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Licensee
Name:
LA GRANJA TOWN CENTER
License Number:
SEA6013440
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
21126 ST ANDREWS BLVD BOCA RATON, FL 33433
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/15/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
10
1
0
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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler
cooked ribs (51F - Cooling@3:30); since yesterday
See stop sale **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee washed hands **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish over cooked peas walk in freezer
Advised operator to stored properly **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw burgers over cheese inside reach in cooler
Operator stored properly **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef inside walk in cooler
Operator stored properly **Corrected On-Site** **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.
Walk in cooler
cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding)
Stored for over 4 hours.
Not prepared or portioned today. See Stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler
cooked ribs (51F - Cooling@3:30); since yesterday
See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Multiple coolers throughout the kitchen
cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30 ,cheese sauce at 3:40pm (51F - Cooling)since 10am
cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am
mixed seafood at 3pm (47F - Cooling)since 10 am
See stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler
cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding)
Stored for over 4 hours.
Not prepared or portioned today. See Stop sale
Cook line cooler,
yuca (51F - Cold Holding), plantains (71F - Cold Holding)
Stored for approximately 3 hours, not prepared or portioned today
Operator iced down. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Multiple coolers throughout the kitchen
cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30 ,cheese sauce at 3:40pm (51F - Cooling)since 10am
cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am
mixed seafood at 3pm (47F - Cooling)since 10 am
See stop sale **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Steam table
cut potatoes (114F - Hot Holding); chicken soup (126F - Hot Holding).
Stored for approximately 2 hours
Advised operator to Reheat to 165F + **Warning**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed to operator **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.
