CHAVELA’S FRITANGA
4617 NW 199TH ST, Miami Gardens FL 33055
Last inspected Jan 5, 2026 · 11 visits since August 2023
JUL 24
NOV 24
MAY 25
JUL 25
NOV 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found observed 4 live flies over the 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021040587 | Jul 7, 2021 | Oct 19, 2021 | $800 |
| 1--2021003325 | Dec 14, 2020 | Mar 5, 2021 | $400 |
| 1--2020046844 | Sep 29, 2020 | Nov 17, 2020 | $200 |
| 1--2016056949 | Nov 28, 2016 | Jan 18, 2017 | $520 |
Inspection history
11 visits, newest first
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tile shows damage or is in disrepair.
Current Hotel and Restaurant license not displayed.
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (122F - Hot Holding); cooked pork (114F - Hot Holding) on the board of the steam table. Operator reheated it at 165°F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink.
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. Eva and Tania for more than 2 months of being hired.
Ceiling/ceiling tile shows damage or is in disrepair.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned food pots on kitchen floor.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Observed beans (42F - Cold Holding); white rice (40F - Cold Holding); cooked beef (41F - Cold Holding); soup (41F - Cold Holding) in walk in cooler no covered.
Wet mop not stored in a manner to allow the mop to dry.
Sep 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (77F - Hot Holding); pork belly (112F - Hot Holding); for less than 4 hours as per operator, operator increase steam table temperature.
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. Provided the form to operator.
No paper towels or mechanical hand drying device provided at handwash sink, located in the kitchen.
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. Tania, Maritza for more than 2 months of hire.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Fried eggs, inspector provided consumer advisory to operator.
Ceiling/ceiling tile shows damage or is in disrepair. At the front line.
Food stored on floor. Observed oil container on the floor.
In-use tongs stored on equipment door handle between uses. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Wet mop not stored in a manner to allow the mop to dry.
Jul 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (77F - Hot Holding); pork belly (112F - Hot Holding); for less than 4 hours as per operator, operator increase steam table temperature.
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. Provided the form to operator.
No paper towels or mechanical hand drying device provided at handwash sink, located in the kitchen.
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. Tania, Maritza for more than 2 months of hire.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Fried eggs, inspector provided consumer advisory to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup (38F - Cold Holding); cooked beef (39F - Cold Holding); cooked chicken (40F - Cold Holding); pupusa (38F - Cold Holding); cooked pork (40F - Cold Holding) was cooked from more than 24 hours as per operator, with no date marked in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed plastic in sugar container. Operator removed it.
Ceiling/ceiling tile shows damage or is in disrepair. At the front line.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed oil container on the floor.
Hole in or other damage to wall. Next to three compartment sink and walk in cooler.
In-use tongs stored on equipment door handle between uses. Operator removed it.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar and salt container.
May 13, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects found observed 4 live flies over the 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced during inspection.
No soap provided at handwash sink. Soap was replaced during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken (41F - Cold Holding); beef (40F - Cold Holding); cooked beef (41F - Cold Holding); Moro (40F - Cold Holding) was cooked for more than 24 hrs as per operator, operator properly date it.
Bathroom door left open other than during cleaning or maintenance.
Bathroom facility not clean.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at the front line.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water. Observed under 3 compartment sink and hand sink.
Floor soiled/has accumulation of debris. Walk in cooler, kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Stored food not covered. Observed cooked chicken (41F - Cold Holding); beef (40F - Cold Holding); cooked beef (41F - Cold Holding); Moro (40F - Cold Holding) no covered in walk in cooler. Operator properly covered it.
Water leaking from pipe and/or faucet/handle. On hand sink located at the cook line.
Working containers of food removed from original container not identified by common name. Sugar container.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed dishes with no sanitizer step.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef taco (99F - Hot Holding); yuca (93F - Hot Holding); beans (88F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F.
Handwash sink used for purposes other than handwashing. Observed employee washed knife on hand sink.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed tamales (43F - Cold Holding); on walk in cooler floor, operator properly stored it.
Hole in or other damage to wall. Kitchen area.
Ice scoop handle in contact with ice.
Observed bathroom door in poor repair.
Working containers of food removed from original container not identified by common name. Sugar, salt containers located at the cook line.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (61/58F - Cooling) in walk in cooler, as per operator was cooked from the day before.
Food prepared in a private home. See stop sale. Observed tamales in walk in cooler as per operator it was prepared at home.
Stop Sale issued due to food originating from an unapproved source. Observed tamales in walk in cooler as per operator it was prepared at home.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (77F - Hot Holding); scrambled eggs (99F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F.
No probe thermometer provided to measure temperature of food products.
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. Employees name Diana and Carolina. Emailed the form to operator. Operator printed out and employees signed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed container with raw chicken and raw beef on kitchen floor. Operator properly stored it.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over green pepper, inside walk in cooler. Operator properly stored it.
Handwash sink used for purposes other than handwashing. Observed plastic pitcher inside hand sink. Operator removed it.
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (88F - Hot Holding); cooked beef (120F - Hot Holding); cooked pork (113F - Hot Holding); beans (87F - Hot Holding); beef soup (130F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165F during inspection.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink. Operator removed it.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Hole in or other damage to wall.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (50°F/48°F - Cooling); cooked from the day before as per operator, inside walk in cooler.
Food prepared in a private home. See stop sale. Observed tortillas was prepared home as per operator.
Nonfood-grade bags used in direct contact with food. Observed cooked white rice stored inside thank you bag, located inside walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg on top of preparation table, for less than 4 hours as per operator. Operator placed inside walk in cooler.
Stop Sale issued due to food originating from an unapproved source. Observed tortillas was prepared home as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (50°F/48°F - Cooling); cooked from the day before as per operator, inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (88°F - Hot Holding); cooked beef (120°F - Hot Holding); cooked pork (113°F - Hot Holding); beans (87°F - Hot Holding); beef soup (130°F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165°F during inspection.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink. Operator removed it.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wear watch and bracelets while preparing meatballs.
Hole in or other damage to wall.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter, fan walk in cooler cover soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.