La Granja Parrilla
17001 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1617958
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection4 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 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 · 1 visitRoutine inspection
- First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in Cooler: -raw chicken over cooked shrimps -Raw shell eggs over open container of mayonnaise Employee placed raw chicken and raw shell eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wearing gloves touched hat and apron, then grabbed tongs , open lower cooler and grabbed cut tomatoes. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee wearing gloves, touch raw fish pieces and mix it up, after , grabbed a clean single plate to make a customer order, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm)- employee made new solution, chlorine 50 ppm.)
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
3 large containers of cooked beans inside walk in freezer, being covered with aluminum paper and lid . cooked beans (176°F - Cooling 1/2 hour ago). Employee removed all containers to prep table, uncovered to let the temperature go down to 135°F to start the cooling process correctly. Second temperature at 3:45 , beans (132°F -Cooling) , employee placed back inside walk in freezer- uncovered.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook line, observed employee washing a bowl to make salad at the hand wash sink, after manager instructed, employee took bowl to dishwasher area.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In rear kitchen, employee cleaned and sanitized
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean equipment storage rack, clean food containers stacked wet. Employee removed from piles to allow air dry.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.