La Granja Chicken Steak and Seafood
8570 Stirling Road Suite 105, Davie, FL 33324 · Permanent Food Service · License 1625236
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection10 high priority (6 fixed by the Jul 15 follow-up, 4 fixed on the spot), 1 intermediate, 11 basic-44
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed same at callback inspection.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed same at callback inspection.
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: 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°F. Lower cooler- Front counter-rice pudding (48°F - Cold Holding); caramel pudding (49°F - Cold Holding), per employee food held overnight, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. .
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. -3 doors cooler-cooked white rice (54°F - Cooling); cooked beans (50°F - Cooling), both items cooling overnight, see stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. front counter-Flip top -; pico de gallo (57°F - Cooling from ambient ); cut lettuce (50°F-Cooling from ambient ) at 3:00 pm, since 10:00 am. See Stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Lower cooler- Front counter-rice pudding (48°F - Cold Holding); caramel pudding (49°F - Cold Holding), per employee food held overnight, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sea food broth (120°F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 171°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-3 doors cooler-; cooked white rice (54°F - Cooling); cooked beans (50°F - Cooling), both food items cooling overnight, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. front counter-Flip top -; pico de gallo (57°F - Cooling from ambient ); cut lettuce (50°F-Cooling from ambient ) at 3:00 pm, since 10:00 am.
See Stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw shell mussels over house made sauce. Employee placed raw food in bottom portion.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee touched raw chicken breast filet, then grabbed clean brush from margarine container and a clean pair of tongs, using same gloves. After instructed, manager discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
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 wearing gloves, used wiping cloth from sanitizer bucket to clean steam table, then grabbed a clean measure cup to serve steam rice. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Jennifer Fernandez, 7 employees working in food preparation.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
2 conga of cooking oil on floor in front of 3 doors reach in cooler, manager removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Plastic container inside flour, employee removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Serving utensils in water temperature of 112. Employee removed utensils to be clean and sanitize.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup inside container of rice, employee removed
Fixed on the spot
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. Front counter-flip top/lower cooler Rear kitchen- 3 doors reach in cooler.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Two compartment used for soap and middle to rinse. After instructed employee set up proper order or three closing, wash/rinse and sanitized.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 00ppm-made new solution at 50 ppm.)
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
One door reach in cooler Three doors reach in freezer Build up of food spills on lower shelf
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In front of dishwasher area.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Customer self service counter- over dispensers of Mayo and ketchup.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Poster emailed to operator.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.