La Granja Pollos y Carnes a la Brasa
1908 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1618766
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 Jul 22 routine inspection2 high priority (fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 visitJul 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in lower flip top raw pork (44-46°F - Cold Holding); raw steak (44-46°F - Cold Holding) per operator removed from walk-in cooler approximately 45 minutes and placed in unit not portion or prepared today. Operator placed in ice bath to cool. Rechecked raw pork (40-41°F - Cold Holding); raw steak (39-40°F - Cold Holding)
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Black beans 135°F @ 4:00 cooling since 4:00 rechecked 122°F @4:30 at this rate black beans will not cool from 135°F to 70°F within 2 hours. Operator placed in freezer chest.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed in walk-in cooler containers for half chicken soiled with food debris
Basic1
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.