LA GRANJA RESTAURANT
3301 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 954.914.8507
Last inspected Aug 19, 2026 · 14 visits since September 2023
AUG 24
MAR 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In dry pantry room between kitchen and managers office approximately 9 live roaches crawling on floor and wall behind shelves with sealed boxes of single service to go boxes and dry seasoning bins, discussed with operator who began to kill roaches and clean area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027610 | Feb 17, 2026 | Jun 2, 2026 | $400 |
| 2--2024055752 | Aug 19, 2024 | Nov 14, 2024 | $400 |
| 2--2021047796 | Sep 10, 2021 | Nov 8, 2021 | $200 |
Inspection history
14 visits, newest first
Aug 19, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between deep fryers and flat top stove accumulation of grease build up and residues, discussed with operator to clean and sanitize areas.
Aug 18, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees issuing in kitchen from customer dining room and without washing hands employees handling clean plates of customer food to take to customer. Discussed with employees who washed hands.
Roach activity present as evidenced by live roaches found. In dry pantry room between kitchen and managers office approximately 9 live roaches crawling on floor and wall behind shelves with sealed boxes of single service to go boxes and dry seasoning bins, discussed with operator who began to kill roaches and clean area.
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. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front condiment bar diced tomatoes mixed with onion (50F - Cold Holding) per operator product not portioned or prepared today and placed in holding unit for approximately 1 hour, discussed with operator who placed product in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen rotisserie chicken (107F - Hot Holding) per operator product removed from oven approximately 20 minutes ago and hot held until reheated and served, discussed with operator who placed chicken back into oven to reheat to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters, see stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior at server expo area soiled with slime like substance, discussed with operator to clean and sanitize.
Floor area(s) covered with standing water. Under rotisserie oven puddle of standing water, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between deep fryers and flat top stove accumulation of grease build up and residues, discussed with operator to clean and sanitize areas.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Multiple sanitizer buckets at 0ppm chlorine discussed with operator to correct to Sanitizer Bucket (Chlorine 100ppm)
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Discussed with operator to renew employee training.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dining room and without washing hands employees handling plat3s customers food, discussed with operator employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed hands and after used paper towel to wipe full face after operator handled containers of food in walk in cooler, discussed with operator who 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. Chef handled personal cell phone while making phone call and without washing hands chef handled clean sanitized plates, discussed with operator chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked beans, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grill diced tomatoes (48F -Cold Holding) cut lettuce (47F - Cold Holding); beef empanadas (49F - Cold Holding); raw steak (47F - Cold Holding); raw chicken (45F - Cold Holding); raw pork (49F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 2 hours, discussed with operator who moved products to another cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler diced tomatoes (54F - Cooling) at 1:55 since 11:00 to 55F at 2:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to a different cooler.
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. Discussed with operator to renew employee training.
Spray bottle containing toxic substance not labeled. At dish washing area and front counter unlabeled spray bottles containing degreaser, discussed with operator who labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server expo area has accumulation of black/green mold like substance, discussed with operator to clean and sanitize unit.
Bowl or other container with no handle used to dispense food. Bowl wrapped in plastic wrap with no handle unused to scoop and portion rice, operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages stored above open coolers and preparation tables, discussed with operator who discarded drinks.
Jul 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); beef (47F - Cold Holding); in cooler by soup steam table; cooked wings (50F - Cold Holding); cooked fish (46F - Cold Holding);in cooler at cook line by rice steam table food not prepared or portioned today; food out of temperature for less than four hours; food placed in ice and some moved to different cooler;
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (47-50F - Cooling);in walk-in cooler; food cooked yesterday and stored in big plastic beans with lid on top; food never reached 41 F 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. black beans (47-50F - Cooling);in walk-in cooler; food cooked yesterday and stored in big plastic beans with lid on top; food never reached 41 F within 6 hours; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); beef (47F - Cold Holding); in cooler by soup steam table; cooked wings (50F - Cold Holding); cooked fish (46F - Cold Holding);in cooler at cook line by rice steam table food not prepared or portioned today; food out of temperature for less than four hours; food placed in ice and some moved to different cooler;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table and above coolers - removed
Standing water in bottom of reach-in-cooler by soup steam table
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken container stored on top of raw beef container in small cooler next to steam table Stored properly
Aug 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on;
Walk-in cooler shelves with rust that has pitted the surface.
Aug 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
No soap provided at handwash sink at the bar; advised to provide
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen
No conspicuously located ambient air temperature thermometer in holding units - some units at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 13 high priority.
13 High priority6 Intermediate8 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below 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 2 hours. 102-106F - Cooling)since 1:00 since 3:15 under prep table at cook line; food never reached 70 F within 2 hours; advised operator to reheat to 165 F and start cooling process again; operator started reheating in the microwave
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 10ppm); operator fixed to 100 ppm
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 placed hands inside garbage can; removed gloves and walked inside walk-in cooler and touched bottles of water without washing hands; Manager asked employee to wash hands; employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed the food bowl with plain water and put back at cook line to be used on other foods; food container not properly washed rinsed and sanitized; Educated; employee placed in dishwasher to properly sanitize
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over whole muscle beef in cooler #3 at cook line; reversed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale
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. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 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. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below within 6 hours; See Stop Sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am; food never reached 41 F within 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale chicken (44F - Cold Holding) in cooler by steam table holding souls; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; hard plantains (46F - Cold Holding);in cooler across from rotisserie chicken oven; as per operator bag removed from freezer earlier; food not portioned or prepared today; food out of temperature for approximately 2 hours; food placed in ice; chicken (44F - Cold Holding); pork (44F - Cold Holding); beef (47F - Cold Holding); in cooler #3 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food iced down to quick chill;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am; food never reached 41 F 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. cooked chicken (98-126F - Hot Holding);on the sticks at rotisserie oven; as per operator food cooked earlier; food out of temperature for approximately 1 hour; operator moved chicken above the flame to reheat to 165F
Toxic substance/chemical improperly stored. Sanitizer bottle stored with food like ketchup and other sauces at the front table at the main entrance Removed
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. Reviewed and emailed poster
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 and advised to be posted
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (49-50F - Cooling)at 2:13 to 49-50 F at 2:45 since 1:15 in cooler by soup steam table; food tightly wrapped and overstocked on top of the each other; advised to place food on ice; at this rate food will not reach 41 F within 4 hours; chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; cooler #2 at cook line; at this rate food will not reach 41 F within 6 hours; pico de gallo (49F - Cooling)at 2:30 to 49 at 2:45 since 1:30 in cooler #3 at cook line. At this rate food will not reach 41 F or below within 4 hours. Food moved to different cooler. chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; in cooler #2 at cook line; at this rate food will not reach 41F; operator iced down;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
No soap provided at handwash sink at the bar; advised to provide
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen
Bowl used to dispense rice at cook line; advised operator to use utensils with handle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of coolers at cook line and on prep station at cook line Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- backpacks stored with single service items at the back of the kitchen at dry storage racks; advised to remove
Equipment and utensils not properly air-dried - wet nesting- plates by dishwasher Advised operator to properly air dry;
No conspicuously located ambient air temperature thermometer in holding units - some units at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); advised to fix to 50 ppm- 100 ppm
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 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. black beans (45-53F - Cooling); white rice (50-58F - Cooling); in walk-in cooler; food cooked last night; stored in big plastic bins with tight lids on; food never reached 41 F or below within 6 hours; See Stop Sale
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. black beans (45-53F - Cooling); white rice (50-58F - Cooling); in walk-in cooler; food cooked last night; stored in big plastic bins with tight lids on; food never reached 41 F or below within 6 hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
Walk-in cooler shelves with rust that has pitted the surface.
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations 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. After 3 attempts Dishwasher (Chlorine 200ppm) - operator contacted technician.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then handled clean utensils and squeeze bottles of sauces. Operator instructed employee to remove gloves, wash hands and put on clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - herbed butter (64F) sitting out at room temperature under 20 minutes- operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - seafood broth (107F - Hot Holding) held under 1 hour - operator moved to stove to reheat.
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled.
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.