Fritanga Monimbo
Last inspected: Feb 10, 2026
61
Score
Public records show 11 inspections at Fritanga Monimbo stretching back to 2022. Fritanga Monimbo was last inspected on Feb 10, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 14 violations.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
By comparison, the average Miami facility scores 74, putting Fritanga Monimbo on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 10, 2026
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : 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 that is not commercially packaged over raw beef that is not commercially packaged in RIF. Coached employee on correct procedure. **Warning** - From follow-up inspection 2026-02-10: Observed raw beef and raw chicken not commercially packaged over tamales. Coached chef and employee proper storage. **Time Extended**
08A-17-6
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2026-02-10: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth at the front counter above buffet. **Warning** - From follow-up inspection 2026-02-10: Observed ceiling tiles not smooth at the front counter above buffet. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed crack tiles in front of the RIF and RIC in the hallway. **Warning** - From follow-up inspection 2026-02-10: Observed crack tiles in front of the RIF and RIC in the hallway. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Open dumpster lid. Observed dumpster lids open. **Warning** - From follow-up inspection 2026-02-10: Observed dumpster lids open. **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors I n the kitchen area and under the buffet in the front counter area. **Warning** - From follow-up inspection 2026-02-10: Observed unsealed concrete floors I n the kitchen area and under the buffet in the front counter area **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observe leaking pipe under prep sink next to 3CS. **Warning** - From follow-up inspection 2026-02-10: Observed leak under 3CS. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed a spray bottle in the kitchen with no label identifying contents. Also observed a water bottle containing oil, per employee, on the dry storage shelves with no identifying label. Coached employee on correct procedure. **Warning** - From follow-up inspection 2026-02-10: observed a water bottle containing oil with no label. **Time Extended**
02D-01-5
61
Jan 21, 2026
Complaint Full
4 critical violations. 2 major violations. 21 minor violations.
View 27 violations
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 that is not commercially packaged over raw beef that is not commercially packaged in RIF. Coached employee on correct procedure. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (55F - Cold Holding) inside the upright RIC inside the kitchen. Raw beef was prepared less than four hours, container was moved in the RIF for rapid cooling. **Corrective Action Taken** **Warning**
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 cooked beef (120F - Hot Holding); cooked pork (100F - Hot Holding). As per staff, less than two hours. Products were taken for reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored above a box of plantains inside the RIC at the kitchen entrance. Coached employee on correct procedure. **Warning**
08A-04-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cooks unable to answer the minimum cooking temperature of chicken. Also, unaware of how to calibrate probe thermometer. Employees were coached. **Corrected On-Site** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled the door and the interior of the upright RIC located in the kitchen. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside corners of ice machine. **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth at the front counter above buffet. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and AC intake and out take vents in the sitting area and front counter. Also observed water damage and soiled on ceiling above RIC at the entrance of kitchen. Observed soiled ceilings in the kitchen area. **Warning**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair stove hood. **Warning**
14-71-4
Basic - Equipment in poor repair. Observed in disrepair the door gaskets of upright RIC inside the kitchen area. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed crack tiles in front of the RIF and RIC in the hallway. **Warning**
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed utensil stored between wall and 3CS. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. **Repeat Violation** **Warning**
10-20-4
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 touching the rice inside rice bin at the kitchen. Also observed cup and handle touching directly in the vinegar carrot salsa located in the front counter. Vinegar scoop was removed from product. **Corrective Action Taken** **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of RICs in the kitchen and in the hallway area. Observed soiled exterior of the rice cooker in the kitchen. **Warning**
23-03-4
Basic - Open dumpster lid. Observed dumpster lids open. **Warning**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled inside the RIC located the kitchen area. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves of RIC in front area. Also observed the ac vent rusted of upright RIC in the kitchen. **Warning**
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil covering the bottom shelf of prep table across of hws in the kitchen. **Warning**
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors I n the kitchen area and under the buffet in the front counter area. **Warning**
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Observe leaking pipe under prep sink next to 3CS. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on top of cutting boards in the kitchen. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a spray bottle in the kitchen with no label identifying contents. Also observed a water bottle containing oil, per employee, on the dry storage shelves with no identifying label. Coached employee on correct procedure. **Warning**
02D-01-5
16
Oct 22, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled, kitchen order printer with heavy soiled, observed can opener blade soiled.
22-02-4
Basic - Equipment in poor repair. Observed prep reach gasket in disrepair
14-11-5
Basic - Food stored on floor. Observed cases of sodas stored on the lobby floor.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use tongs stored on equipment door/ fire suppression handle between uses. Observed tongs stored on the fire suppression system.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of storage shelf soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in the kitchen area floor
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled.
36-27-5
64
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw chicken stored in the same container located inside reach in cooler, operator properly stored it. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed double door reach in cooler beef (55F - Cold Holding); Poultry (51F - Cold Holding); ham (50F - Cold Holding) for less than 4 hours as per operator, operator removed the items to another reach in cooler. **Corrective Action Taken** **Warning**
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 Beef (122F - Hot Holding) ; chicken breast (114F - Hot Holding); mashed potatoes (106F - Hot Holding); tamales (130F - Hot Holding); beef taco (111F - Hot Holding); enchilada (106F - Hot Holding); fried cheese (112F - Hot Holding) in steam table for less than 4 hours as per operator. Operator reheated at 165°F or above. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Clorox spray next to bucket of picante underneath of preparation table, operator properly stored it. **Corrected On-Site** **Warning**
41-10-4
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. Employee name Yara with 1 week of being hired. **Warning**
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 55°F. **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler, located in front of the cook line. **Warning**
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet whipping towels in chlorine sanitation solution of 200 ppm. Operator add water recheck 100 pp. **Corrected On-Site** **Warning**
21-07-4
43
Sep 11, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the cook line area. - From follow-up inspection 2024-09-11: On callback inspection observed some tiles by dry storage area replaced. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen. - From follow-up inspection 2024-09-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. In the kitchen area. - From follow-up inspection 2024-09-11: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up behind cook line and under hood at saute station. Observed soiled gasket at front counter reach in cooler. Observed food storage container soiled on exterior of container. - From follow-up inspection 2024-09-11: **Time Extended**
23-03-4
82
Sep 10, 2024
Complaint Full
10 critical violations. 3 major violations. 17 minor violations.
View 30 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F Cold Holding), as per employee since day prior. Instructed employee to discard food, observed marinated beef (46F - Cold Holding), as per employee prepped earlier in the day less 4 hours, observed shredded beef (45 F - Cold Holding); cooked pasta (44F - Cold Holding), as per employee these food items were out of the cooler used for food preparation. Instructed employee to transfer food items to another working cooler to rapidly cool.
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer for 3 compartment sink less than 50 ppm reading, employee adjusted solution to 100ppm. **Corrected On-Site**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using and texting on cell phone, then continue to prep food without washing her hands.
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head then continue engage in food preparation without washing her hands.
12A-10-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head then continue engage in food preparation without washing her hands.
12A-25-4
High Priority - Employee washed hands with no soap. Observed employee wash her hands in the hand sink without soap. Instructed employee to wash hands with soap, then employee washed hands with soap.
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cut chicken on a cut board, then fail to sanitize after wash and rinse step. Instructed employee proper procedure, employee sanitized cut board.
22-45-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on prep cooler located next to the sautéed stove, observed one live roach crawling on the floor by the oven in the kitchen, observed one live roach crawling on the floor by onion storage by kitchen entrance, observed approximately 7+ live roaches crawling inside and between crevices of the receipt print machine located on a small window counter above the preparation table in the kitchen, observed one live roach crawling under food blender located next to the receipt print machine on a small window counter above the preparation table in the kitchen, observed live roaches started falling and crawling on the wall and prep table once items were moved around.
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F), as per employee since day prior. Instructed employee to discard food.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at buffet line observed enchilada (114F - Hot Holding); cooked chicken (127F - Hot Holding), as per manager food was placed in this unit for less than 4 hours, observed underneath the steam table at front line naca tamales (115 F - Hot Holding), as per manager out of temperature control for about one hour, observed cooked yuca (117F - Hot Holding) in a container at back of the kitchen as per employee for less than 2 hours, observed cooked steak (100F - Hot Holding), in a container at back of the kitchen as per employee for less than 2 hours, observed sweet plantains (112F - Cooling) in a bowls stored over the prep table cook line, as per employee out of temperature for about one our. Instructed manager to reheat all these food products.
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
12A-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not dispensing towels.
31B-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working.
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up behind cook line and under hood at saute station. Observed soiled gasket at front counter reach in cooler. Observed food storage container soiled on exterior of container.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil ripping used as shelf cover under all the preparation tables in the kitchen and front line.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water and old food debris in double door reach upright in cooler in kitchen area.
29-49-6
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet soiled wiping cloth stored on prep tables near kitchen entrance.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed container under prep table at cook line with flour and seasoning mix not labeled.
02D-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the cook line area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed 2 large clean pots under prep table stored on floor.
24-26-4
Basic - Dead roaches on premises. Observed one large dead roach in oven., observed one dead roach on the floor under the mop sink, observed one dead roach on the floor by the upright reach in cooler at front counter area.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and water bottles stored on shelf above prep table.
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and old food debris accumulated by sauté line in kitchen.
36-01-4
Basic - Floors not constructed to be easily cleanable. In the kitchen area.
36-12-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed 4 hood baffle filters missing.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handle.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavy grease build up inside oven.
22-08-4
7
Jun 28, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at front counter hose and kitchen area. **Repeat Violation**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plusppm), operator diluted with water final reading 50 ppm.
41-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area.
36-37-5
Basic - Ceiling tile missing. Observed at kitchen entrance.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water marks throughout kitchen.
36-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
21-12-4
55
Nov 27, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose by kitchen hand wash sink. **Repeat Violation**
29-34-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up around vents over front storage area. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. In dry storage area and in mop room.
36-22-4
Basic - Food stored on floor. Cases of hot sauce and jugs of oil on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of Tables and exterior of containers on cook line soiled. **Repeat Violation**
23-03-4
Basic - Water dripping from ceiling by doorway from kitchen to front area.
36-32-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe from AC condensation in mop sink room.
29-11-4
55
Mar 6, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Food placed in soiled container/equipment. Observed flour stored in soiled containers under prep table in kitchen area.
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed no food-grade bags used to store food in the upright cooler in kitchen area.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef next to corn, and vegetable bag in upright cooler in the kitchen.
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb under three compartment sink not having a vacuum breaker.
29-34-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter reach in cooler, employee was asked to apply labels to product. **Corrective Action Taken**
02D-12-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in prep area at kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored inside hand washing sink next to three compartment sink Person in charge removed them. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots ready for usage stored not inverted on top op upright cooler in kitchen area
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. At prep table in kitchen area
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food serving not wearing a hair net.
13-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Throughout the kitchen area
36-68-5
Basic - Ice scoop handle in contact with ice. Observed ice scooping laying flat on top of ice at ice maker in the front. Manager placed ice scoop with handle above the ice. **Corrective Action Taken**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters from hood extraction, soiled with grease
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed food prepared and ready for use stored not labeled at upright cooler in kitchen area
02D-01-5
27
Sep 21, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
25
Frequently Asked Questions
When was Fritanga Monimbo last inspected?
The most recent health inspection at Fritanga Monimbo on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fritanga Monimbo?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Fritanga Monimbo.
How does Fritanga Monimbo compare to other restaurants in Miami?
Fritanga Monimbo most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has Fritanga Monimbo's inspection record improved over time?
No. Recent inspections at Fritanga Monimbo have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fritanga Monimbo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fritanga Monimbo inspected?
Based on the inspection history on file, Fritanga Monimbo is inspected around three times per year on average.
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