LA GRANJA RESTAURANT

Name: LA GRANJA RESTAURANT
Address: 6260 LANTANA RD, LAKE WORTH, FL, 33463, US
Rating: 3.4

6260 LANTANA RD, LAKE WORTH, FL 33463

License #6020042

🌮 Mexican/Latin ℹ️

3.4 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LA GRANJA RESTAURANT in LAKE WORTH currently holds an InspectFL Health Score of 3.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 85 total violations — 53 critical, 17 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 29, 2026

The latest inspection on October 19, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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LA GRANJA RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03F-02-5] 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. Observed diced tomato and onions, cut lettuce, and sliced tomato at the front counter. Operator time marked.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle stored on shelf next to sauces at cookline in kitchen. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door Avantco reach in cooler opposite cookline in kitchen.
[24-17-4] Silverware/utensils dried with a towel/cloth. Observed employee hand drying cleaned utensils from dishmachine basket after the completed wash cycle in prep area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handles stored in direct contact with dry rice and dry black beans in storage container in dry storage area.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken on grill with gloved hands, then returned to cooked chicken cutting station and handled tongs immediately after without first handwashing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored next to serving utensils and napkins at front counter in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. 1. Standing water observed in bottom of two door avantco reach in cooler opposite cookline in kitchen. 2. Standing water observed in bottom of two door reach in cooler at front counter.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system at cookline in kitchen.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade sanitizer and retested at 100 ppm.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator time as a public health form electronically.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Several bags and containers with raw seafood like fish, calamari thawing at room temperature and on standing water. Operator moved to walk in cooler
[12A-28-4] Employee touched soiled apron and towel and then engaged in food preparation without washing hands. Employee washed hands
[28-26-5] Sewage/wastewater backing up through floor drains. While washing my hands on the cook line hand sink I noticed the floor drain located outside walk in cooler backing up with wastewater. Operator fix the problem with a drain snake.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 at 1:55pm Cut tomatoes 53F cooling cut lettuce 46F cooling salsa 46F cooling , all items cooling Since 10 am. At 2:08pm same temperature for all items. See stop sale
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 at 1:55pm Cut tomatoes 53F cooling cut lettuce 46F cooling salsa 46F cooling raw beef 46F cooling raw chicken 46F cooling all items cooling Since 10 am. At 2:08pm same temperature for all items. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front counter display cooler , at 2:16pm cut lettuce 53F cooling, sliced tomatoes 53F cooling salsa 53F cooling all items cooling since 12pm at 2:30pm same temperature all items. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved to walk in cooler. Flip top cooler #1. At 1:57pm Cooked corn 46F cooling since 10am, cooked yuca 51F cooling since 10am. At 2:38pm same temperature for both items At this current cooling rate products will not cool to 41F within 6 hours. Operator moved to reach in freezer

Disposition: Warning Issued
[06-01-5] 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.
[22-42-4] 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)
[03D-02-5] 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.
[22-41-4] 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)
[12A-16-4] 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.
[12A-29-4] 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.
[01B-12-4] 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.
[35A-02-7] Live, small flying insects found Approximately 1 live fly at front counter landing on cu5 tomatos, discussed with operator see stop sale.
[08A-05-6] 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.
[08A-20-5] 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.
[01B-13-4] 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 tomatos, discussed with operator see stop sale.
[01B-02-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[41-10-4] 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.
[29-34-4] 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.
[41-15-5] 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)
[03D-15-4] 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.
[22-02-4] 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.
[31A-11-4] 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.
[03F-10-5] 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.

Disposition: Warning Issued
[08B-38-4] 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
[06-01-5] 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
[03D-01-5] 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
[22-41-4] 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
[12A-12-4] 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.
[35A-02-6] 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
[14-15-4] 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
[08A-02-6] 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
[08A-05-6] 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.
[01B-02-5] 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
[03A-02-5] 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
[03D-06-5] 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,
[03B-01-6] 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
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle hanging on box containing single service utensils; educated operator who removed bottle
[11-07-5] 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
[11-27-4] 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
[03D-15-4] 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
[02C-02-5] 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