La Granja Chicken Steak and Seafood
3152 Bill Beck Blvd, Kissimmee, FL 34744 · Permanent Food Service · License 5911733
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 6 basic (3 repeats)-22
- Safety score78
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 visitJul 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
corn (119°F - Hot Holding); chicken noodle soup (121°F - Hot Holding) In steamwell at end of cookline 1 hour per operator Operator voluntarily discarded
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Yuca, fries, tostones on cookline 3 hours per operator
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken, shelled eggs, raw seafood over cooked meats, plantains, tomatoes in reach in cooler in hallway leading to prep area Operator switched order for all items
Fixed on the spotRepeat violation
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No water at handwashing sink in hallway leading to prep area Operator had water line to this sink turned off, they turned it back on
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef roasts thawing in standing water in prep area under dish machine Operator moved to sink and started running water over them
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Chicken, beef in prep area Operator moved onto shelves in walk in cooler
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils at end of cookline in container of water 98°F Operator washed utensils and remade water container, recheck 135°F
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on reach in cooler underneath make table on cookline
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several equipment gaskets throughout kitchen
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In reach in cooler underneath first make table on cookline Operator cleared out water
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.
- 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.