FRITANGA FLORIDA CITY INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked rice inside WIC. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice and beans (52F - Cold Holding) inside walk in cooler, as per cook for approximately 1 hour prior. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice stored inside the walk in cooler not date marked, as per cook for more than 24 hours prior.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handle at walk in cooler soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at front counter. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food at front counter with no hair restraint.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Plumbing system in disrepair. Observed not enough water coming out the faucet at handwashing sink located next to steam table front counter. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef, chicken, pork stored on top of vegetables at walk in cooler. Coached operator on how to properly stored raw animal food from ready-to-eat food. Warning - From follow-up inspection 2025-08-07: During callback inspection observed pork stored on top of black rice and white rice. Coached operator on correct procedure. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair at cook line. Warning - From follow-up inspection 2025-08-07: Still observed ceiling tile in disrepair at cook line. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and also ceiling tiles soiled. Warning - From follow-up inspection 2025-08-07: Still observed ceiling vents and also ceiling tiles soiled at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler gasket in disrepair. Warning - From follow-up inspection 2025-08-07: Still observed walk in cooler gasket in disrepair. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by cook line. Warning - From follow-up inspection 2025-08-07: Still observed exterior door has a gap at the threshold that opens to the outside. Exit door by cook line. Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Observed light at storage area not working. At dry storage area. Warning - From follow-up inspection 2025-08-07: Still observed light at storage area not working. At dry storage area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation Warning - From follow-up inspection 2025-08-07: During callback inspection still observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed not enough water coming out the faucet at handwashing sink located next to steam table. Warning - From follow-up inspection 2025-08-07: Still observed not enough water coming out the hot water faucet at handwashing sink located next to steam table. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas stored inside supermarket bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above nacatamales inside the walk in cooler. Employee placed raw shells eggs at the bottom. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at the hot water at the front counter.

Intermediate - 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/ Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty shelves at the walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamarind beverage not date marked at the front counter. Also observed pork belly not date marked inside the walk in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled at walk in cooler. Also observed ceiling tiles soiled with grease in the kitchen area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Observed deep grout missing throughout the kitchen area.

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Walk in -in cooler shelves have accumulation of soil residues.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe chlorine was + 200 ppm in the 3 compartment sink.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiples food stored inside the walk in cooler not date marked. As per employee food were cooked over 24 hours. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (54 F - Cold Holding); beef (49 F - Cold Holding) inside the walk in cooler. As per employee foods were cooked yesterday. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice and beans (54 F - Cold Holding); beef (49 F - Cold Holding) inside the walk in cooler. As per employee foods were cooked yesterday. Stop sale was issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (120 F - Hot Holding); cheese (121F - Hot Holding) Observed at the steam table at the front counter. As employee foods were cooked less than 2 hours ago. Employee reheated foods to 165°F. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - 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/

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed control device is stored above clean pans. Employee was advised to relocated device.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bucket used as scoop inside the rice. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling with accumulated grease at the kitchen area. Repeat Violation

Basic - Food stored on floor. Observed a bucket with potatoes and carrots stored on the floor. Employee removed it. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Insect control device installed over food preparation area. Observed control device is stored above clean pans. Employee was advised to relocated device.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 65° F at the coffee station. As per employee less than 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef enchiladas at 101° F at the steam table. As per employee m that food it is not for sale, just for display. That if customers ask for it , they will make it , I explained to employee that in that case food need to have a sign , that that food it is not for sale. Employee said it was cooked 1 hour ago.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee failed to explain how to sanitize utensils. Employee was coached how to sanitize utensils.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee failed to answer cooking temperature for the chicken.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside the hand wash sink at the front counter.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - 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/ Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos and beans not date marked inside the walk in cooler. As per employee foods were cooked over 24 hours ago. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a cup used as scoop inside the rice container. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at the kitchen area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Observed one of the walk in cooler was not working. Repeat Violation

Basic - Food stored on floor. Observed a bag of potatoes stored in the floor inside the walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket and another inside the mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above rice and beans at the walk in cooler/freezer. Employee was coached to stored food properly.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (103 F - Hot Holding),chicken (119 F - Hot Holding) at the front counter. As per employee less than 2 hours. Employee reheated the foods. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 dirty bowls stored on the hand wash sink. Employees were coached about the use of the hand wash sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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 5 employees at the time of the inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos, cooked rice, cooked chicken inside the walk in freezer not date market. As per employee foods were cooked more than 24 hrs ago. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the container with beans. Employee removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled at the kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed 2green, 1 white, and 1 yellow cutting boards not longer cleanable at the kitchen area.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employees without hair restraint at the front counter. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stored on the shelves by the 3 compartment sink.

Basic - Equipment in poor repair. Observed walk in cooler was not working.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the wall and the preparation table. Employee removed it. Corrected On-Site

Basic - 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 inside the sugar. Employee removed it. Corrected On-Site

Basic - Stored food not covered. Observed chicken tacos inside the reach in cooler not covered. Employee was coached to covered the food. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table by the hand wash sink. Employee removed them. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed 2 glass containers with sugar and coffee not identified. Employee labeled the containers. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from the ceiling on two areas in the hall between the reach in freezer and storage room. Warning - From follow-up inspection 2023-05-25: At the time of the inspection observed water still dripping from ceiling..Time Extended Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while put cheese inside of fryers. Warning - From follow-up inspection 2023-05-25: Observed employee preparing raw beef in the prep area,no hair restraint. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice with beans (82 F - Cooling) and beans (83 F - Cooling) at preparation table. As per the operator were made at 8:30 am. And started cooling at about 11:00 am. The product has five hours in the first stage of cooling.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, raw beef and raw pork stored in the same place at white chest reach in freezer. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed lettuce at walk-in cooler. Operator relocated the raw chicken to the bottom part. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored next to cooked beef, not properly separated at reach in freezer. Operator removed the cooked beef. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice with beans (82 F - Cooling) and beans (83 F - Cooling) at preparation table. As per the operator were made at 8:30 am. And started cooling at about 11:00 am. The product has five hours in the first stage of cooling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef enchiladas (99 F-hot holding); cooked onion (112 F - Hot Holding); cooked beef (120 F - Hot Holding) at steam table. As per the manager for less than one hour. Operator moved the products to reheat. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at preparation area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the sugar. Operator moved the handle. Corrected On-Site

Basic - The hand wash sink is hanging of one of the side at the wall preparation area.

Basic - Three employees with no hair restraint while engaging in food preparation.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on preparation tables. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2022-08-02: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2022-08-02: No probe thermometer provided to measure temperature of food products. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck of raw beef container at walk-in cooler. Warning - From follow-up inspection 2022-08-02: Observed old labels stuck of raw beef container at walk-in cooler. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2022-08-02: Wet mop not stored in a manner to allow the mop to dry. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (117 F - Hot Holding) in a container on the grill. As per operator for less than 30 minutes. And stuffed potatoes (99 F - Hot Holding); cooked Yuca (99 F - Hot Holding); tamales (112 F - Hot Holding at steam table. As per manager for less than two hours and the tamales for more than four hours. Operator moved the cooked beef to the grill to be reheating to 165F. And moved the other products to the stove to be reheating to 165F. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-03-30: Observed beans at (115°F - hot holding), chicken soup (125°F - hot holding), chicken in cream(115°F - hot holding), cooked pork (111°F- hot holding), fried cheese (115°F - hot holding) at steam table. As per manager for less than two hours. Manager moved the products to the kitchen area to be reheating to 165°F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork at walk-in cooler. As per manager from yesterday morning. Warning - From follow-up inspection 2022-03-30: Observed tamales at walk in cooler not properly date marked. As per operator from Three days ago. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-03-30: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Warning - From follow-up inspection 2022-03-30: Observed wet wiping cloth on preparation table. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw beef and next to sweet plantains and corns. Manager started to organize the reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak (117°F - Hot Holding) at steam table front counter. As per manager for less than two hours. Manager moved the products to reheating at 165°F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed products stored on the hand wash sink. Manager moved the products. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.

Intermediate - No soap provided at handwash sink located at kitchen area. Manager provided the soap.

Basic - Exterior door has a gap at the threshold that opens to the outside in the back of the kitchen area. Repeat Violation

Basic - Food stored on floor. Observed bottle of water on floor at front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensils with the handle on the sugar. Operator removed the utensil. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at walk in cooler. Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Single-service articles improperly stored. Observed single service articles stored on floor next to reach in freezer kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry.