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Licensee
Name:
LA GRANJA CHICKEN STEAK AND SEAFOOD
License Number:
SEA1623029
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1895 N PINE ISLAND BLVD PLANTATION, FL 33322
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/22/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
0
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing water found at 83F.Operator discarded and changed water as well as cleaned utensils. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In the kitchen in the cooler across from stove raw chicken (52F - cold holding) and cooked noodles ( 49F - cold holding. As per operator not prepared or portioned today. Stored over night. Operator discarded. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In the kitchen in the cooler across from stove raw chicken (52F - cold holding) and cooked noodles ( 49F - cold holding. As per operator not prepared or portioned today. Stored over night. Operator discarded. See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
In the cooler across from the stove cheese (50F - cooling from ambient@ 3:00 ). Cheese prepared and portioned today as per operator at 11:00 am but past 4 hour time frame.Operator discarded.see stop sale.
**Warning**
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
In the cooler across from the stove cheese (50F - cooling from ambient@ 3:00 ). Cheese prepared and portioned today as per operator at 11:00 am but past 4 hour time frame.Operator discarded.see stop sale.
**Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
