LA GRANJA RESTAURANTS

Name: LA GRANJA RESTAURANTS
Address: 19600 NW 2 AVE, MIAMI GARDENS, FL, 33169, US
Rating: 19.8

19600 NW 2 AVE, MIAMI GARDENS, FL 33169

License #2328084

🌮 Mexican/Latin ℹ️

19.8 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

LA GRANJA RESTAURANTS in MIAMI GARDENS currently holds an InspectFL Health Score of 19.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 94 total violations — 26 critical, 15 major, 53 minor.

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The latest inspection on September 29, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspector notes

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LA GRANJA RESTAURANTS 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.

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink open on top of the prep table.
[16-13-5] 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 sanitizer in the middle compartment. Operator corrected.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in room temperature, by the prep area. Operator placed into walk in cooler.
[08B-38-4] Food stored on floor. Observed limes and pepper boxes stored on the floor in the prep area. Operator stored properly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell egg and started touching other ingredients and pots without washing their hands. Educated employee.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food debris in the kitchen and prep area handwashing sink.
[36-22-4] Floor area(s) covered with standing water. Observed standing water throughout the whole kitchen, prep area and walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair.in the kitchen .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-11-5] Equipment in poor repair. Observed walk in cooler with ambient temperature of 59°F Also observed reach in cooler across cook line with ambient temperature of 56°F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed it.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand sink in front of the cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor. Operator properly stored it.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink located in front of the cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Also Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on hand sink in front of the cook line. Operator removed it.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Behind the soda machine in the warewashing area.
[14-74-7] 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. Observed walk in cooler with ambient temperature of 61F.
[16-13-5] 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 3 compartment sink prepared as water and sanitizer in the middle compartment. Educated employee how to properly set up.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed chicken container stored in the walk in cooler with cracked lids.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator.
[01B-36-5] 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 black beans (52F - Cooling) stored in the walk in cooler over night, as per operator.
[12A-13-4] 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 employee not washing hands after washing and sanitizing pots and pans.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 50ppm)
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with lack of knowledge on how to wash, rinse and sanitize properly.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed repeated multiple handwashing violations in the warewashing area. Handwashing sink needs to be installed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 8 employees engaging in food preparation without a manager on duty. Observed person in charge Santiago Ramirez with no manager certificate.
[51-16-7] No plan review submitted and approved. 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 no plans approved for the establishment. Location has multiple hand washing violations in the warewashing area. Handwashing sink needs to be installed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training in the establishment.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop in the rice container. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In the kitchen.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and sanitation in the same compartment, and not rinsing properly.
[14-11-5] Equipment in poor repair. Observed seafood reach in cooler ambient temperature at 55F. Observed reach in cooler in front of the oven with ambient temperature of 48F. Operator is aware if items are placed inside, ice needs to be placed, or food items need to be kept inside walk in cooler. Observed reach in cooler at at the seafood station gasket torn.
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade 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. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
[01B-36-5] 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 black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.
[12A-13-4] 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 employee not washing hands after washing and sanitizing pots and pans.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef in the walk in cooler. Observed raw fish stored over cooked pork inside the walk in cooler. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding); raw pork (44F - Cold Holding); raw beef (46F - Cold Holding) in the reach in cooler in front of oven prepared 2 hours before inspection, advised operator to place items inside the walk in freezer for rapid cooling. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no correct training on how to wash,rinse and sanitize properly. Inspector educated employee the correct steps to wash items.
[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 form to operator.
[11-26-1] 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. Observed Luciano, Judaea, Camila and Elvis as new employee with no knowledge of their responsibilities. Emailed form to operator.