La Granja LE Jeune

1199 NW 42nd Avenue, Miami, FL 33126 · Permanent Food Service · License 2335473

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 10, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 10 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
10 high priority (7 fixed by the Oct 10 follow-up, 3 fixed on the spot), 6 intermediate, 12 basic
-60
Safety score40

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

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitOct 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 5 Basic
What was still cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
  Ceiling shows damage or is in disrepair.
  More time given
  Floor soiled/has accumulation of debris at walk in freezer.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 10 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed raw chicken (50°F - Cooling) at reach in cooler across from fryers. As per employee, product portioned on the previous day. Observed hot dog (47°F - Cold Holding), shredded chicken (45°F - Cold Holding); cooked peas (45°F - Cold Holding) at reach in cooler across from fryers. As per employee, since the previous day. Observed raw fish (45°F - Cold holding) at reach in cooler at ceviche station. As per employee, since the previous day. Observed raw whole chicken (47°F - Cold Holding) at walk in cooler. As per employee, since 2 days prior. Observed cooked pasta (46°F - Cooling) at walk in cooler. As per manager, prepared on previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed heavy cream (76°F - Cold Holding) at room temperature at cook line. As per employee, for 30 minutes. Employee placed product inside reach in cooler. Observed hot dog (47°F - Cold Holding) at reach in cooler across from fryers. As per employee, since the previous day. Observed hot dog (47°F - Cold Holding), shredded chicken (45°F - Cold Holding); cooked peas (45°F - Cold Holding) at reach in cooler across from fryers. As per employee, since the previous day. Observed raw mixed seafood (63°F - Cold Holding) at reach in cooler at ceviche station. As per employee, for 1 hour. Observed raw fish (45°F - Cold holding) at reach in cooler at ceviche station. As per employee, since the previous day. Observed raw whole chicken (47°F - Cold Holding) at walk in cooler. As per employee, since 2 days prior.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked noodles (51°F - Cooling), fish stock (45°F - Cooling) at reach in cooler across from fryers. As per employee, products prepared on the previous day. Observed cooked pasta (46°F - Cooling) at walk in cooler. As per manager, prepared on previous day.
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Observed raw chicken (50°F - Cooling) at reach in cooler across from fryers. As per employee, product portioned on the previous day. Discussed proper cooling parameters with employee.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored over cut onions and cooked beans.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee being cutting tomatoes no hand wash. Discussed and coached operator.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 10 live flying insects flying in air above onions at storage/preparation area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed plastic spray bottle of cleaner stored on single service containers. Employee removed item.
  Fixed on the spot
  Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Chlorine 200 plusppm). Employee prepared new solution. Final reading, 100ppm.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed restaurant operating with expired license,01/0/26.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked beans and cooked pasta at walk in cooler missing date marking. As per employee, products prepared on previous days.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards stained at cook line and in front of bay door.
- Code 31, Handwash sinks and supplies: Handwash sink missing in food preparation area.
  Observed preparation table located in area that is labeled as receiving and storage area on approved plans. Observed employee cutting tomatoes and onions at room with no hand sink available.
  Handwash sink used for purposes other than handwashing.
  Observed container and cloth stored inside hand sink at preparation area.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwash sink missing in food preparation area. Observed preparation table located in area that is labeled as receiving and storage area on approved plans. Observed employee cutting tomatoes and onions at room with no hand sink available.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Alfonso, Sebastian, Yanelis, Elvia, Rodrigo, Andres, Sergio, Apolonio and Rodrigo. All employed more than 60 days.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at reach in cooler across from fryers and at ceviche station.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of raw chicken stored on floor at walk in freezer.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handle touching rice inside container.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Also observed storage shelves at dish area with rust.
  Hood filters missing from automatic fire suppression/exhaust system.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wiping cloths on cutting boards and preparation tables throughout kitchen, front counter and dish areas. Discussed proper wiping cloth storage with manager.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine located at preparation room.
  During the inspection employee cleaned.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Observed ice buckets not inverted.
  Clean equipment/dishware/utensils underneath paper towel dispenser at preparation area.
  Employee removed items.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Located at walk in freezer entrance.
  Ceiling shows damage or is in disrepair.
  Located above walk in cooler.
  Floor soiled/has accumulation of debris at walk in freezer.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.