LA GRANJA PARRILLA AND SEAFOOD

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler, marinated chicken with no date marks. Per the operator, all 25-36 hours since preparation.

Basic - Bowl or other container with no handle used to dispense food. Observed rice, floor, spices, beans, etc. All using cups with no handles. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed Dish machine operator/ Prep person with no hair restraint. Operator corrected. Corrected On-Site

Basic - Food stored on floor. Observed pan of raw chicken stored on the walk in freezer floor. Operator relocated to a shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Old labels stuck to food containers after cleaning. Observed on clean pan shelf at dish room.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site

Basic - - From initial inspection : Basic - Both handles of chicken oven are missing. Repeat Violation Warning - From follow-up inspection 2025-09-24: Same- Time Extended

High Priority - Cutting board not sanitized before use. Employee placed raw beef on cutting board and proceeded to cut lime on it without washed rinse and sanitized area. Reviewed cross contamination with employee who sanitized area.. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Small Refrigerator- ; 4 Leche (49F - Cold Holding) 2) Meat Station Flip top- ; Raw oysters (56F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill, Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Employee washed and then rinse without sanitized containers and utensils Instructed employee to set up sink properly. Employee set up third compartment sink and add bleach to sanitize. Corrected On-Site

Basic - Handles of chicken oven are missing.

Basic - Lower shelf of small table with rust that has pitted the surface at entrance of kitchen,

Basic - Stored food not covered. 1) Cooked Pasta in lower reach in cooler at cook line. 2) Cooked Yucca, Cooked Beans in the walk in cooler

Basic - Walk in cooler floor covered with standing water. Employee cleaned during inspection. Corrected On-Site

High Priority - Observed: Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fryer- ; Cooked Whole Snapper (90-100F - Cooking) Took temperature as soon as fish was removed from oil. Cook returned to oil to fully cook. Corrective Action Taken Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw Chicken stored above container of raw beef in meat lowboy reach in cooler. Manager inverted. Corrected On-Site Priority: High Priority

Basic - Observed: Bowl used to dispense ice. Manager removed. Corrected On-Site Priority: Basic

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from dishwashing machine. Manager removed . Corrective Action Taken Priority: Basic

Basic - Observed: Working containers of salt and oil removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site Repeat Violation Priority: Basic

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 08-20-2024 Warning - From follow-up inspection 2024-09-25: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature marking 48F. Food temps 40-42F Warning - From follow-up inspection 2024-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. For 2 cutting boards at flip top across grill. Operator cleaned. Corrected On-Site Warning - From follow-up inspection 2024-05-29: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler -Cooked Rice (56F - Cooling). Per Manager food item in unit over night. Item not prepared or portioned today. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted. Corrected On-Site

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 41 degrees Fahrenheit within 6 hours. Walk in cooler -Cooked Rice (56F - Cooling). Per Manager food item in unit over night. Item not prepared or portioned today. See stop sale.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Water container stored in hands washing sink in kitchen. Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken and raw beef stored above opened container of potatoes in walk in cooler. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. me/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco small reach ink cooler- ; Flan (45F - Cold Holding); Rice pudding (50F - Cold Holding) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco small reach in cooler- ; Flan (45F - Cold Holding); Rice pudding (50F - Cold Holding) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale Repeat Violation Admin Complaint

Basic - 1) Container of potatoes stored on floor in walk in cooler. 2) Cases of oils stored on floor in kitchen area. Manager elevated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables and counters in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled sugar container during inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the sanitizer. Manager instructed to used triple sink until machine is fixed. Warning - From follow-up inspection 2023-09-19: Same- Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in reach in under flip top across from stove torn and disrepair Warning - From follow-up inspection 2023-09-19: Same- Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw shell eggs stored above containers of sauces and raw beef in walk in cooler. Manager inverted. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area. Manager replaced. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Under table in dry storage area next to kitchen.

Basic - Case of beef stored on floor in walk in cooler. Manager elevated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee phone stored on cutting board prep table across from stove. Employee removed cleaned and sanitized area. 2) Employee phone charger stored between clean bowls and plates. On rack across from chicken oven. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket in lowboy salad station torn.

Basic - Floor area(s) covered with standing water. In prep area behind kitchen. Employee cleaned during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water at 75F. Manager placed on stove to reached 135. Corrective Action Taken

Basic - Single-service articles improperly stored. Case of forks stored on floor under prep table by expedite station. Manager elevated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored all throughout kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water not labeled. Manager labeled during inspection. Corrected On-Site

Intermediate - Ice chute soiled in front counter, operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water @85F in men and ladies restroom. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured next to walk in cooler in kitchen. Repeat Violation

Basic - Cardboard used to line food-contact shelves in dry storage room.

Basic - Salad bar plates not properly protected or inverted to prevent contamination in front counter next to soda machine. Operator inverted Corrected On-Site

Basic - Shelf with rust that has pitted the surface in dry storage room.

Basic - Stored food not covered. Raw chicken in walk in freezer Cut vegetables in walk in cooler Sauces in flip top cooler in front counter. Operator covered during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line, cheese (46) held under 2 hours ago per cook. Operator moved to reach in cooler for quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine in cook-line and wait station. Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface ( cutting board )soiled in cook line. Operator moved to be washed,rinsed and sanitized. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black beans and cooked chicken not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above sauces in dry storage room. Operator removed Corrected On-Site

Basic - Walk-in freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw fish stored over cooked rice inside walk in cooler. Operator moved food and stored correctly during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in cook line.

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Operator discarded bottled water. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken on floor inside walk in freezer. Cases of vegetables on floor inside walk in cooler. Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with debris. Light shield above dish machine. Operator cleaned during inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site