Carnitas De Nicaragua Fritanga Tortilleria Mini Market
Last inspected: Feb 25, 2026
45
Score
Going back to 2022, Carnitas De Nicaragua Fritanga Tortilleria Mini Market has 14 inspections in the public record. The newest entry in the record is dated Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “no paper towels” is the recurring theme, flagged eight times.
By comparison, the average Miami facility scores 74, putting Carnitas De Nicaragua Fritanga Tortilleria Mini Market on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the dry storage area: raw shell eggs stored above cut tomatoes. Discussed with the operator the proper procedures, operator relocated the raw shelled eggs to the bottom shelf. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rail outside the steam table: boiled plantains (99-103F - Hot Holding); as per operator, placed on rail 30 minutes before the inspection. Operator reheated boiled plantains (169F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By the three compartment sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the front counter. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Ware wash area. **Corrective Action Taken** **Repeat Violation**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep kitchen area, on the prep table. **Corrected On-Site**
21-12-4
45
Nov 17, 2025
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Stand up reach in cooler in the storage area: raw shell eggs stored above whole peppers. **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by the three compartment sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen by the by the three compartment sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans by the front counter. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. Main kitchen **Corrected On-Site**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep kitchen. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Reach-in coolers and reach in freezer interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
35
Aug 27, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2025-08-27: Spray hose at dish sink lower than flood rim of sink. **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2025-08-27: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided - From follow-up inspection 2025-08-27: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-08-27: No probe thermometer provided to measure temperature of food products. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment - From follow-up inspection 2025-08-27: Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Stand up reach in cooler in the prep area: gasket in poor repair - From follow-up inspection 2025-08-27: Stand up reach in cooler in the prep area: gasket in poor repair **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Dry storage room: bags of flour and can sodas stored on the floor. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-08-27: Dry storage room: bags of flour and can sodas stored on the floor. **Time Extended**
08B-38-4
52
Aug 26, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw shell eggs stored above cabbage slaw. Discussed with the operator and provided the handout to the operator for the proper storage of food. **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: boiled eggs (103F - Hot Holding); cooked pork (116F - Hot Holding); cooked white rice (111-116F - Hot Holding); cooked chicharrones (96F - Hot Holding); cooked egg (88F - Hot Holding). As per operator, prepared 1 hour before the inspection. Operator reheated all food above 165F and adjust the temperature on the steam table. boiled eggs (169F - Reheating ); cooked pork (174F - Reheating); cooked white rice (183F - Reheating); cooked chicharrones (174F - Reheating); cooked egg (166F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. By the three compartment sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment
36-32-5
Basic - Equipment in poor repair. Stand up reach in cooler in the prep area: gasket in poor repair
14-11-5
Basic - Food stored on floor. Dry storage room: bags of flour and can sodas stored on the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in coolers and reach in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Two reach in coolers in the back area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
26
Jan 16, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly. **Corrected On-Site**
22-45-4
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 washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly. **Corrective Action Taken**
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, bowl stored inside the hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. By the three compartment sink. **Corrected On-Site**
31B-03-4
Basic - 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 washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Dry storage area: container with green plantains stored on the floor. Kitchen: container with raw chicken stored on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Front counter.
22-08-4
Basic - Single-service articles stored on a soiled surface. Front counter food display case: to-go containers stored on the glass-top with dust. **Corrected On-Site**
25-17-4
Basic - Standing water in bottom of reach-in-cooler by the three compartment sink.
29-49-6
43
Oct 14, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Storage area: raw shell eggs stored above plantains and unpeeled potatoes. Discussed with the operator and provided the handout. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - 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. Observed all employees in the shift trained during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Prep area: container with sauces stored on the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice inside the ice machine at the front counter. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen. **Corrected On-Site**
21-04-4
58
Jun 5, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above gallons of milk in reach in cooler by the dry storage area.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table front counter: tamales (108-130F - Hot Holding). As per operator, placed on line one hour before inspection. Operator reheated to 171
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty -kitchen Seasoning containers dirty -kitchen Cutting board soiled-kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon left in sink, employee removed and put in 3 compartment sink **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, no strips available
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bathroom for customers and employees **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Opening in storage closet **Repeat Violation**
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside sugar container in front counter area **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table above raw meat Book bag on shelf next to prep table
40-06-5
Basic - Food stored on floor. Open containers of meat on floor Containers of onions on floor Sodas directly on floor in storage closet **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven door
10-20-4
Basic - Single-service articles improperly stored. Directly on ground
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth under bowl on prep table **Corrected On-Site** **Repeat Violation**
21-12-4
35
Apr 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
90
Apr 4, 2024
Routine - Food
11 critical violations. 8 major violations. 25 minor violations.
View 44 violations
High Priority - Dented/rusted cans present. See stop sale. Observed cans of baby corn and tomato sauce dented. **Warning**
01B-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands for less than 10 seconds while washing hands. **Warning**
12A-17-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellphone then proceeded to handle and serve food to customer without washing hands. Advised employee to wash hands before serving food to customers. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Employee washed hands with no soap. Observed employee wash hands in triple sink without soap **Warning**
12A-20-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef thawing stored inside of thank you bag in kitchen area, garbage bags being used as lids/cover on cooked rice at stove. Observed cut onions, cut green bell peppers, sliced potatoes and sliced tomatoes stored inside of thank you bags at reach in cooler. **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored on top of RTE hot dogs and raw shelled eggs stored on top of cream inside or reach in cooler at kitchen area. Discussed with operator proper procedures and provided form. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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 on top of raw seafood mix **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches crawling on wall behind hand washing sink in kitchen area, 3 live roaches crawling on a deli slicer on top of preparation table next to seasonings, salsa, and mustard, and 1 live roach crawling on broom stored inside of kitchen next to reach in cooler. **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. Observed 1 roach egg on top of a can of tomato sauce also approximately 20+excrements on the shelf lining the wall behind the prep table in the kitchen nearby the hand washing sink. **Warning**
35A-23-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table: sweet plantains (129F - Hot Holding); cooked pork belly (110F - Hot Holding) fried cheese taco (90F - Hot Holding); beef flautas (110F - Hot Holding), operator discarded the products. As per operator, cooked 1 hour before the inspection. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed krazy glue stored with seasoning packets in kitchen area and charcoal lighter fluid stored next to salsa and golden raisins at front counter. **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink being used to rinse soiled wet wiping cloth at front counter. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near triple sink in kitchen area. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to triple sink in the kitchen area. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink by front counter area. **Warning**
31B-05-4
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 using cellphone then proceeded to handle and serve food to customer without washing hands. Advised employee to wash hands before serving food to customers. Observed employee washing hands inside of triple sink. Observed employee rubbing hands for less than 10 seconds while washing hands. **Warning**
53B-15-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands inside of triple sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer and in use cutting boards soiled. All food containers inside of reach in coolers and prep shelves soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer with raw shrimp stored inside of hand wash sink next to triple sink inside of kitchen. Observed hand wash sink by front counter blocked by shelf. **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to scoop rice in preparation area. **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining food preparation table in kitchen area next to flat top grill. **Warning**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles broken and with water stains throughout the establishment. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in kitchen area. **Warning**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed utensils stored next to hand wash sink and underneath paper towel dispenser exposed to splash. **Warning**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted in kitchen area **Repeat Violation** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards soiled, no longer cleanable **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of soda on preparation table where tortillas are being made. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes and personal items stored near food and cooler in kitchen area. Observed employee purse and cellphone stored on prep table in kitchen area. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Observed bag of onions, case of ketchup, and sour orange marinade stored on floor in kitchen area. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed cracks and holes in wall tiles near hand wash sink and preparation area in kitchen. **Warning**
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and microwave door at front counter soiled. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside of reach in cooler in kitchen **Repeat Violation** **Warning**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of monster energy drink stored inside reach in cooler in kitchen area. **Warning**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Observed back door in kitchen area off of hinge, not able to close. **Warning**
35B-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed back door which leads to kitchen area not attached, door is resting inside reach in cooler inside the establishment. **Warning**
35B-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers with soiled shelves. **Repeat Violation** **Warning**
22-16-4
Basic - Screen in door torn/in poor repair. Observed window screen broken at window in kitchen area **Warning**
36-60-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of raw chicken, raw beef and raw pork thawing in water inside of triple sink. As per chef, placed inside the sink 1 hour before the inspection. Discussed with the operator the proper thawing procedures and provided the form. **Repeat Violation** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease throughout entire kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside sanitizing solution. **Repeat Violation** **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth in use next to cutting board in kitchen area. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice stored inside of a bucket not identified by common name. **Warning**
02D-01-5
2
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
05-10-4
70
Nov 8, 2023
Routine - Food
3 critical violations. 3 major violations. 17 minor violations.
View 23 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood grade bags inside kitchen RIC. **Warning**
14-31-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Non-pitting surface rust on food-contact equipment. Most kitchen bottom working tables. **Warning**
22-31-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on kitchen work table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen workers. **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. Kitchen area.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Kitchen area.
36-01-4
Basic - Floor soiled/has accumulation of debris. Under all kitchen equipment, in kitchen area. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. Damage floor Tiles throughout kitchen area. **Warning**
36-11-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup stove next to kitchen fryer. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen food being thawed in standing water kitchen area. **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
20
Apr 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Kitchen, approximately 6 missing floor tiles. **Repeat Violation** - From follow-up inspection 2023-04-11: Floor tiles missing and/or in disrepair.Kitchen, approximately 6 missing floor tiles **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Kitchen window. - From follow-up inspection 2023-04-11: Screen in door torn/in poor repair. Kitchen window. **Time Extended**
35B-09-4
90
Apr 10, 2023
Routine - Food
2 critical violations. 5 major violations. 20 minor violations.
View 27 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed in the kitchen: 1 live roach crawling on a bottom shelf of a prep table and 3 live roaches crawling on the wall nearby the window behind the prep table with storage containers with flour and seasonings.
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter: cooked barbecue chicken (100F - Hot Holding); fried cheese (100F - Hot Holding). Shelf underneath the steam table: cooked beans (122F - Hot Holding). As per operator, all food was cooked 1 hour before the the inspection. Operator reheated cooked barbecue chicken (179F - Reheating); fried cheese (188F - Reheating ). Shelf underneath the steam table: cooked beans (186F - Reheating). **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: slicer on a prep table. All storage containers with food, on the prep tables. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf of the prep table in front of the cook line.
22-31-4
Basic - Light not functioning. Kitchen, in front of the cook line
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hallway to the kitchen.
38-07-4
Basic - Reach-in cooler interior/p and shelves have accumulation of soil residues. All reach in coolers in the kitchen and by the front counter.
22-16-4
Basic - Screen in door torn/in poor repair - vermin present. Kitchen window.
35B-09-4
Basic - Storage area not maintained clean and organized. By the front counter. **Repeat Violation**
33-34-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in the kitchen.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket at the front counter.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bag of Salk and bag of flour.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen prep table bottom shelf: employee shoes, purses and cell phones stored on the shelves nearby clean mixing bowls. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Bottom shelf of a prep table rust damage, broken.
14-11-5
Basic - Floor area(s) covered with standing water. By the kitchen hand washing sink.
36-22-4
Basic - Floor soiled/has accumulation of debris. Kitchen: underneath the shelves, reach in coolers, and cooking equipment.
36-73-4
Basic - Floor tiles missing and/or in disrepair.Kitchen, approximately 6 missing floor tiles. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Container with raw pork stored on the floor.
08B-38-4
Basic - Ice buildup in reach-in freezer. Chest freezer at the front counter.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
17
Aug 30, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed tortilla, raw beef, cut vegetables stored in Thank you carry out bags. **Repeat Violation** - From follow-up inspection 2022-08-30: Observed Nonfood-grade bags used in direct contact with food. Observed tortilla, raw beef, cut vegetables stored in Thank you carry out bags. **Repeat Violation** **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water inside the broken tiles through the the kitchen. - From follow-up inspection 2022-08-30: Observed Floor area(s) covered with standing water inside the broken tiles through the the kitchen. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen - From follow-up inspection 2022-08-30: Observed Floor tiles missing and/or in disrepair. Observed throughout the kitchen **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. - From follow-up inspection 2022-08-30: Observed No handwashing sign provided at a hand sink used by food employees. Kitchen. **Time Extended**
31B-04-4
74
Frequently Asked Questions
When was Carnitas De Nicaragua Fritanga Tortilleria Mini Market last inspected?
The most recent health inspection at Carnitas De Nicaragua Fritanga Tortilleria Mini Market on file is from Feb 25, 2026. The public record contains 14 inspections in total.
What is the most common violation at Carnitas De Nicaragua Fritanga Tortilleria Mini Market?
Across the inspection record, “no paper towels” has been cited eight times, more than any other issue at Carnitas De Nicaragua Fritanga Tortilleria Mini Market.
How does Carnitas De Nicaragua Fritanga Tortilleria Mini Market compare to other restaurants in Miami?
Carnitas De Nicaragua Fritanga Tortilleria Mini Market most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Carnitas De Nicaragua Fritanga Tortilleria Mini Market's inspection record improved over time?
Results have been roughly steady. Inspections at Carnitas De Nicaragua Fritanga Tortilleria Mini Market have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Carnitas De Nicaragua Fritanga Tortilleria Mini Market means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carnitas De Nicaragua Fritanga Tortilleria Mini Market inspected?
Based on the inspection history on file, Carnitas De Nicaragua Fritanga Tortilleria Mini Market is inspected around four times per year on average.
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