LA GRANJA PARRILLA AND SEAFOOD
720 W HALLANDALE BEACH BLVD, Hallandale Beach FL 33009 · 954-454-0609
Last inspected Jun 29, 2026 · 14 visits since September 2023
JAN 25
MAR 25
SEP 25
JAN 26
JUN 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. 8 small flying insects observed on 50lb bags of onions stored next to 3 compartment sink in room next to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080041 | Sep 23, 2025 | Feb 9, 2026 | $600 |
| 2--2024068711 | Sep 24, 2024 | Dec 19, 2024 | $400 |
| 2--2024018350 | Feb 28, 2024 | Apr 11, 2024 | $400 |
| 2--2018047232 | Aug 27, 2018 | Dec 7, 2018 | $360 |
Inspection history
14 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator relocated to correct shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made 'garlic sauce' (Crema, made with mayonnaise) held in squirt bottles on salsa station counter. Operator states less than 1 hour. This product MUST be held under refrigeration. Operator provided ice bath.
Bowl or other container with no handle used to dispense food. Observed to go bowls in use in all bulk containers.operator removed.
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. Observed partially frozen Kingfish, in reduced oxygen packaging, thawing. Operator removed from package and instructed on labeling that prohibiting thawing in vacuum sealed conditions.
Show the remaining 4 findings ▾
Food stored on floor. Observed 2 full bags and one partial bag of rice directly on the floor. Operator relocated.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line/sauté area
Ripped/worn tin foil used as shelf cover. Observed at sauté station shelves. Operator replaced.
Stored food not covered. Observed bulk rice not covered. Operator covered.
Jan 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler, marinated chicken with no date marks. Per the operator, all 25-36 hours since preparation.
Bowl or other container with no handle used to dispense food. Observed rice, floor, spices, beans, etc. All using cups with no handles. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed Dish machine operator/ Prep person with no hair restraint. Operator corrected.
Food stored on floor. Observed pan of raw chicken stored on the walk in freezer floor. Operator relocated to a shelf.
No conspicuously located ambient air temperature thermometer in holding unit.
Old labels stuck to food containers after cleaning. Observed on clean pan shelf at dish room.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm chlorine. Operator corrected to 100 ppm chlorine.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Both handles of chicken oven are missing.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee switched from working with raw Beef to cooked rice and handled a clean plate to store customer without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork in Padela reach in cooler across from fryer. Employee inverted.
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. Walk in Cooler- Heavy Cream (55F - Cold Holding); Cooked Potatoes (53F-Cold Holding); Cooked Pasta (52F - Cold Holding); Cooked Yucca (55F - Cold Holding); Cheese (60F). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler- Heavy Cream (55F - Cold Holding); Cooked Potatoes (53F-Cold Holding); Cooked Pasta (52F - Cold Holding); Cooked Yucca (55F - Cold Holding); Cheese (60F). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shelf under Prep Table-; Cooked Rice (78-89F - Hot Holding). Per Manager food item in unit less than 2 hours. Observed item stored at room temperature to make fried rice. Employee reheated and Management decided to put on Time as a Public Health Control
Accumulation of black/green mold-like substance in the interior of the ice machine
Both handles of chicken oven are missing.
Container of Mayonnaise stored on floor in dry storage area. Manager elevated.
No handwashing sign provided at a hand sink used by food employees at front counter. Sign provided to operator
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Cutting board not sanitized before use. Employee placed raw beef on cutting board and proceeded to cut lime on it without washed rinse and sanitized area. Reviewed cross contamination with employee who sanitized area..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Small Refrigerator-; 4 Leche (49F - Cold Holding) 2) Meat Station Flip top-; Raw oysters (56F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill,
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Employee washed and then rinse without sanitized containers and utensils Instructed employee to set up sink properly. Employee set up third compartment sink and add bleach to sanitize.
Handles of chicken oven are missing.
Lower shelf of small table with rust that has pitted the surface at entrance of kitchen,
Stored food not covered. 1) Cooked Pasta in lower reach in cooler at cook line. 2) Cooked Yucca, Cooked Beans in the walk in cooler
Walk in cooler floor covered with standing water. Employee cleaned during inspection.
Jan 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Observed: Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fryer-; Cooked Whole Snapper (90-100F - Cooking) Took temperature as soon as fish was removed from oil. Cook returned to oil to fully cook. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw Chicken stored above container of raw beef in meat lowboy reach in cooler. Manager inverted. Priority: High Priority
Observed: Bowl used to dispense ice. Manager removed. Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from dishwashing machine. Manager removed. Priority: Basic
Observed: Working containers of salt and oil removed from original container not identified by common name. Employee labeled during inspection. Priority: Basic
Sep 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 08-20-2024
Sep 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 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. Lowboy Reach in-; Cooked Chicken Wings at 4 PM (54F- Cooling) since 11 AM per operator Rechecked at 4:55 to 51F
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. Walk in cooler- White Cheese (47F - Cold Holding); Cooked Pork (47-48F - Cold Holding); Heavy Cream (48F); Sliced Cheese (48F); Cooked Chicken Wings (47F); Fresh Garlic sauce 47F- Cold Holding). Per Manager food items in unit overnight Items not prepared or portioned today. Observed Gasket torn. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- White Cheese (47F - Cold Holding); Cooked Pork (47-48F - Cold Holding); Heavy Cream (48F); Sliced Cheese (48F); Cooked Chicken Wings (47F); Fresh Garlic sauce 47F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. 2 Cutting Boards at flip tops across grill. Manager cleaned during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 08-20-2024
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloths stored on cutting board in kitchen. Manager removed.
Working containers of oil removed from original container not identified by common name.
May 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature marking 48F. Food temps 40-42F
Food-contact surface soiled with food debris, mold-like substance or slime. For 2 cutting boards at flip top across grill. Operator cleaned.
May 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves without washing hands first proceeded to grab seafood mix to prepare an order. Instructed cook to wash hands. Cook washed hands and put new gloves on.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill station: utensils in water at 80F. Operator discarded water and stored dry.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 small flying insects observed on 50lb bags of onions stored next to 3 compartment sink in room next to kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top main: seafood 48F, raw tilapia 49F, cooked shrimp 47F, Per operator in unit less than 3 hours. Operator added ice. Now 43F. * corrected on site* Walk in cooler : Cooked pasta 45F raw chicken 46F, raw steak 45F, seafood mix 47F. per operator foods in unit for 3.5 hours. Operator moved all foods to walk in freezer.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature marking 48F. Food temps 40-42F
Food-contact surface soiled with food debris, mold-like substance or slime. For 2 cutting boards at flip top across grill. Operator cleaned.
Floor not cleaned when the least amount of food is exposed. Observed left over seafood on drains by syrup/soda station. Operator cleaned.
No handwashing sign provided at a hand sink used by food employees. At Hand wash sink in kitchen.
May 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 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. Walk in cooler -Cooked Rice (56F - Cooling). Per Manager food item in unit over night. Item not prepared or portioned today. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted.
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 -Cooked Rice (56F - Cooling). Per Manager food item in unit over night. Item not prepared or portioned today. See stop sale.
No handwash sink located in vending machine area where employees service bulk food machines. Water container stored in hands washing sink in kitchen. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken and raw beef stored above opened container of potatoes in walk in cooler. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. me/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco small reach ink cooler-; Flan (45F - Cold Holding); Rice pudding (50F - Cold Holding) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avantco small reach in cooler-; Flan (45F - Cold Holding); Rice pudding (50F - Cold Holding) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
1) Container of potatoes stored on floor in walk in cooler. 2) Cases of oils stored on floor in kitchen area. Manager elevated.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables and counters in kitchen. Manager stored in sanitizer bucket.
Working containers of sugar removed from original container not identified by common name. Manager labeled sugar container during inspection.
Sep 19, 2023□ 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 ▾
Warewashing machine not automatically dispensing the sanitizer. Manager instructed to used triple sink until machine is fixed.
Equipment in poor repair. Gasket in reach in under flip top across from stove torn and disrepair
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw beef and raw chicken stored above uncovered container of cut lettuce and cooked onions in Padela lowboy across from fryer in cook line. Cook inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in Padela lowboy reach in cooler across from fryer in cook line. Cook inverted.
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. 1) Walk in cooler-Cheese (52F - Cold Holding); Cooked Chicken wings )51F - Hot Holding) Creamers (48F - Cold Holding); Cooked beans (60F - Cold Holding); Cooked ribs (49F - Cold Holding); Cooked potatoes (48F - Cold Holding); Cooked spaghetti (60F - Cold Holding) Per Manager food items in unit overnight. Items not prepared nor portioned today. See stop Sale. 2) Lowboy Padela-; Cooked yucca (52F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale. 3) Flip top across from stove-; Cooked pasta (54F - Cold Holding); Cut tomatoes (52F - Cold Holding); Cooked eggs (54F - Cold Holding). Per Manager foods items in unit overnight including cut tomatoes. Items not prepared or portioned today. See stop
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in cooler-Cheese (52F - Cold Holding); Cooked Chicken wings )51F - Hot Holding) Creamers (48F - Cold Holding); Cooked beans (60F - Cold Holding); Cooked ribs (49F - Cold Holding); Cooked potatoes (48F - Cold Holding); Cooked spaghetti (60F - Cold Holding) Per Manager food items in unit overnight. Items not prepared nor portioned today. See stop Sale. 2) Lowboy Padela-; Cooked yucca (52F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale. 3) Flip top across from stove-; Cooked pasta (54F - Cold Holding); Cut tomatoes (52F - Cold Holding); Cooked eggs (54F - Cold Holding). Per Manager foods items in unit overnight including cut tomatoes. Items not prepared or portioned today. See stop sale. 4) Walk in cooler- Raw beef (50F- Cold Holding) Per Manager food item in unit over 4 hours. Instructed Manager to marinate meat immediately and stored in another cooler.
Handwash sink not accessible for employee use at all times. Plastic bucket stored in hand washing sink in kitchen. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink front of freezer. Manager replaced.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Warewashing machine not automatically dispensing the sanitizer. Manager instructed to used triple sink until machine is fixed.
Equipment in poor repair. Gasket in reach in under flip top across from stove torn and disrepair
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables throughout kitchen. Chef stored in sanitizer bucket.
Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil.
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.