La Granja Chicken Steak and Seafood
Last inspected: Mar 3, 2026
43
Score
Public records show nine inspections at La Granja Chicken Steak and Seafood stretching back to 2022. The latest inspection on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly nine violations earlier in the record.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited four times.
La Granja Chicken Steak and Seafood's latest score of 43 falls below the Kissimmee average of 78. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
43
Oct 13, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
50
Jun 24, 2025
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yuca 60° toaststones 73°, per operator on line less then 1 hour, moved to walk in cooler for immediate temperature recovery. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner and ODO BAN stored on shelf with drinks. **Corrected On-Site**
41-10-4
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. Provided operator with handout **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Internal of deep freezer soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple hand sinks blocked by garbage cans **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils and pitchers in multiple hand sinks **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Food storage container/container lid cracked or broken. Lid to black beans cracked/operator discarded. **Corrected On-Site**
14-38-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
14-72-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank sitting outside back door not secured
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Reuse of single-service or single-use articles. Garlic sauce stored in mayonnaise bucket.
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on line is soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 117°. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Several styrofoam bowls stored in foods. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Deep freezer bottom has ice build up.
14-69-4
Basic - Food stored on floor walk in freezer and prep area **Corrected On-Site**
08B-38-4
25
Nov 20, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Apr 11, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork at reach in cooler Raw chicken wings stored over potatoes at walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line had clear container in the sink Hand wash sink at dish wash area had utensils in the sink **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical in clear spray bottle no label under hand wash sink at dish wash area **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap located at interior of ice machine **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags stored on dry storage shelves located by managers office **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in container at cooks line temping at 90F operator discarded.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler where sauces are stored at dining area At first reach in cooler at cooks line **Corrected On-Site**
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
06-01-5
43
Nov 1, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and shell eggs over raw beef walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Cook line **Corrected On-Site**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Mixed ceviche and fish ceviche have consumer Advisory but isn't identified on menu as a raw product being served Employee added raw to ceviche on menus **Corrected On-Site**
52-01-4
Intermediate - No soap provided at handwash sink. By 2 door reach in cooler. Broken
31B-03-4
Intermediate - 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. Cesar, Agustin and Elda. Expired
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. 2inch disposable pans **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
41
Jun 19, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 16, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw fish under raw beef in walk-in cooler
08A-20-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink using to fill water in container
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line **Corrected On-Site**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter no date
29-28-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils at cookline 77°
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Back packs in shelves
40-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
45
Jul 20, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yucca cooling in dirty sink at dishwasher. 10 lbs.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Advised to cool chicken wings on a single layered sheet pan to increase rate of cooling as they would not make 41 if we had not intervened.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Items in sink basin and hanging on basin.
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter watertemping at 88f.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket on reach in cooler ripped.
14-11-5
Basic - Floor area(s) covered with standing water. Walk in cooler and floor in back kitchen.
36-22-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Facility using dishwasher to cool cooked yucca.
08B-19-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
47
Frequently Asked Questions
When was La Granja Chicken Steak and Seafood last inspected?
The most recent health inspection at La Granja Chicken Steak and Seafood on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at La Granja Chicken Steak and Seafood?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at La Granja Chicken Steak and Seafood.
How does La Granja Chicken Steak and Seafood compare to other restaurants in Kissimmee?
La Granja Chicken Steak and Seafood most recently scored 43 out of 100, which is lower than the Kissimmee average of 78.
Has La Granja Chicken Steak and Seafood's inspection record improved over time?
No. Recent inspections at La Granja Chicken Steak and Seafood have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at La Granja Chicken Steak and Seafood means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Granja Chicken Steak and Seafood inspected?
Based on the inspection history on file, La Granja Chicken Steak and Seafood is inspected around two times per year on average.
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