La Granja Chicken and Steak on the Grill
2700 Broadway Ave, Riviera Beach, FL 33404 · Permanent Food Service · License 6021973
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 14 routine inspection2 high priority (fixed on the spot), 8 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 visitJul 14, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored above cooked shrimp in walk-in cooler; stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee removed food containers that were sitting on top of the garbage can, returned to cook line checked on soup without changing gloves and washing hands first; educated; operator changed gloves and washed hands;
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered- multiple food containers like cut peppers, fish, shrimp not covered in the walk-in cooler
Advised to cover
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching dry rice by three compartment sink; removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle inside and touching cooked pasta inside cooler at cook line; removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Clean pans stored on top of garbage can at cook line; operator placed in three compartment sink
Fixed on the spot
Code 27, Water source: No hot running water at mop sink.
Cold and hot shut off with locks; educated and operator removed locks;
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor- at prep area; as per operator leaking from cooler at cook line; advised to mop area and maintain clean and dry;
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed many wholes/ gaps / cracks on the concrete floor throughout the establishment especially at cook line
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.