LA GRANJA CHICKEN STEAK AND SEAFOOD
5920 SE FEDERAL HWY STE B, Stuart FL 34997 · 772-291-2917
Last inspected Aug 10, 2026 · 9 visits since August 2023
DEC 24
JUN 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw seafood at walk in cooler. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. At walk in cooler raw pork stored over unwashed jalapeños - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw chicken stored over cooked seafood - operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area - employee handled raw beef and chicken then proceeded in touching clean equipment without changing their gloves or washing their hands- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill station flip top cooler - Raw beef 54F-cold holding, raw chicken 54F- cold holding,, cooked potatoes 54F- cold holding, cooked corn 55F- cold holding, raw fish 54F- cold holding, shredded cheese 43F burger patties 54F-cold holding, mixed vegetables 54F- cold holding, cut tomatoes 56F- cold holding- food not prepared or portioned today- food out of temperature 2.5 hours - operator placed in reach in cooler to quick chill.
Show the remaining 1 finding ▾
Spray bottle containing toxic substance not labeled. Purple chemical spray bottle not labeled - operator labeled.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 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. Dishwasher (Chlorine 0ppm)corrected to 100ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area employee touched their hat and face than enameled in food preparation- educated operator - employee washed their hands.
Raw animal food stored over or with unwashed produce. At walk in cooler raw beef store over unwashed produce stored above- operator removed and stored properly.
Handwash sink used for purposes other than handwashing. Scrub in hand wash sink by prep area- operator removed.
Spray bottle containing toxic substance not labeled. At prep area- chemical spray bottle not labeled - operator labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over dried food at dry storage shelf- operator removed.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Cooked beans at 10:46am(48F cooling) cooked rice at 10:46am(44F cooling ) products did not cool to 41F within 6 hours. See stop sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from the outside and started to grabbed clean utensils and thermometer without washing hands first. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer Raw pork over cooked corn. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw burgers over cut vegetables Reach in cooler Raw burger over cooked plantains Operator stored properly all products
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Cooked beans at 10:46am(48F cooling) cooked rice at 10:46am(44F cooling ) products did not cool to 41F within 6 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line French fries 46F cold holding Per operator product left out for approximately 20 minutes. Per operator product not prepared or portioned today. Operator moved to cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked beans 120F reheating, Per operator products was done reheating. Operator moved back to stovetop to reheat properly to 165F ++
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cooked onions and peppers 110F hot holding, cooked potatoes 106F hot holding. Per operator products reheated earlier and moved to hot holding for approximately 30 minutes. Operator moved products to be reheated to 165F++
Handwash sink not accessible for employee use at all times. Metal spatulas stored on cook line hand washing sink and dishwasher sink Operator removed
Jun 3, 2025Inspection 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 ▾
Spray bottle containing toxic substance not labeled. Two spray bottles at rack near triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler
Food stored on floor. Onions in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At stove top - water 90F
Working containers of food removed from original container not identified by common name. Flour bins
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 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. At walk in cooler, black beans (48F - Cooling) stored in deep pans, per operator since 2:00pm the previous day. Product did not reach 41F within 6 hours. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (48F - Cooling), stored in deep pans, per operator since 2:00pm the previous day. Product did not reach 41F within 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink where hose attached. Advised operator that a vacuum breaker must be provided where there's a hose attached.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment. Operator removed.
Aug 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water: Inspector- 32F Operator- 40F
Equipment in poor repair. Reach in Cooler door not closing completely at cook line and back prep area
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken over raw steak at walk in cooler. Operator stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes, left dish area, returned to dish area and handled clean dishes from dish machine with no hand wash. Educated operator on proper handwashing procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (45F - Cold Holding); cooked white rice (47F - Cold Holding); chicken wings (47F - Cold Holding); Beef (53F - Cold Holding); Fish (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Per operator, cooler door opened for approximately 30 minutes while receiving a delivery. Advised operator to add ice to all products.
Toxic substance/chemical improperly stored. Observed Advil stored on top of ice bin, hydrogen peroxide over vinegar and mayonnaise dry storage. Operator stored all properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (59F - Cooling) at 2:58 since 11:00 At current rate of cooling product will not reach 41F within 4 hours. Operator added ice to product.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water: Inspector- 32F Operator- 40F
Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored on top of dirty paper towel on top of ice bin with oil and food residue on top of ice machine
Equipment in poor repair. Reach in Cooler door not closing completely at cook line and back prep area
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over french fries and plantains at white chest freezer in prep area. Both products not in commercial packaging. Operator stored properly.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0ppm. Operator set up three compartment sink with chlorine sanitizer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs and sweaters stored on and over dry storage rack containing garlic, vinegar and seasonings.
Equipment in poor repair. Reach in cooler doors not closing, in between hand wash sink and chicken roasting oven.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed Peppers stored in direct contact with thank you to go bags at reach in freezer closest to fryer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Fish over cooked corn reach at in cooler. Fish was stored in a pan behind the corn. In order to get the fish it would have to be picked up and travel over the cooked corn. Operator placed fish in front of corn.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw seafood at walk in cooler. Operator stored properly.
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Open beverages on prep table while cutting onions. Operator removed beverages.
Food stored on floor. Observed to go boxes and single use napkins stored on floor in storage/chemical room. Operator stored properly.
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.