LA GRANJA ON NORTH MIAMI BEACH
1901 NE 163 ST · NORTH MIAMI BEACH · Dade County · FL 33162
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 7
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. Observed whole cooked potatoes (49F – Cooling); cooked yuca (47F – Cooling) stored in the walk in cooler over night as per operator.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed whole cooked potatoes (49F – Cooling); cooked yuca (47F – Cooling) stored in the walk in cooler overnight as per operator.
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer cleaning pots and pans with sanitizer solution, and went back to washing dirty dishes. Advised operator to wash hands correctly. **Corrected On-Site**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed raw chicken over sweet plantains stored inside the chest freezer in the back of the kitchen. Operator placed raw chicken inside another reach in freezer.
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Front counter, employee with disposable gloves: bagged food, touched the plates with food, and scooped ice cubes from a ice bin for the customer without removing gloves and washing hands. Observed employee put sanitizer on the gloves. Inspector coached the employee and trained on proper hand washing. Employee washed hands properly. **Corrective Action Taken**
01B-02-5High Priority – 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. Walk in cooler: Red snapper whole fish (47F – Cold Holding); raw chicken (46F -48F Cold Holding); steak (48F – Cold Holding) stored inside from the night before as per operator.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Red snapper whole fish (47F – Cold Holding); raw chicken (46F -48F Cold Holding); steak (48F – Cold Holding) stored inside from the night before as per operator. Observed seafood reach in cooler seafood mix (51F – Cold Holding); calamari (49F – Cold Holding); fish (53F – Cold Holding) placed in the cooler 1 hour before inspection. Operator noticed the outlet was blown, made an extension to connect the unit. Unit is now working properly.
Intermediate 4
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Front counter, employee with disposable gloves: bagged food, touched the plates with food, and scooped ice cubes from a ice bin for the customer without removing gloves and washing hands. Observed employee put sanitizer on the gloves. Inspector coached the employee and trained on proper hand washing. Employee washed hands properly. Observed dish washer cleaning pots and pans with sanitizer solution, and went back to washing dirty dishes. Advised operator to wash hands correctly.
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed employee cleaning a knife
51-16-7Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside.
Basic 11
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored under prep table not inverted. Operator inverted correctly. **Corrected On-Site**
14-74-7Basic – 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. Walk in cooler: ambient temperature 47F. Operator adjusted the temperature of walk in cooler, checked 20 minutes ambient temperature 41F. **Corrected On-Site**
16-13-5Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing dishes in the middle bin and rinsing in the same compartment. Educated employee how to wash, rinse and sanitize correctly. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Observed seafood reach in cooler with ambient temperature at 62F. Operator noticed the outlet was blown, made an extension to connect the unit. Unit is now working properly.
08B-38-4Basic – Food stored on floor. Chicken base stored on the floor by the walk in cooler. **Corrected On-Site**
08B-43-4Basic – Food stored shed. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside.
14-36-5Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest reach in freezer in the back kitchen with insulation exposed.
27-10-4Basic – No hot running water at mop sink. Observed mop sink outside with no running hot water.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with dust in the walk in cooler.
25-11-5Basic – Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in all reach in cooler.
Inspector observations synchronized from DBPR on October 18, 2026 12:37 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.