La Granja Chicken Steak and Seafood
Last inspected: Jan 15, 2026
55
Score
The health department has logged nine inspections at La Granja Chicken Steak and Seafood, the earliest from 2023. The most recent report on file is from Jan 15, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Sanford facility scores 77, putting La Granja Chicken Steak and Seafood on the weaker side. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
55
Aug 28, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Feb 3, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. - styrofoam bowl used to scoop raw chicken in walk in cooler **Repeat Violation**
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
06-09-1
Basic - Floor area(s) covered with standing water. - below shelves in dry storage
36-22-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. - mixed seafood in tub of standing water **Corrected On-Site**
06-01-5
78
Aug 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-16: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
14-17-4
95
Aug 16, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter next to cook line - chicken wings (69F - Cold Holding); - French fries (55F - Cold Holding) Observed next to cookline cooler - soup stock (69F - Cold Holding); - rice (60F - Cold Holding) WALK IN COOLER: manager states held overnight - snapper (47F - Cold Holding); - steak (48F - Cold Holding); - pork chop (46F - Cold Holding); - chicken wings (48F - Cold Holding); - chicken saltado (47F - Cold Holding) - white fish (46 - Cold Holding) **Warning** - From follow-up inspection 2024-08-16: Soup 156f hot holding Black beans 51f cold holding Brown beans 49f cold holding Black beans 64f cold holding Black beans 52f cold holding Pasta 47f cold holding Ribs 48f cold holding **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
14-17-4
82
Aug 15, 2024
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter next to cook line - chicken wings (69F - Cold Holding); - French fries (55F - Cold Holding) Observed next to cookline cooler - soup stock (69F - Cold Holding); - rice (60F - Cold Holding) WALK IN COOLER: manager states held overnight - snapper (47F - Cold Holding); - steak (48F - Cold Holding); - pork chop (46F - Cold Holding); - chicken wings (48F - Cold Holding); - chicken saltado (47F - Cold Holding) - white fish (46 - Cold Holding) **Warning**
03A-02-5
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. - chlorine 0ppm. Chemical hoses not in correct bucket. Manager fixed. Final reading 100ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - manual ware wash no sanitizing **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. - styrofoam bowl used to portion raw chicken at cook line **Warning**
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 See stop sale **Warning**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 line cooks wearing watch **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. - below shelves in dry storage **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops and ladles in standing water 70f **Warning**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Standing water at mop sink. **Warning**
29-20-5
37
Jan 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in reach in cooler on cooks line. Per operator opened over 24 hours - From follow-up inspection 2024-01-17: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm - From follow-up inspection 2024-01-17: **Time Extended**
21-07-4
86
Aug 10, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in the walk in cooler
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No letter for the Swai fish used in ceviche at the restaurant Operator will reach out to their office for a copy
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Sink in the dish area has a pan inside
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Drain cover(s) missing. At the floor sink in the dish area
29-18-4
Basic - Equipment in poor repair. Fry basket broken 2 or 3 hood filters missing
14-11-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a mop bucket
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Msg and salt not labled
02D-01-5
50
Mar 7, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside. At the back door
35B-01-4
95
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 Jan 15, 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, “bowl or other container with no handle used to dispense food” has been cited two 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 Sanford?
La Granja Chicken Steak and Seafood most recently scored 55 out of 100, which is lower than the Sanford average of 77.
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 five violations per visit across the recent 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.
Nearby Restaurants