DirtyFLRestaurant Inspection Data

LA GRANJA CHICKEN STEAK AND SEAFOOD

Food safety records indicate LA GRANJA CHICKEN STEAK AND SEAFOOD in ORLANDO has 7 inspections with a 1.1/5 overall rating. Food safety practices have remained consistent.

3120 S KIRKMAN RD STE M & N

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 13463224

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -raw beef stored on floor in walk in freezer Warning - From follow-up inspection 2025-09-15: **Time Extended** Corrected On-Site
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food storage bin exteriors soiled with accumulation of food debris and grease Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee drinks stored in drink cooler with items for customer service Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -cook line reach in cooler shelves Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -2 white chest freezers in guest area outside restrooms, items inside have open and torn bags. Cooling units are unlocked Warning - From follow-up inspection 2025-09-15: **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 shelves rusted Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 01B-07-4:High Priority - - From initial inspection : High Priority - Food with mold-like growth. See stop sale. -pepper in walk in cooler Warning - From follow-up inspection 2025-09-15: -Pepper with mold **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles throughout establishment lack proper labeling Warning - From follow-up inspection 2025-09-15: **Time Extended**

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10905437

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -open drink container on microwave Warning
  • 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 bag stored on soda rack -employee bag stored on microwave -ukulele stored on top of grain bags Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -walk in cooler -throughout rear of establishment Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -food items stored under microwave and coffee maker, no overhead protection, evidence of splash due to wet bags and boxes Warning
  • 08B-38-4:Basic - Food stored on floor. -raw beef stored on floor in walk in freezer Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Warning
  • 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. -scissors buried in flour bin Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food storage bin exteriors soiled with accumulation of food debris and grease Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee drinks stored in drink cooler with items for customer service Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -cook line reach in cooler shelves Warning
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -2 white chest freezers in guest area outside restrooms, items inside have open and torn bags. Cooling units are unlocked Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items in walk in cooler Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. -pepper in walk in cooler Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Pans and woks not sanitized before being stored Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken in direct contact with unwashed produce in walk in cooler Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over ready to eat washed produce Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw beef in walk in cooler -raw chicken stored over raw fish in walk in cooler 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. -cooked onion and tomatoes (107F - Hot Holding) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of windex stored above food items at front counter Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food storage shelves throughout establishment rusted Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -under "Appetizers", Fish ceviche is not identified as raw Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles throughout establishment lack proper labeling Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to walk in cooler Warning

Inspection Date: 1/17/2025

Inspection #: Visit ID: 10756614

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from cook line. Repeat Violation - From follow-up inspection 2025-01-17: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler and walk in freezer soiled. - From follow-up inspection 2025-01-17: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door in the walk in freezer. - From follow-up inspection 2025-01-17: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs kept on soiled table at grill station - From follow-up inspection 2025-01-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filter soiled Exterior ice machine soiled. - From follow-up inspection 2025-01-17: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In cooler at cook line. - From follow-up inspection 2025-01-17: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Chicken wings and Yuca in walk in cooler - From follow-up inspection 2025-01-17: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley over sliced onions in walk in cooler. Manager corrected Unwashed celery over cooked yuca. Repeat Violation - From follow-up inspection 2025-01-17: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket at male restroom door. - From follow-up inspection 2025-01-17: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours moved to freezer for quick chill pico De Gallo (52F - Cold Holding) Corrected On-Site Repeat Violation - From follow-up inspection 2025-01-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on dish rack in the kitchen Repeat Violation - From follow-up inspection 2025-01-17: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-17: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yuca and Ribs in walk-in cooler - From follow-up inspection 2025-01-17: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temp across from registers and back rare washing area.71F - From follow-up inspection 2025-01-17: **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8871627

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from cook line. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler and walk in freezer soiled.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack behind cook line. Operator inverted. 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. Employee water bottle next to single service cups. Operator removed Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bucket of sauce in walk in cooler. Manager removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door in the walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs kept on soiled table at grill station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filter soiled Exterior ice machine soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In cooler at cook line.
  • 08B-12-5:Basic - Stored food not covered. Chicken wings and Yuca in walk in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley over sliced onions in walk in cooler. Manager corrected Unwashed celery over cooked yuca. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket at male restroom door.
  • 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. 0 ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions in walk in freezer. Raw shell eggs over sauces in walk in cooler operator removed. Operator removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Manager removed. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw chicken ten touched to go boxes with no glove change.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours moved to freezer for quick chill pico De Gallo (52F - Cold Holding) Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on dish rack in the kitchen 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.
  • 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. Yuca and Ribs in walk-in cooler
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temp across from registers and back rare washing area.71F

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8756419

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In seasoning container Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in dish area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on dry storage shelf with can drinks and single serve lids
  • 36-22-4:Basic - Floor area(s) covered with standing water. In back room dry storage and ware washing area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over empanadas is walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood Mix (45 - Cold Holding); Raw fish (47F - Cold Holding); Per manager less than 4 hours move to walk in freezer for quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two long white cutting boards on cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand was sink blocked with coffee cup. Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8449102

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from cooks line. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on dish rack in ware washing area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of sodas across from cooks line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. At hand sink front counter. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of cooked black beans in walk in freezer. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from cooks line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In ware washing area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in Walk in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket at mop sink.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insect at mop sink.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in Walk in cooler. Raw chicken over Raw pork Raw chicken over raw fish. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray Bottle of cleaner at soda station. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice Chute at drink machine in dining area. White cutting board at cooks line in kitchen.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Two employees.

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8367206

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Foam cup used to scoop chicken. Foam cup used to scoop ready to eat seafood mix. Plastic cup used to scoop sugar.
  • 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./raw salmon packaged in walk in cooler/ Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./back kitchen green cutting board. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle drink on dry storage shelf/ Corrected On-Site Repeat Violation
  • 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's backpacks on dry storage shelf/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water./front hand sink area and back chemical storage area.
  • 08B-38-4:Basic - Food stored on floor./cooked beans stored on walk in freezer floor.
  • 25-05-4:Basic - Single-service articles improperly stored./to go containers stored on top of the ice machine/dirty surface/ Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 41-07-4:High Priority - Container of medicine improperly stored./pain reliever stored on dry storage rack. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen employee cut lettuce and used bare hands to put into a container/lettuce discarded by manager immediately. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over cooked beans in walk in cooler/ Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./white rice hot holding at 115F overnight at front counter unit.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white rice hot holding at 115F overnight at front line unit.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./two bottles of chemicals stored next to a buck of mayo, under back kitchen prep table/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter hand sink. Cook line hand sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by dish machine/ Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./water 78F.