La Granja Chicken Steak and Seafood

9774 Glades Road Suite A1, Boca Raton, FL 33434 · Permanent Food Service · License 6020925

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 11 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
6 high priority (2 fixed by the Sep 11 follow-up, 4 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 6 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. dessert cooler: rice pudding (50°F - Cold Holding); cheese cake (48°F - Cold Holding); flan (49°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  dessert cooler: rice pudding (50°F - Cold Holding); cheese cake (48°F - Cold Holding); flan (49°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ambient temperature: French fries (47-51°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product back in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Under steam well: yellow rice (126°F - Hot Holding); hot drawers: chicken quarters (123°F - Hot Holding) Per operator, products out of temperature for approximately 1 hour. Advised operator to return products to oven to reach 165+F.
- 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 chicken over raw steak at walk in cooler. Operator stored products properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Placed raw fish into fryer then picked up clean tongs to place vegetables into to go container without removing gloves and washing hands. Educated operator. Employee washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Cleaning and sanitizing chemicals stored over tinfoil and food service gloves at chemical storage rack. Operator stored gloves and tinfoil properly.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  chicken (91°F - Cooling) at 1:55; cooling since 1:25 - 87°F at 2:29 - At current rate of cooling product will not reach 70°F within 2 hours. Operator placed product in freezer to quick chill.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Flip top cooler cutting boards.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on 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.
  Black mold like substance on interior of ice machine.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.