LA GRANJA RESTAURANTS
19600 NW 2 AVE, Miami Gardens FL 33169
Last inspected Jan 21, 2026 · 11 visits since July 2023
MAR 24
AUG 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023049231 | Jul 25, 2023 | Jan 17, 2024 | $400 |
| 1--2016011073 | Mar 3, 2016 | Apr 8, 2016 | $800 |
Inspection history
11 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked white rice (48/47F - Cooling) in walk in cooler from the day before as per operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chimichurri and tarta sauce, in walk in cooler, operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (48/47F - Cooling) in walk in cooler from the day before as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (99F - Hot Holding), in steam table for less than 4 hours as per operator. Operator reheated at 165°F.
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking water from open bottle.
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed oil container on the floor, located underneath of hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (98F - Hot Holding) stored on the steam table for less than 1 hour, operator placed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 cutting boards in the kitchen soiled.
Equipment in poor repair. Observed gaskets torn in the meat station reach in cooler.
Floor area(s) covered with standing water. Throughout the kitchen.
Food storage container/container lid cracked or broken. Observed multiple containers with cracked lids in the walk in cooler where chicken is stored.
Food stored on floor. Observed black beans stored on the floor of the walk in freezer, operator stored properly. Observed a container of flour stored on the floor by the oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and scoops inside standing water of 89F. Operator removed water.
In-use wet wiping cloth/towel used under cutting board. Throughout the kitchen.
Observed ice buildup in walk-in freezer.
Observed ice scoop handle in contact with ice at the front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At the kitchen handwashing sink.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. By the bathrooms.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple used cloths stored on top of the reach in coolers not inside sanitizer bucket.
Feb 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 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. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Also Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. On hand sink in front of the cook line.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 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. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Also Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator.
Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on hand sink in front of the cook line. Operator removed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 59°F Also observed reach in cooler across cook line with ambient temperature of 56°F.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. On hand sink in front of the cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor. Operator properly stored it.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink located in front of the cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation area.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen.
Floor area(s) covered with standing water. Throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority7 Intermediate6 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator.
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. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator.
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. Observed employee not washing hands after washing and sanitizing pots and pans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 50ppm)
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with lack of knowledge on how to wash, rinse and sanitize properly.
Handwash sink missing in warewashing or food preparation area. Observed repeated multiple handwashing violations in the warewashing area. Handwashing sink needs to be installed.
Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen.
Manager or person in charge lacking proof of food manager certification. Observed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 8 employees engaging in food preparation without a manager on duty. Observed person in charge Santiago Ramirez with no manager certificate.
No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans approved for the establishment. Location has multiple hand washing violations in the warewashing area. Handwashing sink needs to be installed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training in the establishment.
Carbon dioxide/helium tanks not adequately secured. Behind the soda machine in the warewashing area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 61F.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink prepared as water and sanitizer in the middle compartment. Educated employee how to properly set up.
Floor area(s) covered with standing water. Throughout the kitchen.
Food storage container/container lid cracked or broken. Observed chicken container stored in the walk in cooler with cracked lids.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade 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. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
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. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
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. Observed employee not washing hands after washing and sanitizing pots and pans.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef in the walk in cooler. Observed raw fish stored over cooked pork inside the walk in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding); raw pork (44F - Cold Holding); raw beef (46F - Cold Holding) in the reach in cooler in front of oven prepared 2 hours before inspection, advised operator to place items inside the walk in freezer for rapid cooling. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no correct training on how to wash,rinse and sanitize properly. Inspector educated employee the correct steps to wash items.
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 form to operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed Luciano, Judaea, Camila and Elvis as new employee with no knowledge of their responsibilities. Emailed form to operator.
Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop in the rice container. Operator removed.
Cutting board has cut marks and is no longer cleanable. In the kitchen.
Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and sanitation in the same compartment, and not rinsing properly.
Equipment in poor repair. Observed seafood reach in cooler ambient temperature at 55F. Observed reach in cooler in front of the oven with ambient temperature of 48F. Operator is aware if items are placed inside, ice needs to be placed, or food items need to be kept inside walk in cooler. Observed reach in cooler at at the seafood station gasket torn.
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 28, 2023□ 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 ▾
Cutting board has cut marks and is no longer cleanable.
Jul 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 70 F. Operator contacted technician during inspection.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Handwash sink not accessible for employee use at all times. By garbage can.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Cutting board has cut marks and is no longer cleanable.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area, operator discarded it.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes without sanitizer, operator properly set up the three compartment with sanitation solution of 100 ppm.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 70° F. Operator contacted technician during inspection.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.