La Granja Chicken Steak and Seafood
1895 N Pine Island Blvd, Plantation, FL 33322 · Permanent Food Service · License 1623029
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 Aug 24 routine inspection2 high priority (1 repeat), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-22
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Lowboy Reach in Cooler-; Cuatro Leche (54°F - Cold Holding); Cheese Cake (54°F - Cold Holding). Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Lowboy Reach in Cooler-; Cuatro Leche (54°F - Cold Holding); Cheese Cake (54°F - Cold Holding). Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale.
Repeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance labeled .
Spray bottle containing bleach labeled as degreaser. Cook discarded bleach during inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Covered containers of cooked beans during inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Hood in poor repair.
Entire establishment is hot and full of smoke including lobby where guests were eating even though all doors were wide open. Fixed during inspection.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
In kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.