La Granja Chicken Steak and Seafood
Last inspected: Dec 16, 2025
45
Score
Public records show nine inspections at La Granja Chicken Steak and Seafood stretching back to 2022. Inspectors last stopped by on Dec 16, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red snapper kept cold holding overnight in reach in cooler across from oven with temperature of 47F .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper kept cold holding overnight with temperature abuse of 47F
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside hand sink located at cook line.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. No proof for new cashier , inspector provided printed copy and employee signed. Corrected On-Site** **Corrected On-Site**
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board Under red cutting board in cook line . Removed **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's bathroom.
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor on prep area and men's bathroom.
36-64-5
45
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling overnight in walk in cooler with temperature of 57F. Cassava kept cooling overnight in walk in cooler with temperature of 47F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans kept cooling overnight in walk in cooler with temperature of 57F . Cooked cassava kept cooling overnight in walk in cooler with temperature of of 47F .
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon inside hand sink
31A-11-4
Basic - Equipment in poor repair. Gasket in one if chest freezers by hand sink in back, gasket on reach in cooler cook line . **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on hand sink located in cook line.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Msg and salt no label
02D-01-5
58
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Alka seltzer bottle stored over bulk rice container on dry storage rack located in front of office. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood broth kept in warmer by hand sink in cook line, kept for less than 4 hours with temperature of 94F. Employee reheat up to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside Han sink located in cook line . **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop raw chicken in cook line. **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Soda cans on floor under POS system **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water with temperature of 81 F also water dirty. Water discarded **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Black to go containers stored in cook line . **Corrected On-Site**
25-06-4
55
Nov 8, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
39
May 3, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Pork being thawed in container under no running water **Corrected On-Site**
06-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Drain cover(s) missing. In mop sink
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored in chest freezer next located next to Walk in cooler. Employee backpack next to can drinks in dry storage **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer next to oven
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 75F
10-07-4
74
Oct 11, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans kept cooling overnight in walk in cooler with temperature of 65F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Black beans kept cooling overnight on walk in cooler with temperature of 65F.
01B-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information.Most of the records are missing employee birthday.
53B-10-4
Intermediate - Handwash sink used for purposes other than handwashing.Employee filled bucket on hand wash sink located on cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on back kitchen. **Corrected On-Site**
31B-02-4
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.For employees that were hire and don't have the food safety.
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tiles out of place over three bay sink.
36-32-5
Basic - Drain cover(s) missing on mop sink.
29-18-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Serving utensils kept on water with temperature of 103F
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.On hand wash located on back kitchen. **Corrected On-Site**
31B-04-4
41
Feb 27, 2023
Routine - Food
No violations found.
100
Feb 23, 2023
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw beef stored over cooked beans on chest freezer. **Corrected On-Site**
08A-14-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef on walk in freezer. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Cooked ribs with date of 02-16-2023 . **Corrected On-Site**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Items kept on walk in cooler overnight raw chicken 48F, raw skirt steak 48F, raw beef 48F, cooked beans 50F, cooked cassava 48F, ribs 48F. **Corrective Action Taken** **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Food kept on walk in cooler overnight : Whole raw chicken with temperature of 48F, raw skirt steak with temperature of 48F, raw beef 47F, cooked cassava 48F, cooked beans 50F, ribs 48F. Tomato and onions mixed kept on front counter for 30 minutes with temperature of 70F. For the onion and tomato mix I ask manager to place on cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Equipment in poor repair.Walk in cooler with ambient air cooling temperature of 48F.
14-11-5
45
Sep 21, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
37
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 Dec 16, 2025. 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, “stop sale issued on time/temperature control” 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 Orlando?
La Granja Chicken Steak and Seafood most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has La Granja Chicken Steak and Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at La Granja Chicken Steak and Seafood have averaged around eight violations per visit across the recent 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 three times per year on average.
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