La Parrilla Fritanga
Last inspected: Mar 31, 2026
86
Score
Public records show 11 inspections at La Parrilla Fritanga stretching back to 2022. The most recent visit was on Mar 31, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly four violations earlier in the record.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
La Parrilla Fritanga's latest score of 86 sits above the Plantation average of 77. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven on prep area soiled. - From follow-up inspection 2026-03-31: Same- **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris, dirt 1) Bottom shelf of Small glass reach in cooler soiled 2) Hood filters soiled - From follow-up inspection 2026-03-31: Hood filters soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Ceiling vents soiled. - From follow-up inspection 2026-03-31: Same- **Time Extended**
36-34-5
86
Jan 27, 2026
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Nov 14, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - Approximately 3 flying insects around reach in cooler areas in passage leading to bathroom. - 1 flying insects insect flying around kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw fish stored above ready to eat beef in reach in cooler. - observed raw pork stored next to sour cream in front counter cooler. **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored with raw pork in reach in freezer next to passage leading to bathroom. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding). Item was not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding). Item was not prepared or portioned today. See stop sale. **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 yuka (91F - Hot Holding); fried plantains (80F - Hot Holding); fried fish (128F - Hot Holding); rice and peas (117F - Hot Holding); chicken (108F - Hot Holding); cow tongue (99F - Hot Holding); beef (103F - Hot Holding). Per operator, items were out of temperature for approximately 45 mins. Second temperature at 11:00 yuka (101F - Hot Holding); fried plantains (121F - Hot Holding); fried fish (147F - Hot Holding); rice and peas (132F - Hot Holding); chicken (123F - Hot Holding); cow tongue (127F - Hot Holding); beef (135F - Hot Holding) **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No soap provided at handwash sink. Observed at prep area. PIC replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines.observed handwash sink in preparation area used to hold metal pan. PIC removed. **Corrected On-Site** **Warning**
31A-01-4
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 scoop handle not stored above sugar across from reach in cooler in kitchen.PIC removed and stored appropriately. **Corrected On-Site** **Warning**
10-01-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in passage way leading to restroom. **Warning**
36-64-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across from reach in cooler in kitchen. **Warning**
12B-07-4
29
Aug 17, 2024
Routine - Food
No violations found.
100
Aug 16, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: pulled beef (48F - Cold Holding); raw chicken (48F - Cooling); rice rolls (42-47F - Cold Holding), cheese (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (51F - Cold Holding); pork wrapped in foil (47-52F - Cold Holding), cabbage salad (47F - cold holding). Items have been out of temperature for more than 4 hours. Items were not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: pulled beef (48F - Cold Holding); raw chicken (48F - Cooling); rice rolls (42-47F - Cold Holding), cheese (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (51F - Cold Holding); pork wrapped in foil (47-52F - Cold Holding), cabbage salad (47F - cold holding). Items have been out of temperature for more than 4 hours. Items were not prepared or portioned today. See stop sale. **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 beef and noodles (131F - Hot Holding ); plantains (102F); yuka (81F - Hot Holding); cooked chicken (131-135F - Hot Holding); pork ribs (123F - Hot Holding); cow tongue (120F - Hot Holding); Potatoes and beef (118F - Hot Holding). per operator, items were placed in steam table approximately 1.5 hours prior to inspection. PIC increased temperature to reheat items. Second temperature Beef and noodle 168, Chicken 170, Pork ribs 158-156, Cow tongue 163F at 11:55-11:50, Pork and potatoes 155. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of raw eggs stored touching plate of sliced cheese. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table next to hand wash sink. PIC removed. **Corrected On-Site** **Warning**
21-10-4
Basic - Stored food not covered. Observed cheese stored uncovered next to handwashing sink. PIC covered cheese. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200. Corrected to 150ppm. **Corrected On-Site** **Warning**
21-07-4
47
Feb 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing pink liquid located on utensils rack
41-17-4
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. Utensils being washed and rinse but not being sanitize
16-13-5
Basic - Food stored on floor. Bag of Onions on kitchen floor
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
78
Nov 9, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice (51F - Cooling). Per employee prepared day before and out of temperature more than 4 hrs - in unit overnight. See stop sale.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw beef and raw marinated chicken on shelf's above container of chicken broth. Employee moved all items for correct separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours - overnight. See stop sale.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours - overnight. 2) In walk in cooler, rice (51F - Cooling). Per employee prepared day before and out of temperature more than 4 hrs - in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, rice and beans (118F - Hot Holding); tamales (108F - Hot Holding); white rice (121F - Hot Holding); beans (119F - Hot Holding); fried plantains (114F - Hot Holding); stewed pork (115F - Hot Holding); cooked chicken (117F - Hot Holding); grilled beef (109F - Hot Holding); chicken wings (97F - Hot Holding); stewed vegetables (113F - Hot Holding). Per manager all foods prepared today and in unit starting approximately 2.5 hrs. Employee began removing items to stove to reheat above 165F. Steam well water temperature at 147F. Temperature to unit increased. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like buildup on interior wall of ice bin.
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee from cookline washed hands at triple sink after moving dirty pan to dish area.
12A-03-4
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. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk container of rice. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered beverage container on cutting board in prep area. Employee moved container. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. Manager removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Clean knives between drain board and wall. Manager removed knives to reclean and hang on magnet strip. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board on back prep table. Manager removed. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fliptop unit in prep area. **Repeat Violation**
29-49-6
26
Apr 3, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated chicken stored over chimichuri sauce in walk in cooler . Observed raw beef stored over cooked plantains in walk in cooler. Operator removed and stored correctly. **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 TCS foods less than 135°F cooked a hour ago at 8:30 am, Inspector had operator reheat to 165°F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than hand-washing at prep area as a dump sink. Operator cleaned and sanitized sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked beef cooked on April 2nd more than 24 hours ago not labeled.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser bottle not labeled in prep area. Operator labeled bottle **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use with scouring pad inside sink. Operator cleaned and sanitized sink. **Corrected On-Site**
31A-09-4
Basic - Food stored in a location that is exposed to splash/dust Observed cole slaw, chips stored directly beside hand washing sink at prep area exposed to splash.
08B-36-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on rack above ice bin Operator removed, cleaned sanitized and stored ice scoop correctly. **Corrected On-Site**
10-13-5
Basic - Single-service items unwrapped utensils for customer self-service not properly protected to prevent contamination. Operator removed from front counter and stored correctly. **Corrected On-Site**
25-09-4
Basic - Standing water in bottom of reach-in-cooler at prep area, and standing reach in cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed standing reach in cooler located in front counter area with surface rust
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored mop correctly.
42-01-4
Basic - Working containers of harina flour, salt, sugar complete seasoning removed from original container not identified by common name. Operator labeled containers. **Corrected On-Site**
02D-01-5
35
Sep 21, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Frequently Asked Questions
When was La Parrilla Fritanga last inspected?
The most recent health inspection at La Parrilla Fritanga on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Parrilla Fritanga?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at La Parrilla Fritanga.
How does La Parrilla Fritanga compare to other restaurants in Plantation?
La Parrilla Fritanga most recently scored 86 out of 100, which is higher than the Plantation average of 77.
Has La Parrilla Fritanga's inspection record improved over time?
No. Recent inspections at La Parrilla Fritanga have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at La Parrilla Fritanga means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Parrilla Fritanga inspected?
Based on the inspection history on file, La Parrilla Fritanga is inspected around three times per year on average.
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