LA GRANJA CHICKEN STEAK AND SEAFOOD

High Priority - - From initial inspection : 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. -0ppm Warning - From follow-up inspection 2026-03-18: 0pm Admin Complaint

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine holding too much water causing grey water to spill onto floor during run -water is not drained between wash and rinse cycle - From follow-up inspection 2026-03-18: Dish machine fails to dispense soap or sanitizer during cycle Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door, bottom right corner - From follow-up inspection 2026-03-18: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door stops before closing - From follow-up inspection 2026-03-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves - From follow-up inspection 2026-03-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tostones in walk-in-cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray can of stainless steel cleaner stored on top of reach in cooler on cooks line Spray bottle of Clorox stored above boxed sodas Open cans of paint on shelving stored next to drinks Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand sink on cooks line Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink on cooks line Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator some employee certificates expired 9/15/25

Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk-in-cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, in areas in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked/broken next to fryer, standing water in broken tiles

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container., scoop stored in riceCorrected On-Site Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to knife stored in raw chicken Corrected On-Site Repeat Violation

Basic - Light not functioning in a few areas in kitchen / prep area

Basic - Standing water in bottom of reach-in-cooler across from from cooking equipment Corrected On-Site

Basic - Towel used under cutting board. Corrected On-Site Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Cooks line hand sink has continuous hot water running, unable to shut off

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm - corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer pan with towels in hand sink by drive thru window Plastic pitcher stored in hand sink on cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowls stored in container of seasoning in prep area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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 cell phone on table with clean plates Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in ware washing area Corrected On-Site Repeat Violation

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to beef in product on line Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service individual wrapped cookies at front counter has no labeling, operator labeled container, no self service, and moved Corrected On-Site

Basic - Towel used under cutting board. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasoning not labeled in storage bin Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans (47F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (47F - Cold Holding).manager states In walk-in cooler from yesterday. Provided cooling forms and discussed proper cooling method. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Next to mop sink Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Counter above make table. Staff removed coffee. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. By back door. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Uncooked rice container. Staff stood up scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F in soup pot. Staff discarded water. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Storage rack for dishes with rust.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing by mop sink - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair by back door - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Garbage enclosure area in disrepair. Repeat Violation - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Discarded boxes in ground around dumpster - From follow-up inspection 2023-10-06: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Grilled onions 77° hot holding, moved to flat top for immediate temperature recovery Corrective Action Taken

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. Provided operator with handout Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner not labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in prep area

Basic - Cove molding at floor/wall juncture broken/missing by mop sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and hat hanging on boxed sodas

Basic - Equipment in poor repair. Gaskets torn to unit next to flat top grill

Basic - Garbage enclosure area in disrepair.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoops to black beans in container Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 118°

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar in containers not labeled

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs temp 47°; per operator out less than 4 hours, moved to refrigeration for immediate temperature recovery Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray cleaner hanging over clean pots and pans Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in hand sink on cooks line Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line Corrected On-Site

Intermediate - No soap provided at handwash sink on cooks line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple cleaner not labeled Corrected On-Site Repeat Violation

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line in water 100°; operator turned temperature up, recheck temp 139 Corrected On-Site

Basic - Some Hood filters missing from automatic fire suppression/exhaust system.

Basic - Working containers of food removed from original container not identified by common name. Flour in bin not labeled Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees. Warning - From follow-up inspection 2022-07-11: 6 employees expired - verified employees are still actively working at facility Time Extended - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Cutting boards are grooved and no longer cleanable Warning - From follow-up inspection 2022-07-11: Time Extended - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls beneath equipment in dish area are soiled Warning - From follow-up inspection 2022-07-11: Time Extended - From follow-up inspection 2022-08-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hamburger in the walk in cooler

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. Salmon thawed in cryovac packaging

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water, operator corrected