LA GRANJA CHICKEN STEAK AND SEAFOOD

Name: LA GRANJA CHICKEN STEAK AND SEAFOOD
Address: 8570 STIRLING ROAD SUITE 105, DAVIE, FL, 33324, US
Rating: 89.1

8570 STIRLING ROAD SUITE 105, DAVIE, FL 33324

License #1625236

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LA GRANJA CHICKEN STEAK AND SEAFOOD in DAVIE currently holds an InspectFL Health Score of 89.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 14 total violations — 8 critical, 1 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 16, 2025

The latest inspection on January 5, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in bulk containers of sugar and flour in dry storage. Manager removed.
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk salt and sugar container labels worn off. Manager relabeled both.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container of prep table by ceviche fliptop unit at front counter. Employee removed beverage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Turbo Air 3 door cooler, container of prepped raw chicken above container of whole raw beef portions. Employee rearranged to properly separate.
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to correct 100ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline changed gloves after handling raw chicken without first washing hands before continuing to prepare other items. Reviewed proper handwash procedures and employee washed hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees at cookline handled raw steak, beef, and chicken and continued with preparations for multiple items without stopping to wash hands and change gloves. Reviewed proper procedures with manager and employees concerning when to change gloves and wash hands. Employees washed hands and changed gloves.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse