La Granja Pollos a la Brasa
820 W Sample Rd, Pompano Beach, FL 33064 · Permanent Food Service · License 1611244
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 Nov 3 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic-28
- Safety score72
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 visitNov 3, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. In ice bath on kitchen prep table, grilled steak 76°F at 1:25pm (heated cooling from approximately 10:30-11:00am). See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In ice bath on kitchen prep table, grilled steak 76°F at 1:25pm (heated cooling from approximately 10:30-11:00am). See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over house made sauces and raw beef over fresh minced garlic. Manager rearranged all for proper separation.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler, raw beef and chicken over whole raw fish not in originally packaging. 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 handled chemical bottles to relabel and failed go wash hands before putting on new gloves when returning to cook line. Reviewed procedures and employee washed hands.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substances in spray bottles under back kitchen hand sink and rotisserie oven. Employee marked bottles as bleach and degreaser.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information or is incorrect.
Food handler cards marked to expire in 4 years instead of three. 2025-2029
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water 75°F under grill.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Glass bowl in bulk rice container. Manager removed bowl.
Fixed on the spot
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Tray with unwrapped plastic cutlery at front counter has handles pointed in multiple directions.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Dead flies on two sticky control devices in kitchen walking area. Advised manager to remove devices when they have buildup of trapped insects. Manager removed both and replaced with clean traps.
Fixed on the spot
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
On fly sticky tape trap hanging over edge of prep table in kitchen. Manager removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.