LA GRANJA RESTAURANT
10590 W FOREST HILL BLVD · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 9
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. At walk in cooler: cooked black beans (54F – Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pan; no sanitizing done. Employee then placed pan on drying rack. Advised operator to properly clean and sanitize pan.
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells Swaii fish raw. No proof of parasite destruction. Swaii Fish must be served fully cooked or discarded. **Repeat Violation** **Admin Complaint**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At deep freezer #1- raw chicken in metal pan stored on top of bags of peppers. Not all items commercially packaged. Operator removed metal pan of raw chicken. **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. At deep freezer #2: raw diced chicken in metal pan stored on top of raw pork. Not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. At walk in cooler: cooked black beans (54F – Cooling) As per operator, prepped last night and left to cool over night. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cook line: raw chicken (46F – Cold Holding); raw steak (46F – Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F – Cold Holding) As per operator stored overnight. Not prepped or portioned today. 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 flip top cooler unit near cook line: raw chicken (46F – Cold Holding); raw steak (46F – Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned whole chicken (47F – Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time stamp in place for pico de gallo being held using time as a public health control in buffet area. Advised operator to time mark.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (123F – Hot Holding) As per operator, placed in table at 11am. Operator removed to be reheated. At steam table near cook line: fried plantains (120F – Hot Holding) As per operator, held for 15 mins. Item stored over-stacked. Operator decided to discard. **Corrective Action Taken**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit near cook line: cut tomatoes (55F at 12:18pm; 54F at 12:54pm) – Cooling) As per operator tomatoes were cut at 11am. At current rate of cooling item will not coolto 41F within a total of 4 hours. Item stored over stacked. Advised operator to quick chill.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available for pico de gallo being held using time as a public health control in buffet area. Provided operator with form.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled with common name. Advised operator to label. **Admin Complaint**
Basic 1
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over walk in cooler.
Inspector observations synchronized from DBPR on October 7, 2026 2:54 PM.
Violation category totals
2 observation(s)
6 observation(s)
2 observation(s)
1 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.