FRITANGA LA CHAVALA
10404 W FLAGLER ST 9
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
6
Intermediate
4
Basic
2
Total
12
Inspection Details:
- 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 scoop inside rice container and beans container with handle in contact with product at storage area. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink. Also observed in employee restroom. **Repeat Violation**
- 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 homemade sour cream dating 3/4/25 exceeding 7 days after preparation inside reach in cooler at prep area.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed homemade sour cream dating 3/4/25 exceeding 7 days after preparation inside reach in cooler at prep area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled chorizo (49F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before. Operator segregated products. **Corrective Action Taken** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chorizo (49F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before. Operator segregated products. Observed cheese block (50F - Cold Holding) inside reach in cooler at front counter. As per operator door is constantly open, for less than 4 hrs. Operator placed product I another cooler for rapid cooling. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pork, enchiladas, fried cheese, sweet plantains, blood sausage and grilled chicken not time marked. As per operator for an hour. Operator property marked products. **Corrected On-Site** **Repeat Violation**
- 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 boiled plantains (96F - Hot Holding) on steam table as per operator for approximately 3 hrs. Operator took plantains to stove for reheat. **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to triple sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to triple sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed shut off at employee handwash sink next to triple sink. Operator shut on hot water. **Corrected On-Site**
Food safety inspection conducted on 3/18/2025 revealed 12 total violations (6 high priority, 4 intermediate, 2 basic).
Inspection on 8/19/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Inspection Details:
- 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 employee keys on cans and cups on dry foods storage shelves. **Repeat Violation**
- 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 scoop inside rice and sugar containers with handle in contact with product at storage area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in display cold holding unit at front counter. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Coleslaw salad (49F - Cold Holding) as per employee from the previous night inside reach in cooler at storage area. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw salad (49F - Cold Holding) as per employee from the previous night inside reach in cooler at storage area. **Repeat Violation**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed in steam table cooked pork, enchiladas, fried cheese, sweet plantains, blood sausage and grilled chicken without time mark. As per employee for less than 4hrs. Employee time marked during inspection. **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 tamal (128F - Hot Holding) inside steam table. As per employee for approximately 2 hrs. Employee placed on stove for reheating. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to triple sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade blood sausage, cheese, and Lethe agria without time mark inside display cold unit at front t counter. As per employee for more than 24 hrs. Employee started to date mark during inspection. **Corrective Action Taken**
Food safety inspection conducted on 8/19/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).