LA PARRILLA FRITANGA
1893 N PINE ISLAND RD, Plantation FL 33322 · 3052976251
Last inspected Mar 31, 2026 · 9 visits since November 2023
FEB 24
AUG 24
NOV 24
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - Approximately 3 flying insects around reach in cooler areas in passage leading to bathroom. - 1 flying insects insect flying around kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023067018 | Nov 9, 2023 | Apr 26, 2024 | $1,600 |
| 2--2022046534 | Sep 21, 2022 | Mar 23, 2023 | $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 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Ceiling vents soiled.
Interior of oven has accumulation of black substance/grease/food debris. Oven on prep area soiled.
Nonfood-contact surface soiled with food debris, dirt 1) Bottom shelf of Small glass reach in cooler soiled 2) Hood filters soiled
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to get a clean bowl and clean utensils without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked beans in small glass reach in next to flip top in prep area. Chef inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table-Cooked Rice and Beans (109-120F - Hot Holding). Per chef food item in unit less than an hour. Observed pan overfilled. Chef reheated.
Handwash sink not accessible for employee use at all times. Large stainless steel bowl stored on top of kitchen sink. Chef removed during inspection.
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.
Spray bottle containing toxic substance not labeled. Chef labeled bleach bottle during inspection.
Bag of carrots stored on floor in walk in cooler.
Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Ceiling vents soiled.
Cup with no handle used to dispense salt. Removed during inspection.
Interior of oven has accumulation of black substance/grease/food debris. Oven on prep area soiled.
Nonfood-contact surface soiled with food debris, dirt 1) Bottom shelf of Small glass reach in cooler soiled 2) Hood filters soiled
Standing water in bottom of reach-in-cooler. Reach in cooler under flip top in prep area.
Wall soiled with accumulated food debris, and/or dust. Wall in prep area soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor. Chef stored properly to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Chef stored in sanitizer bucket.
Working containers of salt and sugar removed from original container not identified by common name. Labeled during inspection.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in reach in cooler next to oven. Advised operator to move.
Handwash sink used for purposes other than handwashing. Handwashing used to store stainless steel bowl. Operator moved.
Spray bottle containing toxic substance not labeled. Sanitizer in unidentified spray bottle. Advised operator to label.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar.
Ceiling/ceiling tile shows damage as well as a hole in seating area. Ceiling tile has whole in dining area.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while serving food. Operator removed bracelet.
Employee with no hair restraint while engaging in food preparation. Employee served food without hair restraint. Operator put on a hat.
Floor soiled/has accumulation of debris. Floor soiled with food debris in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Under prep table scoop with handle not above food. Operator moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Wet mop not stored in a manner to allow the mop to dry. Mop not stored to air dry.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - Approximately 3 flying insects around reach in cooler areas in passage leading to bathroom. - 1 flying insects insect flying around kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw fish stored above ready to eat beef in reach in cooler. - observed raw pork stored next to sour cream in front counter cooler.
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 stored with raw pork in reach in freezer next to passage leading to bathroom. Employee removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding). Item was not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding). Item was not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuka (91F - Hot Holding); fried plantains (80F - Hot Holding); fried fish (128F - Hot Holding); rice and peas (117F - Hot Holding); chicken (108F - Hot Holding); cow tongue (99F - Hot Holding); beef (103F - Hot Holding). Per operator, items were out of temperature for approximately 45 mins. Second temperature at 11:00 yuka (101F - Hot Holding); fried plantains (121F - Hot Holding); fried fish (147F - Hot Holding); rice and peas (132F - Hot Holding); chicken (123F - Hot Holding); cow tongue (127F - Hot Holding); beef (135F - Hot Holding)
No handwash sink located in vending machine area where employees service bulk food machines.observed handwash sink in preparation area used to hold metal pan. PIC removed.
No soap provided at handwash sink. Observed at prep area. PIC replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across from reach in cooler 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 not stored above sugar across from reach in cooler in kitchen.PIC removed and stored appropriately.
Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in passage way leading to restroom.
Aug 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of raw eggs stored touching plate of sliced cheese. PIC removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: pulled beef (48F - Cold Holding); raw chicken (48F - Cooling); rice rolls (42-47F - Cold Holding), cheese (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (51F - Cold Holding); pork wrapped in foil (47-52F - Cold Holding), cabbage salad (47F - cold holding). Items have been out of temperature for more than 4 hours. Items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: pulled beef (48F - Cold Holding); raw chicken (48F - Cooling); rice rolls (42-47F - Cold Holding), cheese (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (51F - Cold Holding); pork wrapped in foil (47-52F - Cold Holding), cabbage salad (47F - cold holding). Items have been out of temperature for more than 4 hours. Items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef and noodles (131F - Hot Holding ); plantains (102F); yuka (81F - Hot Holding); cooked chicken (131-135F - Hot Holding); pork ribs (123F - Hot Holding); cow tongue (120F - Hot Holding); Potatoes and beef (118F - Hot Holding). per operator, items were placed in steam table approximately 1.5 hours prior to inspection. PIC increased temperature to reheat items. Second temperature Beef and noodle 168, Chicken 170, Pork ribs 158-156, Cow tongue 163F at 11:55-11:50, Pork and potatoes 155.
Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table next to hand wash sink. PIC removed.
Stored food not covered. Observed cheese stored uncovered next to handwashing sink. PIC covered cheese.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200. Corrected to 150ppm.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Bottle containing pink liquid located on utensils rack
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Utensils being washed and rinse but not being sanitize
Food stored on floor. Bag of Onions on kitchen floor
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nov 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice (51F - Cooling). Per employee prepared day before and out of temperature more than 4 hrs - in unit overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw beef and raw marinated chicken on shelf's above container of chicken broth. Employee moved all items for correct separation.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours - overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours - overnight. 2) In walk in cooler, rice (51F - Cooling). Per employee prepared day before and out of temperature more than 4 hrs - in unit overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, rice and beans (118F - Hot Holding); tamales (108F - Hot Holding); white rice (121F - Hot Holding); beans (119F - Hot Holding); fried plantains (114F - Hot Holding); stewed pork (115F - Hot Holding); cooked chicken (117F - Hot Holding); grilled beef (109F - Hot Holding); chicken wings (97F - Hot Holding); stewed vegetables (113F - Hot Holding). Per manager all foods prepared today and in unit starting approximately 2.5 hrs. Employee began removing items to stove to reheat above 165F. Steam well water temperature at 147F. Temperature to unit increased.
Employee washed hands in a sink other than an approved handwash sink. Employee from cookline washed hands at triple sink after moving dirty pan to dish area.
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. Bulletin printed and provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like buildup on interior wall of ice bin.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk container of rice. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered beverage container on cutting board in prep area. Employee moved container.
Ice scoop handle in contact with ice. Manager removed scoop.
In-use knife/knives stored in cracks between pieces of equipment. Clean knives between drain board and wall. Manager removed knives to reclean and hang on magnet strip.
In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board on back prep table. Manager removed.
Standing water in bottom of reach-in-cooler. Standing water in bottom of fliptop unit in prep area.
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.