LA GRANJA RESTAURANT

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. Discussed with operator to renew employee training. Warning - From follow-up inspection 2026-02-18: Operator ordered training books Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dining room and without washing hands employees handling plat3s customers food, discussed with operator employees washed hands. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed hands and after used paper towel to wipe full face after operator handled containers of food in walk in cooler, discussed with operator who washed hands. Corrected On-Site Warning

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. Chef handled personal cell phone while making phone call and without washing hands chef handled clean sanitized plates, discussed with operator chef washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked beans, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grill diced tomatoes (48F -Cold Holding) cut lettuce (47F - Cold Holding); beef empanadas (49F - Cold Holding); raw steak (47F - Cold Holding); raw chicken (45F - Cold Holding); raw pork (49F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 2 hours, discussed with operator who moved products to another cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler diced tomatoes (54F - Cooling) at 1:55 since 11:00 to 55F at 2:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to a different cooler. Corrective Action Taken Warning

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. Discussed with operator to renew employee training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area and front counter unlabeled spray bottles containing degreaser, discussed with operator who labeled bottles. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server expo area has accumulation of black/green mold like substance, discussed with operator to clean and sanitize unit. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl wrapped in plastic wrap with no handle unused to scoop and portion rice, operator. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages stored above open coolers and preparation tables, discussed with operator who discarded drinks. Corrected On-Site Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (47-50F - Cooling);in walk-in cooler; food cooked yesterday and stored in big plastic beans with lid on top; food never reached 41 F within 6 hours; See Stop Sale; Warning

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. black beans (47-50F - Cooling);in walk-in cooler; food cooked yesterday and stored in big plastic beans with lid on top; food never reached 41 F within 6 hours; See Stop Sale; Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); beef (47F - Cold Holding); in cooler by soup steam table; cooked wings (50F - Cold Holding); cooked fish (46F - Cold Holding);in cooler at cook line by rice steam table food not prepared or portioned today; food out of temperature for less than four hours; food placed in ice and some moved to different cooler ; Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table and above coolers - removed Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler by soup steam table Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; Repeat Violation - From follow-up inspection 2024-08-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at the bar; advised to provide - From follow-up inspection 2024-08-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on; - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units - some units at cook line - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-08-20: 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. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 102-106F - Cooling)since 1:00 since 3:15 under prep table at cook line; food never reached 70 F within 2 hours; advised operator to reheat to 165 F and start cooling process again; operator started reheating in the microwave Corrective Action Taken

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 10ppm); operator fixed to 100 ppm Corrected On-Site

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 placed hands inside garbage can; removed gloves and walked inside walk-in cooler and touched bottles of water without washing hands; Manager asked employee to wash hands; employee washed hands; Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed the food bowl with plain water and put back at cook line to be used on other foods; food container not properly washed rinsed and sanitized; Educated; employee placed in dishwasher to properly sanitize Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over whole muscle beef in cooler #3 at cook line; reversed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale

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. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 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. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below within 6 hours; See Stop Sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am ; food never reached 41 F within 4 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale chicken (44F - Cold Holding) in cooler by steam table holding souls; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; hard plantains (46F - Cold Holding);in cooler across from rotisserie chicken oven; as per operator bag removed from freezer earlier; food not portioned or prepared today; food out of temperature for approximately 2 hours; food placed in ice; chicken (44F - Cold Holding); pork (44F - Cold Holding); beef (47F - Cold Holding); in cooler #3 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food iced down to quick chill; Corrective Action Taken

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. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am ; food never reached 41 F within 4 hours; See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (98-126F - Hot Holding);on the sticks at rotisserie oven; as per operator food cooked earlier; food out of temperature for approximately 1 hour; operator moved chicken above the flame to reheat to 165F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored with food like ketchup and other sauces at the front table at the main entrance Removed Corrected On-Site

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. Reviewed and emailed poster

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. Emailed poster and advised to be posted

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (49-50F - Cooling)at 2:13 to 49-50 F at 2:45 since 1:15 in cooler by soup steam table ; food tightly wrapped and overstocked on top of the each other ; advised to place food on ice; at this rate food will not reach 41 F within 4 hours; chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; cooler #2 at cook line; at this rate food will not reach 41 F within 6 hours; pico de gallo (49F - Cooling)at 2:30 to 49 at 2:45 since 1:30 in cooler #3 at cook line. At this rate food will not reach 41 F or below within 4 hours. Food moved to different cooler. chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; in cooler #2 at cook line; at this rate food will not reach 41F ; operator iced down; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; Repeat Violation

Intermediate - No soap provided at handwash sink at the bar; advised to provide

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on;

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen

Basic - Bowl used to dispense rice at cook line; advised operator to use utensils with handle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of coolers at cook line and on prep station at cook line Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- backpacks stored with single service items at the back of the kitchen at dry storage racks; advised to remove

Basic - Equipment and utensils not properly air-dried - wet nesting- plates by dishwasher Advised operator to properly air dry;

Basic - No conspicuously located ambient air temperature thermometer in holding units - some units at cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); advised to fix to 50 ppm- 100 ppm

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. After 3 attempts Dishwasher (Chlorine 200ppm) - operator contacted technician. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then handled clean utensils and squeeze bottles of sauces. Operator instructed employee to remove gloves, wash hands and put on clean gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - herbed butter (64F) sitting out at room temperature under 20 minutes- operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - seafood broth (107F - Hot Holding) held under 1 hour - operator moved to stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled. Warning

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 ran and tested machine 3 times. Dishwasher not sanitizing properly. Operator switched to three compartment sink. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (41-49F - Cold Holding) in reach in cooler next to small cook line adjacent to dry storage. As per operator food not prepared or portioned today. Cooler set up at 11:00: food brought out from walk-in cooler. Food out of temperature for less than four hours. Operator placed ice bags; rechecked to 43° F. chicken (50F - Cold Holding); beef (50F - Cold Holding); in reach in cooler next to small cook line adjacent to dry storage. As per operator food not portioned or prepared today. Door left open. Food out of temperature for less than four hours. Operator placed food on ice. Rechecked to 43 F. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes and onions in fish stock (89F - Hot Holding); potatoes (108-149F - Hot Holding); at steam table at cook line; As per food out of temperature for less than four hours; Steam table not properly set up with water. Operator moved food on the stove to reheat to 165° F. Corrective Action Taken Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of rice within a closed container. Operator stored properly. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) operator fixed to 50 ppm. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator Certified Food Management Certification expired 05/2021 Warning - From follow-up inspection 2021-09-13: Time Extended

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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator corrected Dishwasher (Chlorine 50ppm) Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hot line make table - Raw chicken over raw beef - operator moved chicken to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche Station - Shrimp (56°F - Cold Holding); Mussels (41°F - Cold Holding); seafood mix (46°F - Cold Holding) portioned today overfilled containers just under 4 hours moved to freezer for quick chill - recheck all tested at 43°F or below. Grill station - breaded Fish (56°F - Cold Holding) operator states held under 4 hours moved to freezer for quick chill - recheck tested at 42°F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator Certified Food Management Certification expired 05/2021 Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. Corrected On-Site Repeat Violation Warning

Basic - Stored food not covered. Rice bin left open - operator covered. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine) operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning

Gas powered pressure washer located inside of the building. For reporting purposes only. Operator removed from building. Corrected On-Site