DirtyFLRestaurant Inspection Data

LA GRANJA CHICKEN STEAK AND SEAFOOD

2600 Okeechobee Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3610796

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8867408

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Throughout kitchen, several employee beverages on prep tables or on shelf where food is stored. Operator removed. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cook line, unwashed celery not washed prior to preparation for chicken soup.
  • 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. At walk in cooler, cooked rice (54F - Cooling)@10:33 since 9:00pm. Product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@10:33 since 9:00pm. Product did not reach 41F within 6 hours.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled unwashed celery, rinsed product, then proceeded to prepare washed celery without washing hands. Advised operator of proper handwashing.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw beef stored over cheese and lettuce. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, Hand wash sink used for other purposes as evident by employee rinsing vegetables in hand sink. Repeat Violation

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8867276

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8726746

  • 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. At walk-in cooler; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale. Warning
  • 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. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from cooking/handling raw beef to handling ready to vegetables without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 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. Employee wiped hands on soiled wiping cloth and then handled clean plates/utensils to serve food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live, small flying insects in dry storage area by rear kitchen door, flying around/landing on unwashed onions. Operator removed onions. Advised Operator to eliminate flies. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish over cooked beans. Operator moved beans. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk-in cooler; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 4 hours. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale. Repeat Violation Admin Complaint
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 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. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill/dump water pitchers/sanitizer buckets. Adviser Operator hand wash sinks used for hand washing only. Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8658631

  • N/A:No Violations Were Observed

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8656309

  • 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. At walk-in cooler; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. At cook line Flip top cooler; portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan on make top portion of cooler for less than 2 hours, moved overfilled portion to reach in cooler. **Corrective Action Taken** 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. At steam table; cooked tomatoes and onions (125F - Hot Holding). Operator stated tomatoes and onions cooked prior to being placed in steam table, held less than 30 minutes, moved to grill to be reheated to 165F. **Corrective Action Taken** Warning

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8514774

  • 08B-12-5:Basic - Stored food not covered. At walk-in freezer; pan of raw chicken and pan of cooked seafood stored uncovered. Operator covered. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; uncovered pan of raw chicken stored over ready to eat peppers. Operator moved raw chicken to bottom shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw hamburger stored over raw whole muscle intact steak. Operator moved raw hamburger below raw steak. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed. Corrected On-Site

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8514537

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8348454

  • 08B-38-4:Basic - Food stored on floor. At walk-in freezer; container of raw chicken stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation Warning
  • 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. Dishwasher (Chlorine 0ppm). Operator replaced dispensing bucket and primed machine, retested at chlorine 100ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; raw steak (47°F - Cold Holding); raw chicken (47°F - Cold Holding); raw grouper (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 3 hours, added ice to items. At Dessert display cooler; cheesecake (49°F - Cold Holding). Operator stated not prepared or portioned today being held in cooler 3 hours, moved to low boy reach in cooler. At Self service cold well; cut tomatoes (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 3 hours, added ice. **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning