Fritanga Monte Limar
Last inspected: Feb 20, 2026
27
Score
The health department has logged seven inspections at Fritanga Monte Limar, the earliest from 2022. The most recent visit was on Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 14 violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
5
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated chicken on top of raw beef at walk in cooler.
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken next to unwashed produce at walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of ready to eat tamales made in house. Also observed raw shell eggs stored on top of a bucket of chilly house made sauce.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (87F - Cold Holding). As per operator was cooked yesterday afternoon. Chicken is out of temperature more than 6 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (87F - Cold Holding). As per operator was cooked yesterday afternoon. Chicken is out of temperature more than 6 hours.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several container or marinated raw chicken with no label. As per operator was marinated yesterday after 6:00pm. Operator added labels to all containers. **Corrected On-Site**
02C-02-5
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. Observed employee training expired for all employees on 10/24/25. Jan Carlos, Juana Herrera, Fatima Lopez.
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation in kitchen.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not stored inverted under prep table inside kitchen area.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal drinks stored next to food to be served to the public.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwashing sink handle soiled with grease, located next to the fryer.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust inside walk in cooler. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inverted under sanitizer solution on top of prep table across fryer.
21-12-4
Basic - No copy of latest inspection report available.
51-18-6
27
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above green plantains at the walk in cooler.
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken tacos date marked on 7/05. Employee discarded them.
02C-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside the walk in cooler. It date marked. As per manager it was cooked on Sunday. Employee date marked the food. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored inside the hand wash sink. Employee removed it.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled by the hood.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food. Employee removed his watch. **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
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 handle inside the beans, Employee removed it. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves inside the walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to preparation table in the kitchen. **Repeat Violation**
36-27-5
41
Mar 4, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Oct 17, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables in walk in cooler. Manager removed the raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pots in kitchen.
31A-09-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed hot water faucet in disrepair at hand wash sink in kitchen.
27-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used as scoop in salt and pepper container. Employee removed it. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water bottle above preparation table in kitchen. Also observe employee open gallon of water stored on preparation table. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed bottle of vinegar stored on floor near entrance door of kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and preparation table in kitchen.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths stored under white cutting boards in kitchen
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease in kitchen.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen.
21-12-4
47
Apr 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
52
Jan 17, 2024
Routine - Food
6 critical violations. 9 major violations. 12 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (70 F - Cooling) at preparation area. As per operator over night at ambient temperature.
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas inside of thank you bags at reach in cooler front counter. Operator was informed that the bags need to be changed. **Corrective Action Taken**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license, confirmation number 23604675. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (70 F - Cooling) at preparation area. As per operator over night at ambient temperature.
01B-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 tacos (116 F - Hot Holding) at steam table. As per operator for less than 30 minutes. Operator moved the products to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washed their hands at three compartment sink.
12A-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a container stored on the top of hand wash sink. Operator removed the container. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside of hand wash sink preparation area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At preparation area.
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. Food employees reporting agreement was provided. **Corrective Action Taken**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. At coffee station.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans not properly date marked at reach in cooler front counter. As per operator was made it more than 24 hours.
02C-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation table where enchiladas are prepared.
21-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At preparation area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not stored inverted at preparation area.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers above three compartment sink.
24-08-4
Basic - Food stored on floor. Observed a oil container stored on floor next to preparation table in front of hand wash sink. Operator moved the oil container to a shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed next to exit door back of kitchen.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between wall and preparation table at kitchen area. The knife was removed and sent it to the three compartment sink to be cleaned. **Corrective Action Taken**
10-17-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed three tongs hanging on the bottom part of the three compartment sink. Operator removed the tongs. **Corrected On-Site**
10-02-4
Basic - Plumbing system in disrepair. Observed pipe under the hand wash sink in disrepair preparation area.
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation tables kitchen area.
21-12-4
9
Dec 22, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the location. **Repeat Violation** - From follow-up inspection 2022-12-22: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the location. **Repeat Violation** **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed the walk-in cooler fan guard soiled. - From follow-up inspection 2022-12-22: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed the walk-in cooler fan guard soiled. **Time Extended**
23-03-4
90
Frequently Asked Questions
When was Fritanga Monte Limar last inspected?
The most recent health inspection at Fritanga Monte Limar on file is from Feb 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Fritanga Monte Limar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Fritanga Monte Limar.
How does Fritanga Monte Limar compare to other restaurants in Miami?
Fritanga Monte Limar most recently scored 27 out of 100, which is lower than the Miami average of 74.
Has Fritanga Monte Limar's inspection record improved over time?
Results have been roughly steady. Inspections at Fritanga Monte Limar have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fritanga Monte Limar 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 Monte Limar inspected?
Based on the inspection history on file, Fritanga Monte Limar is inspected around two times per year on average.
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