What is Brasero's Restaurant & Bar's health inspection score?

Brasero's Restaurant & Bar has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brasero's Restaurant & Bar last inspected?

Brasero's Restaurant & Bar was last inspected on March 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brasero's Restaurant & Bar have?

Brasero's Restaurant & Bar has 77 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brasero's Restaurant & Bar safe to eat at?

Brasero's Restaurant & Bar has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Brasero's Restaurant & Bar serve?

Brasero's Restaurant & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brasero's Restaurant & Bar

Name: Brasero's Restaurant & Bar
Address: 18200 SW 147 AVE A9-A12, Miami, 33187
Rating: 0

18200 SW 147 AVE A9-A12, Miami

Last Inspected: 3/27/2026

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0Poor

American•Cutler Bay

Ranked #180 of 190 in Cutler BayBetter than 22% of american restaurants

Stable

5 inspections

Last: Mar 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

15.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-142

Final Score

Impact Breakdown

High Priority

-42 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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18200 SW 147 AVE A9-A12, Miami, FL 33187

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Violation Timeline

Jul 2022

1 inspections

6 high priority

6 intermediate

7 basic

Jul

Sep 2022

1 inspections

3 basic

Jan 2023

1 inspections

7 high priority

3 intermediate

5 basic

Jan

Oct 2025

1 inspections

8 high priority

1 intermediate

13 basic

Mar 2026

1 inspections

8 high priority

1 intermediate

9 basic

Mar

Inspection History

5 records on file

2 Routine - Food3 Routine

Mar 26

Routine - Food InspectionLatestAdministrative complaint recommended

8 High1 Med9 Basic

18 total4 risk factors

0/100inspection score

−102 pts

High Priority (4)

−60 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10

Intermediate (5)

−30 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−12 pts

02DFood not properly labeled or not in original container(4x)−8
16Dishwashing facilities inadequate; no chemical test kit−2
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−102 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

8 High1 Med13 Basic

22 total4 risk factors

0/100inspection score

−125 pts

High Priority (4)

−90 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−15 pts

01CShellstock tags missing or shellstock commingled−5
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5

Basic (7)

−20 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4
45Fire extinguishing equipment not provided/maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−125 pts

Risk factor bonus (4× +5)−20 pts

Jan 23

Routine Inspection

7 High3 Med5 Basic

15 total

5/100inspection score

−119 pts

High Priority (10)

−100 pts

01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
09No chemical sanitizer test kit−10
10Required employee training not completed−10

Intermediate (3)

−15 pts

21DBPR violation code 21−5
22DBPR violation code 22−5
24DBPR violation code 24−5

Basic (2)

−4 pts

31Non-food contact surfaces soiled−2
50Single-service items reused−2

Base deductions−119 pts

Sep 22

Routine Inspection

3 Basic

3 total

94/100inspection score

−17 pts

High Priority (1)

−10 pts

08Food-contact surfaces not properly sanitized−10

Intermediate (1)

−5 pts

13Contaminated food not properly discarded−5

Basic (1)

−2 pts

35Live animals present−2

Base deductions−17 pts

Jul 22

Routine Inspection

6 High6 Med7 Basic

19 total

0/100inspection score

−103 pts

High Priority (7)

−70 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (3)

−15 pts

13Contaminated food not properly discarded−5
21Food time/temperature record missing−5
22Food-contact surfaces not properly cleaned−5

Basic (9)

−18 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
35Live animals present−2
41Plumbing in disrepair−2
41Plumbing in disrepair−2
42Water not from approved source−2
50Single-service items reused−2
53No licenses/permits displayed−2
53No licenses/permits displayed−2

Base deductions−103 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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