LA GRANJA CHICKEN STEAK AND SEAFOOD
2600 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561.425.5145
Last inspected Jan 7, 2026 · 11 visits since October 2023
APR 24
AUG 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live, small flying insects in dry storage area by rear kitchen door, flying around/landing on unwashed onions. Operator removed onions. Advised Operator to eliminate flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015384 | Jan 6, 2026 | Mar 31, 2026 | $600 |
| 2--2024056033 | Aug 21, 2024 | Jan 30, 2025 | $2,000 |
| 2--2024028241 | Apr 22, 2024 | Jun 20, 2024 | $400 |
| 2--2024018250 | Feb 28, 2024 | Apr 11, 2024 | $400 |
| 2--2020035180 | Jul 9, 2020 | Aug 31, 2020 | $400 |
Inspection history
11 visits, newest first
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Live, small flying insects found At dry storage by exit door: 8 small flying insects over whole onions, landing on produce and bags of rice. Advised operator to kill flying insects
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler across grill: cut tomatoes (46F at 2:16- Ambient Cooling 47F at 3:11) as per chef one hour ago At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator placed product to quick chill
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority3 Intermediate4 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg then grabbed cooler door; no handwash Operator washed hands
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 handled raw seafood then grabbed cooler doors; no hand wash Employee washed hands
Live, small flying insects found At dry storage by exit door: 8 small flying insects over whole onions, landing on produce and bags of rice. Advised operator to kill flying insects
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw fish stored over open bag of cooked peppers Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw ground beef stored over whole muscle beef Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler across grill: seafood sauce (46F - Cold Holding); As per operator stored for 30 minutes Not prepped or portioned today Operator placed product to quick chill
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200++ppm); Operator added more water to the solution
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200++ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
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 poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler across grill: cut tomatoes (46F at 2:16- Ambient Cooling 47F at 3:11) as per chef one hour ago At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator placed product to quick chill
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates on shelf by doorway not stored inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and bags stored on top of beverages
Food storage container/container lid cracked or broken. At walk in cooler: lid to plastic container cracked At three compartment sink on shelf: cracked container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped water and removed utensils
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and then handled clean equipment and dishes without washing hands. Operator discussed with employee who then washed hands.
Equipment in poor repair. Ice machine lid broken at right side hinge. Advised Operator to repair.
Visibly soiled dry wiping cloth in use on cook line cutting board/make table. Operator removed soiled wiping cloth.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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, cooked rice (54F - Cooling)@10:33 since 9:00pm. 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, cooked rice (54F - Cooling)@10:33 since 9:00pm. Product did not reach 41F within 6 hours.
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 handled visibly soiled unwashed celery, rinsed product, then proceeded to prepare washed celery without washing hands. Advised operator of proper handwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw beef stored over cheese and lettuce. Advised operator of proper storage. Operator stored correctly.
Handwash sink used for purposes other than handwashing. At cook line, Hand wash sink used for other purposes as evident by employee rinsing vegetables in hand sink.
Employee eating in a food preparation or other restricted area. Throughout kitchen, several employee beverages on prep tables or on shelf where food is stored. Operator removed.
Raw fruits/vegetables not washed prior to preparation. At cook line, unwashed celery not washed prior to preparation for chicken soup.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 12 high priority.
12 High priority1 Intermediate1 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. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. See Stop Sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils without washing hands. Discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from cooking/handling raw beef to handling ready to vegetables without washing hands. Discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled wiping cloth and then handled clean plates/utensils to serve food without washing hands. Discussed with employee who then washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live, small flying insects in dry storage area by rear kitchen door, flying around/landing on unwashed onions. Operator removed onions. Advised Operator to eliminate flies.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish over cooked beans. Operator moved beans.
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; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked beans (45F -Cooling). Operator stated beans cooling overnight in full container with lid, did not reach 41F within 6 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 4 hours. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked ribs (45F - Cold Holding); cut tomatoes (45F - Cold Holding); raw fish (44F - Cold Holding); cooked potatoes (44F - Cold Holding). At self-service dining room flip top; cut tomatoes (50F - Cold Holding). Operator stated all items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Flip top cooler; portioned mixed seafood (53F - Ambient Cooling 2:22pm/51F - Ambient Cooling 2:48pm). Operator stated cooling since 10:30am, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line shelf under steam table; cooked fish (85F - Hot Holding); cooked chicken (85F - Hot Holding). Operator stated items were cooked at 10:00am, held in pan at room temperature for 5 hours. See Stop Sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill/dump water pitchers/sanitizer buckets. Adviser Operator hand wash sinks used for hand washing only.
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; commercially processed reduced oxygen packaged king fish, no longer frozen. See Stop Sale.
Apr 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 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; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, 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; cooked beans (67F - Cooling). Operator stated beans cooling overnight, stored in deep, full storage tub with tightly fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf.
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. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; raw fish (45F - Cold Holding); portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding); cooked potatoes (45F - Cold Holding); sour cream (45F - Cold Holding); raw steak (45F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. At cook line Flip top cooler; portioned cooked seafood combo (shrimp/scallop/squid/octopus/mussel) (46F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan on make top portion of cooler for less than 2 hours, moved overfilled portion to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked tomatoes and onions (125F - Hot Holding). Operator stated tomatoes and onions cooked prior to being placed in steam table, held less than 30 minutes, moved to grill to be reheated to 165F.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; uncovered pan of raw chicken stored over ready to eat peppers. Operator moved raw chicken to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw hamburger stored over raw whole muscle intact steak. Operator moved raw hamburger below raw steak.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed.
Stored food not covered. At walk-in freezer; pan of raw chicken and pan of cooked seafood stored uncovered. Operator covered.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 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. Dishwasher (Chlorine 0ppm). Operator replaced dispensing bucket and primed machine, retested at chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over washed/cut onions. Operator moved raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; raw steak (47°F - Cold Holding); raw chicken (47°F - Cold Holding); raw grouper (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 3 hours, added ice to items. At Dessert display cooler; cheesecake (49°F - Cold Holding). Operator stated not prepared or portioned today being held in cooler 3 hours, moved to low boy reach in cooler. At Self service cold well; cut tomatoes (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 3 hours, added ice.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Food stored on floor. At walk-in freezer; container of raw chicken stored on floor. Operator moved to shelf.
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.