La Granja Chicken Steak and Seafood

455 E Oakland Park Blvd, Oakland Park, FL 33334 · Permanent Food Service · License 1623382

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
7 high priority (3 fixed on the spot, 1 repeat), 1 intermediate
-38
Administrative complaint on Sep 30, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 3 High priority
- 1 Intermediate
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walkin cooler; raw fish 46°F cold holding ; raw beef 46°F cold holding ; raw pork 46°F cold holding ; heavy cream 46°F cold holding Per Operator items not prepared or portioned today, held less than 4 hours, moved to freezer/added bags of ice.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table prep area chicken soup (122°F - Hot Holding) cooked today; per operator stored for approximately 2 hours operator moved to reheat to 165°F+ and held at 135°F or above.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw shrimp stored over open bags of cooked chicken in the walk in freezer. Operator stored appropriately
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in cooling) Cooked noodles 46°F cooling @ 1:30 since 11:30, 46°F 2:10. At this rate will not reach 41°F within 6 hours. Cut raw chicken 46°F Ambient cooling @ 1:30 since 11:30, 46°F 2:10. At this rate will not reach 41°F within 4 hours. Moved to walk in freezer to facilitate faster cooling.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 7 High priority
- 1 Intermediate
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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°F to 70°F within 2 hours. Cook line cooked chicken at 3pm(80°F - Cooling)since 10am. Stop sale At 2:45pm Walk in cooler spaghetti noodles (78°F - Cooling)since 10am stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler At 2:45pm ; baked potatoes (50°F - Cooling); cut chicken (47°F - Cooling); sweet potatoes (46°F - Cooling); cooked beans (46°F - Cooling); cooked ribs 50°F cooling cooked yuca (51°F - Cooling)all products cooling since yesterday Time/temperature control for safety food cold held at greater than 41°F. Front counter romaine lettuce (50°F - Cold Holding)over 4 hours. Walk in cooler beef empanadas (46°F - Cold Holding); chicken empanadas (46°F - Cold Holding); hot dogs (44°F - Cold Holding); heavy cream (46°F - Cold Holding); cooked shrimp (46°F - Cold Holding); seafood mix (46°F - Cold Holding); mussels (44°F - Cold Holding).all products stop sale over 4 hours
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front counter Cut romaine lettuce (50°F - Cold Holding)over 4 hours. Walk in cooler beef empanadas (46°F - Cold Holding); chicken empanadas (46°F - Cold Holding); hot dogs (44°F - Cold Holding); heavy cream (46°F - Cold Holding); cooked shrimp (46°F - Cold Holding); seafood mix (46°F - Cold Holding); mussels (44°F - Cold Holding).all products stop sale over 4 hours. Not prepared or portioned today Prep area sitting under table Cooked plantains 60°F cold holding Walk in cooler raw beef (45°F - Cold Holding), raw chicken 45°F cold holding, raw fish 45°F cold holding .per operator stored for approximately 3 hours and not prepared or portioned today. Operator moved to the walk in freezer
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table prep area chicken soup (122°F - Hot Holding) per operator stored for approximately 1 hours operator moved to reheat to 165°F+
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cook line cooked chicken at 3pm(80°F - Cooling)since 10am. Stop sale At 2:45pm Walk in cooler spaghetti noodles (78°F - Cooling)since 10am stop sale
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler At 2:45pm ; baked potatoes (50°F - Cooling); cut chicken (47°F - Cooling); cooked sweet potatoes (46°F - Cooling); cooked beans (46°F - Cooling); cooked ribs 50°F cooling cooked yuca (51°F - Cooling)all products cooling since yesterday
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw beef stored above cooked beans inside walk in freezer. Operator stored properly
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 dropped tongs on the floor, picked it from the floor then grabbed a clean tong to handle food. Employee washed hands
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cook line cooked chicken at 3pm(80°F - Cooling)since 10am. Stop sale At 2:45pm Walk in cooler spaghetti noodles (78°F - Cooling)since 10am stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler At 2:45pm ; baked potatoes (50°F - Cooling); cut chicken (47°F - Cooling); sweet potatoes (46°F - Cooling); cooked beans (46°F - Cooling); cooked ribs 50°F cooling cooked yuca (51°F - Cooling)all products cooling since yesterday
Official report, on the Florida DBPR website

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.