rice at 54F.

     Correction: Discard rice. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

10. Oct 11, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

11. Oct 8, 2019 Routine Inspection · Reinspection Required

    No violations cited.

12. Nov 6, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

13. Nov 10, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

14. Oct 27, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Oct 22, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

16. Oct 11, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

17. Oct 1, 2013 Routine Inspection · Reinspection Required

    No violations cited.

18. Oct 24, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

19. Sep 28, 2012 Pre-inspection · Reinspection Required

    No violations cited.