LA GRANJA CHICKEN STEAK AND SEAFOOD
4650 N ALAFAYA TRL STE 101, Orlando FL 32826
Last inspected Dec 16, 2025 · 6 visits since October 2023
MAY 24
NOV 24
MAR 25
AUG 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper kept cold holding overnight with temperature abuse of 47F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023030847 | Feb 24, 2023 | Jul 25, 2023 | $200 |
| 4--2016057994 | Oct 25, 2016 | Jan 12, 2017 | $520 |
Inspection history
6 visits, newest first
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red snapper kept cold holding overnight in reach in cooler across from oven with temperature of 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper kept cold holding overnight with temperature abuse of 47F
Handwash sink used for purposes other than handwashing. Bucket inside hand sink located at cook line.
No probe thermometer provided to measure temperature of food products.
Show the remaining 5 findings ▾
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. No proof for new cashier, inspector provided printed copy and employee signed. Corrected On-SiteCorrected On-Site**
In-use wet wiping cloth/towel used under cutting board Under red cutting board in cook line. Removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees in men's bathroom.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor on prep area and men's bathroom.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling overnight in walk in cooler with temperature of 57F. Cassava kept cooling overnight in walk in cooler with temperature of 47F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans kept cooling overnight in walk in cooler with temperature of 57F. Cooked cassava kept cooling overnight in walk in cooler with temperature of of 47F.
Handwash sink used for purposes other than handwashing. Spoon inside hand sink
Equipment in poor repair. Gasket in one if chest freezers by hand sink in back, gasket on reach in cooler cook line.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on hand sink located in cook line.
Working containers of food removed from original container not identified by common name. Msg and salt no label
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. Alka seltzer bottle stored over bulk rice container on dry storage rack located in front of office.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood broth kept in warmer by hand sink in cook line, kept for less than 4 hours with temperature of 94F. Employee reheat up to 165F
Handwash sink used for purposes other than handwashing. Bucket inside Han sink located in cook line.
Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop raw chicken in cook line.
Food not stored at least 6 inches off of the floor. Soda cans on floor under POS system
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water with temperature of 81 F also water dirty. Water discarded
Single-service articles not stored inverted or protected from contamination. Black to go containers stored in cook line.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in metal pans over raw beef in metal pans in chest freezer. Operator immediately corrected
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked beans in walk in cooler. Operator immediately removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front buffet cooler. pico, fresh garlic in onions mix (48F - Cold Holding); fresh garlic in oil gallon (48F - Cold Holding) all over 4 hrs per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in front buffet cooler. pico, fresh garlic in onions mix (48F - Cold Holding); fresh garlic in oil gallon (48F - Cold Holding) all over 4 hrs per operator. Operator immediately discarded.
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.
Equipment and utensils not properly air-dried - wet nesting. Metal pans and plastic bins on dish storage rack
Equipment in poor repair. -All chest freezers are chipped on lid. -Gasket in chest freezer at end of cook line is torn
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer at end of cook line
In-use tongs stored on equipment door handle between uses. Tongs on oven handle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice container. Operator immediately remove
May 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Covered waste receptacle not provided in women's bathroom.
Drain cover(s) missing. In mop sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored in chest freezer next located next to Walk in cooler. Employee backpack next to can drinks in dry storage
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer next to oven
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 75F
Time/temperature control for safety food thawed in an improper manner. Pork being thawed in container under no running water
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans kept cooling overnight in walk in cooler with temperature of 65F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Black beans kept cooling overnight on walk in cooler with temperature of 65F.
Handwash sink used for purposes other than handwashing.Employee filled bucket on hand wash sink located on cook line.
No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on back kitchen.
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.For employees that were hire and don't have the food safety.
Records/documents for required employee training do not contain all of the required information.Most of the records are missing employee birthday.
Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tiles out of place over three bay sink.
Drain cover(s) missing on mop sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Serving utensils kept on water with temperature of 103F
No handwashing sign provided at a hand sink used by food employees.On hand wash located on back kitchen.
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.