DirtyFLRestaurant Inspection Data

FRITANGA NAIARA

FRITANGA NAIARA has 8 health inspections on file for its HIALEAH location, with an overall rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

6905 W 12 AVE UNIT 10

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13519525

Met Inspection Standards

3 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Observed cooked beans on walk in freezer floor. Operator properly stored it. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside standing water.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (50/48F - Cooling) was prepared from the day before as per operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (50/48F - Cooling) was prepared from the day before as per operator.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (128F - Hot Holding); in steam table for less than 4 hours, operator reaheated at 165°F. Corrected On-Site

9/12/2025· 6mo ago

Visit ID: 10873186

Met Inspection Standards

2 high, 4 int, 9 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the front counter.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under double door reach in cooler. Located at the front line.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of chicken on walk in freezer floor, operator properly stored it. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located at the front counter and bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar container. Operator properly labeled it. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (57/55F - Cooling) was cooked front the day before as per operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (57/55F - Cooling) was cooked front the day before as per operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal table blocking the hand sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed gallons of Clorox on hand sink. Located removed it. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Located at the front counter.

12/4/2024· 1y 3mo ago

1 int, 4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In all hand sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container with no label.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by small table, operator removed.

7/29/2024· 1y 7mo ago

1 high, 2 int, 4 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter, paper towel device, soiled.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top of preparation table, operator stored it the wet towels in chlorine sanitizer solution of 100 ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Moro (116F - Hot Holding); tamales (90F - Hot Holding); in top of the stove for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink block by preparation table. Repeat Violation
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Repeat Violation

3/1/2024· 2y ago

Visit ID: 8613697

Met Inspection Standards
  • N/A:No Violations Were Observed

2/16/2024· 2y ago

Visit ID: 8438374

Follow-up Inspection Required

6 high, 3 int, 3 basic

  • 16-13-5: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 washed dishes with sanitation as a second step. Instructed operator regarding ware washing procedure. **Corrective Action Taken** Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed piece of cake on top of front counter. Operator placed behind the counter. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tamales (55°F/51°F - Cooling)was cooked from the day before as per operator. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tamales with date marked from 2/8/24 inside triple door reach in cooler. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tamales with date marked from 2/8/24 inside triple door reach in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tamales (55°F/51°F - Cooling)was cooked from the day before as per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (49°F - Cold Holding); chicken (48°F - Cold Holding); for less than 4 hours as per operator. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (111°F - Hot Holding); cooked pork (109F - Hot Holding); for less than 4 hours as per operator. Operator increased temperature. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed preparation table located in front of hand sink. Operator removed it. Corrected On-Site Warning
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed melon juice without label. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For fried eggs, ceviche. Warning

9/13/2023· 2y 6mo ago

Visit ID: 8416198

Met Inspection Standards

1 int

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pork belly (chicharon). Warning - From follow-up inspection 2023-09-13: Still observed **Time Extended**

7/5/2023· 2y 8mo ago

Visit ID: 8359252

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55°F - Cold Holding); cheese (53°F - Cold Holding); marinara sauce (50°F - Cold Holding) for more than 4 hours as per operator. Operates placed inside reach in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (109°F - Hot Holding); sweet plantain (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 166°F during inspection. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Maria, Teresa, Lorena with more than 2 months of hired. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pork belly (chicharon). Warning
  • 53B-14-5: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. Employees name Yuslemis Warning

Additional Information

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✓ Subpremise
Last Enriched At: 5/14/2025

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