DirtyFLRestaurant Inspection Data

LA GRANJA TOWN CENTER

21126 Saint Andrews Boulevard
Boca Raton, Florida, 33433
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8456905

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen dish area shelf- observed plastic containers being stored not inverted.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen at walk in cooler- observed kitchen knives being stored between pipe and outer exterior of walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen dish machine area at stovetop- observed service spoons being stored inside standing water at 87 degrees F.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen walk in cooler- observed employee bottle of water being stored next to sliced cheese.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Main kitchen walk in cooler- observed unwashed peppers and sweet potatoes being stored over open package of ready to eat hot dogs.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at soda dispenser unit- observed mop wet nesting in mop bucket.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Main kitchen stove area cold holding unit- observed container of salt with no labeling.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. See Stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. See Stop Sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. See Stop sale.
  • 11-27-4: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. Provided operator with procedures. **Corrective Action Taken**
  • 11-26-1: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. Provided operator with employee health form. **Corrective Action Taken**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8456800

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-07-28: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2023-07-28: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- all throughout establishment. Warning - From follow-up inspection 2023-07-28: **Time Extended**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8351673

  • 36-34-5:Basic - Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- all throughout establishment. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline utensils in standing water of 75-78F - operator removed. Warning
  • 03D-02-5: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 yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight) -ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink with chlorine at 100PPM. **Corrective Action Taken** Warning
  • 01B-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. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- 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 yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight)- ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At front counter- French Fries: 70F - cold holding Cooked plantains: 70-75F cold holding, cooked tostones:70-75F- cold holding - food not prepared or portioned - left out at room temperature- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At reach in cooler by cookline/ dish machine area- cooked shrimp:58F- cold holding, cooked peas :58F- cold holding , Raw shell eggs: 52F- cold holding, chopped raw chicken: 46F, Raw beef: 45F, chicken broth:45- cold holding, beef broth:45F- cold holding- food not prepared or portioned today- food out of temperature four hours- operator placed ice bags - on food items to quick chill. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Chicken drawer: cooked chicken: 105-122F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F. At steam table by front counter- Steamed vegetables: 125-133F hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line -sliced tomatoes 63F at 2:05 to 63F at 2:40 ( cooling since 1:00) - food overstacked in shallow pan- at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in cooler to quick chill. At front line- Fried fish: 68F at 2:05 to 69F at 2:40 ( cooling since 10:00)- food in shallow pan above fill line- at current rate of cooling food will not reach 41F within 6 hours- operator moved to cooler to quick chill. **Corrective Action Taken** Warning