FRITANGA 505
11030 W FLAGLER ST, Miami FL 33174 · 305-982-8273
Last inspected Mar 31, 2026 · 9 visits since September 2023
MAR 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (72F - Cold Holding) across stove as per operator for 2hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019042767 | Jun 24, 2019 | Oct 22, 2019 | $400 |
Inspection history
9 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs inside reach in cooler at prep area. Operator properly rearranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed nacatamales (112F - Hot Holding) inside steam table. As per operator for less than 4 hrs. Operator placed product on stove to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at prep area.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Observed sugar inside plastic container stored on floor behind front counter. Operator placed at 6 inches from the floor.
In-use wet wiping cloth/towel used under cutting board. Observed at prep area. Operator removed the towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters soiled.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored on floor. Observed container with sugar stored on floor behind front counter. Operator placed product at 6 inches from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across front counter. Operator started to dry out water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 towels on cutting board on steam table. Operator removed the towels.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine, retest Triple Sink (Chlorine 50ppm).
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs inside reach in cooler behind front counter. Employee properly rearranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed blood sausage (85F - Hot Holding) on steam table. As per operator for less than 2 hrs. Employee placed products on stove for reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Employee started to clean item.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided paper towels.
Exterior door has a gap at the threshold that opens to the outside.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine and retest Triple Sink (Chlorine 100ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed blood sausage (112F - Hot Holding); enchiladas (106F - Hot Holding) on steam table. As per manager for 2 hrs. Employee discarded the products willingly.
Food manager certification expired. 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 Julian Idiaquez 6/21/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed pico bread and semita bread packaged on site without minimum required labeling.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand sink at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board on steam table. Employee removed the towels.
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area.
Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork nacatamales (95F-Cooling) at 9:30 AM inside reach in cooler at front line. As per employee was cooked at 6:00am the products didn't cooled down to 70F within 2 hours.
Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used for storing raw marinated beef inside reach in cooler at front counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork nacatamales (92F - Cold Holding) inside reach in cooler at front line. As per employee from the previous day. Also Observed cooked pork nacatamales (95F-Cooling) at 9:30 AM inside reach in cooler at front line. As per employee was cooked at 6:00am the products didn't cooled down to 70F within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork nacatamales (92F - Cold Holding) inside reach in cooler at front line. As per employee from the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork nacatamales (112F - Hot Holding) sweet plantains (112F - Hot Holding) fried cheese (112F - Hot Holding) enchilada (124F - Hot Holding) at steam table. As per employee for approximately 2 hours. Employee placed food products at kitchen for reheating.
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 no manager present when 4 foodemployees are engaged in food handling/preparation. Manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at unisex restroom. Employee provided the paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has accumulation of pink mold like substance.
Buildup of food debris/soil residue on equipment door handles. Observed silver reach in cooler door handle soiled with grease at front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag over cooking oil at storage. Employee removed the bag.
Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area.
Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area.
Time/temperature control for safety food thawed in an improper manner. Observed yuca 71F thawing in room temperature on shelve under prep table at cook line. As per employee for approximately 20 min. Employee started cooking process.
Working containers of food removed from original container not identified by common name. Observed Salt in a plastic container without label on shelve under preparation table across cook line. Also observed sugar in a plastic container without label behind display reach in cooler.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
10 High priority3 Intermediate6 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Observed onions stored in nonfood-grade bags inside reach in cooler at storage area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored with coiked shredded beef and cooked beans. Operator removed rearranged the items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork inside reach in cooler at storage area. Also raw chicken over raw marinated pork inside reach in cooler next to prep table. Operator rearranged the food items.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef, gallo pinto rice, cooked onions sauce without date mark as operator more than 24 hrs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 2 eggs stored at ambient temperature. Operator discarded the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (72F - Cold Holding) across stove as per operator for 2hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrones (103F - Hot Holding); beef taquitos (101F - Hot Holding); tamales (101F - Hot Holding); reheat rice and beef empanada (182F - Hot Holding) at steam table in front counter. Operator reheat tamales (200F - Hot Holding); chicharrones (178F - Hot Holding); beef taquitos (180F - Hot Holding); rice and beef empanada (182F - Hot Holding)
Toxic substance/chemical improperly stored. Observed a can of insect repellent not properly stored over wear washing area. Operator removed the can.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) on storage shelve at dining area. Operator discarded and added water and last reading Sanitizer Bucket (Chlorine 50ppm).
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. Observed sanitizer bucket Chlorine 200 plus ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table across grill
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in customer restrooms.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with pink mold-like substance. Operator cleaned the ice machine.
Floor tiles missing and/or in disrepair. Observed tiles missing in front of reach in cooler at storage area.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on over door handle at kitchen area. Operator removed the tongs.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawed at ambient temperature at storage area. Also plantains thawed at ambient temperature on prep table next to grill. Operator moved the raw pork to 3 compartment sink under running water also moved the plantains to reach in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth soiled and not stored in sanitizer solution on cutting board at steam table.
Working containers of food removed from original container not identified by common name. Observed sugar and flour not labeled by common name on shelve under prep table next to grill. Operator labeled the items.
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.