LA GRANJA RESTAURANT
6260 LANTANA RD, Lake Worth FL 33463 · 954.914.8507
Last inspected Jan 29, 2026 · 10 visits since July 2023
NOV 23
JUL 24
NOV 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between D 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. Observed 2 live flies above food prep sink. Observed approximately 10 live flies near soda rack
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $5,490
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025053181 | Jul 1, 2025 | Sep 4, 2025 | $3,000 |
| 2--2024044312 | Jul 10, 2024 | Jan 28, 2025 | $800 |
| 2--2022009272 | Jan 24, 2022 | Mar 23, 2022 | $200 |
| 2--2019007565 | Jan 31, 2019 | Aug 7, 2019 | $450 |
| 2--2019018463 | Apr 1, 2019 | Jun 25, 2019 | $840 |
| 2--2018011261 | Feb 7, 2018 | Apr 5, 2018 | $200 |
Inspection history
10 visits, newest first
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled apron and towel and then engaged in food preparation without washing hands. Employee washed hands
Sewage/wastewater backing up through floor drains. While washing my hands on the cook line hand sink I noticed the floor drain located outside walk in cooler backing up with wastewater. Operator fix the problem with a drain snake.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 at 1:55pm Cut tomatoes 53F cooling cut lettuce 46F cooling salsa 46F cooling, all items cooling Since 10 am. At 2:08pm same temperature for all items. 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. Flip top cooler #1 at 1:55pm Cut tomatoes 53F cooling cut lettuce 46F cooling salsa 46F cooling raw beef 46F cooling raw chicken 46F cooling all items cooling Since 10 am. At 2:08pm same temperature for all items. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front counter display cooler, at 2:16pm cut lettuce 53F cooling, sliced tomatoes 53F cooling salsa 53F cooling all items cooling since 12pm at 2:30pm same temperature all items. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved to walk in cooler. Flip top cooler #1. At 1:57pm Cooked corn 46F cooling since 10am, cooked yuca 51F cooling since 10am. At 2:38pm same temperature for both items At this current cooling rate products will not cool to 41F within 6 hours. Operator moved to reach in freezer
Time/temperature control for safety food thawed in an improper manner. Several bags and containers with raw seafood like fish, calamari thawing at room temperature and on standing water. Operator moved to walk in cooler
Jul 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 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. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F 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. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. In reach in cooler raw pork (45F - Cold Holding); raw steak (45F - Cold Holding); raw fish (46F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 3 hours ago, discussed with operator who moved products to reach in freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb has no vacuum breaker installed discussed with operator to install vacuum breaker.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds items on time as a public health control at salad bar with no written procedures, discussed with operator and emailed written procedures form to operator to fill and print.
Jul 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 16 high priority.
16 High priority4 Intermediate1 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) discussed with operator who corrected solution to Triple Sink (Chlorine 100ppm)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale.
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) discussed with operator who re primmed machine to Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited store to throw away trash after employee re entered store and without washing hands employee handled clean and Sanitized dishes, discussed with operator, employee 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 handled trash can with hands and without washing hands employee handled cooked yucca, discussed with operator, employee washed hands, see stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee used metal rod that was stored on floor to skewer chicken to put into rotisserie oven, discussed with operator who moved metal rods to be rewashed and sanitized, see stop sale. 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 handled trash can with hands and without washing hands employee handled cooked yucca, discussed with operator, employee washed hands, see stop sale.
Live, small flying insects found Approximately 1 live fly at front counter landing on cu5 tomato's, discussed with operator see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored above plantains, discussed with operator who corrected storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored above raw pork, discussed with operator who corrected storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 1 live fly at front counter landing on cu5 tomato's, discussed with operator 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. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. In reach in cooler raw pork (45F - Cold Holding); raw steak (45F - Cold Holding); raw fish (46F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 3 hours ago, discussed with operator who moved products to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked plantains (113F - Hot Holding) per operator product prepared approximately 10 minutes ago, discussed hot holding with operator, operator placed items back into flyer to reheat to 165+F.
Toxic substance/chemical improperly stored. At front counter spray bottles of cleaners stored above single service soufflé cups, discussed with operator who removed spray bottles.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb has no vacuum breaker installed discussed with operator to install vacuum breaker.
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) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (52F - Cooling) at 2:00 since 10:30 to 56F at 2:25, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Metal rod used to hold chicken in rotisserie oven stored on floor, discussed with operator who moved products to be re washed and sanitized.
Handwash sink used for purposes other than handwashing. Hand washing sink next to back door used to store plastic bins, discussed with operator who removed from sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds items on time as a public health control at salad bar with no written procedures, discussed with operator and emailed written procedures form to operator to fill and print.
Time/temperature control for safety food thawed in an improper manner. In kitchen on preparation table frozen fish thawing at room temperature, discussed with operator, employee moved fish to walk in to thaw.
Nov 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used to store raw beef located in reach in freezer Advised operator to removed product
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F - Hot Holding)per operator food prepared 10am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F - Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 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. Located at flip top sliced tomatoes (51F - Cooling);at 2:36pm since 10 am chopped lettuce (51F - Cooling);at 2:36pm since 10 am salsa (51F - Cooling) at 2:35 since 10 am; evaporated milk (76F - Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F - Cooling) since 11 am cut lettuce at 3:30pm(52F - Cooling)since 11 am salsa at 3:30pm(46F - Cooling)since 11am, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Prep area beef (59F - Cold holding) Per operator products stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs; per operator food cooked Friday 11/22/24 advised operator to place label
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 12 high priority.
12 High priority4 Intermediate2 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F - Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 hours. See stop sale
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. At 0 ppm. Operator corrected to 100 ppm chlorine
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw beef and placed in skillet after employee touched salsa to plate food without washing hands; discussed with operator who educated employee and washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies above food prep sink. Observed approximately 10 live flies near soda rack
Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used to store raw beef located in reach in freezer Advised operator to removed product
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in back of restaurant Raw commercial packed shrimp stored over non commercially packaged cooked veggies; operator moved shrimp Located in freezer near soda rack Observed Raw beef stored over cooked yuca; operator removed raw beef
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in walk in cooler; operator moved fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F - Hot Holding)per operator food prepared 10am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F - Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 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. Located at flip top sliced tomatoes (51F - Cooling);at 2:36pm since 10 am chopped lettuce (51F - Cooling);at 2:36pm since 10 am salsa (51F - Cooling) at 2:35 since 10 am; evaporated milk (76F - Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F - Cooling) since 11 am cut lettuce at 3:30pm(52F - Cooling)since 11 am salsa at 3:30pm(46F - Cooling)since 11am, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Prep area beef (59F - Cold holding) Per operator products stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Located at flip top sliced tomatoes (51F - Cooling);at 2:36pm since 10 am chopped lettuce (51F - Cooling);at 2:36pm since 10 am salsa (51F - Cooling) at 2:35 since 10 am; evaporated milk (76F - Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F - Cooling) since 11 am cut lettuce at 3:30pm(52F - Cooling)since 11 am salsa at 3:30pm(46F - Cooling)since 11am,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F - Hot Holding)per operator food prepared 10am see stop sale cooked onion (111F - Hot Holding)per operator out of temperature approximately 1 hour operator place on stove to reheat to 165F
Toxic substance/chemical improperly stored. Spray bottle hanging on box containing single service utensils; educated operator who removed bottle
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. Emailed poster to operator
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 to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On flip top cooler overstocked. cooked shrimp (48F - Cooling)at 2:50 pm since 10am at 3:35 same. At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs; per operator food cooked Friday 11/22/24 advised operator to place label
Food stored on floor. Observed a pot of cooked beans Located under stove stored on floor; operator removed and placed on stove to reheat. Located inside walk in raw chicken stored on floor; operator moved chicken to shelf
Time/temperature control for safety food thawed in an improper manner. Fish thawing in sitting water located in dishwashing sink; discussed with operator proper thawing methods; operator moved fish to cooler
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm... manager added up chlorine at 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above ready to eat chicken tenders at walk in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw fish 49 F, raw steak 48 F, arepas 53F, cheese 60 F, raw hamburger 55 F, Raw chicken 56F, cooked plantains 53F in flip top reach in cooler, per manager,food not prepped or portion today, food being held less than 4 hours, manager time marked.
Handwash sink used for purposes other than handwashing...stored grill tools in handwashing sink at dishwashing area. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided.
No probe thermometer provided to measure temperature of food products.
Food stored on floor...onion, beef at walk in cooler.
Nov 20, 2023Administrative complaint recommendedComplaint Investigation
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/not properly separated from ready-to-eat food...raw chicken, raw beef above fish sauce, ready to cook yucca at walk in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish sauce 46°, cooked plantains 52°, cheese 52°, raw chicken 49°, raw steak 50°, raw fish 50° in flip top reach in cooler next to steam table at kitchen, food not prep or portion today, per manager food being held less than 4 hours. Employee time marked on food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... sliced tomatoes, cut lettuce at front line cold hold well being held less than 4 hours, employee time marked.
Toxic substance/chemical improperly stored....degreaser spray bottle stored with cooked potatoes at walk-in cooler. Employee moved.
Spray bottle containing toxic substance not labeled...multiple degreaser, bleach spray bottles not labeled. Manager labeled.
Stored food not covered...fish sauce, cooked chicken wings, cooked ribs at walk in cooler. Employee covered.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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...dishwasher, manager educated employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ham burger above raw fish at reach in cooler at kitchen, employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 61°, cut lettuce 61°, cheese 63°, cooked yuca 61°, raw fish 61°, raw beef 63°, raw chicken 61° in flip top reach in cooler next to steam table at kitchen..... cut tomatoes 54°, cut lettuce 54°, cut tomatoes and onion 53° in top cold hold reach in cooler at front line, food not prep or portion today.per manager food being held less than 4 hours. Mana time marked on food.
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...200 +++ppm. Manager corrected it at 100 ppm.
Spray bottle containing toxic substance not labeled....multiple cleaning spray bottles by the exit door. Manager labeled
Equipment in poor repair...gap between walk in cooler door and threshold.
Silverware/utensils dried with a towel/cloth...discussed with manager, manager educated employee.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler, raw chicken stored on shelf above cooked black beans. Operator corrected locations.
Vacuum breaker missing at rear hose bibb.
No paper towels or mechanical hand drying device provided at handwash sink on the front cook line. Operator provided. Broken dispenser needs to be replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items more than 24 hrs with no date marks.
Dishmachine not washing/rinsing properly. Initial test for sanitizer concentration was zero (0) ppm. After priming the sanitizer pump, it recorded 100 ppm. Operator was informed they need to contact repair company to determine reason for loosening the prime on sanitizer.
Exterior kitchen door has a gap at the threshold that opens to the outside. Observed extensive rust and decay on metal door.
Food stored on floor. Cases of chicken stored on the walk-in cooler floor.
Open dumpster lid. Dumpster lid broken.
Stored food not covered. Multiple containers in the walk-in cooler having reached 41°F with no covers.
Wall tiles missing and/or in disrepair in mop sink area.
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.