La Granja Chicken Steak and Seafood

3852 S Orlando Dr, Sanford, FL 32773 · Permanent Food Service · License 6904715

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 1 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
5 high priority (fixed by the Sep 1 follow-up), 10 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep282026

Complaint check

No violations found

First visitSep 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug262026C75Routine inspection15 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 5 High priority
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - tostones (66f - Cold Holding) observed on counter. Operator states less than 2 hours. Employee moved to cooler WALK IN COOLER - cooked noodles (45°F - Cold Holding); - cooked beans (46°F - Cold Holding); - cooked potato (45°F - Cold Holding); - cooked chicken wings (45°F - Cold Holding) Operator states employees had doors frequently open during morning prep.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw fish over cooked plantains - raw shell eggs over cooked yuka
  Food stored in ice used for drinks.
  See stop sale. - employee beverage
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 8 small flying insects on floor at dry storage room
Basic10
- 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.
  - scoop in rice
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - styrofoam cup used to scoop anjinomoto
  Fixed on the spot
  Equipment in poor repair.
  - ajinomoto container chipped and broken. Manager moved to different container
  Fixed on the spot
  Shelves with rust that has pitted the surface.
  - at dry storage
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  - cookline cooler right
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  - vegetable wash sink draining water at seem.
  Water leaking from pipe and/or faucet/handle.
  - hand wash sink at cookline
  Standing water in bottom of reach-in-cooler.
  - cookline cooler right.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  - at entrance to kitchen - along walls of storage room
Reporting only1
- Code 49, Flammable materials: Gas water heater vent tubing severely damaged.
  Manager sent employee to purchase new tubing. For reporting purposes only.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.