La Granja Chicken Steak and Seafood
3352 E Semoran Blvd, Apopka, FL 32703 · Permanent Food Service · License 5813869
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 12 basic-15
- Safety score85
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 3, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw opened poultry over open flank steaks in walk-in-cooler
Fixed on the spot
Basic12
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.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable to board holding proteins at entrance of kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Towel used under cutting board.
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.
Code 25, Single-service items: Single-service articles improperly stored.
To go containers on cooks line not inverted Containers in prep area not inverted
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Light not functioning over dish machine
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
Very heavy smoke presence in kitchen during cooking and going into dining room
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bags hanging on single service rack in prep area
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Soiled extension cord stored on top of in use box sodas
Fixed on the spot
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.