LA GRANJA LE JEUNE
1199 Northwest 42nd Avenue
Miami, Florida, 33126
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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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).
Inspection on 3/4/2024
High Priority
0
Intermediate
2
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by walk in cooler area ceiling tiles soiled.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
- 08B-38-4:Basic - Food stored on floor. Observed cases of water stored on the floor located in the front counter area, observed container of black beans stored on walk in cooler floor.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Observed cooked chicken wings no covered inside of the kitchen prep cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired on 02/2022
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed operator thermometer stop on 40 F.
Food safety inspection conducted on 3/4/2024 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 2/22/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed dust on ceiling tiles above to go containers near triple sink.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed cut marks on reachin cooler top board on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed flatware in hand wash sink at front counter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/22/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/15/2023
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
- 21-05-5:Basic - Cloth used as a food-contact surface under multiple utensils at wait station.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing at left side of back door.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing lemons wearing a watch.
- 08B-38-4:Basic - Food stored on floor. Tub of mayonnaise stored on floor on left side of ice machine and back door. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on right side of walk in freezer door.
- 36-17-5:Basic - Multiple Floor tiles missing and/or in disrepair in cook kitchen.
- 08B-12-5:Basic - Stored food not covered. Multiple Whole chickens on pole 43F in walk in cooler not covered.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment renewed license during inspection. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Winded stored hanging from shelf with stored food containers. Grill cleaner hanging from shelf next to utensils and butter in cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in prep/ware washing area. Sink blocked with pots. Employee removed pots from in front of sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed and stored a food container in sink at wait station.
- 53A-05-6: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/. Repeat Violation
Food safety inspection conducted on 11/15/2023 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).