La Granja Restaurants
Last inspected: Jan 21, 2026
35
Score
Across the available record, La Granja Restaurants has 12 inspections on file, the first dated 2022. On Jan 21, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to 10 violations per visit.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 80, which La Granja Restaurants' 35 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
4
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (99F - Hot Holding), in steam table for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (48/47F - Cooling) in walk in cooler from the day before as per operator.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chimichurri and tarta sauce, in walk in cooler, operator properly stored it. **Corrected On-Site**
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 cooked white rice (48/47F - Cooling) in walk in cooler from the day before as per operator.
03D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
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 water from open bottle.
12B-12-5
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food stored on floor. Observed oil container on the floor, located underneath of hand sink.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover
23-03-4
35
Jul 8, 2025
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (98F - Hot Holding) stored on the steam table for less than 1 hour, operator placed to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 cutting boards in the kitchen soiled.
22-02-4
Basic - Equipment in poor repair. Observed gaskets torn in the meat station reach in cooler.
14-11-5
Basic - Floor area(s) covered with standing water. Throughout the kitchen.
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed multiple containers with cracked lids in the walk in cooler where chicken is stored.
14-38-4
Basic - Food stored on floor. Observed black beans stored on the floor of the walk in freezer, operator stored properly. Observed a container of flour stored on the floor by the oven. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and scoops inside standing water of 89F. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Throughout the kitchen. **Repeat Violation**
21-04-4
Basic - Observed ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Observed ice scoop handle in contact with ice at the front counter.
10-08-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At the kitchen handwashing sink. **Repeat Violation**
29-20-5
Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By the bathrooms. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple used cloths stored on top of the reach in coolers not inside sanitizer bucket. **Repeat Violation**
21-12-4
43
Feb 15, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Feb 14, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Also Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator. **Repeat Violation** **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler. **Warning**
01B-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler. **Warning**
01B-14-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. **Repeat Violation** **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on hand sink in front of the cook line. Operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 59°F Also observed reach in cooler across cook line with ambient temperature of 56°F. **Repeat Violation** **Warning**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink in front of the cook line. **Warning**
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor. Operator properly stored it. **Corrected On-Site** **Warning**
21-44-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink located in front of the cook line. **Warning**
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation area. **Warning**
21-12-4
29
Aug 21, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen. **Warning** - From follow-up inspection 2024-08-21: Observed trash can blocking the handwashing sink in the kitchen. **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-21: Floor area(s) covered with standing water. Throughout the kitchen. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-21: Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket. **Time Extended**
21-12-4
82
Aug 13, 2024
Routine - Food
6 critical violations. 7 major violations. 6 minor violations.
View 19 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 50ppm) **Corrected On-Site** **Repeat Violation** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator. **Warning**
01B-02-5
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. Observed employee not washing hands after washing and sanitizing pots and pans. **Repeat Violation** **Admin Complaint**
12A-13-4
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. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator. **Repeat Violation** **Warning**
03D-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with lack of knowledge on how to wash, rinse and sanitize properly. **Repeat Violation** **Warning**
53B-15-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed repeated multiple handwashing violations in the warewashing area. Handwashing sink needs to be installed. **Warning**
31A-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 8 employees engaging in food preparation without a manager on duty. Observed person in charge Santiago Ramirez with no manager certificate. **Warning**
53A-05-6
Intermediate - No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans approved for the establishment. Location has multiple hand washing violations in the warewashing area. Handwashing sink needs to be installed. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training in the establishment. **Warning**
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Behind the soda machine in the warewashing area. **Warning**
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 61F. **Repeat Violation** **Warning**
14-74-7
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink prepared as water and sanitizer in the middle compartment. Educated employee how to properly set up. **Corrected On-Site** **Repeat Violation** **Warning**
16-13-5
Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed chicken container stored in the walk in cooler with cracked lids. **Warning**
14-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket. **Repeat Violation** **Warning**
21-12-4
15
Mar 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-03-07: Open dumpster lids. **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-07: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
90
Mar 4, 2024
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef in the walk in cooler. Observed raw fish stored over cooked pork inside the walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding); raw pork (44F - Cold Holding); raw beef (46F - Cold Holding) in the reach in cooler in front of oven prepared 2 hours before inspection, advised operator to place items inside the walk in freezer for rapid cooling. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade Triple Sink (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
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. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
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. Observed employee not washing hands after washing and sanitizing pots and pans.
12A-13-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no correct training on how to wash,rinse and sanitize properly. Inspector educated employee the correct steps to wash items.
53B-15-4
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. Emailed form to operator. **Corrected On-Site** **Repeat Violation**
11-27-4
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. Observed Luciano, Judaea, Camila and Elvis as new employee with no knowledge of their responsibilities. Emailed form to operator. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Equipment in poor repair. Observed seafood reach in cooler ambient temperature at 55F. Observed reach in cooler in front of the oven with ambient temperature of 48F. Operator is aware if items are placed inside, ice needs to be placed, or food items need to be kept inside walk in cooler. Observed reach in cooler at at the seafood station gasket torn.
14-11-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and sanitation in the same compartment, and not rinsing properly.
16-16-4
Basic - Cutting board has cut marks and is no longer cleanable. In the kitchen.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop in the rice container. Operator removed. **Corrected On-Site**
14-01-5
19
Jul 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-25: Still observed cuttting board has cut marks and is no longer cleanable. **Time Extended** - From follow-up inspection 2023-07-28: Still observed **Time Extended**
14-09-4
95
Jul 25, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. **Warning** - From follow-up inspection 2023-07-25: At the time of callback inspection observed walk in cooler with ambient temperature of 46°F. Food storage inside walk in cooler chicken wings (48°F - Cold Holding); raw chicken wings (48° - Cooling); raw chicken breast (48°F - Cold Holding); cooked ribs (46°F - Cold Holding); raw beef (46°F - Cold Holding). for less than 4 hours as per operator. Operator open the walk in cooler door. Operator still waiting for parts to be ordered and delivered. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-25: At the time of callback inspection observed Observed chicken wings (46°F - Cold Holding); raw chicken wings (48° - Cooling); raw chicken breast (48°F - Cold Holding); cooked ribs (46°F - Cold Holding); raw beef (46°F - Cold Holding). for less than 4 hours as per operator. Operator open the walk in cooler door.Admin Complaint** **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-25: Still observed cuttting board has cut marks and is no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 70 F. Operator contacted technician during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-25: Observed walk in cooler with an ambient temperature of 46F. **Admin Complaint**
14-11-5
67
Jul 24, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. **Warning**
01B-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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. By garbage can. **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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. **Warning**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area, operator discarded it. **Corrected On-Site** **Warning**
12B-09-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes without sanitizer, operator properly set up the three compartment with sanitation solution of 100 ppm. **Corrected On-Site** **Warning**
16-13-5
Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 70° F. Operator contacted technician during inspection. **Corrective Action Taken** **Warning**
14-11-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
32
Dec 16, 2022
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in shelves inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (98F - Hot Holding); at the kitchen area. Employee reheated during inspection white rice (172F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards throughout kitchen.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cooked beans not date marked inside walk in cooler. Employee labeled during inspection.
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in shelves above 3 compartment sink.
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed cancha container not labeled with common name.
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in grill area.
21-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken (frozen) inside 3 compartment sink. Employee turn on the water **Corrective Action Taken**
06-01-5
Basic - Stored food not covered. Observed cooked beans,cooked pasta and cooked rice not covered. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
31B-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Equipment in poor repair. Observed doors not closing properly in reach in cooler next to lemonade machine.
14-11-5
27
Frequently Asked Questions
When was La Granja Restaurants last inspected?
The most recent health inspection at La Granja Restaurants on file is from Jan 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Granja Restaurants?
Across the inspection record, “stop sale issued on time/temperature control” has been cited six times, more than any other issue at La Granja Restaurants.
How does La Granja Restaurants compare to other restaurants in Miami Gardens?
La Granja Restaurants most recently scored 35 out of 100, which is lower than the Miami Gardens average of 80.
Has La Granja Restaurants' inspection record improved over time?
Yes. Recent inspections at La Granja Restaurants have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Granja Restaurants 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 Restaurants inspected?
Based on the inspection history on file, La Granja Restaurants is inspected around four times per year on average.
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