DirtyFLRestaurant Inspection Data

LA GRANJA PARRILLA AND SEAFOOD

LA GRANJA PARRILLA AND SEAFOOD located in MIAMI has undergone 7 health department inspections, achieving a 2.7/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

127 SE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13654361

Met Inspection Standards

2 high, 5 int, 12 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area: cups of coffee stored on the prep table with employee prepping onions and cut tomatoes. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen area: employee cell phones, keys, and speaker in the prep area and by the front counter nearby single service items. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on the shelves in the ware wash area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Walk in freezer floor, lifting when entering .
  • 14-12-4:Basic - Front counter steam table: pan with black beans in poor condition: broken corner. Observed operator change pan.
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Around the door frame and on the unit.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled.
  • 08B-12-5:Basic - Stored food not covered. Walk in cooler: pan with cooked black beans and cooked potatoes stored not covered. Corrected On-Site Repeat Violation
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer..
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the prep sink: raw fish above milk and hot pepper sauce. Walk in cooler: raw chicken stored above uncovered cooked black beans. Discussed with the operator and provided the handout for the proper storage of food. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. front counter: black beans (121-126F - Hot Holding) as per operator, placed inside the steam tables 1 hour before the inspection. Operator put on the on the cookline to reheat: cooked black beans (189F - Reheating); cooked black beans (179F - Reheating). Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards. Food containers with rice soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. By the prep area: lid stored inside the hand wash sink. Corrected On-Site
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Fabiano J., missing DOB.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Rafael O., Geovanny D., Fabiano J.,

12/15/2025· 4mo ago

Visit ID: 13460395

Met Inspection Standards

1 high, 4 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on top of food preparation tables. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of chicken on kitchen floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food workers.
  • 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. Corrected On-Site
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site
  • 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. Corrected On-Site
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Corrected On-Site

7/14/2025· 9mo ago

Visit ID: 10916740

Met Inspection Standards

6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe most kitchen pots, and pans no Stored in a protective Miner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Observed Boxes of food on kitchen floor.
  • 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.

9/27/2024· 1y 6mo ago

2 int, 8 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of food in kitchen floor.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 08B-12-5:Basic - Stored food not covered. Cook food not covered walk in cooler.
  • 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.
  • 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.

7/11/2024· 1y 9mo ago

1 int, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-24-5:Basic - Hole in or other damage to wall. Next to walk in coller.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

1/29/2024· 2y 2mo ago

Visit ID: 8485089

Met Inspection Standards

1 int, 4 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front services hot line.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC. Repeat Violation
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

8/28/2023· 2y 7mo ago

Visit ID: 8346241

Met Inspection Standards

1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
  • 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.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(2,782 reviews)

Price Level

$

Opening Hours

Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 10:00 PM
Saturday:11:00 AM – 10:00 PM
Sunday:12:00 – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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