La Granja Restaurant
1905 S Military Trl, West Palm Beach, FL 33415 · Permanent Food Service · License 6020890
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection6 high priority (1 fixed by the Jul 9 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-27
- Administrative complaint on Jul 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 8, 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 08, Food protection and cross-contamination: Raw animal food (raw mixed seafood) stored in top portion of make table over ready-to-eat food (cooked shrimp) in bottom portion of make table - no complete physical barrier between top and bottom.
Operator moved cooked shrimp below ready to eat items.
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.
Employee cutting raw chicken then prepared/packaged order of cooked seafood and continued handling clean utensil to stir beans while cooking without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
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 handled soiled trays while removing from dining room then handled clean/sanitized trays/plates and utensils while removing from dishwasher without washing hands. Operator discussed with employee who then 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.
Employee touched visibly soiled wiping cloth then handled clean utensils, clean plates and unwrapped single service takeout containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who 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. Employee washed and rinsed cutting board in two compartment prep sink then placed to dry/reuse without sanitizing. Operator discussed with employee who then placed cutting board at triple sink to be washed, rinsed and sanitized.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical (degreaser) improperly stored (on food preparation table with food/utensils and hanging over bag-in-box soda syrup storage/dispensing system).
Operator removed degrease
Intermediate2
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(s) left to right; cut lettuce (50°F - Ambient Cooling 1:10/53°F 1:50); cooked pasta (46°F - Cooling 1:10/46°F 1:50); portioned sour cream (64°F - Ambient Cooling 1:10/64°F 1:50 ); cooked corn (60°F - Cooling 1:10/60°F 1:50). At self service cold bar; cut tomatoes (46°F - Ambient Cooling 1:20/46°F 2:00). Operator stated lettuce and tomatoes cut at 10:30, cooked pasta and cooked corn cooling since 10:30, sour cream portioned at 10:30, at this rate cut lettuce, cut tomatoes and portioned sour cream will not reach 41°F within 4 hours and cooked corn and cooked pasta will not reach 41°F within 6 hours, added ice/moved to walk-in cooler to facilitate faster cooling.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (degreaser) not labeled.
Advised Operator to label chemical spray bottles.
Basic1
Code 21, Wiping cloths and linens: Visibly soiled dry wiping cloth in use on cook line cutting board.
Operator removed from cutting board.
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
- 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.