LA GRANJA TOWN CENTER
21126 ST ANDREWS BLVD, Boca Raton FL 33433
Last inspected Mar 13, 2026 · 11 visits since July 2023
AUG 24
JAN 25
JUN 25
OCT 25
MAR 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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,015
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000721 | Oct 27, 2025 | Jan 22, 2026 | $1,040 |
| 2--2025014701 | Jan 8, 2025 | Mar 24, 2025 | $1,200 |
| 2--2024055219 | Aug 15, 2024 | Nov 14, 2024 | $800 |
| 2--2023043266 | Jul 27, 2023 | Oct 24, 2023 | $200 |
| 2--2017029896 | Jun 5, 2017 | Sep 22, 2017 | $375 |
| 2--2015037081 | Jul 16, 2015 | Sep 22, 2015 | $400 |
Inspection history
11 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 at zero ppm. Manager changed buckets and primed to 100 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw beef. Cook moved eggs
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by rolling table, employee moved table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of energy drink on cutting board, Employee discarded drink
Show the remaining 1 finding ▾
No Heimlich maneuver/choking sign posted.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs (55F - Ambient Cold Holding) stored in walk in cooler. Per operator, eggs were not prepared or portioned today and held in walk in cooler for more than 4 hours overnight. 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. cooked pork (55F - Cold Holding); cooked potato (53F - Cold Holding); sliced tomato (53F - Cold Holding); raw beef (53F - Cold Holding); raw whole chicken (53F - Cold Holding) not prepared or portioned today per operator stored in walk in cooler. Per operator, items were held in walk in cooler overnight. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs (55F - Ambient Cold Holding) stored in walk in cooler. Per operator, eggs were not prepared or portioned today and held in walk in cooler for more than 4 hours overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (55F - Cold Holding); cooked potato (53F - Cold Holding); sliced tomato (53F - Cold Holding); raw beef (53F - Cold Holding); raw whole chicken (53F - Cold Holding) not prepared or portioned today per operator stored in walk in cooler. Per operator, items were held in walk in cooler overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked fish (71F - Cooling for 1 hour at 3:30, 70F at 4:03) cooling on top of shallow bed of ice at to go prep line. Operator placed item into reach in cooler to increase cooling rate.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled at warewashing station in back kitchen. Operator labeled.
Drain cover(s) missing at drain near rotisserie oven.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes and limes stored over cooked pork in walk in cooler.
Jun 20, 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 ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. Closer on walk in cooler freezer door in disrepair preventing door from properly closing.
Jun 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta (100 F - Cooling for 20 minutes at 3:10, 99F at 3:45) at room temperature in closed container on kitchen storage shelves. At current rate of cooling, cooked pasta will not reach 70F within two hours. Operator moved pasta to cooler to ensure quick chill.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and raw fish stored above ready to eat vegetables in kitchen flip top cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Box of raw chicken stored above box of raw whole shell eggs in walk in cooler. 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. Cooked chicken tenders (51F - Cold Holding); hot dogs (51F - Cold Holding); cooked beef (50F - Cold Holding); raw chicken breast (50F - Cold Holding) not prepared or portioned today stored more than 4 hours in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken tenders (51F - Cold Holding); hot dogs (51F - Cold Holding); cooked beef (50F - Cold Holding); raw chicken breast (50F - Cold Holding) not prepared or portioned today stored more than 4 hours in walk in cooler. See stop sale.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser by warewashing machine not labled. Spray bottle of degreaser in dry storage not labled. Operator labeled.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Closer on walk in cooler freezer door in disrepair preventing door from properly closing.
Jan 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling dirty dishes, cook changed gloves without washing hands and then proceeded to handle clean pan and cooking food.Operator instructed employee to wash hands and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat tortillas, raw chicken and raw beef stored over ready to eat chicken wings in flip top cooler right of fryer. Operator reorganized.
Toxic substance/chemical improperly stored. Can of spray paint stored near bags of sugar in dry storage area. Operator removed.
Floor soiled/has accumulation of debris in ware washing and kitchen areas.
In-use knife/knives stored in cracks between pieces of equipment. Observed a collection of knifes being stored in between wire tubing on the walk in cooler wall. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in room temperature water water at 78F on top of flip top cooler right of fryer area. Operator removed.
Interior of refrigerator or freezer in disrepair. Closer on walk in freezer door inside walk in cooler is broken, preventing the door from fully closing.
Ware washing and kitchen floor area(s) covered with standing water.
Wet wiping cloth not stored in sanitizing solution between uses across kitchen, front counter, and prep areas. Operator placed wash clothes into sanitizer solution.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm. Operator added chlorine sanitizer, 75ppm.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 10 high priority.
10 High priority1 Intermediate0 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. Walk in cooler cooked ribs (51F - Cooling@3:30); since yesterday See stop sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked peas walk in freezer Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese inside reach in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef inside walk in cooler Operator stored properly
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 cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding) Stored for over 4 hours. Not prepared or portioned today. See Stop sale 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 ribs (51F - Cooling@3:30); since yesterday 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. Multiple coolers throughout the kitchen cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30,cheese sauce at 3:40pm (51F - Cooling)since 10am cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am mixed seafood at 3pm (47F - Cooling)since 10 am See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding) Stored for over 4 hours. Not prepared or portioned today. See Stop sale Cook line cooler, yuca (51F - Cold Holding), plantains (71F - Cold Holding) Stored for approximately 3 hours, not prepared or portioned today Operator iced down.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Multiple coolers throughout the kitchen cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30,cheese sauce at 3:40pm (51F - Cooling)since 10am cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am mixed seafood at 3pm (47F - Cooling)since 10 am See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cut potatoes (114F - Hot Holding); chicken soup (126F - Hot Holding). Stored for approximately 2 hours Advised operator to Reheat to 165F +
Toxic substance/chemical improperly stored. WD40 next to vinegar. Operator removed
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
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
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. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. See Stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. 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. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. See Stop sale.
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. Provided operator with procedures.
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. Provided operator with employee health form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen dish area shelf- observed plastic containers being stored not inverted.
In-use knife/knives stored in cracks between pieces of equipment. Main kitchen at walk in cooler- observed kitchen knives being stored between pipe and outer exterior of walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen dish machine area at stovetop- observed service spoons being stored inside standing water at 87 degrees F.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen walk in cooler- observed employee bottle of water being stored next to sliced cheese.
Unwashed fruits/vegetables stored with ready-to-eat food. Main kitchen walk in cooler- observed unwashed peppers and sweet potatoes being stored over open package of ready to eat hot dogs.
Wet mop not stored in a manner to allow the mop to dry. Main kitchen at soda dispenser unit- observed mop wet nesting in mop bucket.
Working containers of food removed from original container not identified by common name. Main kitchen stove area cold holding unit- observed container of salt with no labeling.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable- all throughout establishment.
Jul 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight) -ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink with chlorine at 100PPM.
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. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight)- ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At front counter- French Fries: 70F - cold holding Cooked plantains: 70-75F cold holding, cooked tostones:70-75F- cold holding - food not prepared or portioned - left out at room temperature- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At reach in cooler by cookline/ dish machine area- cooked shrimp:58F- cold holding, cooked peas :58F- cold holding, Raw shell eggs: 52F- cold holding, chopped raw chicken: 46F, Raw beef: 45F, chicken broth:45- cold holding, beef broth:45F- cold holding- food not prepared or portioned today- food out of temperature four hours- operator placed ice bags - on food items to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Chicken drawer: cooked chicken: 105-122F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F. At steam table by front counter- Steamed vegetables: 125-133F hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line -sliced tomatoes 63F at 2:05 to 63F at 2:40 ( cooling since 1:00) - food overstacked in shallow pan- at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in cooler to quick chill. At front line- Fried fish: 68F at 2:05 to 69F at 2:40 ( cooling since 10:00)- food in shallow pan above fill line- at current rate of cooling food will not reach 41F within 6 hours- operator moved to cooler to quick chill.
Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable- all throughout establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline utensils in standing water of 75-78F - operator removed.
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.