La Granja Chicken Steak and Seafood

10814 SW Tradition Pkwy, Port St. Lucie, FL 34987 · Permanent Food Service · License 6605212

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 21, 2026

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic
-15
Safety score85

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

Aug212026

Complaint inspection

7 violations found

First visitAug 21, 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.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish over packaged desserts. Operator corrected.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 in kitchen area. Establishment just received a delivery where door was left open. Employee are actively trying to remove. Operator removed all.
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
  Education provided. Operator received delivery when I walked in.
  Fixed on the spotRepeat violation
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Black beans, cooked shrimp and cooked chicken in walk in cooler.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Blue cutting board next to hand washing sink. Next to 3 door cooler.
- Code 35, Insects, rodents, pests and animals: Insect control device used to electrocute or stun insects not designed to retain insect within the device.
  Education provided. Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026B85Routine inspection6 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 28, 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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Heavy whipping cream 86°F cold holding. Employee discarded. Cut tomatoes, cut tomatoes and onions, cooked chicken 61°F cold holding, shredded lettuce 52°F cold holding, raw shell eggs, raw fish. All discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Heavy whipping cream 86°F cold holding. Per employee, sitting out since yesterday from another employee. Discarded. Education provided. Cut tomatoes, cut tomatoes and onions, cooked chicken 61°F cold holding, shredded lettuce 52°F cold holding, raw shell eggs, raw fish. All discarded. In cooler from yesterday.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee dried hands on apron after washing.
  Education provided.
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
  Received delivery, per Operator, staff not checking received time temperature items. Education provided.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 door reach in cooler reading ambient 54°F. Advised not to store any time temperature items in cooler.
  Fixed on the spot
- 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.
  Cell phone on prep table.
  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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.