Fritanga Sazon Nica
Last inspected: Mar 19, 2026
17
Score
Going back to 2022, Fritanga Sazon Nica has nine inspections in the public record. On Mar 19, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited five times.
The city-wide average sits at 74, which Fritanga Sazon Nica's 17 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
6
Critical latest
5
Major latest
8
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beef in standing unit at kitchen area. Employee stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection. **Corrected On-Site** **Warning**
03D-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 cooked beef prepared onsite and held more than 24 hours not properly date**Warning** **Warning**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, employee restocked during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employees : Arialis D. and Maria Teresa R. have been working more than 60 days. **Warning**
53B-02-5
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 no agreement for Ana Maria R., Ladylaura D. Arialis D. and Maria Teresa R. **Warning**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked beef not date marked in standing unit at kitchen area. **Warning**
02C-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at coffee station. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at coffee station. **Warning**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit at kitchen area. Employee removed during inspection. **Warning**
08B-49-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler. **Warning**
36-01-4
Basic - Floor soiled/has accumulation of debris. Observed behind equipment at cook line. **Warning**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored next to ice machine, employee moved to dishwashing area. **Corrective Action Taken** **Warning**
10-12-5
17
Dec 1, 2025
Food-Licensing Inspection
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 chicken (98F - Hot Holding) next to stove at kitchen area, as per employee less than 2 hours, employee moved to reach in cooler during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked turkey in reach in cooler at kitchen area.
08A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi fillets still on ROP packages in reach in cooler at kitchen area, employee removed filets during inspection. **Corrected On-Site**
06-09-1
70
Jul 7, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe stuffed taquitos (127F - Hot Holding) at front counter, as per operator less than 1 hour. Operator removed to proceed to reheated. **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee touching raw steak and proceeds to cut plantains without changing gloves. Coached employee on proper procedures.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw pork on shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee restock paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee provide soap during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked beans, rice,chicken and pork containers not date marked on reach in cooler at kitchen area. As per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observe on sugar container by 3 compartment sink. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Observe behind equipment at cook line.
36-01-4
Basic - Food stored on floor. Observe spicy sauce plastic container stored on walk in cooler floor. Employee stored properly. Also observed a bag of rice and vinegar bottles stored on floor by dry storage area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe cup on salt container at kitchen area, employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observe on preparation table at kitchen area, employee removed during inspection. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe several soiled wiping cloths at kitchen area.
21-09-4
26
Jan 16, 2025
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cooked pork on drawers at cook line. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (126F - Hot Holding); stuffed tacos (127F - Hot Holding) on warmer next to juice machine at front counter, as per employee less than 1 hour. Employee increased temperature to warmer during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at kitchen area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
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 cooked white rice (42F - Cold Holding); cooked pork (42F - Cold Holding); cooked beans (43F - Cold Holding); cooked ground beef (42F - Cold Holding) not date marked on reach in cooler at kitchen area, as per employee from 2 days ago.
02C-02-5
Basic - Single-service articles improperly stored. Observed Togo bags case stored on floor by dry storage. **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled drawers and soiled gaskets on unit at cook line.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table.
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area. **Corrected On-Site**
21-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler next to white freezer at cook line.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container by 3 compartment sink. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 on salt container. **Corrected On-Site**
10-01-5
Basic - Ice scoop handle in contact with ice. Observed at front counter. **Corrected On-Site**
10-08-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at kitchen area.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Stored food not covered. Observed salt container not covered at kitchen area. **Corrected On-Site**
08B-12-5
27
Jul 12, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
41
Feb 13, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice inside drawers at cook line, employee stored properly. Also raw chicken stored above cooked beans inside reach in cooler at kitchen area.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (126F - Hot Holding) at front counter, as per Manager less than 2 hours. Also observed plantains (98F - Hot Holding) in hot box at kitchen area. Employee proceeded to reheat food. **Corrective Action Taken**
03B-01-6
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter next to coffee machine.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-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 cooked beans not date marked inside reach in cooler at kitchen area. As per Manager over 24 hours, employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at coffee station.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.
21-12-4
Basic - Single-service articles improperly stored. Observed Togo containers stored on floor at dry storage area. Employee rearranged properly. **Corrected On-Site**
25-05-4
Basic - Ice scoop handle in contact with ice. Observed at front counter, employee rearranged properly. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Observed cooking oil containers stored on floor at kitchen area.
08B-38-4
Basic - Food not stored at least 6 inches off of the floor. Observed cheese cases at walk in cooler, employee rearranged properly. **Corrected On-Site**
08B-47-4
33
Sep 13, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
Mar 29, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken wings stored over empanadas and French fried. Operator moved the product to the bottom part. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed bags of raw chicken stored in same container with potatoes at reach in cooler drawer. Operator changed the raw chicken to another container. **Corrected On-Site**
08A-08-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed operator cleaned up the cutting boards with sanitizer wipes that is for nonfood contact surfaces. Manager was informed that this sanitizer can not be used at cutting boards. **Corrective Action Taken**
22-48-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer at 0ppm. Operator repaired the DM. Final chlorine sanitizer solution 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to dishwasher machine and front counter. Operator provided the paper at dishwasher machine area. **Corrective Action Taken**
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 cooked ground beef not properly date marked. As per manager was made two days ago. Manager date marked the product. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink located at ware washing area.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of pink mold like substance inside of ice machine. Operator started to clean the ice machine. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Food stored on floor. Observed plastic bottles stored on floor at storage area. **Repeat Violation**
08B-38-4
Basic - Ice buildup in white chest reach-in freezer at storage area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at preparation area. Operator started to clean up the gasket. **Corrective Action Taken**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket at preparation table next to grill. Operator removed the sanitizer bucket. **Corrected On-Site**
21-44-1
30
Sep 13, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F); sliced cheese (46F - Cold Holding); raw breaded chicken (47F - Cold Holding) as per manager lees than one hour. Manager moved items to the next reach in cooler at the time of the inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.
22-02-4
Basic - Food stored on floor. Observed cooking oil containers stored on floor in kitchen area. Observed rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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 in shredded cheese container, employee removed during inspection.
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area. Manager removed and placed in sanitizer solution during inspection. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area next to flat grill.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area. Employee start to clean ice machine during inspection. **Corrective Action Taken**
22-20-5
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 a cup of coffee on preparation table. Employee removed during inspection. **Corrected On-Site**
12B-07-4
50
Frequently Asked Questions
When was Fritanga Sazon Nica last inspected?
The most recent health inspection at Fritanga Sazon Nica on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Fritanga Sazon Nica?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Fritanga Sazon Nica.
How does Fritanga Sazon Nica compare to other restaurants in Miami?
Fritanga Sazon Nica most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Fritanga Sazon Nica's inspection record improved over time?
Results have been roughly steady. Inspections at Fritanga Sazon Nica have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fritanga Sazon Nica 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 Sazon Nica inspected?
Based on the inspection history on file, Fritanga Sazon Nica is inspected around three times per year on average.
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