La Granja Chicken Steak and Seafood

728 S Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5812031

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 5, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
4 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 1 repeat), 15 basic (8 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

22 violations found

First visitAug 5, 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.
22 violations found:
- 4 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Red beans cooked 7-28 Next routine visit per supervisor.
- 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.
  Red beans cooked 7-28
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Mop sink .
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live, small flying insect at the kitchen not landing at any food . Next routine visit per supervisor.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  White buckets stored at the employee hand sink kitchen area . Removed .
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Employee hand sink by the drive through. Operator provided it . Corrected On-Site
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Employee hand sink kitchen area.
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt and sazon no label at the cook line .
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensil stored at water 101 f
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee energy drink stored bottom of seafood table next to customer food .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At the flour -sugar -the sazon and raw chicken bottom of make table .
  Repeat violation
  Equipment in poor repair.
  Gasket torn .
- 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 employee washing dished then rinsed without sanitation.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of make table and walk-in cooler shelves.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Mop sink .
  Standing water in bottom of reach-in-cooler.
  Bottom of the seafood table .
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Operator close it .
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Baseboards missing multiple area throughout kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Walk-in cooler .
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
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.
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.