La Granja
12630 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1617836
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 21 routine inspection4 high priority (2 fixed by the Jul 22 follow-up, 2 fixed on the spot), 1 basic-13
- Safety score87
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 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed same.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. Walk In cooler , cooked beans (51°F - Cold Holding); cooked pork ribs (45°F - Cold Holding); cooked yucca (47°F - Cold Holding) ; raw fish (47°F - Cold Holding);; raw fish (50°F - Cold Holding) ; raw beef (45°F - Cold Holding); raw beef patty (51°F - Cold Holding). Per operator items were not prey or portioned today . Items were left in cooler over night exceeding 6 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk In cooler , cooked beans (51°F - Cold Holding); cooked pork ribs (45°F - Cold Holding); cooked yucca (47°F - Cold Holding) ; raw fish (47°F - Cold Holding);; raw fish (50°F - Cold Holding) ; raw beef (45°F - Cold Holding); raw beef patty (51°F - Cold Holding). Per operator items were not prey or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler , raw sea food mix stored over cooked beans . Manager removed beans to lower shelf in cooler.
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.
At cook line , employee handled raw beef then continued to engaging in food preparation / touching customer single serve plate. Educated manager on proper hand washing procedures. Manager instructed employee to wash hands. Employee discarded gloves washed hands and put on new pair of gloves during the inspection.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
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.