La Granja Pollos Y Carnes a La Brasa
Last inspected: Jul 22, 2024
50
Score
Across the available record, La Granja Pollos Y Carnes a La Brasa has five inspections on file, the first dated 2022. On Jul 22, 2024, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
“Exterior door has a gap at the threshold that opens” accounts for the largest share of issues, appearing three times across the record.
La Granja Pollos Y Carnes a La Brasa's latest score of 50 falls below the Winter Park average of 83. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jul 22, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
50
Jan 16, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink a hose is attached to a faucet with no back flow connecto
29-34-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. The small make cooler at the grill has the top with raw meat above a open cooler which has ready to eat item below Line make cooler in the corner raw meat over RTE food as well. This unit is open to the bottom
08A-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream in the true cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True 2 door cooler at the back door ; creama (46F - Cold Holding); ambient (55F - Cold operator removed the product from the cooler to the walk in cooler
03A-02-5
Basic - Equipment in poor repair. True cooler at the back door is not holding temperature -missing filter in the hood
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in the cooler close to the dish washer
12B-13-4
Basic - Outer openings not protected with self-closing doors. Door closer not attached
35B-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Counter top avantco cooler at the cash stand
05-09-4
45
Aug 1, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw mussels stored over cilantro in walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat at reach in cooler by hand washing sink at cooks line **Corrected On-Site**
08A-05-6
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 at walk in cooler
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at frontline. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used to scoop octopus at reach in cooler right side of hand washing sink on cooks line
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Around the corner from hand washing sink located at dish wash area
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses,book bags and jackets stored on soda cans,flour and hanging on shelving at storage area
40-06-5
Basic - Equipment in poor repair. Reach in cooler across from hand wash sink at dish wash area, has thermometer that is not working, bottom of reach in cooler is exposed and rusty. Operator is moving TCS food out due to temping at 70F.Per operator all TCS foods have been in there less than 2 hours Gasket around walk in cooler is torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading outside has a big gap on the left side of door
35B-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in direct contact with raw chicken at reach in cooler by hand wash sink at cooks line **Corrected On-Site**
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from hand wash sink at dish wash area
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in coolers located to the right and left of hand washing sink on cooks line
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on cutting boards on cooks line
21-12-4
37
Nov 14, 2022
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink off the front line had scrub brush in the sink and had a floor fan and brooms blocking access **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up a container with hot water at hand washing sink located at cooks line Hand washing sink off the frontline had ice in the sink with the scrub brush **Corrected On-Site**
31A-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over washed and cut red potatoes in containers
08B-17-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizing bucket solution was fabuloso. Operator discarded solution and used chlorine which read at 50ppm **Corrected On-Site**
21-45-1
Basic - Working containers of food removed from original container not identified by common name. All purpose seasoning and sugar not labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Containers with salt and all purpose seasoning have bowls to use for scooping. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout cooks line
14-09-4
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. Observed employee drinking from a cup on the frontline where food orders are placed on trays
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading to outside **Repeat Violation**
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Chicken that was getting prepped was stored under prep table with no covering.Operator foiled over container of chicken **Corrected On-Site**
08B-36-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in direct contact with raw chicken **Corrected On-Site**
10-06-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cooks line next to hand washing sink
29-49-6
50
Aug 30, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak and chicken temping at 46F, per operator items were placed in reach in cooler less than 2 hours and they will use up the products before 4 hours due to high volume in sales. Recommend ice bags placed on steak and chicken **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile located at small make table by the hand washing sink in cooks line
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board located on meat prep table and cutting board used to cut roasted chicken are heavily grooved
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in 70F water on cooks line. Operator emptied and washed container and returned empty to cooks line.. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by grill has standing water Under the grill heavily soiled **Corrected On-Site**
23-03-4
Basic - Stored food not covered. Container with flour had no lid and was stored under a prep table.Operator covered with foil. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container with no label to identify the item **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was La Granja Pollos Y Carnes a La Brasa last inspected?
The most recent health inspection at La Granja Pollos Y Carnes a La Brasa on file is from Jul 22, 2024. The public record contains five inspections in total.
What is the most common violation at La Granja Pollos Y Carnes a La Brasa?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at La Granja Pollos Y Carnes a La Brasa.
How does La Granja Pollos Y Carnes a La Brasa compare to other restaurants in Winter Park?
La Granja Pollos Y Carnes a La Brasa most recently scored 50 out of 100, which is lower than the Winter Park average of 83.
Has La Granja Pollos Y Carnes a La Brasa's inspection record improved over time?
Results have been roughly steady. Inspections at La Granja Pollos Y Carnes a La Brasa have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Granja Pollos Y Carnes a La Brasa 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 Pollos Y Carnes a La Brasa inspected?
Based on the inspection history on file, La Granja Pollos Y Carnes a La Brasa is inspected around three times per year on average.
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