La Granja Parrilla & Seafood
Last inspected: Jan 13, 2026
37
Score
Public records show 11 inspections at La Granja Parrilla & Seafood stretching back to 2022. The newest entry in the record is dated Jan 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 77, which La Granja Parrilla & Seafood's 37 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
37
Aug 27, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
61
May 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. Above prep table **Warning** - From follow-up inspection 2025-05-21: Observed same **Time Extended**
14-17-4
95
Apr 1, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer; plantains (120F - Hot Holding). Operator reheated food in fryer to 169F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy cooler under kitchen flip top, observed a container of raw chicken placed directly on top of a container of raw beef. Operator rearranged **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Single-service articles not stored inverted or protected from contamination. Small to go plates not properly inverted on top of kitchen flip top **Warning**
25-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at cook line/hot table. **Warning**
24-05-4
Basic - Dry storage shelves with rust that has pitted the surface. Above prep table **Warning**
14-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on shelf and fan **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop sitting directly on top of a rusty shelf. Operator removed **Corrected On-Site** **Warning**
10-12-5
52
Dec 4, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
61
May 29, 2024
Routine - Food
No violations found.
100
May 6, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Salad prep flip top cooler: cooked fish (46-50F). 2)Dessert display; Tres Leche (55F - Cold Holding); 4 Leche (57F - Cold Holding). Per operator foods not portion or prepared today, in unit over 4hrs. 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep flip top cooler: cooked fish (46-50F). Dessert display; Tres Leche (55F - Cold Holding); 4 Leche (57F - Cold Holding). Per operator foods not portion or prepared today, in unit over 4hrs. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler containers of raw chicken stored over raw beef. Operator reorganized. **Corrected On-Site**
08A-20-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster.
11-07-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed container for rice, scoop handle directly touching rice. Operator stored correctly. **Corrected On-Site**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Small to go containers by steam table not inverted. Operator inverted properly **Corrected On-Site**
25-06-4
52
Feb 19, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 45F in Reach In Cooler
03A-02-5
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. Manager print and posted Clean up for vomiting and diarrhea poster **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black Beans Manager dated containers of black beans. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink liquid identified as degreaser located on table shelf next to 3 Compartment sink. Manager labeled spray bottle with degreaser **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and car keys on prep table next to 3 CS Manager removed cellphone and car keys **Corrected On-Site**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
58
Feb 7, 2023
Routine - Food
No violations found.
100
Feb 6, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese and tomatoes in standing reach in cooler Observed raw shell eggs stored over cooked sauce in reach in cooler
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken and steak and seafood gumbo cooked at 9:30 not cooled to 70°F within 2 hours.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken and steak and seafood gumbo cooked at 9:30 not cooled to 70°F within 2 hours. 83°F, 73°F 75°F
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Observed raw beef stored over raw fish in walk in cooler.
08A-24-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than hand washing sink using for dump sink
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee personal items jacket stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Food stored on floor. Observed buckets of chicken stored on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses at cook line.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of rice scoop directly touching scoops.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 89°F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash located at front hand washing sink
24-27-4
Basic - Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to hand washing sink at front counter.
12B-07-4
Basic - Observed Working containers of water, flour removed from original container not identified by common name.
02D-01-5
19
Jul 13, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and walk in freezer doors with build up food and grease residue. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers throughout and torn gasket at walk in cooler. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler doors and reach in cooler gaskets with food and grease build up. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
23-03-4
86
Frequently Asked Questions
When was La Granja Parrilla & Seafood last inspected?
The most recent health inspection at La Granja Parrilla & Seafood on file is from Jan 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Granja Parrilla & Seafood?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at La Granja Parrilla & Seafood.
How does La Granja Parrilla & Seafood compare to other restaurants in Tamarac?
La Granja Parrilla & Seafood most recently scored 37 out of 100, which is lower than the Tamarac average of 77.
Has La Granja Parrilla & Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at La Granja Parrilla & Seafood have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Granja Parrilla & 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 Parrilla & Seafood inspected?
Based on the inspection history on file, La Granja Parrilla & Seafood is inspected around three times per year on average.
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