FRITANGA MONIMBO
13710 SW 56 ST, Miami FL 33175 · 305-382-5292
Last inspected Aug 13, 2026 · 11 visits since November 2023
FEB 25
OCT 25
JAN 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F), as per employee since day prior. Instructed employee to discard food.
★ 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--2024054042 | Sep 10, 2024 | Oct 23, 2024 | $400 |
| 1--2022018325 | Feb 15, 2022 | Nov 28, 2022 | $1,000 |
| 1--2020049033 | Sep 9, 2020 | Dec 3, 2020 | $320 |
| 1--2018041470 | Jul 11, 2018 | Sep 19, 2018 | $200 |
Inspection history
11 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside RIC with no date marked, as per cook from previous day.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Observed floor soiled with grease at cook line.
Show the remaining 2 findings ▾
Floor tiles missing and/or in disrepair.
Single-service articles improperly stored. Observed single service cups box on floor by front counter.
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken above steam line in front area, temperature 132F. Operator removed to reheat. Cooked chicken 168°F reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing for hose bib with hose attached under handwashing sink in thru kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floor tiles missing and/or in disrepair. Observed crack tiles in front of the RIF and RIC in the hallway.
No conspicuously located ambient air temperature thermometer in holding unit. Missing for reach in cooler in hallway area near front.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets soiled for reach in coolers in the kitchen area.
Feb 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken that is not commercially packaged over raw beef that is not commercially packaged in RIF. Coached employee on correct procedure.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth at the front counter above buffet.
Floor tiles missing and/or in disrepair. Observed crack tiles in front of the RIF and RIC in the hallway.
Open dumpster lid. Observed dumpster lids open.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors I n the kitchen area and under the buffet in the front counter area.
Water leaking from pipe and/or faucet/handle. Observe leaking pipe under prep sink next to 3CS.
Working containers of food removed from original container not identified by common name. Observed a spray bottle in the kitchen with no label identifying contents. Also observed a water bottle containing oil, per employee, on the dry storage shelves with no identifying label. Coached employee on correct procedure.
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority2 Intermediate21 Basic
Show 27 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork stored above a box of plantains inside the RIC at the kitchen entrance. Coached employee on correct procedure.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken that is not commercially packaged over raw beef that is not commercially packaged in RIF. Coached employee on correct procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (55F - Cold Holding) inside the upright RIC inside the kitchen. Raw beef was prepared less than four hours, container was moved in the RIF for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (120F - Hot Holding); cooked pork (100F - Hot Holding). As per staff, less than two hours. Products were taken for reheating.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cooks unable to answer the minimum cooking temperature of chicken. Also, unaware of how to calibrate probe thermometer. Employees were coached.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled the door and the interior of the upright RIC located in the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside corners of ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth at the front counter above buffet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and AC intake and out take vents in the sitting area and front counter. Also observed water damage and soiled on ceiling above RIC at the entrance of kitchen. Observed soiled ceilings in the kitchen area.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair stove hood.
Equipment in poor repair. Observed in disrepair the door gaskets of upright RIC inside the kitchen area.
Floor tiles missing and/or in disrepair. Observed crack tiles in front of the RIF and RIC in the hallway.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Observed utensil stored between wall and 3CS.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice inside rice bin at the kitchen. Also observed cup and handle touching directly in the vinegar carrot salsa located in the front counter. Vinegar scoop was removed from product.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of RICs in the kitchen and in the hallway area. Observed soiled exterior of the rice cooker in the kitchen.
Open dumpster lid. Observed dumpster lids open.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled inside the RIC located the kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves of RIC in front area. Also observed the ac vent rusted of upright RIC in the kitchen.
Ripped/worn tin foil used as shelf cover. Observed torn foil covering the bottom shelf of prep table across of hws in the kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors I n the kitchen area and under the buffet in the front counter area.
Water leaking from pipe and/or faucet/handle. Observe leaking pipe under prep sink next to 3CS.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on top of cutting boards in the kitchen.
Working containers of food removed from original container not identified by common name. Observed a spray bottle in the kitchen with no label identifying contents. Also observed a water bottle containing oil, per employee, on the dry storage shelves with no identifying label. Coached employee on correct procedure.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled, kitchen order printer with heavy soiled, observed can opener blade soiled.
Equipment in poor repair. Observed prep reach gasket in disrepair
Food stored on floor. Observed cases of sodas stored on the lobby floor.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door/ fire suppression handle between uses. Observed tongs stored on the fire suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of storage shelf soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in the kitchen area floor
Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw chicken stored in the same container located inside reach in cooler, operator properly stored it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed double door reach in cooler beef (55F - Cold Holding); Poultry (51F - Cold Holding); ham (50F - Cold Holding) for less than 4 hours as per operator, operator removed the items to another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Beef (122F - Hot Holding); chicken breast (114F - Hot Holding); mashed potatoes (106F - Hot Holding); tamales (130F - Hot Holding); beef taco (111F - Hot Holding); enchilada (106F - Hot Holding); fried cheese (112F - Hot Holding) in steam table for less than 4 hours as per operator. Operator reheated at 165°F or above.
Toxic substance/chemical improperly stored. Observed Clorox spray next to bucket of picante underneath of preparation table, operator properly stored it.
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. Employee name Yara with 1 week of being hired.
Equipment in poor repair. Observed reach in cooler with ambient temperature of 55°F.
Standing water in bottom of reach-in-cooler, located in front of the cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet whipping towels in chlorine sanitation solution of 200 ppm. Operator add water recheck 100 pp.
Sep 11, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. In the cook line area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen.
Floors not constructed to be easily cleanable. In the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up behind cook line and under hood at saute station. Observed soiled gasket at front counter reach in cooler. Observed food storage container soiled on exterior of container.
Sep 10, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 30 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority3 Intermediate17 Basic
Show 30 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer for 3 compartment sink less than 50 ppm reading, employee adjusted solution to 100ppm.
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 using and texting on cell phone, then continue to prep food without washing her hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head then continue engage in food preparation without washing her hands.
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 scratch head then continue engage in food preparation without washing her hands.
Employee washed hands with no soap. Observed employee wash her hands in the hand sink without soap. Instructed employee to wash hands with soap, then employee washed hands with soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cut chicken on a cut board, then fail to sanitize after wash and rinse step. Instructed employee proper procedure, employee sanitized cut board.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on prep cooler located next to the sautéed stove, observed one live roach crawling on the floor by the oven in the kitchen, observed one live roach crawling on the floor by onion storage by kitchen entrance, observed approximately 7+ live roaches crawling inside and between crevices of the receipt print machine located on a small window counter above the preparation table in the kitchen, observed one live roach crawling under food blender located next to the receipt print machine on a small window counter above the preparation table in the kitchen, observed live roaches started falling and crawling on the wall and prep table once items were moved around.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F), as per employee since day prior. Instructed employee to discard food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F Cold Holding), as per employee since day prior. Instructed employee to discard food, observed marinated beef (46F - Cold Holding), as per employee prepped earlier in the day less 4 hours, observed shredded beef (45 F - Cold Holding); cooked pasta (44F - Cold Holding), as per employee these food items were out of the cooler used for food preparation. Instructed employee to transfer food items to another working cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at buffet line observed enchilada (114F - Hot Holding); cooked chicken (127F - Hot Holding), as per manager food was placed in this unit for less than 4 hours, observed underneath the steam table at front line naca tamales (115 F - Hot Holding), as per manager out of temperature control for about one hour, observed cooked yuca (117F - Hot Holding) in a container at back of the kitchen as per employee for less than 2 hours, observed cooked steak (100F - Hot Holding), in a container at back of the kitchen as per employee for less than 2 hours, observed sweet plantains (112F - Cooling) in a bowls stored over the prep table cook line, as per employee out of temperature for about one our. Instructed manager to reheat all these food products.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not dispensing towels.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance.
Ceiling/ceiling tile shows damage or is in disrepair. In the cook line area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed 2 large clean pots under prep table stored on floor.
Dead roaches on premises. Observed one large dead roach in oven., observed one dead roach on the floor under the mop sink, observed one dead roach on the floor by the upright reach in cooler at front counter area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and water bottles stored on shelf above prep table.
Floor not cleaned when the least amount of food is exposed. Observed grease and old food debris accumulated by sauté line in kitchen.
Floors not constructed to be easily cleanable. In the kitchen area.
Hood filter missing from automatic fire suppression/exhaust system. Observed 4 hood baffle filters missing.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavy grease build up inside oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up behind cook line and under hood at saute station. Observed soiled gasket at front counter reach in cooler. Observed food storage container soiled on exterior of container.
Ripped/worn tin foil used as shelf cover. Observed tin foil ripping used as shelf cover under all the preparation tables in the kitchen and front line.
Standing water in bottom of reach-in-cooler. Observed standing water and old food debris in double door reach upright in cooler in kitchen area.
Wet wiping cloth used to wipe tableware or carry-out containers.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet soiled wiping cloth stored on prep tables near kitchen entrance.
Working containers of food removed from original container not identified by common name. Observed container under prep table at cook line with flour and seasoning mix not labeled.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at front counter hose and kitchen area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plusppm), operator diluted with water final reading 50 ppm.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area.
Ceiling tile missing. Observed at kitchen entrance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water marks throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose by kitchen hand wash sink.
No soap provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up around vents over front storage area.
Floor area(s) covered with standing water. In dry storage area and in mop room.
Food stored on floor. Cases of hot sauce and jugs of oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of Tables and exterior of containers on cook line soiled.
Water dripping from ceiling by doorway from kitchen to front area.
Water leaking from pipe and/or faucet/handle. Leaking pipe from AC condensation in mop sink room.
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.