Fritanga Naiara
Last inspected: Jan 30, 2026
50
Score
Fritanga Naiara appears in inspection records 10 times, starting in 2022. The most recent report on file is from Jan 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Hialeah restaurant, which scores around 76. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 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 (50/48F - Cooling) was prepared from the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (50/48F - Cooling) was prepared from the day before as per operator.
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 cooked chicken (128F - Hot Holding); in steam table for less than 4 hours, operator reaheated at 165°F. **Corrected On-Site**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Food stored on floor. Observed cooked beans on walk in freezer floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside standing water.
06-01-5
50
Sep 12, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 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 (57/55F - Cooling) was cooked front the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (57/55F - Cooling) was cooked front the day before as per operator.
01B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Located at the front counter.
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed gallons of Clorox on hand sink. Located removed it. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in freezer.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal table blocking the hand sink.
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the front counter.
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under double door reach in cooler. Located at the front line.
36-73-4
Basic - Food stored on floor. Observed cases of chicken on walk in freezer floor, operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located at the front counter and bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar container. Operator properly labeled it. **Corrected On-Site**
02D-01-5
32
Dec 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Jul 29, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
58
Mar 1, 2024
Routine - Food
No violations found.
100
Feb 16, 2024
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tamales (55°F/51°F - Cooling)was cooked from the day before as per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (49°F - Cold Holding); chicken (48°F - Cold Holding); for less than 4 hours as per operator. **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 (111°F - Hot Holding); cooked pork (109F - Hot Holding); for less than 4 hours as per operator. Operator increased temperature. **Corrective Action Taken** **Warning**
03B-01-6
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 tamales (55°F/51°F - Cooling)was cooked from the day before as per operator. **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tamales with date marked from 2/8/24 inside triple door reach in cooler. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tamales with date marked from 2/8/24 inside triple door reach in cooler. **Warning**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed preparation table located in front of hand sink. Operator removed it. **Corrected On-Site** **Warning**
31A-09-4
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. Observed melon juice without label. **Warning**
02D-12-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For fried eggs, ceviche. **Warning**
02B-02-5
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 washed dishes with sanitation as a second step. Instructed operator regarding ware washing procedure. **Corrective Action Taken** **Warning**
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
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 piece of cake on top of front counter. Operator placed behind the counter. **Corrected On-Site** **Warning**
02D-03-4
26
Sep 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pork belly (chicharon). **Warning** - From follow-up inspection 2023-09-13: Still observed **Time Extended**
03F-10-5
90
Jul 5, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55°F - Cold Holding); cheese (53°F - Cold Holding); marinara sauce (50°F - Cold Holding) for more than 4 hours as per operator. Operates placed inside 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 cooked chicken (109°F - Hot Holding); sweet plantain (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 166°F during inspection. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pork belly (chicharon). **Warning**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Yuslemis **Warning**
53B-14-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Maria, Teresa, Lorena with more than 2 months of hired. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
52
Nov 29, 2022
Routine - Food
1 major violation.
View 1 violation
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. **Warning** - From follow-up inspection 2022-11-29: Still observed **Time Extended**
16-37-1
90
Jul 13, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (122°F - Hot Holding); cooked chicken (119°F - Hot Holding) on steam table for less than 4 hours, as per operator. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Frequently Asked Questions
When was Fritanga Naiara last inspected?
The most recent health inspection at Fritanga Naiara on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fritanga Naiara?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Fritanga Naiara.
How does Fritanga Naiara compare to other restaurants in Hialeah?
Fritanga Naiara most recently scored 50 out of 100, which is lower than the Hialeah average of 76.
Has Fritanga Naiara's inspection record improved over time?
No. Recent inspections at Fritanga Naiara have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Fritanga Naiara 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 Naiara inspected?
Based on the inspection history on file, Fritanga Naiara is inspected around three times per year on average.
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