La Granja
3240 Old Boynton Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6020714
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 Jul 28 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 28, 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.
5 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....
Time/temperature control for safety food cold held at greater than 41°F....cooked chicken 46°F in reach in cooler at sea food kitchen. Manager not aware why is temperature out and not determined how long food being out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cooked chicken 46°F in reach in cooler at sea food kitchen.
Manager not aware why is temperature out and not determined how long food being out of temperature. Stop sale issue . Manager discarded food.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked chicken breast 92°F-93°F in walk in freezer tightly stored food with covered , pasta 89°F with covered at walk in cooler .
Took another temperature after 30 minutes cooked chicken 92°F-93°F, pasta 89°F . Manager replace pasta big shallow container with ice at walk in cooler . Cooked chicken replace in two shallow containers without cover .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by big garbage can at dishwasher area.
Employee removed paper removed garbage can
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food in soup .
Manager removed container .
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.
- Stop sale
- An order that the food can’t be sold or served.