La Granja Chicken Steak and Seafood
Last inspected: Feb 3, 2026
64
Score
Going back to 2022, La Granja Chicken Steak and Seafood has 10 inspections in the public record. On Feb 3, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about eight violations before that.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged five times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Sep 26, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 11, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Dishmachine sanitizing at 0PPM. Per operator the machine wasn't fixed properly but they still used it. Advised operator to discontinue using the dishmachine and setup triple sink. **Warning** - From follow-up inspection 2025-04-02: **Time Extended**
22-49-4
86
Apr 1, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Dishmachine sanitizing at 0PPM. Per operator the machine wasn't fixed properly but they still used it. Advised operator to discontinue using the dishmachine and setup triple sink. **Warning**
22-49-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on apron after touching raw chicken. Educated operator. **Warning**
12A-18-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observe employee handle raw chicken then started to plate cooked rice in to go containers. Educated operator. **Warning**
12A-12-4
High Priority - 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 cutting tomatoes with bare hands. Educated operator.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed multiple employees rinsing hands in triple sink. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink adjacent to triple sink had a bowl inside. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with yellow substance at the triple sink. Per operator the item is a cleaner.
41-17-4
Basic - Food stored on floor. Bowl of chicken, box of chicken and buckets of vegetables stored on the floor in walk-in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensils stored it water temping 102F.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Containers containing seasoning mix, flour and sugar without labels on dry storage next to mop sink.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cups used as scoop in seasoning and flour containers. Styrofoam cups used as scoop to in cooked rice.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers on dry storage shelf not properly air-dried.
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing dishes in water without sanitizing. Educated operator.
16-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table throughout facility. **Corrected On-Site**
12B-07-4
29
Sep 10, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. Emailed and hung up for compliance.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled- Hanging on dishwasher **Repeat Violation**
41-17-4
Basic - Equipment in poor repair. Rotisserie oven leaking-caught in a metal pan.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Lid to chest freezer heavily rusted and edges in poor repair.
14-10-4
Basic - Floor area(s) covered with standing water. Several areas. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
36-73-4
Basic - Ripped/worn tin foil used as shelf cover throughout facility.
14-20-4
Basic - Sanitizing solution not maintained clean-advised remix and handle in correct order-wash, rinse and sanitize.
16-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
58
Mar 11, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees including females at front counter and males on cook line missing training.
53B-13-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Reach in cooler gasket in poor repair.
14-11-5
Basic - Floor area(s) covered with standing water. Near back door and around dishwasher and prep areas.
36-22-4
Basic - Floors not maintained smooth and durable. Tiles cracked and chipped in heavily traveled areas.
36-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
67
Oct 3, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers over raw fish..
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles hanging on dishmachine not labeled. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Floor area(s) covered with standing water. Various areas throughout kitchen. **Repeat Violation**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on floor in hallway.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Jan 30, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine hanging in dishwasher machine **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink front dishwasher
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cook line reach in cooler **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Floor area(s) covered with standing water. Cook line
36-22-4
Basic - Food stored on floor. Container with chicken at cook line and garlic pail Corrected On-Site Cases of beef in walk-in freezer and cooler
08B-38-4
Basic - Interior of ice machine with rust that has pitted the surface
14-34-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
Aug 25, 2022
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables in walk-in cooler
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 109° in hot holding unit **Corrective Action Taken**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager can't find records. **Corrected On-Site**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle in dishwasher area
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to official door
51-11-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees beverage and sound equipment in prep table **Corrected On-Site**
12B-04-4
Basic - Equipment in poor repair. Gaskets torn reach in cooler cooking area
14-11-5
Basic - Floor tiles missing and/or in disrepair. Front of ice machine
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Cases of chicken and other containers in walk-in freezer Cases of water at dry storage area **Repeat Violation**
08B-47-4
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies front counter **Corrected On-Site**
02D-03-4
Basic - Light not functioning. Above dishwasher
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk-in cooler Edges of ice machine
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates **Corrected On-Site**
24-11-4
Basic - Stored food not covered. Cooked ribs and cooked chicken wings not covered in two door reach in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
25
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 Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Granja Chicken Steak and Seafood?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited five 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 64 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?
Yes. Recent inspections at La Granja Chicken Steak and Seafood 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 Granja Chicken Steak and Seafood 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 Granja Chicken Steak and Seafood inspected?
Based on the inspection history on file, La Granja Chicken Steak and Seafood is inspected around three times per year on average.
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