La Granja Restaurant
10590 W Forest Hill Blvd, Wellington, FL 33414 · Permanent Food Service · License 6019913
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection6 high priority (5 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 2 basic (1 repeat)-32
- Administrative complaint on Jul 9, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At deep freezer: prepped and panned raw chicken stored over prepped and panned raw pork - not all products commercially packaged. Employee stored properly.
Fixed on the spot
- First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On shelf under steam table across from cook line: French fries (55°F - Cold Holding) As per chef, removed from cooler and stored 5 minutes. Not prepped or portioned today. Operator placed to quick chill. At walk in cooler: shredded cheese (58°F - Cold Holding); raw chicken (49°F - Cold Holding) As per operator, stored 3 hours prior from delivery. Observed several items sitting out at the beginning of inspection. Items placed to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
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 and the time removed from temperature control cannot be determined.
At cold buffet: Pico de gallo identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored 3 hours. Operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At deep freezer: prepped and panned raw chicken stored over prepped and panned raw steak - not all products commercially packaged. Employee stored properly.
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 handle raw steak then handled clean tongs; no hand wash. Employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handled visibly soiled and contaminated tong from raw steak then handled clean plate; no hand wash. Employee placed clean plate to be washed and sanitized then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash spoon at prep sink with soap and water; no sanitizing done. Advised employee to clean and sanitize spoon.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At flip top cooler across from cook line: cooked yuca (67°F at 2:40pm; 67°F at 3:10pm - Ambient Cooling) As per operator, portioned and cooling since 15 mins; sliced tomatoes (57°F at 2:40pm; 57°F at 3:10pm- Ambient Cooling) As per operator, prepped and cooling since 15 mins. At current rate of cooling item will not cool to 41°F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portions. At walk in cooler: cooked yuca (68°F at 2:45pm; 68°F at 3:15pm- Cooked Cooling) As per operator, cooling since 1pm. At current rate of cooling item will not cool from 135°F to 41°F in a total of 6 hours. Item stored in large quantity. Advised operator to quick chill in smaller quantities.
Repeat violationAdministrative complaint
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor in walk in cooler.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At walk in cooler: Water from boxes of chicken settling around floor drain in walk in cooler.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Operator operating with cook line and entire restaurant having a smoky appearance; hood system is not operating properly.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.