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
18 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F – Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 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. At 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw beef and placed in skillet after employee touched salsa to plate food without washing hands; discussed with operator who educated employee and washed hands. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies above food prep sink. Observed approximately 10 live flies near soda rack **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Thank you bags used to store raw beef located in reach in freezer Advised operator to removed product **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer in back of restaurant Raw commercial packed shrimp stored over non commercially packaged cooked veggies; operator moved shrimp Located in freezer near soda rack Observed Raw beef stored over cooked yuca; operator removed raw beef **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in walk in cooler; operator moved fish. **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. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F – Hot Holding)per operator food prepared 10am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F – Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 hours. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Located at flip top sliced tomatoes (51F – Cooling);at 2:36pm since 10 am chopped lettuce (51F – Cooling);at 2:36pm since 10 am salsa (51F – Cooling) at 2:35 since 10 am; evaporated milk (76F – Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F – Cooling) since 11 am cut lettuce at 3:30pm(52F – Cooling)since 11 am salsa at 3:30pm(46F – Cooling)since 11am, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F – Cold Holding); cheese (51F – Cold Holding); yuca (51F – Cold Holding); seafood stock (51F – Cold Holding); raw chicken (51F – Cold Holding); raw beef (51F – Cold Holding); fish (51F – Cold Holding); beef empanadas (51F – Cold Holding); chicken empanadas (51F – Cold Holding); creamer (77F – Cold Holding); cooked octopus (47F – Cold Holding); raw calamari (46F – Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F – Cold Holding); cheese (51F – Cold Holding); yuca (51F – Cold Holding); seafood stock (51F – Cold Holding); raw chicken (51F – Cold Holding); raw beef (51F – Cold Holding); fish (51F – Cold Holding); beef empanadas (51F – Cold Holding); chicken empanadas (51F – Cold Holding); creamer (77F – Cold Holding); cooked octopus (47F – Cold Holding); raw calamari (46F – Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Prep area beef (59F – Cold holding) Per operator products stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to walk in cooler **Repeat Violation** **Admin Complaint**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Located at flip top sliced tomatoes (51F – Cooling);at 2:36pm since 10 am chopped lettuce (51F – Cooling);at 2:36pm since 10 am salsa (51F – Cooling) at 2:35 since 10 am; evaporated milk (76F – Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F – Cooling) since 11 am cut lettuce at 3:30pm(52F – Cooling)since 11 am salsa at 3:30pm(46F – Cooling)since 11am, **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F – Hot Holding)per operator food prepared 10am see stop sale cooked onion (111F – Hot Holding)per operator out of temperature approximately 1 hour operator place on stove to reheat to 165F **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Spray bottle hanging on box containing single service utensils; educated operator who removed bottle **Corrected On-Site** **Warning**
Intermediate 4
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On flip top cooler overstocked. cooked shrimp (48F – Cooling)at 2:50 pm since 10am at 3:35 same . At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs; per operator food cooked Friday 11/22/24 advised operator to place label **Warning**
Basic 2
08B-38-4Basic – Food stored on floor. Observed a pot of cooked beans Located under stove stored on floor; operator removed and placed on stove to reheat. Located inside walk in raw chicken stored on floor; operator moved chicken to shelf **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Fish thawing in sitting water located in dishwashing sink; discussed with operator proper thawing methods; operator moved fish to cooler **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 21, 2026 1:26 PM.
Violation category totals
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 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.