Fritanga 505
Last inspected: Mar 31, 2026
100
Score
Fritanga 505 appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 31, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up five times.
The city-wide average for Miami sits at 74, putting Fritanga 505 on the better side of that line. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs inside reach in cooler at prep area. Operator properly rearranged products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed nacatamales (112F - Hot Holding) inside steam table. As per operator for less than 4 hrs. Operator placed product on stove to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at prep area. **Warning**
22-02-4
Intermediate - 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. **Warning**
53B-05-5
Basic - Food stored on floor. Observed sugar inside plastic container stored on floor behind front counter. Operator placed at 6 inches from the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area. Operator removed the towel. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters soiled. **Repeat Violation** **Warning**
23-03-4
52
Jul 10, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Food stored on floor. Observed container with sugar stored on floor behind front counter. Operator placed product at 6 inches from floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across front counter. Operator started to dry out water. **Corrective Action Taken**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 towels on cutting board on steam table. Operator removed the towels. **Corrected On-Site**
21-12-4
82
Jan 22, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs inside reach in cooler behind front counter. Employee properly rearranged products. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed blood sausage (85F - Hot Holding) on steam table . As per operator for less than 2 hrs. Employee placed products on stove for reheat. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine, retest Triple Sink (Chlorine 50ppm). **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Employee started to clean item. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
50
Sep 17, 2024
Routine - Food
No violations found.
100
Jul 19, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed blood sausage (112F - Hot Holding); enchiladas (106F - Hot Holding) on steam table. As per manager for 2 hrs. Employee discarded the products willingly. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine and retest Triple Sink (Chlorine 100ppm) **Corrected On-Site**
22-42-4
Intermediate - Food manager certification expired. 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 Julian Idiaquez 6/21/24. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed pico bread and semita bread packaged on site without minimum required labeling.
02D-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand sink at front counter.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board on steam table. Employee removed the towels.
21-12-4
52
Mar 4, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area. - From follow-up inspection 2024-03-04: Observed Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area. - From follow-up inspection 2024-03-04: Observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area. - From follow-up inspection 2024-03-04: Observed Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area. **Time Extended**
14-33-4
86
Mar 1, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork nacatamales (95F-Cooling) at 9:30 AM inside reach in cooler at front line. As per employee was cooked at 6:00am the products didn't cooled down to 70F within 2 hours.
03D-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used for storing raw marinated beef inside reach in cooler at front counter.
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork nacatamales (92F - Cold Holding) inside reach in cooler at front line. As per employee from the previous day. Also Observed cooked pork nacatamales (95F-Cooling) at 9:30 AM inside reach in cooler at front line. As per employee was cooked at 6:00am the products didn't cooled down to 70F within 2 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork nacatamales (92F - Cold Holding) inside reach in cooler at front line. As per employee from the previous day. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork nacatamales (112F - Hot Holding) sweet plantains (112F - Hot Holding) fried cheese (112F - Hot Holding) enchilada (124F - Hot Holding) at steam table. As per employee for approximately 2 hours. Employee placed food products at kitchen for reheating. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at unisex restroom. Employee provided the paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
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 no manager present when 4 foodemployees are engaged in food handling/preparation. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has accumulation of pink mold like substance. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed silver reach in cooler door handle soiled with grease at front counter.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag over cooking oil at storage. Employee removed the bag. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area.
14-11-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed yuca 71F thawing in room temperature on shelve under prep table at cook line. As per employee for approximately 20 min. Employee started cooking process. **Corrective Action Taken**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed Salt in a plastic container without label on shelve under preparation table across cook line. Also observed sugar in a plastic container without label behind display reach in cooler.
02D-01-5
26
Sep 29, 2023
Routine - Food
10 critical violations. 3 major violations. 6 minor violations.
View 19 violations
High Priority - 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 200 plus ppm.
41-15-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 2 eggs stored at ambient temperature. Operator discarded the eggs. **Corrected On-Site**
03A-03-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed onions stored in nonfood-grade bags inside reach in cooler at storage area.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored with coiked shredded beef and cooked beans. Operator removed rearranged the items. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork inside reach in cooler at storage area. Also raw chicken over raw marinated pork inside reach in cooler next to prep table. Operator rearranged the food items. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef, gallo pinto rice, cooked onions sauce without date mark as operator more than 24 hrs.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (72F - Cold Holding) across stove as per operator for 2hrs.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrones (103F - Hot Holding); beef taquitos (101F - Hot Holding); tamales (101F - Hot Holding); reheat rice and beef empanada (182F - Hot Holding) at steam table in front counter. Operator reheat tamales (200F - Hot Holding); chicharrones (178F - Hot Holding); beef taquitos (180F - Hot Holding); rice and beef empanada (182F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed a can of insect repellent not properly stored over wear washing area. Operator removed the can. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) on storage shelve at dining area. Operator discarded and added water and last reading Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table across grill **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in customer restrooms. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with pink mold-like substance. Operator cleaned the ice machine. **Corrected On-Site**
22-20-5
Basic - Floor tiles missing and/or in disrepair. Observed tiles missing in front of reach in cooler at storage area.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on over door handle at kitchen area. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawed at ambient temperature at storage area. Also plantains thawed at ambient temperature on prep table next to grill. Operator moved the raw pork to 3 compartment sink under running water also moved the plantains to reach in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth soiled and not stored in sanitizer solution on cutting board at steam table. **Repeat Violation**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour not labeled by common name on shelve under prep table next to grill. Operator labeled the items. **Corrected On-Site** **Repeat Violation**
02D-01-5
12
Feb 17, 2023
Routine - Food
1 critical violation. 6 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in reach in cooler at front counter, employee rearranged properly during inspection.
08A-20-5
Intermediate - 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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board. Also can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink in kitchen area. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen area. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
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. Provided form during inspection.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales in reach in cooler at the front counter not labeled. As per manager over 24 hours. Manager labeled during inspection. **Corrected On-Site**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.
32-04-4
Basic - Food stored on floor. Observed sauce bottle stored on floor at the back area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at the front counter. Employee removed during inspection. **Corrected On-Site**
10-08-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind stove soiled with grease.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded during inspection.
21-11-4
Basic - Stored food not covered. Observed marinated steak not covered inside reach in cooler in back area. Also a plantains container in preparation table.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains at 57° F in preparation table, as per employee approximately 1 hour. Employee moved to reach in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled with common name in kitchen area. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
26
Sep 30, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was Fritanga 505 last inspected?
The most recent health inspection at Fritanga 505 on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fritanga 505?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Fritanga 505.
How does Fritanga 505 compare to other restaurants in Miami?
Fritanga 505 most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Fritanga 505's inspection record improved over time?
Results have been roughly steady. Inspections at Fritanga 505 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fritanga 505 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fritanga 505 inspected?
Based on the inspection history on file, Fritanga 505 is inspected around three times per year on average.
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