La Granja Restaurant
6260 Lantana Rd, Lake Worth, FL 33463 · Permanent Food Service · License 6020042
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 7 basic-19
- Safety score81
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 visitOct 19, 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.
11 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 identified in the written procedure as a food held using time as a public health control has no time marking.
Observed diced tomato and onions, cut lettuce, and sliced tomato at the front counter. Operator time marked.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee touch raw chicken on grill with gloved hands, then returned to cooked chicken cutting station and handled tongs immediately after without first handwashing.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade sanitizer and retested at 100 ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided operator time as a public health form electronically.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal water bottle stored on shelf next to sauces at cookline in kitchen. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed container with no handles stored in direct contact with dry rice and dry black beans in storage container in dry storage area.
Hood filter missing from automatic fire suppression/exhaust system at cookline in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Door gaskets at two door Avantco reach in cooler opposite cookline in kitchen.
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Observed employee hand drying cleaned utensils from dishmachine basket after the completed wash cycle in prep area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
1. Standing water observed in bottom of two door avantco reach in cooler opposite cookline in kitchen. 2. Standing water observed in bottom of two door reach in cooler at front counter.
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.
Observed employee purses stored next to serving utensils and napkins at front counter in kitchen.
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.