La Granja Chicken Steak and Seafood

599 S Chickasaw Trl Unit 400, Orlando, FL 32825 · Permanent Food Service · License 5815532

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

14 violations found

First visitJul 22, 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.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw burgers stored over cooked shrimps in reach in cooler , operator removed Corrected On-Site Corrected On-Site
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee touched peeled onions with bare hands . Employee will re washed onions.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Oven cleaner stored over soy sauce in dry rack. Removed
  Fixed on the spot
Intermediate3
- 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.
  Cooked shell eggs made three days ago with no date marking. Employee date marked . Corrected On-Site Corrected On-Site
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No reporting agreement for newer employees , inspector provided emailed copy.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Missing trainers information
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken been thawed at room temperature , employee placed in collet Corrected On-Site Corrected On-Site
- 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.
  Employee opened drink stored over soy sauce in dry rack. Removed Corrected On-Site Corrected On-Site
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee opened bottles stored in reach in cooler with sauces , removed Corrected On-Site Corrected On-Site
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets in reach in cooler located next to hand sink in cook line. Per operator gaskets have been ordered Corrective Action Taken
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Multiple dirty towels on floor , operator picked up.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles over to go containers boxes have dust
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling,ing tiles over reach in freezer have food stains
- 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 cell phones stored on top of cutting board in cook line. Removed Corrected On-Site Corrected On-Site
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.