LA GRANJA CHICKEN STEAK AND SEAFOOD
8570 STIRLING ROAD SUITE 105, Davie FL 33324 · 954-968-7988
Last inspected Jul 15, 2026 · 10 visits since October 2023
NOV 24
FEB 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Approximately 8-10 small flying insects around and landed on ketchup pump dispenser in dining room. Manager removed pump and discarded ketchup bag from inside. Administrative Complaint /Following Day Callback per C ROSS @ 3:46 PM.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067997 | Aug 15, 2025 | Oct 2, 2025 | $560 |
| 2--2023039352 | Jun 28, 2023 | Jul 31, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
No handwashing sign provided at a hand sink used by food employees. In front of dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in cooler Three doors reach in freezer Build up of food spills on lower shelf
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 10 high priority.
10 High priority1 Intermediate11 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -3 doors cooler-; cooked white rice (54F - Cooling); cooked beans (50F - Cooling), both food items cooling overnight, see stop sale.
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.. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -3 doors cooler-cooked white rice (54F - Cooling); cooked beans (50F - Cooling), both items cooling overnight, see stop sale.
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 wearing gloves, used wiping cloth from sanitizer bucket to clean steam table, then grabbed a clean measure cup to serve steam rice. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken breast filet, then grabbed clean brush from margarine container and a clean pair of tongs, using same gloves. After instructed, manager discarded gloves, washed hands and put in new pair of gloves.
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. Raw shell mussels over house made sauce. Employee placed raw food in bottom portion.
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. Lower cooler- Front counter-rice pudding (48F - Cold Holding); caramel pudding (49F - Cold Holding), per employee food held overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower cooler- Front counter-rice pudding (48F - Cold Holding); caramel pudding (49F - Cold Holding), per employee food held overnight, see stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. front counter-Flip top -; pico de gallo (57F - Cooling from ambient ); cut lettuce (50F-Cooling from ambient ) at 3:00 pm, since 10:00 am. 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. front counter-Flip top -; pico de gallo (57F - Cooling from ambient ); cut lettuce (50F-Cooling from ambient ) at 3:00 pm, since 10:00 am. See Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sea food broth (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 171F.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Jennifer Fernandez, 7 employees working in food preparation.
Bowl or other container with no handle used to dispense food. Plastic cup inside container of rice, employee removed
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter-flip top/lower cooler Rear kitchen- 3 doors reach in cooler.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Two compartment used for soap and middle to rinse. After instructed employee set up proper order or three closing, wash/rinse and sanitized.
Food stored on floor. 2 conga of cooking oil on floor in front of 3 doors reach in cooler, manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside flour, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in water temperature of 112. Employee removed utensils to be clean and sanitize.
Insect control device installed over food preparation area. Customer self service counter- over dispensers of Mayo and ketchup.
No Heimlich maneuver/choking sign posted. Poster emailed to operator.
No handwashing sign provided at a hand sink used by food employees. In front of dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in cooler Three doors reach in freezer Build up of food spills on lower shelf
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm-made new solution at 50 ppm.)
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline changed gloves after handling raw chicken without first washing hands before continuing to prepare other items. Reviewed proper handwash procedures and employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Turbo Air 3 door cooler, container of prepped raw chicken above container of whole raw beef portions. Employee rearranged to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees at cookline handled raw steak, beef, and chicken and continued with preparations for multiple items without stopping to wash hands and change gloves. Reviewed proper procedures with manager and employees concerning when to change gloves and wash hands. Employees washed hands and changed gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to correct 100ppm.
Bowl or other container with no handle used to dispense food. Bowls in bulk containers of sugar and flour in dry storage. Manager removed.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container of prep table by ceviche fliptop unit at front counter. Employee removed beverage.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Bulk salt and sugar container labels worn off. Manager relabeled both.
Aug 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. Dish machine reading 0ppm after several attempts. Sanitizer chemical bucket empty. Employee replaced sanitizer. Machine primed and reading 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishes from dish machine immediately after scrubbing, rinsing, and loading dirty dishes without washing hands first. Reviewed with manager to explain to employee proper procedures for hand washing.
Live, small flying insects found Approximately 8-10 small flying insects around and landed on ketchup pump dispenser in dining room. Manager removed pump and discarded ketchup bag from inside. Administrative Complaint /Following Day Callback per C ROSS @ 3:46 PM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On side burner by cook line, under no time or temperature control, rice (78F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2.5-3 hours. Employee moved to reach in freezer to rapid chill and cold hold.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Employee labeled as cleaner.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 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. Dishmachine reading <50ppm chlorine after several attempts. Manager changed chemical sanitizer, primed and machine reading 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen 3 door Turbo Air reach in cooler, container of raw cut pork above container of cooked chicken wings. Manager moved wings to upper shelf for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen 3 door Turbo Air reach in cooler, container of raw whole chicken on shelf above container of whole pork loins removed from case. Manager moved chicken to bottom of cooler for proper separation.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and continued to cook using multiple utensils without first washing hands and changing gloves. Reviewed with manager and employee proper handwashing procedures and employee washed hands, changed gloves, and replaced utensils.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Employee marked as degreaser.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths under multiple cutting boards in back prep area. Manager removed cloths.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, vinegar, and water at cook line not labeled. Employee labeled all.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line SMALL STEAM TABLE - fish stock (123F - Hot Holding). Per employee prepared at 10:00am. Employee returned stock to stove to reheat above 165F and hot hold.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by front service line. Manager fixed paper jam and dispenser working properly.
Spray bottle containing toxic substance not labeled. Unknown substances in pump spray bottle by dish machine and in spray bottles on cleaning cart in dining room. Manager and employee labeled all as cleaners and degreasers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at cook line. Employee moved container to grill and placed over fire to bring temperature to 135F.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards in back prep area.
Soiled dry wiping cloth in use. Employee at prep area in kitchen has soiled wiping cloth tucked into apron. Employee discarded cloth.
Stored food not covered. Cooked potatoes and shrimp at proper temperature in 3 door Turbo Air reach in cooler not covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Employee remade to proper 100ppm chlorine.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Clean plates, bowls not stored inverted or in a protected manner behind front counter next to steam table. Operator covered
Stored food not covered. Cooked Yuca not covered inside turbo air reach in cooler in kitchen. Operator covered
Turbo air Reach-in cooler bottom shelf held have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed towels in sanitizer solution.
Working containers of food (salt)removed from original container not identified by common name in kitchen. Operator labeled container salt.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored above prep table in grilling station. Operator moved medicine and stored correctly.
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. Dish machine chlorine sanitizer at 0ppm. Establishment using 3 compartment sink to sanitize dishes until equipment can sanitize at proper minimum strength.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked black beans inside turbo air reach in cooler in kitchen. Operator moved cooked black beans to upper shelf and stored correctly. Emailed proper storage procedure to manager.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs stored at 70F ambient temperature on prep table less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill.
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 procedures to manager
Spray bottle containing toxic substance( degreaser) not labeled in cleaning station in dining room. Operator labeled degreaser.
Employee eating in a food preparation or other restricted area. Employee eating next to cook line. Manager spoke with employee, employee moved to dining room.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Working containers of food(salt ) removed from original container not identified by common name in kitchen. Operator labeled salt.
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.