LA GRANJA CHICKEN STEAK AND SEAFOOD
3399 N SR 7, Lauderdale Lakes FL 33319 · 954-968-8023
Last inspected Jul 10, 2026 · 10 visits since September 2023
APR 25
MAY 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (50-54F - Cooling ) in deep covered pan. Per operator held in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026441 | Feb 19, 2026 | Jun 2, 2026 | $400 |
| 2--2025084008 | Oct 2, 2025 | Dec 18, 2025 | $200 |
| 2--2015041176 | Sep 3, 2015 | Jan 13, 2016 | $320 |
| 2--2015041957 | Sep 3, 2015 | Nov 6, 2015 | $320 |
Inspection history
10 visits, newest first
Jul 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at triple sink in kitchen, operator washing and rinsing dishes without sanitizing. Advised operator to properly set up triple sink and re sanitized dishes without sanitizing. Triple sink was set up reading chlorine 100 ppm. Operator sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw fish stored over ready to eat sauces. Educated operator on proper storage / separation. Operator moved fish to lower shelf.
Handwash sink used for purposes other than handwashing. Hand washing sink next to triple sink has food particles. Advised manager that hand washing sink is only for hand washing. Employee cleaned sink during the inspection.
Exterior door has a gap at the threshold that opens to the outside.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed at cook line, operator cracked raw shell eggs then continued to engage in food preparation at cook line. Educated manager and operator on proper handwashing procedures. Operator washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line, raw chicken stored over ready to eat sauces. Educated operator on the importance of proper separation.Operator reorganized storing raw chicken to the Lower shelf.
Bowl or other container with no handle used to dispense food. Observed on dry ingredients rack bowl with no handle used to dispense seasoning. Operator discarded during the inspection.
Cutting board has cut marks and is no longer cleanable. Flip top cutting board at cook line has cut marks and is no longer cleanable.
Food stored on floor. Observed bucket of seasoned stored on floor in kitchen. Operator elevated during the inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris. Operator cleaned during the inspection.
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in chest freezer, corn stored in direct contact with non food grade bags. Advised operator of proper food storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw fish stored over cooked yuca. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At front dining area chest freezer, raw chicken stored over raw pork and raw shrimp, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
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.
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/ At time of inspection, Person in charge-Yoselin Cardona. Certified Food Manager came into establishment during inspection.
No soap provided at handwash sink. At rear of kitchen near cook line, no soap at designated handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen over prep area, ceiling tiles soiled and AC vents soiled with mold like substance.
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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. At front counter reach in cooler, employee food stored with customer food, not properly separated or labeled.. Operator removed employee food.
Food stored on floor. At rear of kitchen, oil stored on floor.
No Heimlich maneuver/choking sign posted. No choking poster at establishment. Provided poster to operator.
May 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed steak (80-94F - Cooling) @ 2:15 pm stored in cover pan in flip top cooler. Per operator cooling since 9:00 am. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over black beans in walk-in cooler. Operator stored correctly. Obit flip top cooler raw fish fillet over Peruvian corn and cooked spaghetti. Operator stored correctly. Observed box of raw hamburger patties stored on top of packages of peppers in freezer chest. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed steak (80-94F - Cooling) @ 2:15 pm stored in cover pan in flip top cooler. Per operator cooling since 9:00 am. Observed in flip top cooler at front counter sour cream pc (44-50F - Cold Holding) in over stacked container per operator held in flip top overnight. Not portion or prep today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork loin 50F out at room temperature in prep area defrosting per operator held out of temperature less than two hours. Operator placed in walk in cooler. Observed in flip top cooler at front counter sour cream pc (44-50F - Cold Holding) in over stacked container per operator held in flip top overnight. Not portion or prep today see stop sale.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tile in kitchen
Food stored on floor. Bags of rice and boxes of chicken 38F-41F and cooking oil stored on the kitchen floor.
Ice scoop handle in contact with ice. Inside ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 74F by steam table.
Interior of microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observed pork loin 50F and beef 32F in a container at room temperature at prep area. Operator placed in walk in cooler
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
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. Observed 0ppm. Corrected to 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored with ready to eat fries and plantains in chest freezer at front counter. PUC removed and stored appropriately.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored on top of raw beef in chest freezer at front counter. PIC removed and stored appropriately.
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. Observed in low boy cooler across from hand wash sink, cooked wings (43-48F - Cold Holding), cooked potatoes (48F - Cold Holding). Observed in walk-in cooler, spaghetti (45F - Cold Holding); pork ribs (44-45F - Cold Holding) Per operator items were not prepared or portioned today. Items were packed above fill line. Items have been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from hand wash sink, cooked wings (43-48F - Cold Holding), cooked potatoes (48F - Cold Holding). Observed in walk-in cooler, spaghetti (45F - Cold Holding); pork ribs (44-45F - Cold Holding) Per operator items were not prepared or portioned today. Items were packed above fill line. Items have been out of temperature for more than four hours. See stop sale. Observed in flip top cooler behind steam table, raw steak (41-45F - Cold Holding); raw chicken (41-47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hour. Items placed in cooler to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen, onions and tomatoes (128-157F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. Employee stirred item to bring temperature up.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used on preparation table across from three compartment sink.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked yellow rice (55F - Cooling); cooked white rice (55F - Cooling). Operator stated not cooked or cooked today. Held over night in walk in cooler. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, Beef over ready to eat sauces and Rae shell Eggs over cooked pasta. Operator moved beef to bottom shelf and moved raw shell eggs to bottom shelf
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, cooked yellow rice (55F - Cooling); cooked white rice (55F - Cooling). Operator stated not cooked or cooked today. Held over night in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen, beef 43°F, chicken 43°F cold holding. Over stacked product, operator moved extra product into bottom cooler to cold hold properly.
Oct 3, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken wings (50-54F - Cooling ) in flip top cooler stored in a deep covered pan. Per operator held in cooler overnight. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed raw shrimp and beef being stored in la granja to go bags in freezer chest at front counter. Observed in front freezer chest raw chicken being stored in La granja to go bag. Observed in freezer chest next to toppings bar raw shrimp being stored in La granja to go bags Observed in walk-in cooler steak being stored in La granja to go bags
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. Observed raw shell eggs over RTE pasta in flip top cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken not commercially packaged over plantains in freezer chest.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in of the flip top cooler raw fish over yucca. Operator placed fish on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (50-54F - Cooling ) in deep covered pan. Per operator held in cooler overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes and onions in covered plastic soufflé cups sitting on a tray at room temperature at the take out window. Observed Observed chicken wings (50-54F - Cooling ) in flip top cooler stored in a deep covered pan. Per operator held in cooler overnight.
Handwash sink used for purposes other than handwashing. Observed stainless steel bowl and spoon being stored in hand washing sink. Operator removed
Spray bottles containing toxic degreaser substance not labeled. Operator labeled
In flip top cooler commercially processed reduced oxygen packaged king 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. Employee removed fish.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on prep table In-use utensil stored in standing water temperature 91F. Operator discarded water.
Soiled dry wiping cloth in use on flip top cooler in kitchen.
Stored food not covered. Observed a pan of cooked potatoes and bowl of mussels uncovered in walk-in cooler. Operator covered items.
Working containers of food flour removed from original container not identified by common name. Operator labeled.
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw fish stored over cooked sweet potato, in the reach in cooler in the kitchen. Operator reorganized. 2. Raw fish stored over cooked tostones in the reach in cooler in the kitchen, operator reorganized. 3. Raw pork stored over cooked chicken wings in the reach in cooler in the kitchen. Operator reorganized.
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 white rice 78° on drink mix shelf in the kitchen, prepared yesterday per operator. More than 4 hours per operator out of refrigeration. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice 78° on drink mix shelf in the kitchen, prepared yesterday per operator. More than 4 hours per operator out of refrigeration. 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. 1. Cut tomato 63° at 2:15pm to 58° at 3:45pm, in the walk-in cooler, prepped at 1:15pm, ambient cooling. At this cooling rate food will not reach 41° or below within 4 hours. Operator placed in shallow containers and added ice. 2. Raw fish (45F) in walk in cooler, raw seasoned chicken wings (46F)in walk in cooler; raw pork (46F)in walk in cooler,prepped or portioned less than four hours. Walk in cooler ambient temperature at 45°. Operator placed items on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plaintain 102° at the front counter, prepared less than three hours ago. Observed steam table water level was low. Operator reheated to 165° and refilled steam table with water.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at the mop sink outside the back door.
Spray bottle containing toxic substance not labeled. Two spray bottles at the food prep sink with no label. Operator labeled as degreaser.
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. King fish thawing in ROP packing in the flip top cooler in the kitchen. Operator opened bags.
Employee with no hair restraint while engaging in food preparation in the kitchen. Employee put on hat.
Food stored on floor. Non Tcs sauce stored on the floor at the front counter. Operator moved to shelf.
Stored food not covered. Chicken and beef stored uncovered in the reach in freezer at the front counter. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored behind hand wash sink faucet in the kitchen. Operator removed.
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.