LA GRANJA
3240 OLD BOYNTON RD, Boynton Beach FL 33436 · 561.734.9397
Last inspected Jul 28, 2026 · 8 visits since August 2023
SEP 24
JUN 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #3; raw burgers (45-46F); raw chicken 45-46. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073769 | Sep 9, 2025 | Oct 23, 2025 | $200 |
| 2--2019024596 | Apr 25, 2019 | Jul 11, 2019 | $200 |
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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....cooked chicken 46F in reach in cooler at sea food kitchen. Manager not aware why is temperature out and not determined how long food being out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 46F in reach in cooler at sea food kitchen. Manager not aware why is temperature out and not determined how long food being out of temperature. Stop sale issue. Manager discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked chicken breast 92F-93F in walk in freezer tightly stored food with covered, pasta 89F with covered at walk in cooler. Took another temperature after 30 minutes cooked chicken 92F-93 F, pasta 89F. Manager replace pasta big shallow container with ice at walk in cooler. Cooked chicken replace in two shallow containers without cover.
Handwash sink not accessible for employee use at all times...blocked by big garbage can at dishwasher area. Employee removed paper removed garbage can
Show the remaining 1 finding ▾
container with no handle used to dispense food in soup. Manager removed container.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed below in reach in cooler next to shelf raw squid stored over ready to eat sauce. Operator stored raw squid properly.
Non-pitting surface rust on food-contact equipment at warewashing shelves.
Standing water in bottom of reach-in-cooler next to fryers.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulled up pants and then touch ready to eat onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #3; raw burgers (45-46F); raw chicken 45-46. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table plantains 100-110F. Per operator food held in unit less than four hours observed not enough water below pan. Operator place on stove to reheat to 165F or higher.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (110-140F - Hot Holding); cooked onions and vegetables (98-133F - Hot Holding). Per operator foods held in unit less than four hours. Observed foods stacked up on top of each other as a result heat from underneath cannot reach foods. Operator placed foods back onto stove to reheat to 165F.
Handwash sink not accessible for employee use at all times. Observed trash cans blocking handwashing sink across from ware washing area. Operator removed.
Food stored on floor. Observed in walk in cooler container of beams stored on floor. Operator stored container of beans to shelf.
Sep 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked beans in walk in cooler. Employee reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles/area around soda nozzles at 2 self service drink stations in dining room
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area/ware washing hand wash sink. Operator refilled
Ware storage shelves with rust that has pitted the surface.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
Accumulation of debris on drainboards or equivalent. Dish machine racks soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Standing water in bottom of reach-in-cooler. Observed at cook line flip top
Working containers of food removed from original container not identified by common name. Container of salt not labeled. Operator labeled
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked steak in walk in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by waste receptacles. Operator made accessible
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door
Clean wares shelves with rust that has pitted the surface.
Employee eating in a food preparation or other restricted area. Observed employee eating in prep area, operator instructed employee to move to eating area
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Bottle containing pink liquid on table shelf in front of dishwasher. Manager labeled spray bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitize Microvave
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.