DirtyFLRestaurant Inspection Data

LA GRANJA CHICKEN STEAK AND SEAFOOD

1895 N PINE ISLAND BLVD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10824575

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles in kitchen areas.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
  • 08B-12-5:Basic - Stored food not covered. -Observed 3 uncovered containers with cooked beans and seafood stored in walk in cooler. Operator covered containers. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sweet potato cold held at 44 degrees F in flip top cooker. Per operator, potatoes transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed pasta hot held at 95F in prep station. As per operator, pasta cooked and place at station 1 hour before the inspection. Advise operator to reheat item to 165F. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no vacuum breaker on a threaded hose bib next to hand washing sink in kitchen.

Inspection Date: 11/15/2024

  • 08B-12-5:Basic - Stored food not covered. Observed yuka and potatoes stored uncovered in walk-in cooler. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed partially cooked steak (45F-72F at 3:55- Cooling since 11:30. Item did not make it below 70 within 2 hours. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw eggs stored above ready to eat noodles in low boy cooler across from three compartment sink. PIC removed and stored appropriately. - Raw patties stored touching ready to eat fries in chest freezer in prep area. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed partially cooked steak (45F-72F at 3:55- Cooling since 11:30. Item did not make it below 70 within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (44-46F - Cold Holding); cooked pasta (44F - Cold Holding). Per operator, items have been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (44-46F - Cold Holding); cooked pasta (44F - Cold Holding). Per operator, items have been out of temperature for more than 4 hours. See stop sale. 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. Observed garlic potatoes (125-145F - Hot Holding). 30mins. Item placed to be reheated. **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed on shelf holding chemicals unlabeled spray bottle containing bleach. Employee labeled bottle. Corrected On-Site Warning

Inspection Date: 8/15/2024

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop rice in steam table across from cook line. - From follow-up inspection 2024-08-15: Still observed.
  • 16-13-5:Basic - - From initial inspection : 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. - From follow-up inspection 2024-08-15: Still observed sink labeled in incorrect order. **Time Extended**

Inspection Date: 8/14/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop rice in steam table across from cook line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. PIC printed and posted license. Corrected On-Site
  • 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.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table throughout establishment. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed plantains stored uncovered in reach in cooler across from cook line.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed moldy empanadas stored in reach in cooler across from cook line. PIC discarded.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to ready to eat arepas in low bowl next ice machine. PIC removed and stored appropriately.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45F - Cold Holding); yuka (47F - Cold Holding); cooked green plantains (47F - Cold Holding). Per operator, items were out of temperature for approximately 1 hour. Items placed in freezer to rapid cool. Items were not prepared or portioned today. Items fell out of temperature due to the cooler being defective. Second temperature 38-42F. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (112F - Hot Holding). Employee increased temperature of rice to reheat. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed par cooked pork (45F at 12:15 - Cooling since 11:30, second temperature 48F). Item is not cooling adequately due to damaged cooler gasket. Item placed in walk-in to rapid cool. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold bucket of water. Employee removed.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing glass cleaner.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8453127

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods with an accumulation of grease.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table. Employee removed.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (63F - Cold Holding); raw beef (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items were taken from walk-in cooler and placed in flip top this morning but fell out of temperature as a result of the cooler being unplugged. Items were out of temperature for approximately 1 hour. Items placed in walk-in to rapid cool. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit used to check chlorine sanitizer.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser.

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8452837

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2023-07-26: **Time Extended**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8376464

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment handles, and hand washing sinks soiled with debris.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter above soda syrup storage. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen.
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic water bottles being stored on floor behind front counter. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 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 stock.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked plantains thawing at room temperature.
  • 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. Observed dish machine at 0ppm chlorine. Employee fixed machine during inspection, corrected to 100ppm chlorine. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 12A-20-4:High Priority - Employee washed hands with no soap.
  • 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.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs (73F - Cold Holding at room temperature); egg wash (71F - Cold Holding at room temperature) ; seafood stock (68F - Cold Holding) all on countertop in kitchen. As per employee, items were prepared and held out approximately 1 hour before inspection. Employee moved items to cooler to rapid chill. **Corrective Action Taken**