Jessica Fritanga Restaurant
Last inspected: Jan 6, 2026
64
Score
Jessica Fritanga Restaurant has been inspected eight times since 2022. The most recent report on file is from Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 12 violations earlier in the record.
Looking across the full record, “in-use tongs stored on equipment door handle between uses” is the recurring theme, flagged four times.
That's lower than the typical Miami restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Stan up reach in cooler: raw shell eggs and raw beef stored above celery. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter: employee pouring remaining beer from the bottle into the hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floors not maintained smooth and durable. Throughout the kitchen. **Repeat Violation**
36-11-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Repeat Violation**
16-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps in the walls in the dry storage area.
35B-04-4
64
Sep 4, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: raw shell eggs (57F - Cold Holding). As per operator, placed on the table 45 minutes by per ore the inspection. Operator placed the raw shell eggs inside the stand up reach in cooler at the front counter.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
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. FRLA: Ada Luzivo, expired 01/03/23
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unisex restroom and at the front counter. **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floors not maintained smooth and durable. Throughout kitchen area.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back area.
35B-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
36-30-4
45
Jan 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen, single service cups stored inside the hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Hole in or other damage to wall. In the kitchen, nearby the hand washing sink.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
82
Oct 7, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (52F - Cold Holding) stored on the cookline for less than 30 minutes as per operator. Operator placed items in the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans smashed (112F - Hot Holding) stored on top of the stove for less than 3 hours, as per operator, operator reheated red beans smashed (187F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine drain into handwashing sink at the front counter.
31A-10-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In the kitchen.
31B-06-4
Basic - Floor tiles disrepair under the stove. **Repeat Violation**
36-17-5
Basic - Floors not constructed to be easily cleanable. In the back of the kitchen.
36-12-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In the kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hood soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in room temperature in the 3 compartment sink. **Repeat Violation**
06-01-5
43
Apr 12, 2024
Routine - Food
2 critical violations. 3 major violations. 16 minor violations.
View 21 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-29-4
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. **Corrected On-Site**
12A-10-4
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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Packaged food not labeled as specified by law. Buckets of rice, Flower, etc.
02D-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Cooking area.
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Floors not maintained smooth and durable. Throughout kitchen area.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coffee area RIC.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen Hood.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods not covered inside RIC.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawed in three compartment sink room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen area.
36-27-5
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
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
25
Dec 12, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the establishment has a three compartment sink and the hand washing sink in front of the cook line in the kitchen area by the cook line, not on the approved plan. - From follow-up inspection 2023-12-12: Observed no approved plans with the Division. Observed the establishment has a three compartment sink and the hand washing sink in front of the cook line in the kitchen area by the cook line, not on the approved plan. Observed the new room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. Observed the room is not fully enclosed has plywood as walls with gaps in the room with 1 chest reach in freezer with food (meats) for the customers stored inside 1 stand up refrigerator, with not protected from contamination. **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a plywood roof structure without any protection from environmental contamination. Observed the new room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. Observed the room is not fully enclosed has plywood as walls with gaps in the room with 1 chest reach in freezer with food (meats) for the customers stored inside 1 stand up refrigerator, with not protected from contamination. - From follow-up inspection 2023-12-12: Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a plywood roof structure without any protection from environmental contamination. Observed the new room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. Observed the room is not fully enclosed has plywood as walls with gaps in the room with 1 chest reach in freezer with food (meats) for the customers stored inside 1 stand up refrigerator, with not protected from contamination. Operator moved all food inside the restaurant, stored inside the reach in coolers. **Time Extended** **Corrective Action Taken**
08B-43-4
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a roof structure with no walls or any protection from environmental contamination. Observed the dining room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. - From follow-up inspection 2023-12-12: Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a roof structure with no walls or any protection from environmental contamination. Observed the dining room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. **Time Extended**
36-30-4
82
Aug 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the establishment has a three compartment sink and the hand washing sink in front of the cook line in the kitchen area by the cook line, not on the approved plan.
51-16-7
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. Discussed with the operator and provided the form. **Corrective Action Taken**
11-26-1
Basic - Food stored in a room/shed that is not fully enclosed. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a plywood roof structure without any protection from environmental contamination. Observed the new room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. Observed the room is not fully enclosed has plywood as walls with gaps in the room with 1 chest reach in freezer with food (meats) for the customers stored inside 1 stand up refrigerator, with not protected from contamination.
08B-43-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a roof structure with no walls or any protection from environmental contamination. Observed the dining room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood.
36-30-4
74
Sep 8, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at the three compartment sink, only wash and rinse. Operator coached the employee and set up,the three compartment sink during the inspection.
22-45-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed the establishment has a three compartment sink and the hand washing sink in front of the cook line in the kitchen area by the cook line, not on the approved plan.
51-16-7
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on the menu, offers beef any temperature to the desire of the customer. Inspector discussed with the operator and provided the Consumer Advisory. Observed operator post the sign at the front counter during the inspection. **Corrected On-Site**
02B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing dishes at the three compartment sink, only wash and rinse. Operator coached the employee and set up,the three compartment sink during the inspection.
53B-15-4
Intermediate - Equipment drain line draining into handwash sink. Front counter: drain line from the coffee machine into the hand wash sink.
31A-10-4
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 at the three compartment sink, only wash and rinse. Operator coached the employee and set up,the three compartment sink during the inspection. **Corrected On-Site**
16-13-5
Basic - Food stored in a room/shed that is not fully enclosed. Observed establishment storing food for customers inside an additional new area where the mop sink is located. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a plywood roof structure without any protection from environmental contamination. Observed the new room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood. Observed the room is not fully enclosed has plywood as walls with gaps in the room with 2 chest reach in freezers, 1 stand up refrigerator, containers with flour, container with cabbage not protected from contamination. **Admin Complaint**
08B-43-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed the new room with the mop sink walls with three side of the upper walls with plywood. Observed gaps in the plywood. under a roof structure with no walls or any protection from environmental contamination. Observed the dining room is not fully enclosed, upper walls where the brick walls stop is completed with plywood. The roof is made of plywood.
36-30-4
50
Frequently Asked Questions
When was Jessica Fritanga Restaurant last inspected?
The most recent health inspection at Jessica Fritanga Restaurant on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Jessica Fritanga Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Jessica Fritanga Restaurant.
How does Jessica Fritanga Restaurant compare to other restaurants in Miami?
Jessica Fritanga Restaurant most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Jessica Fritanga Restaurant's inspection record improved over time?
Yes. Recent inspections at Jessica Fritanga Restaurant have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jessica Fritanga Restaurant 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 Jessica Fritanga Restaurant inspected?
Based on the inspection history on file, Jessica Fritanga Restaurant is inspected around two times per year on average.
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