La Granja Chicken Steak and Seafood
10536 Moss Park Rd, Orlando, FL 32832 · Permanent Food Service · License 5815989
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 4, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Black beans in walk in cooler temping between 58°F-68°F per operator containers of black beans were made last night and placed in walk in cooler in deep pans. Emailed operator proper cooling methods
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Black beans in walk in cooler temping between 58°F-68°F per operator containers of black beans were made last night and placed in walk in cooler in deep pans. Emailed operator proper cooling methods
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Square cutting boards at dish wash area
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink at dish wash area had empty sanitizer bucket in the sink.Operator moved bucket to triple sink
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Jugs of liquid margarine in walk in cooler to the left of walk in door
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk freezer has ice build up around door frame and fan
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 wallet and phone on shelf with dry goods located between cooks line and prep area
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.
- 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.