Fritanga Cutler Bay
Last inspected: Jan 29, 2026
29
Score
Across the available record, Fritanga Cutler Bay has nine inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly seven violations before.
The pattern that stands out is “ceiling/ceiling tile shows damage or is in disrepair”, which has been cited five times.
The city-wide average sits at 74, which Fritanga Cutler Bay's 29 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
5
Major latest
9
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler. As per employee foods were stored yesterday night. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler. As per employee foods were stored yesterday night. Stop sale was issued.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes stored in front of the hand wash sink in the kitchen.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed slicer stored inside the hand wash sink at the kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink at the kitchen area. Employee provided paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed nacatamales stored inside reach in cooler at the front counter not date marked. As per employee food was cooked Tuesday.
02C-02-5
Basic - Bathroom facility in disrepair. Observed hand wash sink is in disrepair at the only bathroom in the establishment.
32-05-4
Basic - Ceiling tile missing. Observed 1 ceiling tile missing above the reach in cooler at the kitchen area and 1 in the dry storage. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damaged. **Repeat Violation**
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler thermometer was at 51°F and ambient thermometer was at 52°F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above condiments on the shelf at the kitchen are.
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the front counter. **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water inside the 3 compartment sink.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with salt not identified at t kitchen area.
02D-01-5
29
Oct 20, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). During the inspection employee added more chlorine Triple Sink (Chlorine 100ppm) **Corrected On-Site**
22-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen. During the inspection employee provided paper towel roll. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damaged. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter. **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler, located at preparation kitchen.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling tile missing. Over reach in cooler, located at preparation kitchen. **Repeat Violation**
36-36-4
47
Mar 19, 2025
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at ware washing with a slicer and plastic bowl in it. Manager removed items. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink at ware washing missing paper towels. Manager provided paper towels 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. Observed Elieth and Jarussiel both employed less than sixty days, have filed out employee health agreement. Provided employee health agreement to manager and employees filled them out during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Observed handwashing sink at ware washing missing soap.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at reach in cooler at front counter rusted and pitting.
22-31-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth and easily cleaned. **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Observed missing ceiling tiles over reach in cooler at kitchen area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles at kitchen area by hood with water damage.
36-32-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler at kitchen area soiled with food debris. Observed shelves of reach in cooler at kitchen area soiled with food debris.
22-16-4
50
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at front counter at 200plus ppm. Employee diluted solution with a final reading of 50ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at kitchen with utensils stored in it. Employee removed utensils during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at bathroom located in the front of restaurant. Employee refilled paper towel roll. **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles made of porous material and not easily cleanable throughout kitchen area and front counter.
36-37-5
Basic - Ceiling tile missing. Observed ceiling tile missing over reach in cooler at kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over preparation area soiled with debris.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gasket in poor condition located in the kitchen area. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.
35B-01-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster missing lid.
33-15-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like substance on the interior door panel of the reach in cooler located in the kitchen area. Person in charged had employee clean the door panels during inspection. **Corrected On-Site**
22-16-4
50
Jun 27, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area ceiling tiles damage.
36-32-5
Basic - Equipment in poor repair. Observed reach in cooler gasket in poor condition located in the kitchen area.
14-11-5
Basic - Food stored on floor. Observed cases of sodas stored on the front counter area floor,observed bags of vegetables stored on the kitchen floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill with heavy soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed back area reach in cooler soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front counter glass cooler door with rust shelves. **Repeat Violation**
14-33-4
Basic - Reuse of single-service or single-use articles. Observed gallons of milk reuse with juices.
25-32-4
67
Oct 17, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door shelves located in the front counter. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to the three compartment sink in the kitchen area. **Warning** - From follow-up inspection 2023-10-17: Observed standing water in the reach in cooler located in the cook line. **Time Extended**
29-49-6
90
Sep 19, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the glass door cooler next to the hand sink in the front counter observed cheese (50 F - Cold Holding), as per employee for less than 4 hours, employee transferred cheese to the reach in cooler next to it for a rapid cool, Observed in the reach in cooler located next to the three compartment sink cheese (50 F - Cold Holding); raw chicken (43F - Cold Holding); raw steak (47F - Cold Holding); raw steak (46F - Cold Holding); cooked beef rolls (48F - Cold Holding); raw steak (50 F - Cold Holding), as per cook for less than 4 hours. Employee added ice under the food containers for a rapid cool. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located next to the three compartment sink observed raw steak over cheese. **Warning**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. **Warning**
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the minimum cold holding temperature. Guided manager on food code hot and cold holding temperatures. **Warning**
53A-14-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to manager. Employee printed sign on site.
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the food storage shelves located in the kitchen. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in the glass door cooler located in the front counter. **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door shelves located in the front counter. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to the three compartment sink in the kitchen area. **Warning**
29-49-6
33
Feb 27, 2023
Routine - Food
3 critical violations. 1 major violation. 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. In the reach in cooler located by the three compartment sink observed raw chicken stored over raw steak.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed fried sweet plantains stuffed with cheese (99F - Cold Holding); beef rolls (100F - Hot Holding), as per employee for less than 4 hours, employee reheating food. **Corrective Action Taken**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing dishes but failed to sanitize after placing them in the storage shelves. Explained the correct process and how to properly set up the three compartment to employee. Employee sanitizing the equivalent she washed and failed to sanitize. **Corrective Action Taken**
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. In the kitchen observed a large floor fan stored in front of the HWS. Employee removed it onsite. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. HWS located in the kitchen soiled. Observed storage shelves next to the stove with old grease accumulation.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of raw beef thawing at room temperature over the preparation table in the kitchen. Explained the correct thawing method to chef and employees. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
50
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw eggs over vegetables.operator placed eggs in the lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a kettle stored inside hand wash sink.
31A-11-4
Basic - Cardboard used to line food-contact shelves. Kitchen.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage inside kitchen.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at kitchen.
24-05-4
61
Frequently Asked Questions
When was Fritanga Cutler Bay last inspected?
The most recent health inspection at Fritanga Cutler Bay on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Fritanga Cutler Bay?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited five times, more than any other issue at Fritanga Cutler Bay.
How does Fritanga Cutler Bay compare to other restaurants in Miami?
Fritanga Cutler Bay most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Fritanga Cutler Bay's inspection record improved over time?
No. Recent inspections at Fritanga Cutler Bay have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Fritanga Cutler Bay 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 Fritanga Cutler Bay inspected?
Based on the inspection history on file, Fritanga Cutler Bay is inspected around three times per year on average.
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