LA GRANJA RESTAURANT

Name: LA GRANJA RESTAURANT
Address: 3301 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410, US
Rating: 51

3301 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410

License #6019777

🌮 Mexican/Latin ℹ️

51 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 13 findings · 5 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 RESTAURANT in PALM BEACH GARDENS currently holds an InspectFL Health Score of 51 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 25 total violations — 11 critical, 3 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 19, 2026 shows 13 observation rows: 5 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on August 18, 2026

The restaurant was allowed to reopen on August 19, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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Community reaction

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Community pulse

Would you eat here?

LA GRANJA RESTAURANT 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: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Mechanically tenderized pork above whole muscle steak in reach in cooler on cook line, discussed with operator who switched the placement of products .
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on the cook-line, cooked pasta (52F - Cooling) at 1:50PM per operator since previous day at 4:00PM. With this method of cooling product never reached 41F within 6 hours, see stop sale.
[33-11-4] Missing drain plug at dumpster. Drain plug missing from dumpster, discussed with operator to install plug.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the stove has accumulation of dust debris, discussed with operator to have it cleaned.
[36-22-4] Floor area under rotisserie oven covered with standing water. Discussed with operator to clean and sanitize.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At exterior hose bibb vacuum breaker missing. Discussed with operator to install vacuum breaker.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser by bar area, discussed with operator to have bottle labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at server expo station. Discussed with operator to clean and sanitize.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets at 0 PPM. Discussed with operator to correct to 50-100 PPM chlorine
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on the cook-line, cooked pasta (52F - Cooling) at 1:50PM per operator since previous day at 4:00PM. With this method of cooling product never reached 41F within 6 hours, see stop sale.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use scoop not stored with handle above the top of raw chicken in reach in cooler, discussed with the operator who removed handle from touching the chicken
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on the cook-line, cooked pasta (52F - Cooling) at 1:50PM per operator since previous day at 4:00PM. With this method of cooling product never reached 41F within 6 hours, see stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef rubbed eyes then engaged in plating food and handling chicken wings without washing hands. Discussed with the operator who had the chef wash their hands.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front condiment bar diced tomatoes mixed with onion (50F - Cold Holding) per operator product not portioned or prepared today and placed in holding unit for approximately 1 hour, discussed with operator who placed product in ice bath.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees issuing in kitchen from customer dining room and without washing hands employees handling clean plates of customer food to take to customer. Discussed with employees who washed hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. In dry pantry room between kitchen and managers office approximately 9 live roaches crawling on floor and wall behind shelves with sealed boxes of single service to go boxes and dry seasoning bins, discussed with operator who began to kill roaches and clean area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior at server expo area soiled with slime like substance, discussed with operator to clean and sanitize.
[36-22-4] Floor area(s) covered with standing water. Under rotisserie oven puddle of standing water, discussed with operator to clean and sanitize.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Multiple sanitizer buckets at 0ppm chlorine discussed with operator to correct to Sanitizer Bucket (Chlorine 100ppm)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between deep fryers and flat top stove accumulation of grease build up and residues, discussed with operator to clean and sanitize areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters, 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. In kitchen rotisserie chicken (107F - Hot Holding) per operator product removed from oven approximately 20 minutes ago and hot held until reheated and served, discussed with operator who placed chicken back into oven to reheat to 165F+.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters , see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41F within 6 hours, discussed with operator cooling parameters , see stop sale.