La Granja Restaurants
19600 NW 2 Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2328084
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 8 basic (2 repeats)-17
- Safety score83
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 visitSep 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee crack raw shell egg and started touching other ingredients and pots without washing their hands. Educated employee.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed old food debris in the kitchen and prep area handwashing sink.
Repeat violation
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef thawing in room temperature, by the prep area. Operator placed into walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed limes and pepper boxes stored on the floor in the prep area. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drink open on top of the prep table.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed sanitizer in the middle compartment. Operator corrected.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled in front of oven.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.in the kitchen .
Repeat violation
Floor area(s) covered with standing water.
Observed standing water throughout the whole kitchen, prep area and walk in cooler.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.