La Granja Chicken Steak and Seafood
2885 NW 36th St, Miami, FL 33142 · Permanent Food Service · License 2335376
What drove the grade
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection7 basic-7
- Safety score93
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 31, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under white cutting board at cook line. Operator removed wet wiping cloth.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Unnecessary items/unused equipment on the premises.
Observed discarded kitchen equipment outside near dumpster area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles near dish machine area showing water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles near meat cutting area soiled with old food debris.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed lights above dish machine area missing light shield.
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.