LA GRANJA CHICKEN STEAK AND SEAFOOD Inspection – December 16, 2025

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red snapper kept cold holding overnight in reach in cooler across from oven with temperature of 47F .

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper kept cold holding overnight with temperature abuse of 47F

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Bucket inside hand sink located at cook line.

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for new cashier , inspector provided printed copy and employee signed. Corrected On-Site** **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board Under red cutting board in cook line . Removed **Corrected On-Site**

Corrected On-Site

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees in men's bathroom.

#4Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment. Objectionable odor on prep area and men's bathroom.

Florida Food Watch