La Granja Chicken Steak and Seafood
5920 SE Federal Hwy Ste B, Stuart, FL 34997 · Permanent Food Service · License 5319076
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 Aug 10 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat)-20
- Administrative complaint on Aug 10Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At grill station flip top cooler - Raw beef 54°F-cold holding, raw chicken 54°F- cold holding, , cooked potatoes 54°F- cold holding, cooked corn 55°F- cold holding, raw fish 54°F- cold holding, shredded cheese 43°F burger patties 54°F-cold holding , mixed vegetables 54°F- cold holding, cut tomatoes 56°F- cold holding- food not prepared or portioned today- food out of temperature 2.5 hours - operator placed in reach in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
At walk in cooler raw pork stored over unwashed jalapeños - operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler raw chicken stored over cooked seafood - operator removed.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
At cook line area - employee handled raw beef and chicken then proceeded in touching clean equipment without changing their gloves or washing their hands- educated operator - employee washed their hands.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple chemical spray bottle not labeled - operator labeled.
Fixed on the spotRepeat violationAdministrative complaint
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.