Lagranja Restaurant
354 SE Port St Lucie Blvd, Port St Lucie, FL 34984 · Permanent Food Service · License 6602695
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot), 7 basic (1 repeat)-11
- Safety score89
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 visitAug 26, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over whole muscle beef in reach in freezer. Education provided. Employee removed.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in freezer.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket of 2 door upright cooler.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Black Microwave next to sink in prep room.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In kitchen cooler.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both doors.
Covered waste receptacle not provided in women's bathroom.
For 1 bathroom. Showed servers.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
1 under hood system.
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.