La Granja Chicken Steak and Seafood
Last inspected: Mar 26, 2026
15
Score
The most recent inspection for La Granja Chicken Steak And Seafood, located at 728 S Alafaya Trl in Orlando, Florida, occurred on March 26, 2026, and resulted in a high-risk score of 15. This inspection identified 6 critical, 3 major, and 14 minor violations, with notable issues including improper food thawing and employee eating in restricted areas. Across 10 scored inspections, La Granja Chicken Steak And Seafood has predominantly received high-risk ratings.
8
Inspections
6
Critical latest
3
Major latest
14
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
6 critical violations. 3 major violations. 14 minor violations.
15
Jul 14, 2025
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
23
Jan 24, 2025
Routine - Food
1 critical violation. 12 minor violations.
47
Jul 25, 2024
Routine - Food
1 major violation. 5 minor violations.
58
Mar 15, 2024
Routine - Food
1 critical violation. 8 minor violations.
52
Dec 8, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
39
Mar 24, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
33
Nov 8, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
37
Violations — Mar 26, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Broken scoop with no handle used at the sugar container. Operator discarded it . **Corrected On-Site**
14-01-5
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. Salmon still in the bag to thawed was able to save 5 still frozen and 2 pieces was completely thawed had to stop sale it . Operator discarded the 2 pieces and the 5 pieces send it to the prep area to opened the bag and thawed the right way . **Corrected On-Site** **Warning**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed 2 employees one eating and one drinking at the cook line . Manager spoke to both of them and they stoped . **Corrective Action Taken** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored at the dry storage area next to dry food . Operator removed it . **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Throughout kitchen and walk-in cooler floor . **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen ** **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Baseboard behind make table .
36-17-5
Basic - Food stored on floor. Bucket of chicken and onion stored on floor at the walk-in cooler . **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old label stuck on containers on the shelves Obove the 3 compartment sink kitchen.
16-46-4
Basic - Outer openings not protected with self-closing doors. Was opened during business.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plate and bowls stored at the storage shelves facing the 3 compartment sink not inverted.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one facing the grill . **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Sazon no label. Operator label it . **Corrected On-Site**
02D-01-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in dirty water at 84f. Operator send the utensil to wash. **Corrective Action Taken**
10-05-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw fish and raw beef labeled as 3-19 operator stated was freezer label but they pull it out of freezer yesterday to thawed at the walk-in cooler . And he did label it with the correct date . **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. heavy cream left out since 11 am (70F - Cold Holding) 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. Salmon still in the bag to thawed was able to save 5 still frozen and 2 pieces was completely thawed had to stop sale it . Operator discarded the 2 pieces and the 5 pieces send it to the prep area to opened the bag and thawed the right way **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (85F - Hot Holding); seafood soup (80 f- Hot Holding been at the hot hold since 10:30 am stop sale . chicken wings cooked yesterday (90F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom table the one facing the grill ; sweet potato (45F - Cold Holding); raw pork (46F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (50F - Cold Holding); yuca (45F - Cold Holding); hotdogs (48F - Cold Holding) Operator stated the last time checked temperature was less than 4 hours ago was at 42f and he did moved all the food to freezer to cool down . chicken wings cooked yesterday (90F - Cold Holding) heavy cream left out since 11 am (70F - Cold Holding); raw shell eggs left out for 2 hours (54F - Cold Holding) Operator moved the eggs to cooler to cool down and he did discarded the heavy cream and the wings . **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (85F - Hot Holding); seafood soup (80 f- Hot Holding been at the hot hold since 10:30 am stop sale . **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board the white one the 3 of them and the green one as well .
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. White bucket stored at the employee hand sink kitchen area . Operator removed it . **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not available to check the dishwasher.
16-37-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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