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Licensee
Name: LA GRANJA RESTAURANT License Number: SEA6020890
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 1905 S MILITARY TRL
WEST PALM BEACH, FL 33415

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/28/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 2 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.
Violation    Observation
14-01-5    Basic - Bowl or other container with no handle used to dispense food. Round foam container in rice at steam table. **Warning**
50-09-4    Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021 **Repeat Violation**
35A-03-4    Basic - Dead roaches on premises. 1 dead under the prep table in the kitchen **Warning**
08B-38-4    Basic - Food stored on floor. Several boxes and containers in walk in cooler and freezer ( chicken, beans, carrots) **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle and tongs in standing water on cook line. Water temperature 89 f. Explained **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
03D-02-5    High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spaghetti 48-49 cooling overnight, yuca 48 cooling overnight,black beans 50 cooling overnight steaks 48 cooling overnight raw chicken 48 cooling overnight,whole cooked chicken 49 cooling overnight, boiled potatoes 49 cooling overnight tightly covered,cooked corn 49 cooling overnight, ribs 51 cooling overnight. See Stop Sale. **Warning**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on cutting board on prep table in rear prep area and 1 on prep table in the kitchen. Employee removed the cutting board to wash. **Repeat Violation** **Warning**
08A-02-6    High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over open package of frozen mixed vegetables in walk in freezer. **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 34 live roaches under prep tables in rear prep area. Food being prepared in this area. 1 live Roach by hand sink on front cook line. **Warning**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spaghetti 48-49 cooling overnight, yuca 48 cooling overnight,black beans 50 cooling overnight steaks 48 cooling overnight raw chicken 48 cooling overnight, whole cooked chicken 49 cooling overnight boiled potatoes 49 cooling overnight tightly covered,cooked corn 49 cooling overnight, ribs 51 cooling overnight, beef empanada 49 cold holding overnight, whole fish 49 from yesterday tilapia 50 heavy whip cream 49, Pesto sauce 49, seafood broth sauce 49 cold held overnight **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ,raw chicken 48 received today, second box 47, third box 49, forth box 49, received 2 hours ago , beef empanada 49 cold holding overnight, whole fish 49 from yesterday tilapia 50 heavy whip cream 49, -50 39 each Pesto sauce 49, seafood broth sauce 49 cold held overnight employee moved raw chicken and beef to walk in freezer to cool quickly. Foods held overnight not maintaining 41F or below for longer than 4 hours. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in rear prep area. **Warning**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

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.