LA GRANJA PARRILLA & SEAFOOD
5701 N UNIVERSITY DR, Tamarac FL 33321 · 954.968.7988
Last inspected Jun 24, 2026 · 9 visits since February 2024
DEC 24
APR 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to garnish fried rice with cilantro.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016013921 | Mar 16, 2016 | Jun 9, 2016 | — |
| 2--2015020750 | Apr 29, 2015 | Nov 24, 2015 | $400 |
| 2--2015017469 | Apr 17, 2015 | May 29, 2015 | $400 |
Inspection history
9 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held in walk in cooler at 44F and chicken at 45F. Per operator, both items transfer to unit less than 3 hours prior to the inspection. Operator place ice pack on items for quick chill.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cooked rice.
Carbon dioxide/helium tanks not adequately secured. Observed 1 co2 tank in storage area not secured.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinking water stored in reach in cooler no identified.
Show the remaining 2 findings ▾
Food stored on floor. -Observed case with drinks stored on dry storage floor. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on walls in prep station.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. -Observed containers with raw fish stored over case with unwashed potatoes.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed container with cooked potatoes date marked 10/12/2025 and 01/08/2026. Operator determined that potatoes were cooked on 01/08/2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 3:10 p.m. cut tomatoes cold held at 45F. Per operator, tomatoes cut at 11:05 a.m. Operator placed ice packs on tomatoes for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sautéed onions (123F - Hot Holding); potato (125F - Hot Holding);. Per operator, both items cooked 3.5 hours before the inspection. Operator increased the temperature on unit for fast reheating.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser in dishwashing area.
Food stored on floor. -Observed containers with seasoning stored on dry storage floor. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of rust buildup on storage shelves in dry storage room.
Old labels stuck to food containers after cleaning.
Stored food not covered. -Observed an uncovered container with cooked potatoes stored in walk in cooler. Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed case with unwashed tomatoes stored over open container with cooked potatoes.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Underneath kitchen flip top; raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Operator placed bags of ice on food for quick chill
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer kept in seafood flip top cooler reads 220F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood flip top; seafood, mixed (53F @ 1439pm to 52F at 1455 - Ambient Cooling since 1230pm). Observed mixed seafood in portioned plastic bags, piled together in hotel pan. Operator placed ice over food items for quick chill
Food stored on floor. Observed pot of black beans I direct contact with floor at triple sink. As per operator beans placed there to cool down.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 118F water.
In-use wet wiping cloth/towel used under cutting board. Observed soiled rag under cutting board. Operator removed
May 21, 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 ▾
Dry storage shelves with rust that has pitted the surface. Above prep table
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy cooler under kitchen flip top, observed a container of raw chicken placed directly on top of a container of raw beef. Operator rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer; plantains (120F - Hot Holding). Operator reheated food in fryer to 169F
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at cook line/hot table.
Dry storage shelves with rust that has pitted the surface. Above prep table
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on shelf and fan
In-use ice scoop stored on soiled surface between uses. Ice scoop sitting directly on top of a rusty shelf. Operator removed
Single-service articles not stored inverted or protected from contamination. Small to go plates not properly inverted on top of kitchen flip top
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to garnish fried rice with cilantro.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee personal food not properly identified and segregated from food to be served to the public. 1)Employee's milk in walk in cooler, not separated from customer's foods. 2) employee donuts in lowboy cooler behind front counter not separated from customer beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back dry storage room, clothing is placed on shelving as well as other non TCS foods.
Single-service articles not stored inverted or protected from contamination. On top of kitchen flip top, small sized to go plates, not properly inverted/protected from debris. Operator inverted
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm). Operator remade to 100ppm
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler containers of raw chicken stored over raw beef. Operator reorganized.
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. Salad prep flip top cooler: cooked fish (46-50F). Dessert display; Tres Leche (55F - Cold Holding); 4 Leche (57F - Cold Holding). Per operator foods not portion or prepared today, in unit over 4hrs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Salad prep flip top cooler: cooked fish (46-50F). 2)Dessert display; Tres Leche (55F - Cold Holding); 4 Leche (57F - Cold Holding). Per operator foods not portion or prepared today, in unit over 4hrs. See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed container for rice, scoop handle directly touching rice. Operator stored correctly.
Single-service articles not stored inverted or protected from contamination. Small to go containers by steam table not inverted. Operator inverted properly
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 45F in Reach In Cooler
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. Manager print and posted Clean up for vomiting and diarrhea poster
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black Beans Manager dated containers of black beans.
Spray bottle containing toxic substance not labeled. Spray bottle containing pink liquid identified as degreaser located on table shelf next to 3 Compartment sink. Manager labeled spray bottle with degreaser
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and car keys on prep table next to 3 CS Manager removed cellphone and car keys
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.