La Granja Pollos a la Brasa

4975 W 12 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2315245

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Aug 4, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 26 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
8 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 16 basic; basic violations cost 12 at most
-62
Complaint after follow-up on Aug 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

27 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 7 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw fish (46°F - Cold Holding) cooked pasta (43°F - Cold Holding)cooked pork(46°F - Cold Holding) at walk in cooler, as per operator less than 1 hour. Operator add ice for rapid cooling.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Still observed.
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Did not observed.
  More time given
Basic7
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Still observed. Operator moved to dishwashing area.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Still observed.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Still observed.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed.
  More time given
  Floor soiled/has accumulation of debris.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 8 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked pork dated on 07/25 on shelves at walk in cooler floor. Operator discarded during inspection. Observed cooked yuca (54°F - Cooling); cooked rice (48°F - Cooling);; chicken soup (52°F - Cooling); black beans (51°F - Cooling) at walk in cooler, as per operator food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cooked pork dated on 07/25 on shelves at walk in cooler floor. Operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw fish (46°F - Cold Holding); raw steak (45°F - Cold Holding); raw chicken breast (46°F - Cold Holding); cooked pasta (43°F - Cold Holding); cooked potatoes (43°F - Cold Holding); cooked sweet potatoes (43°F - Cold Holding); cooked shrimp (47°F - Cold Holding) at walk in cooler, as per operator door was opened during preparation less than 2 hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked yuca (54°F - Cooling); cooked rice (48°F - Cooling);; chicken soup (52°F - Cooling); black beans (51°F - Cooling) at walk in cooler, as per operator food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish fillets stored above cooked potatoes on reach in cooler across grill.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employee on proper procedures.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed under dishwasher machine.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 3 flying insects at preparation area.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed flour stored on dirty container by walk in cooler. Operator changed. Also observed soiled with food debris cutter across walk in cooler entrance.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed chlorine spray bottle not identified with common name next to dishwasher machine.
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar container not identified with common name next to ice machine.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked yuca and potatoes containers not covered.
  Food stored on floor.
  Observed several food containers stored on walk in cooler floor. Operator stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at preparation area, operator moved to dishwashing area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on white freezer next to walk in cooler entrance.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler reaching 43° and ambient thermometer at 50°.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in freezer interior next to walk in cooler entrance.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets with food debris on unit across grill. Observed grease accumulated on fryers at cook line.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water on unit interior across grill.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed missing floor tiles at walk in cooler.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soled walls at kitchen area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed damage ceiling tiles above microwave.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed grease and dust accumulated on vents at cook line.
  Floor soiled/has accumulation of debris.
  Observed grease accumulated under fryers at cook line.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.