FRITANGA MONIMBO PALMETTO BAY
15801 S DIXIE HWY STE C, Palmetto Bay FL 33157
Last inspected Aug 12, 2026 · 10 visits since November 2023
NOV 24
FEB 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ENCHILADA (112F - Hot Holding) in steam table at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
10 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored inside the ice soiled. Employee washed it. Also observed can opener soiled at the kitchen area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (59 F - Cold Holding); pork (48 F - Cold Holding); chicken (46 F - Cold Holding); shredded beef (44 F - Cold Holding) inside the walk in cooler. As per employee foods were prepared yesterday. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (59 F - Cold Holding); pork (48 F - Cold Holding); chicken (46 F - Cold Holding); shredded beef (44 F - Cold Holding) inside the walk in cooler. As per employee foods were prepared yesterday. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (107 F - Hot Holding); yuca (127 F - Cold Holding) at the steam table. As per employee less than 2 hours.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know how to sanitize utensils properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored inside the ice soiled. Employee washed it. Also observed can opener soiled at the kitchen area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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 is not working properly. Thermometer at 47°F. Multiple foods out of temperature.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored above cabbage in the reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed both employees wearing watches and bracelet while handling food. Employees removed jewelry.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting in the kitchen area.
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 employee did not know how to sanitize utensils properly. Employee was coached.
Equipment in poor repair. Observed a hole in the 3 compartment sink.
Floor area(s) covered with standing water. Observed under the 3 compartment sink due to water leaking.
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 not stored with handle above top of flour. Employee removed it.
Utensil not stored inverted or in a protected manner inside a plastic bucket in the kitchen. Employee fixed them.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
Working containers of food removed from original container not identified by common name. Observed bins with flour and salt not identified in the kitchen area. Employee labeled the bins.
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles. Observed filters soiled.
Equipment in poor repair. Reach in cooler at cook line with gaskets torn.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on cement blocks.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at walk in cooler soiled.
Open dumpster lid.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top can opener blade soiled with food debris. Observed table top slicer on prep table soiled with food debris.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle, not on a concrete pad at dumpster area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with debris.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled food debris.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ENCHILADA (112F - Hot Holding) in steam table at front counter.
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 200ppm) under front counter. Employee diluted solution with the final reading of 100 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top can opener blade soiled with food debris. Observed table top slicer on prep table soiled with food debris.
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 four employees at time of inspection with no certified food manager present.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mildew like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles left of the the hood at kitchen area soiled with debris.
Equipment in poor repair. Observed gasket at reach in cooler, torn and in poor condition.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle, not on a concrete pad at dumpster area.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handle at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with debris.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled food debris.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations. Observed wash cloth sanitizer 10ppm located at kitchen and front counter. Manager adjusted sanitizing solution. Final reading 50ppm.
Handwash sink used for purposes other than handwashing. Observed a sanitizer buck in sink located at front counter. Manager removed during inspection.
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 five employees during inspection with no CFM present. Certified Manager Alberto Cuarezma arrived during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter not smooth and easily cleanable.
Dumpster overflowing garbage.
Improper storage of maintenance equipment that interferes with cleaning. Observed op sink at preparation area next to three compartment sink blocked by a box and cleaning supplies.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf next to stove soiled with grease debris located at kitchen area.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to store chorizo in the freezer. Employee removed and placed product in a food grade bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RAW FISH (45F - Cold Holding); RAW BREADED BEEF (46F - Cold Holding); HEAVY CREAM (49F - Cold Holding) inside the walk-in cooler. As per employee, items were there since the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RAW FISH (45F - Cold Holding); RAW BREADED BEEF (46F - Cold Holding); HEAVY CREAM (49F - Cold Holding) at walk-in cooler. As per employee, items were placed inside unit the day prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (132F - Hot Holding) at room temperature at cook line. As per employee, product placed at room temperature 1 hour prior.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200plus ppm at frontline and kitchen. Employees discarded and refilled solution. Final reading 50ppm.
Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink not accessible due to ladder, brooms, and dust pan stored at mop sink.
Open dumpster lid.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed cooked rice (124F - Hot Holding), left out of temperature control, as per employee for less than 3 hours, employee reheating rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by plastic crates in the kitchen area. Employee removed it on site.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen area.
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the food storage shelves observed a container with raw steak at raw steak (69F - Cold Holding), as per cook for less than 1 hour, cook placed steak back in the walk in cooler to rapidly cool down,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table observed breaded chicken (120F - Hot Holding); enchiladas (112F - Hot Holding), as per employee for less than 4 hours, employee took the food to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food residue.
Handwash sink not accessible for employee use at all times. Observed a garbage can stored in front of the hand wash sink located in the kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QT test strips not available
Packaged food not labeled as specified by law. Observed plastic containers with vanilla, oil not labeled by the common name.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used to scoop season.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler plastic curtains soiled, observed food container lid with soiled, observed walk in cooler handled soiled,
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Floor tiles missing and/or in disrepair. Observed walk in cooler floor in disrepair,
Food not stored at least 6 inches off of the floor. Observed containers with raw steak not stored 6 inches off the floor,
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the serving cart handle.
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 in contact with the chicken broth seasoning.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Clean containers stored on the drain shelves above the three compartment with old labels.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright reach in freezer interior soiled, freezer located in front of the three compartment sink.
Stored food not covered. Under the preparation table observed chicken broth seasoning in a bucket not covered.
Wet wiping cloth used to wipe tableware or carry-out containers.
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.