LA GRANJA CHICKEN STEAK AND SEAFOOD

Name: LA GRANJA CHICKEN STEAK AND SEAFOOD
Address: 1895 N PINE ISLAND BLVD, PLANTATION, FL, 33322, US
Rating: 90.9

1895 N PINE ISLAND BLVD, PLANTATION, FL 33322

License #1623029

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

90.9 Grade B / 100

Solid Health Score

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Quick take

LA GRANJA CHICKEN STEAK AND SEAFOOD in PLANTATION currently holds an InspectFL Health Score of 90.9 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 27, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 9 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.

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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

September 23, 2025

The latest inspection on January 27, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 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.

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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
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee returned to work area from back door. Proceeded to grab a clean container with cut herbs without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly .
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Cleaned during inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened bag of raw beef stored above opened bag of raw fish in Vegetable Chest freezer- Manager inverted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy- ; Flan (50F - Cold Holding); Cheese Cake (51F - Cold Holding). Per Manager food items in unit less than 4 hours. Item not prepared or portioned today. Manager moved to small refrigerator to quick chill
[08B-12-5] Stored food not covered. Several pans of cooked foods not covered in walk in cooler. Covered during inspection.

Disposition: Administrative complaint recommended
[10-07-4] 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.
[36-10-4] In the kitchen near the cook line floor soiled with food debris.
[40-06-5] Employee personal items stored above clean utensils single-service items.
[01B-38-5] 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.
[01B-02-5] 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.
[03D-07-5] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Operator separated equipment to air dry.
[10-01-5] In-use utensil in sugar not stored with handle above top of food within a closed container.
[10-17-4] In-use knives stored in cracks between pieces of equipment next to hot holding device as well as behind triple sink.
[03A-02-5] 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.

Community reaction

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