La Granja Chicken Steak and Seafood
Last inspected: Jan 7, 2026
70
Score
Going back to 2022, La Granja Chicken Steak and Seafood has 13 inspections in the public record. On Jan 7, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
La Granja Chicken Steak and Seafood's latest score of 70 falls below the West Palm Beach average of 79. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found At dry storage by exit door: 8 small flying insects over whole onions, landing on produce and bags of rice. Advised operator to kill flying insects **Admin Complaint** - From follow-up inspection 2026-01-07: At prep tables across walk in freezer and cooler: one small flying insect landing on bags of beverages **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler across grill: cut tomatoes (46F at 2:16- Ambient Cooling 47F at 3:11) as per chef one hour ago At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator placed product to quick chill **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-07: At walk in freezer: cooked black beans (110F - Heated Cooling at 4:07pm; 105F at 4:31pm) as per operator 30 minutes ago At the current rate of cooling the product will not reach 70F within a total of 2 hours **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-07: foodhandlers training for some employees still expired **Time Extended**
53B-14-5
70
Jan 6, 2026
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
18
Jul 7, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
78
Mar 25, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@10:33 since 9:00pm. Product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@10:33 since 9:00pm. Product did not reach 41F within 6 hours.
01B-36-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled unwashed celery, rinsed product, then proceeded to prepare washed celery without washing hands. Advised operator of proper handwashing.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw beef stored over cheese and lettuce. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, Hand wash sink used for other purposes as evident by employee rinsing vegetables in hand sink. **Repeat Violation**
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cook line, unwashed celery not washed prior to preparation for chicken soup.
08B-39-4
Basic - Employee eating in a food preparation or other restricted area. Throughout kitchen, several employee beverages on prep tables or on shelf where food is stored. Operator removed. **Corrected On-Site**
12B-02-4
45
Aug 22, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
12 critical violations. 1 major violation. 1 minor violation.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 4 hours. See Stop Sale. **Warning**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 4 hours. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk-in cooler; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish over cooked beans. Operator moved beans. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live, small flying insects in dry storage area by rear kitchen door, flying around/landing on unwashed onions. Operator removed onions. Advised Operator to eliminate flies. **Admin Complaint**
35A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled wiping cloth and then handled clean plates/utensils to serve food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from cooking/handling raw beef to handling ready to vegetables without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill/dump water pitchers/sanitizer buckets. Adviser Operator hand wash sinks used for hand washing only. **Warning**
31A-11-4
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. At walk-in cooler; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale. **Warning**
06-09-1
14
Apr 23, 2024
Complaint Full
No violations found.
100
Apr 22, 2024
Complaint Full
7 critical violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. At cook line Flip top cooler; portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan on make top portion of cooler for less than 2 hours, moved overfilled portion to reach in cooler. **Corrective Action Taken** **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. At steam table; cooked tomatoes and onions (125F - Hot Holding). Operator stated tomatoes and onions cooked prior to being placed in steam table, held less than 30 minutes, moved to grill to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, did not reach 41F within 6 hours. See Stop Sale. **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
35
Feb 28, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; uncovered pan of raw chicken stored over ready to eat peppers. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw hamburger stored over raw whole muscle intact steak. Operator moved raw hamburger below raw steak. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Stored food not covered. At walk-in freezer; pan of raw chicken and pan of cooked seafood stored uncovered. Operator covered. **Corrected On-Site**
08B-12-5
47
Oct 3, 2023
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; raw steak (47°F - Cold Holding); raw chicken (47°F - Cold Holding); raw grouper (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 3 hours, added ice to items. At Dessert display cooler; cheesecake (49°F - Cold Holding). Operator stated not prepared or portioned today being held in cooler 3 hours, moved to low boy reach in cooler. At Self service cold well; cut tomatoes (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 3 hours, added ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken. **Corrected On-Site** **Warning**
08A-05-6
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. Dishwasher (Chlorine 0ppm). Operator replaced dispensing bucket and primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
Basic - Food stored on floor. At walk-in freezer; container of raw chicken stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
52
Apr 11, 2023
Routine - Food
3 critical violations. 4 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 stored over raw pork and raw fish in walkin cooler. Explained and manager rearranged. **Corrected On-Site**
08A-20-5
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. 3 Leches 70, Flan 70 received delivery from Products and more,Margate,Florida-33063. Manager returned both products. ( gentleman walked thru the back door with box of both products with invoice from Commisary)
03A-21-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the hose Bibb of splitter at mop sink by ice machine and on hose Bibb by drive thru lane.
29-34-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Orange cooler beverage in white foam cup without lid on prep table by walk in cooler . Manager discarded the cup. **Corrected On-Site**
12B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket chlorine 0 ppm, manager changed the solution tested chlorine 100 ppm **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp Washcloth on prep table by walk in cooler. Manager put in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Food stored on floor. Containers of black beans stored on floor under shelves in walk in freezer. Explained.
08B-38-4
52
Jul 25, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at front counter not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed cleaned and sanitized **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored in food storage areas. Operator removed **Corrected On-Site**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
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 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at La Granja Chicken Steak and Seafood?
Across the inspection record, “raw animal food stored over/not properly separated” 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 West Palm Beach?
La Granja Chicken Steak and Seafood most recently scored 70 out of 100, which is lower than the West Palm Beach 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 six 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 four times per year on average.
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