DirtyFLRestaurant Inspection Data

LA GRANJA CHICKEN STEAK AND SEAFOOD

Food safety records indicate LA GRANJA CHICKEN STEAK AND SEAFOOD in ORLANDO has 9 inspections with a 1.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 9 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13528318

Met Inspection Standards

4 high, 2 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Turned dishes on the side to dry. **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between microwave and table. Management removed stickers. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler for seafood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe from hand sink is not over floor drain and has a leak causing water to pool on the floor.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions. Educated staff. **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched head and gloved hands without hand wash. . Educated ma **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (50F - Cold Holding) Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (50F - Cold Holding) Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in walk-in cooler and freezer.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

9/24/2025· 5mo ago

Visit ID: 13527917

Met Inspection Standards

1 high, 1 int, 11 basic

  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed from packaging Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-09-24: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. on meat prep table near dishwasher - From follow-up inspection 2025-09-24: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Food and drinks at drive through . Operatoer immediately Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse and jacket over cups at front counter. Operator Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout kitchen - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under warewashing area - From follow-up inspection 2025-09-24: **Time Extended**
  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-09-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher - From follow-up inspection 2025-09-24: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In salad cooler and seafood cooler - From follow-up inspection 2025-09-24: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Eggs over cooked corn in cooler. -Raw pork over cooked chicken in salad cooler. Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer was low on battery. Unable to calibrate. Corrected On-Site - From follow-up inspection 2025-09-24: **Time Extended**

9/23/2025· 5mo ago

Visit ID: 10883376

Follow-up Inspection Required

4 high, 2 int, 11 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed from packaging Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. on meat prep table near dishwasher
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Food and drinks at drive through . Operatoer immediately 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. -Purse and jacket over cups at front counter. Operator Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under warewashing area
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In salad cooler and seafood cooler
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times 00pm chlorine Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Eggs over cooked corn in cooler. -Raw pork over cooked chicken in salad cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: , cooked noodles (48-50F - Cold Holding) in prep cooler overnight per operator. Immediately discarded Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: ; seafood broth, garlic, less than 4hrs per operator. Operator immediately put on ice. cooked noodles (48-50F - Cold Holding) in prep cooler overnight per operator. Immediately discarded **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer was low on battery. Unable to calibrate. Corrected On-Site
  • 53B-01-5: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. Warning

3/12/2025· 1y ago

Visit ID: 8851762

Met Inspection Standards

2 high, 3 int, 14 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cooked Rice
  • 36-36-4:Basic - Ceiling tile missing. Next to hood Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Medium green cutting board.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Bottle of open soda on prep table next to employee preparing cut meats. Manager discarded drink. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Door of chest freezer broken off the hinge.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout establishment. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Next to entrance to walk-in cooler. Can see to outside.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cut lettuce on the service line. Staff removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic bowls, aluminum pans and to go boxes. Manager turned them over. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and other vegetables stored above sauces in walk-in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager removed the towel. **Corrective Action Taken** Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamburger stored over sauces in walk-in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pipe parts in hand sink next to triple sink. Removed items Repeat Violation
  • 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. One Staff member signed during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. Repeat Violation

8/7/2024· 1y 7mo ago

Visit ID: 8851540

Met Inspection Standards

2 high, 1 int, 7 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-08-07: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area and throughout kitchen area. Repeat Violation - From follow-up inspection 2024-08-07: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack. - From follow-up inspection 2024-08-07: **Time Extended**
  • 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On metal pans on clean storage rack. - From follow-up inspection 2024-08-07: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make table next to steam table. - From follow-up inspection 2024-08-07: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer. Repeat Violation - From follow-up inspection 2024-08-07: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. - From follow-up inspection 2024-08-07: **Time Extended**
  • 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server wiping tables and removed dirty dishes and brought plated food to customers. - From follow-up inspection 2024-08-07: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-08-07: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in ware wash area. Repeat Violation - From follow-up inspection 2024-08-07: **Time Extended**

8/6/2024· 1y 7mo ago

Visit ID: 8732174

Follow-up Inspection Required

3 high, 3 int, 11 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-05-4:Basic - Bathroom facility in disrepair. Male restroom closed , no hand sink.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area and throughout kitchen area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
  • 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. Dishes only being washed and rinsed.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dry storage area.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. On metal pans on clean storage rack.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table next to steam table.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat dough. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server wiping tables and removed dirty dishes and brought plated food to customers.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on male restroom missing. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in ware wash area. Repeat Violation

3/7/2024· 2y ago

Visit ID: 8465719

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used in rice. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in small make table cooler. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on bulk cooked food in walk in cooler, food debris.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both. Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee continuously wiping glove on towel on hose side instead of changing gloves. Ma **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

8/14/2023· 2y 7mo ago

Visit ID: 8465597

Met Inspection Standards

2 basic

  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-08-14: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both. Repeat Violation - From follow-up inspection 2023-08-14: **Time Extended**

8/7/2023· 2y 7mo ago

Visit ID: 8353560

Follow-up Inspection Required

5 high, 2 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in ice and styrofoam cup used in rice on serving line. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks and cups on tables throughout kitchen area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen area. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler next to cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink old food debris. Sink next to dish machine.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Sanitizer hose broken. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head and neck and touch clean plate.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook steak in pan on top of raw steak. Operator discarded cooked steak. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole fish above fill line 58F. Operator placed in another pan in cooler for temperature recovery. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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.
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Detergent hose broken.