Hermanos Mendosa Fritanga Rest
Last inspected: Feb 23, 2026
16
Score
Inspectors have visited Hermanos Mendosa Fritanga Rest eight times, with records going back to 2022. The most recent visit was on Feb 23, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly four violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 76, which Hermanos Mendosa Fritanga Rest's 16 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
6
Critical latest
3
Major latest
13
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 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 200+ppm) at kitchen area. Employee add more water to sanitizer solution Triple Sink (Chlorine 100ppm). **Corrected On-Site**
22-42-4
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 White Rice (61F - Cooling) inside shelf at walk in cooler. As per operator from the day before. Employee discarded during inspection. **Corrected On-Site**
03D-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed 1 employee washing hands and dried them with his apron. Employee washed hands and dried properly during inspection. **Corrected On-Site**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several bags of raw beef stored on top of frozen vegetables inside chest freezer in front of kitchen entrance.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature inside shelf next to three compartment sink at kitchen area. Employee stored inside walk in cooler for rapid cooling. **Corrected On-Site**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked White Rice (61F - Cooling) inside shelf at walk in cooler. As per operator from the day before. Employee discarded during inspection. **Corrected On-Site**
01B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed dry storage shelf rusty outside the of walk in cooler at kitchen area.
22-31-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee washing hands in the three compartment sink at kitchen area. Coached employee on proper procedure. Employee washed hands at hand wash sink at kitchen area. **Corrected On-Site**
12A-03-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer not working properly.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around front counter area. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 groove cutting boards at preparation table at kitchen area.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored in top of establishment food inside shelf next to chest freezers at kitchen entrance. Operator stored properly during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside metal container inside shelf next to three compartment sink at kitchen area. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer in front of kitchen entrance.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside men's bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer gaskets soiled in front of kitchen entrance. Operator cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee ice cream stored on top of establishment food inside chest freezer at kitchen area. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Observed cooked black beans container not covered inside shelf at walk in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth on top of preparation table not stored in sanitizer solution at kitchen area. Employee stored properly during inspection.
21-12-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at front counter.
36-32-5
16
Oct 2, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Roasted Chicken (128F - Hot Holding); Fried Cheese (130F - Hot Holding) at steamed table in front counter. As per operator for less than 4 hours. Operator increased the temperature of the unit at the time of inspection. **Corrective Action Taken**
03B-01-6
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled at walk in cooler.
22-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside clean metal container in racks next to triple sink at kitchen area.
24-08-4
Basic - Floor area(s) covered with standing water. Observed at hallway next to first aid kit.
36-22-4
Basic - Food stored on floor. Observed oil container on the floor at dry storage at kitchen area. Employee stored properly. **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Reuse of single-service or single-use articles. Observed single use plastic milk bottles reused in reach in cooler at front counter.
25-32-4
Basic - Screen in door torn/in poor repair. Observed screen in back door torn.
35B-09-4
58
Jan 28, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver over cooked white rice stored in walk in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
82
Jul 31, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 8, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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 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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Nov 15, 2023
Routine - Food
No violations found.
100
Apr 7, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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 (113°F - Hot Holding); cooked chicken (108°F - Hot Holding) for less than 4 hours as per operator, located in steam table. Operator increased equipment temperature. **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. Emailed Clean-Up of Vomiting and Diarrheal Events, to operator. **Corrective Action Taken**
11-27-4
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. Emailed food employees responsibility report, to operator. **Corrective Action Taken**
11-26-1
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 washing dishes without sanitation step, instructed employees regarding ware washing procedure. **Corrective Action Taken**
16-13-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator changed the sanitation solutions. **Corrected On-Site**
21-03-4
61
Aug 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hermanos Mendosa Fritanga Rest last inspected?
The most recent health inspection at Hermanos Mendosa Fritanga Rest on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Hermanos Mendosa Fritanga Rest?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Hermanos Mendosa Fritanga Rest.
How does Hermanos Mendosa Fritanga Rest compare to other restaurants in Hialeah?
Hermanos Mendosa Fritanga Rest most recently scored 16 out of 100, which is lower than the Hialeah average of 76.
Has Hermanos Mendosa Fritanga Rest's inspection record improved over time?
No. Recent inspections at Hermanos Mendosa Fritanga Rest have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Hermanos Mendosa Fritanga Rest 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 Hermanos Mendosa Fritanga Rest inspected?
Based on the inspection history on file, Hermanos Mendosa Fritanga Rest is inspected around two times per year on average.
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