FRITANGA LAS PIEDRECITAS
8230 NW 103 ST, Hialeah Gardens FL 33016 · 3626199
Last inspected Apr 14, 2026 · 8 visits since October 2023
APR 24
AUG 24
JAN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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+ppm); Operator diluted chlorine sanitizer with water, Sanitizer Bucket (Chlorine 100ppm)
No soap provided at handwash sink. Observed at bathroom.
Ceiling tile missing. Observed at dining area by bathrooms.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed green cutting boards at kitchen.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the upright reach in freezer located at cook line cooked pinto rice (83F - Cooling), as per manager rice was left cooling at room temperature since the night before then transferred to the freezer this morning. Operator discarded food on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the upright reach in cooler located at cook line raw eggs stored over cooked beef stew.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright reach in freezer located at cook line cooked pinto rice (83F - Cooling), as per manager rice was left cooling at room temperature since the night before then transferred to the freezer this morning.
Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Observed floor with old food debris in the dry storage area.
In-use tongs stored in cracks between pieces of equipment. Observed in use tongs stored under the stoved at cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slow draining.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line beef soup (117F - Hot Holding), as per cook kept out of temperature for less than 2 hours. Employee reheating food. Operator reheated food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on the prep table at preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves soiled, located at dry storage area.
Working containers of food removed from original container not identified by common name. Observed on the preparation table at prep area a container with sugar not labeled. Operator labeled container on site.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched her neck then continued engaging in food preparation without washing hands prior. Spoke to manager about the importance of proper hand washing techniques.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at front counter observed fried cheese (105F - Hot Holding);, as per manager placed in the steam table less than 2 hours, manager removed food item and took it to the kitchen to be reheated.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered minimum cold holding temperature specified by the food code. Coached manager on basic food code temperatures.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water thermo stored near food at food storage shelves at preparation area, manager removed it on site.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf above prep tables at prep area with some dust accumulation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Under the preparation table at prep area observed WC chlorine sanitizer at 0 ppm, manager added chlorine to water and brought it to 50 ppm.
Working containers of food removed from original container not identified by common name. Observed pork fat oil stored in containers not labeled, at foos storage shelves at storage area.
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
Equipment in poor repair. Observed reach in cooler gasket in disrepair at entrance of kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled at cook line. Observed microwave soiled by preparation table at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area and behind 3 compartment sink.
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. Observed squeeze bottle in the front counter with no label.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Metal stem-type thermometer soiled. Observed at preparation table by cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink next to cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection observed Norma Castro and Patricia Vega, Maria Jose Esquivel with no certificate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored at reach in cooler at front counter of the establishment. Manager removed it.
Equipment in poor repair. Observed reach in cooler gasket in disrepair at entrance of kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled at cook line. Observed microwave soiled by preparation table at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area and behind 3 compartment sink.
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. Observed squeeze bottle in the front counter with no label.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on the preparation table located in front of the steam table at front counter observed coleslaw (69F - Cold Holding), as per manager for less than 1 hour, employee placed coleslaw in the reach in cooler for a rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (130F - Hot Holding); sweet plantains (128F - Hot Holding), in the steam table at front counter, as per manager for less than 4 hours. Employee reheating food.
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.
Food-contact surface soiled with food debris, mold-like substance or slime.
Non-pitting surface rust on food-contact equipment. food storage shelves located next to the three compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled, freezer located in the storage area.
Time/temperature control for safety food thawed in an improper manner. On the preparation table observed cooked rice thawing at room temperature.
Water leaking from pipe and/or faucet/handle. Hand sink located in the cook line.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on the preparation table located in front of the steam table at front counter observed coleslaw (69F - Cold Holding), as per manager for less than 1 hour, employee placed coleslaw in the reach in cooler for a rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (130F - Hot Holding); sweet plantains (128F - Hot Holding), in the steam table at front counter, as per manager for less than 4 hours. Employee reheating food.
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.
Food-contact surface soiled with food debris, mold-like substance or slime.
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.
Non-pitting surface rust on food-contact equipment. food storage shelves located next to the three compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled, freezer located in the storage area.
Time/temperature control for safety food thawed in an improper manner. On the preparation table observed cooked rice thawing at room temperature.
Water leaking from pipe and/or faucet/handle. Hand sink located in the cook line.
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.