La Granja
6590 W Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1618322
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection4 high priority (1 fixed by the Nov 6 follow-up, 3 fixed on the spot), 6 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 6, 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 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Observed the Same at time of inspection.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed the Same at time of inspection.
More time given
- First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) At salsa bar ice bath, tomato onion salsa (42-51°F - Cold Holding). Observed container not properly submerged in ice to maintain temperature. Per employee in unit less than 4 hours. Manager removed portion above ice to cooler to rechill and better submerged remainder in ice bath. 2) Above salsa bar, under no temperature control, bottled fresh garlic sauce (65°F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 4 hours. Employee submerged bottle in ice bath to rechill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In cookline fliptop lower cooler, raw pork over portioned sauces. Manager rearranged to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee assisted with receiving delivery and put on gloves to prepare food without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine reading 0ppm after multiple attempts. Discovered incorrect sanitizer in use for machine. Provided manager with information to purchase correct sanitizer.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Seasoning mix containers opposite dish machine not labeled. Manager added labels.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverages in both ceviche fliptop coolers and one in walk in cooler. Manager removed all.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on clean containers opposite dish machine.
Code 33, Garbage and refuse: Open dumpster lid.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease trap on ground outside of trash enclosure.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clear Light covers in back prep area have dust build up.
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.