FRIANGA MONIMBO
9622 FOUNTAINBLEAU BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
1
Basic
12
Total
13
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all throughout the kitchen area. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen prep table.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler evaporator cover missing.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear door exit by bathroom hall area
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer storage area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler unit at kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at several of the units. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at 3 compartment sink area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep table. Staff washed can opener. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/22/2025 revealed 13 total violations (0 high priority, 1 intermediate, 12 basic).
Inspection on 9/3/2024
High Priority
2
Intermediate
2
Basic
14
Total
18
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at dry storage room on the back.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all throughout the kitchen working area. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged over AC unit at kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and AC vent all throughout kitchen working area soiled/dusted.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease accumulation on hood walls.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken/missing parts of floor tiles across from standing reach in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chopper knife stored in contact with electrical pipes and soiled wall over three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease residues.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all throughout reach in coolers at kitchen area.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed all throughout the reach in coolers and reach in freezer Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed a carton of single service cups stored on the floor at dry storage area, staff placed it back in a rack Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the back of cooking line and above three compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored outside sanitizer bucket all throughout the kitchen area and front counter.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (47F - Cold Holding) at reach in cooler across from preparation table. As per kitchen staff shredded beef s from day prior.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (47F - Cold Holding) at reach in cooler across from preparation table. As per kitchen staff shredded beef s from day prior.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade and holster at preparation table. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed there employees Mariel Quiroz, Wendy Murillo and Veronica Leyva with expired certificates on 06/93/2024
Food safety inspection conducted on 9/3/2024 revealed 18 total violations (2 high priority, 2 intermediate, 14 basic).
Inspection on 5/31/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen. - From follow-up inspection 2024-05-31: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Observed all reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-31: Reach in cooler shelves has rust. **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/28/2024
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones stored on top of prep table. Operator stored phone correctly. Corrected On-Site
- 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 cleaning a spatula in water with soap and Clorox mixed at the 3 compartment sink not washing, rinsing and sanitizing correctly. Advised employee to make the 3 compartment sink before any cleaning of equipment is made.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 52F. As per operator, employees cleaned the reach in cooler this morning at 8:30am-9am, items were moved to the reach in freezer until the unit temperature is at 41F.
- 16-11-4:Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed soap and sanitizer mixed together in one bucket at the 3 compartment sink.
- 10-01-5: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 handle inside touching the salt and bean container. Operator took out the scoop with handle. Corrected On-Site
- 14-33-4:Basic - Observed all reach-in cooler shelves with rust that has pitted the surface.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed carne asada and pollo in standing water thawing in the kitchen. Operator placed running water on the chicken and started prepping the carne asada. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket by the mop sink and bathrooms. Operator stored properly. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt, rice and bean containers with no name labeled. Repeat Violation
- 22-42-4: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), operator remade Triple Sink (Chlorine 50ppm). Corrected On-Site
- 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed taquito (112F - Hot Holding), stored at the steam table for less than 30 minutes, operator reheated first taquitos (146F - Reheating), and then 2nd reheat taquitos (167F - Reheating). 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 enchiladas (98F - Hot Holding); taquito (112F - Hot Holding) stored on the steam table for less than 30 minutes, operator reheated first taquitos (146F - Reheating), and then 2nd reheat taquitos (167F - Reheating). Observed chicken (105F - Hot Holding); pork (85F - Hot Holding); stored on top of the kitchen stove for approximately 90 minutes, operator reheated chicken (167F - Reheating). Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on top of prep table. Operator placed bucket on the bottom shelf in the kitchen. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled on the kitchen prep table. Operator cleaned during the inspection. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents over front counter.
- 08B-38-4:Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler in kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantain boxes thawing at room temperature inside kitchen. Operator started to cook plantains. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep table inside kitchen. Operator stored towels inside bucket with sanitizer. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container on prep table inside kitchen. Operator labeled container. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside kitchen.
- 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. Maria Arauz, Julia Gimenez, and Crista Santa Maria.
Food safety inspection conducted on 1/22/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).