LA GRANJA RESTAURANT
6260 LANTANA RD · LAKE WORTH · Palm Beach County · FL 33463
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 16
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) discussed with operator who corrected solution to Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked black beans (49F – Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F – Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. **Warning**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator who re primmed machine to Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited store to throw away trash after employee re entered store and without washing hands employee handled clean and Sanitized dishes, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4High Priority – 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 handled trash can with hands and without washing hands employee handled cooked yucca, discussed with operator, employee washed hands, see stop sale. **Corrected On-Site** **Warning**
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee used metal rod that was stored on floor to skewer chicken to put into rotisserie oven, discussed with operator who moved metal rods to be rewashed and sanitized, see stop sale. 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 handled trash can with hands and without washing hands employee handled cooked yucca, discussed with operator, employee washed hands, see stop sale. **Warning**
35A-02-7High Priority – Live, small flying insects found Approximately 1 live fly at front counter landing on cu5 tomato's, discussed with operator see stop sale. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored above plantains, discussed with operator who corrected storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored above raw pork, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 1 live fly at front counter landing on cu5 tomato's, discussed with operator see stop sale. **Warning**
01B-02-5High Priority – 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. In walk in cooler cooked black beans (49F – Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F – Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F – Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F – Cold Holding); cooked ribs (50F – Cold Holding); cooked chicken tenders (48F – Cold Holding); snapper (50F – Cold Holding); sliced cheese (49F – Cold Holding); raw steak (48F – Cold Holding); heavy cream (53F – Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F – Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F – Cold Holding); cooked ribs (50F – Cold Holding); cooked chicken tenders (48F – Cold Holding); snapper (50F – Cold Holding); sliced cheese (49F – Cold Holding); raw steak (48F – Cold Holding); heavy cream (53F – Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. In reach in cooler raw pork (45F – Cold Holding); raw steak (45F – Cold Holding); raw fish (46F – Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 3 hours ago, discussed with operator who moved products to reach in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked plantains (113F – Hot Holding) per operator product prepared approximately 10 minutes ago, discussed hot holding with operator, operator placed items back into flyer to reheat to 165+F. **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. At front counter spray bottles of cleaners stored above single service soufflé cups, discussed with operator who removed spray bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb has no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (52F – Cooling) at 2:00 since 10:30 to 56F at 2:25, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Metal rod used to hold chicken in rotisserie oven stored on floor, discussed with operator who moved products to be re washed and sanitized. **Corrected On-Site** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink next to back door used to store plastic bins, discussed with operator who removed from sink. **Corrected On-Site** **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds items on time as a public health control at salad bar with no written procedures, discussed with operator and emailed written procedures form to operator to fill and print. **Warning**
Basic 1
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. In kitchen on preparation table frozen fish thawing at room temperature, discussed with operator, employee moved fish to walk in to thaw. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on September 8, 2026 12:14 PM.
Violation category totals
3 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.