La Fritanga De Omar
Last inspected: Feb 19, 2026
45
Score
La Fritanga De Omar has been inspected nine times since 2022. The latest inspection on file is from Feb 19, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly eight violations before.
Looking across the full record, “wet wiping cloth not stored” is the recurring theme, flagged five times.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut onions at 59 f inside kitchen reach in cooler. cook placed ice bags on top of the product. **Corrective Action Taken**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of work tables.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris underneath kitchen stove, coolers, work tables.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves with heavy soil throughout.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food debris inside kitchen reach in cooler.
22-16-4
45
Sep 8, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fans. Operator removed during inspection located front counter area. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided. **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 ground beef and pork more than 24 hours no date marked stored inside reach in cooler kitchen. **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hole in or other damage to wall. Located storage area.
36-24-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen shrimp, raw pork and raw chicken inside plastic containers located near three compartment sink kitchen. Operator stored inside reach in cooler not. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
41
Feb 4, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 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. Kitchen cook.
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw food in contact with non-food grade bags reach in freezer.
14-31-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
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 kitchen coolers.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen food be thawed in room temperature.
06-01-5
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
32
Sep 5, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
12A-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove, fryers.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most prepare food no cover inside kitchen RIC.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish being thrown in room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout the kitchen from food spills.
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
29
Feb 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
11-27-4
90
Jan 3, 2024
Routine - Food
5 major violations.
View 5 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
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. **Warning**
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. **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Names of employees hired over 60 days Luis Francisco Leon Estela and Abdel Suarez. **Warning**
53B-02-5
61
Jul 10, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Mar 13, 2023
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade in contact with cooked food in the refrigerator. **Warning**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen Containers, utensils inside employees hand washing sink. **Warning**
31A-11-4
Intermediate - No handwash sink for employees. No employees hand washing sink in service area/ steam table area. **Warning**
31A-12-4
Intermediate - No plan review submitted and approved - on file. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. **Warning**
11-07-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in refrigerator. **Warning**
05-09-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Stored food not covered. Observed cooked red beans not covered inside cooler. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
37
Sep 15, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 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. **Corrected On-Site**
11-07-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Floor tiles missing and/or in disrepair. Observed cracks and missing floor tiles to kitchen floor. **Repeat Violation**
36-17-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in most kitchen coolers throughout.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust on top of all kitchen equipment.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
70
Frequently Asked Questions
When was La Fritanga De Omar last inspected?
The most recent health inspection at La Fritanga De Omar on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at La Fritanga De Omar?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at La Fritanga De Omar.
How does La Fritanga De Omar compare to other restaurants in Miami?
La Fritanga De Omar most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has La Fritanga De Omar's inspection record improved over time?
No. Recent inspections at La Fritanga De Omar have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at La Fritanga De Omar 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 La Fritanga De Omar inspected?
Based on the inspection history on file, La Fritanga De Omar is inspected around three times per year on average.
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