LA GRANJA PARRILLA

Name: LA GRANJA PARRILLA
Address: 306 N SR 7, MARGATE, FL, 33063, US
Rating: 57.3

306 N SR 7, MARGATE, FL 33063

License #1619623

🌮 Mexican/Latin ℹ️

57.3 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA GRANJA PARRILLA in MARGATE currently holds an InspectFL Health Score of 57.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 39 total violations — 16 critical, 3 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2024

The latest inspection on September 29, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stores inside utensil caddy near soda bib station. Operator removed
[14-11-5] Equipment in poor repair. Exterior of prep area flip top has exposed insulation
[12A-20-4] Employee washed hands with no soap. Observed employee enter kitchen from outside, employee washed hands at three compartment sink with no soap. Instructed employee to wash hands at handwashing sink with soap. Employee washed hands with soap.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee return to kitchen from outside, employee went to wash hands inside three compartment sink. Instructed employee to wash hands at designated handwashing station, employee washed hands at handwashing sink.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed inside walk in cooler raw shell eggs stored above ready to eat potatoes, carrots. Operator moved item to the bottom shelf. 2) Observed inside Left flip top in prep area raw fish stored above cooked ready to eat seafood mix. Operator reorganized unit.
[08B-12-5] Stored food not covered. Inside reach in freezer a container of raw beef observed stored uncovered. Operator covered

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cooking pot on shelf in prep dishwasher area. Operator inverted to properly dry
[14-11-5] Equipment in poor repair. Gasket torn in reach in cooler next to steam table
[36-22-4] Floor area(s) covered with standing water. Standing water by Tripple sink due to cleaning
[08B-38-4] Food stored on floor. 1. 3 Buckets of chicken stored on floor in walk in cooler 2. 2 Containers of mayonnaise on floor in back prep area
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak in prep station flip top cooler, then handle clean utensils without washing hands and changing gloves. Employee removed gloves, washed hands and changed gloves
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front glass cooler; 4 leches (49F); flan (50F - Cold Holding); cheese cake (50F - Cold Holding). Per operator in unit since yesterday (over 4 hours) observed door kept open. 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. 1.Walk in cooler cooked chicken wings 46F (cold holding) in unit less than four hours. Operator moved to freezer to quick chill 2.Front glass cooler; 4 leches (49F); flan (50F - Cold Holding); cheese cake (50F - Cold Holding). Per operator in unit since yesterday (over 4 hours) observed door kept open. Items not prepared or portioned today. See stop sale. 3. Right Flip top cooler; cut tomatoes (42-50F - Cold Holding); raw beef (41-48F - Cold Holding); left flip top cooler; shrimp (41-46F); mixed seafood (41-46F - Cold Holding). In unit less than four hours. Observed in units overfilled. Operator removed top layer and moved to cooler to quick chill Corrective action taken All foods not prepared or portioned today
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in walk in cooler opened 24 hours ago. Operator dated

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. For Dessert case at front counter.
[08B-12-5] Cooked tilapia not covered inside walk in cooler. Operator covered.
[08B-38-4] Food stored on floor. For 30Gl of cooked beans inside walk in cooler.
[33-16-4] Open dumpster lid.
[14-06-4] Wood food-contact surface not properly sealed. For shelving at dry storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. For bottle of vinegar, oil and wine at grill station. Operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above empanadas. Not all packaged inside chest freezer. Operator stored properly.
[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. Front counter wait station: Flan 48F, 3 leches 48F , rice pudding 49F, per operator stored in unit overnight. Foods 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. Ceviche station: seafood combo 43-50F and Grill flip top across ceviche station: raw steak 41- 48F, raw chicken 40-46F. Observed foods stored above rim line. Operator moved foods outside temperature to walk in cooler. Foods out of temperature less than 4hrs. corrective action taken Front counter wait station: Flan 48F, 3 leches 48F , rice pudding 49F, per operator stored in unit overnight. Food not prepared or portioned today. See stop sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed information and provided poster.