🪰1,189,182 violations tracked across 67 Florida counties

LA GRANJA PARRILLA

17001 PINES BLVD, PEMBROKE PINES, FL 33027

License #1617958

🌮 Mexican/Latin ℹ️
49.9 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
September 9, 2026 · 8 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
10
Clean inspections
1
Callback visits
0
Latest clean pass
October 3, 2023

The latest inspection on September 9, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
90%
Inspector notes
43
Coverage note
Inspector notes linked where available

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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

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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
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 large containers of cooked beans inside walk in freezer, being covered with aluminum paper and lid . cooked beans (176F - Cooling 1/2 hour ago). Employee removed all containers to prep table, uncovered to let the temperature go down to 135F to start the cooling process correctly. Second temperature at 3:45 , beans (132F -Cooling) , employee placed back inside walk in freezer- uncovered.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in Cooler: -raw chicken over cooked shrimps -Raw shell eggs over open container of mayonnaise Employee placed raw chicken and raw shell eggs on bottom shelf.
  • [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves, touch raw fish pieces and mix it up, after , grabbed a clean single plate to make a customer order, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.
  • [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. Employee wearing gloves touched hat and apron, then grabbed tongs , open lower cooler and grabbed cut tomatoes. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack, clean food containers stacked wet. Employee removed from piles to allow air dry.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Cook line, observed employee washing a bowl to make salad at the hand wash sink, after manager instructed, employee took bowl to dishwasher area.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm)- employee made new solution, chlorine 50 ppm.)
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized
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