LA GRANJA RESTAURANT
1905 S MILITARY TRL, WEST PALM BEACH 33415
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 5/2/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet missing. Warning - From follow-up inspection 2024-05-02: At mop sink; faucet missing. **Time Extended**
Food safety inspection conducted on 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet missing. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. At drive thru; ice scoop handle laying in ice. Operator removed. Corrected On-Site Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. At ice machine; ice scoop stored on top of ice machine, surface visibly soiled. Operator removed to be washed, rinsed and sanitized. Corrected On-Site Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top cooler; raw shell eggs stored in make top over cooked seafood combo in bottom, no separation between. Operator moved raw shell eggs. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw fish stored over ready to eat heavy cream. Operator moved raw fish to bottom shelf. 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; cooked corn (49F - Cold Holding); cooked peas (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At self service flip top cooler; cut tomatoes (64F - Ambient Cooling 11:45am/64F - Ambient Cooling 12:15pm). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling. At Sliding glass door reach in cooler; cut tomatoes (53F - Ambient Cooling 11:25/53F - Ambient Cooling 11:45am). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within a total of 4 hours, moved to walk-in cooler to facilitate faster cooling. At Cook line flip top cooler(s); cut tomatoes (50F - Ambient Cooling 11:40am/50F - Ambient Cooling 12:15pm); cut lettuce (53F - Ambient Cooling 11:40am/53F - Ambient Cooling 12:15pm); cut cooked seafood mix (48F - Ambient Cooling 11:40am/48F - Ambient Cooling 12:15pm); cut raw steak (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw chicken (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw fish (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm). Operator stated items were cut/prepped at 10:30am, at this rate will not reach 41F within 4 hours, added bags of ice. At cook line flip top cooler; cooked shrimp (49F - Cooling 11:40am/48F - Cooling 12:15pm). Operator stated shrimp cooked 4 hours prior, at this rate will not reach 41F within a total of 6 hours, added bag of ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by flip top cooler and wall mounted storage shelves. Operator pushed flip top cooler away from hand wash sink. Corrected On-Site Warning
Food safety inspection conducted on 5/1/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-06: Raw chicken 45F cold Holding, raw beef 45F cold Holding, cooked pasta 45F cold Holding. Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours Operator moved products to walk in freezer Admin Complaint
Food safety inspection conducted on 3/6/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
9
Intermediate
3
Basic
0
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of evaporated milk in dry storage Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside of restaurant and started handling out food in drive thru window without washing hands, employee 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. Observed approximately 3 live flying insects in dry storage area reach in freezer. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At flip top cooler raw fish stored over limes. Operator stored properly. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken stored over raw fish, operator stored properly. Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Behind reach in freezer in dry storage approximately 3 live roaches, operator killed. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today. Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler overstocked seafood mix 1st temp 59F at 2:15 cooling for 3 hrs, 2 nd temperature 56F cooling at 2:52.pm. At this current cooling rate product will not reach 41F within 4 hours, per operator products stored for 3 hours, operator iced down product. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink operator was washing vegetables in hand washing sink. Educated operator on proper hand washing use Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
Food safety inspection conducted on 3/5/2024 revealed 12 total violations (9 high priority, 3 intermediate, 0 basic).
Inspection on 10/24/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Mop sink faucet broken Warning - From follow-up inspection 2023-10-24: Same. **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. Cook line Raw fish over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-10-24: Raw fish and raw shell eggs stored behind sauce in flip top cooler on cook line. Explained and corrected. empanadas de pollo box stored on top of empanadas de carne in walk in cooler. As per manager both are raw. Admin Complaint Corrected On-Site
- 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41F within 4 hours. See Stop Sale. Warning - From follow-up inspection 2023-10-24: Cut tomato onion mix 59 f. At As per manager cut at 11:30 am . Manager voluntarily discarded. ( as per her they discard at 2 pm ) garlic,oil and onion 61 f second temperature after 20 minutes 60 f in flip top cooler in dining room. ( Garlic sauce from commissary add onions and oil on-site, garlic sauce container marked keep refrigerated ) as per manager mixed at 11:30 am. At this rate it will not reach 41 f within4 hours.Admin Complaint Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : 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. Email procedures to operator **Corrective Action Taken** Warning - From follow-up inspection 2023-10-24: Same no procedures available. Emailed again to operator **Time Extended**
Food safety inspection conducted on 10/24/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/23/2023
High Priority
7
Intermediate
4
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. Mop sink faucet broken Warning
- 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. Dishwasher when from dirty plates to rinsing hands on 3 compartment sink to clean plates with out washing hands properly in the hand washing sink. Employee washed hands properly Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling under 3 compartment sink. Operator killed, sanitized areas **Corrective Action Taken** Warning
- 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 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. Cook line Oil and garlic 98°F cold Holding, heavy cream 74°F cold Holding cheese 53°F cold Holding,. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of a cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale. Warning
- 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. Emailed poster to operator **Corrective Action Taken** Warning
- 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. Email procedures to operator **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Cooked shrimp at 2:25pm(112°F cooling) since 15 minutes ago, rechecked at 3pm same temperature Walk-in cooler Cooked chicken wings at 2:32pm (87°F cooling)since 30 minutes ago, rechecked at 3 pm same temperature Cook line At this current cooling rate products will not cool to 70°Within 2 hours. Cooked pasta at 2:05pm(50°F cooling) since 10am , rechecked at 3pm same temperature At this current cooling rate product will not cool to 41°F within 6 hour Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Food safety inspection conducted on 10/23/2023 revealed 12 total violations (7 high priority, 4 intermediate, 1 basic).