LA GRANJA PARRILLA AND SEAFOOD

Name: LA GRANJA PARRILLA AND SEAFOOD
Address: 720 W HALLANDALE BEACH BLVD, HALLANDALE BEACH, FL, 33009, US
Rating: 32.3

720 W HALLANDALE BEACH BLVD, HALLANDALE BEACH, FL 33009

License #1623205

🦞 Seafood ℹ️

32.3 Grade F / 100

Failing Health Score

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Latest inspection

June 29, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

LA GRANJA PARRILLA AND SEAFOOD in HALLANDALE BEACH currently holds an InspectFL Health Score of 32.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on June 29, 2026. Across those visits, inspectors documented 82 total violations — 28 critical, 14 major, 40 minor.

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Record snapshot

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The latest inspection on June 29, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

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Inspector notes

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LA GRANJA PARRILLA AND SEAFOOD has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed to go bowls in use in all bulk containers.operator removed.
[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. Observed partially frozen Kingfish, in reduced oxygen packaging, thawing. Operator removed from package and instructed on labeling that prohibiting thawing in vacuum sealed conditions.
[08B-38-4] Food stored on floor. Observed 2 full bags and one partial bag of rice directly on the floor. Operator relocated.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line/sauté area
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at sauté station shelves. Operator replaced.
[08B-12-5] Stored food not covered. Observed bulk rice not covered. Operator covered.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator relocated to correct shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made garlic sauce (Crema, made with mayonnaise) held in squirt bottles on salsa station counter. Operator states less than 1 hour. This product MUST be held under refrigeration. Operator provided ice bath.

Disposition: Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork in Padela reach in cooler across from fryer. Employee inverted.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[14-11-5] Both handles of chicken oven are missing.
[08B-38-4] Container of Mayonnaise stored on floor in dry storage area. Manager elevated.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at front counter. Sign provided to operator
[12A-12-4] Employee switched from working with raw Beef to cooked rice and handled a clean plate to store customer without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[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. Walk in Cooler- Heavy Cream (55F - Cold Holding); Cooked Potatoes (53F-Cold Holding); Cooked Pasta (52F - Cold Holding); Cooked Yucca (55F - Cold Holding); Cheese (60F). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler- Heavy Cream (55F - Cold Holding); Cooked Potatoes (53F-Cold Holding); Cooked Pasta (52F - Cold Holding); Cooked Yucca (55F - Cold Holding); Cheese (60F). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shelf under Prep Table- ; Cooked Rice (78-89F - Hot Holding). Per Manager food item in unit less than 2 hours. Observed item stored at room temperature to make fried rice. Employee reheated and Management decided to put on Time as a Public Health Control

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Gasket in reach in under flip top across from stove torn and disrepair
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables throughout kitchen. Chef stored in sanitizer bucket.
[02D-01-5] Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw beef and raw chicken stored above uncovered container of cut lettuce and cooked onions in Padela lowboy across from fryer in cook line. Cook inverted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in Padela lowboy reach in cooler across from fryer in cook line. Cook inverted.
[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. 1) Walk in cooler-Cheese (52F - Cold Holding); Cooked Chicken wings )51F - Hot Holding) Creamers (48F - Cold Holding); Cooked beans (60F - Cold Holding); Cooked ribs (49F - Cold Holding); Cooked potatoes (48F - Cold Holding); Cooked spaghetti (60F - Cold Holding) Per Manager food items in unit overnight. Items not prepared nor portioned today. See stop Sale. 2) Lowboy Padela- ; Cooked yucca (52F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale. 3) Flip top across from stove- ; Cooked pasta (54F - Cold Holding); Cut tomatoes (52F - Cold Holding); Cooked eggs (54F - Cold Holding). Per Manager foods items in unit overnight including cut tomatoes. Items not prepared or portioned today. See stop
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in cooler-Cheese (52F - Cold Holding); Cooked Chicken wings )51F - Hot Holding) Creamers (48F - Cold Holding); Cooked beans (60F - Cold Holding); Cooked ribs (49F - Cold Holding); Cooked potatoes (48F - Cold Holding); Cooked spaghetti (60F - Cold Holding) Per Manager food items in unit overnight. Items not prepared nor portioned today. See stop Sale. 2) Lowboy Padela- ; Cooked yucca (52F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale. 3) Flip top across from stove- ; Cooked pasta (54F - Cold Holding); Cut tomatoes (52F - Cold Holding); Cooked eggs (54F - Cold Holding). Per Manager foods items in unit overnight including cut tomatoes. Items not prepared or portioned today. See stop sale. 4) Walk in cooler- Raw beef (50F- Cold Holding) Per Manager food item in unit over 4 hours. Instructed Manager to marinate meat immediately and stored in another cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic bucket stored in hand washing sink in kitchen. Manager removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink front of freezer. Manager replaced.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[16-59-1] Warewashing machine not automatically dispensing the sanitizer. Manager instructed to used triple sink until machine is fixed.