LA GRANJA CHICKEN STEAK AND SEAFOOD

Name: LA GRANJA CHICKEN STEAK AND SEAFOOD
Address: 7699 S ORANGE BLOSSOM TRAIL, ORLANDO, FL, 32809, US
Rating: 78.8

7699 S ORANGE BLOSSOM TRAIL, ORLANDO, FL 32809

License #5810136

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

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA GRANJA CHICKEN STEAK AND SEAFOOD in ORLANDO currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, DBPR recorded 45 total findings; InspectFL has imported detailed violation rows for 42 of them so far.

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

None on file yet

The latest inspection on January 21, 2026 included 4 critical violations, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Turned dishes on the side to dry.
[29-49-6] Standing water in bottom of reach-in-cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in walk-in cooler and freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (50F - Cold Holding)
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between microwave and table. Management removed stickers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of cooler.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens
[16-46-4] Old labels stuck to food containers after cleaning.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler for seafood
[41-17-4] Spray bottle containing toxic substance not labeled.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions. Educated staff.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched head and gloved hands without hand wash. . Educated ma
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (50F - Cold Holding)
[29-34-4] Vacuum breaker missing at hose bibb.

Disposition: Warning Issued
[33-11-4] Missing drain plug at dumpster.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed from packaging
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator thermometer was low on battery. Unable to calibrate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Eggs over cooked corn in cooler. -Raw pork over cooked chicken in salad cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. on meat prep table near dishwasher
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher
[29-49-6] Standing water in bottom of reach-in-cooler. In salad cooler and seafood cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-73-4] Floor soiled/has accumulation of debris. -under warewashing area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse and jacket over cups at front counter. Operator
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12B-02-4] Employee eating in a food preparation or other restricted area. Food and drinks at drive through . Operatoer immediately
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: , cooked noodles (48-50F - Cold Holding) in prep cooler overnight per operator. Immediately discarded
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times 00pm chlorine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: ; seafood broth, garlic, less than 4hrs per operator. Operator immediately put on ice. cooked noodles (48-50F - Cold Holding) in prep cooler overnight per operator. Immediately discarded
[33-16-4] Open dumpster lid.

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