LA GRANJA LE JEUNE
1199 Northwest 42nd Avenue
Miami, Florida, 33126
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/13/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled in kitchen area. **Repeat Violation**
- 16-13-5: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 wash and rinse set up, no sanitize section at three compartment sink.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in reach in coolers in kitchen area. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk in. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry for proper storage. **Corrected On-Site** **Repeat Violation**
- 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. Observed in walk in cooler: beans (60F - Cooling). As per operator, beans were prepared day before and placed in cooler.
- 01B-36-5: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 in walk in cooler beans (60F - Cooling). As per operator, beans prepared night before.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at three compartment sink soap and water mixed together and then rinse. No final sanitizer used. Inspector coached employee and operator on proper wash, rinse, and sanitize set up. **Corrective Action Taken**
- 08A-20-5: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 beef in walk in cooler. Associate changed order. **Corrected On-Site**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed at dishwasher employee not able to properly set up three compartment sink. Inspector went over process with associate and operator. **Corrective Action Taken**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dishes are stored. Observed rust on knife magnet.
Food safety inspection conducted on 1/13/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/6/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-11-5:Basic - Equipment in poor repair. Damaged walk in cooler door gasket.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Damage walk in freezer frame.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-29-4: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. Kitchen equipment touching soiled wiping cloth and then engaging in food preparation. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw seafood mix at 47 f in front preparation for less the 1 hour. kitchen employee applies ice on the product. **Corrective Action Taken**
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Container rice in dry storage area.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 8/6/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).