La Parrilla Rotisserie & Grill
Last inspected: Feb 5, 2026
70
Score
La Parrilla Rotisserie & Grill has been inspected eight times since 2022. Inspectors last stopped by on Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly eight violations earlier in the record.
“Chlorine sanitizer not at proper minimum strength” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 77, which La Parrilla Rotisserie & Grill's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Oct 8, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
May 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet. - From follow-up inspection 2025-05-20: Observed same **Time Extended**
24-08-4
95
Mar 19, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade to 100ppm. **Corrected On-Site**
22-42-4
High Priority - Displayed food not properly protected from contamination. Limes unprotected on table
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; cooked plantains (108-144F - Hot Holding). Operator placed food items in microwave to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has new blank FRLA certificates but has not yet retrained/recertified staff. **Warning**
53B-05-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed raw beef time marked for 03-12. As per operator raw beef was date marked for the time in freezer but was never date marked again for its time out the freezer as of 03-19. Operator properly tracked time **Corrective Action Taken**
02C-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Used wet wiping cloths not stored in sanitizer bucket but left on cutting board in front of kitchen flip top. Operator removed **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing plates, no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet.
24-08-4
Basic - Food stored on floor. White buckets filled with ready to eat sauces on floor in walk in cooler. Operator removed **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board, operator removed **Corrected On-Site**
21-04-4
41
Nov 21, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Feb 27, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooke black beans. Walk In Cooler Manager placed fish below cooked beans **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Manager removed can **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains Purple liquid identified as glass cleaner. Manager labeled bottle **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on utensils rack
40-06-5
Basic - Floor area(s) covered with standing water. By mop sink
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Stored food not covered. Cooked chicken located in Walk In Cooler
08B-12-5
55
Nov 8, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw fish and shrimp,above uncovered containers of cooke rice.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, case of raw shell eggs on shelf above containers of raw beef and pork.
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and continued handling multiple to go containers and utensils while cooking other items without washing hands and changing gloves.
12A-09-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - 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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In house portioned commercial mashed potatoes in reach in freezer by rotisserie oven not dated when portioned.
02C-03-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F in ice water.
05-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table above chicken hot holding drawers. Manager moved beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Stored food not covered. In walk in cooler, 2 containers of cooked rice dated 11-6 not covered.
08B-12-5
32
Nov 2, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table flip top in kitchen. Chef removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temping at 125°F. Operator added to stove for proper holding temperature. **Corrective Action Taken**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef added a capful of bleach retesting at 50ppm. **Corrected On-Site**
21-07-4
86
Frequently Asked Questions
When was La Parrilla Rotisserie & Grill last inspected?
The most recent health inspection at La Parrilla Rotisserie & Grill on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at La Parrilla Rotisserie & Grill?
Across the inspection record, “chlorine sanitizer not at proper minimum strength” has been cited two times, more than any other issue at La Parrilla Rotisserie & Grill.
How does La Parrilla Rotisserie & Grill compare to other restaurants in Coral Springs?
La Parrilla Rotisserie & Grill most recently scored 70 out of 100, which is lower than the Coral Springs average of 77.
Has La Parrilla Rotisserie & Grill's inspection record improved over time?
Yes. Recent inspections at La Parrilla Rotisserie & Grill have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Parrilla Rotisserie & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Parrilla Rotisserie & Grill inspected?
Based on the inspection history on file, La Parrilla Rotisserie & Grill is inspected around two times per year on average.
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