FRITANGA MONTE LIMAR
15722 SW 72 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
4
Basic
15
Total
19
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent in walk in cooler soiled with mold like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at all cutting boards in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the side of exterior door that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water throughout kitchen area
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed various floor tiles missing throughout kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed bucket of cream sauce stored on floor of walk in cooler. Employee placed bucket on shelf. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer chest in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease in kitchen. Also observed reach in cooler gaskets soiled across from stove. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reach in cooler near stove.
- 25-05-4:Basic - Single-service articles improperly stored. Observed box of single service lids stored on floor in dry storage area.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain at handwash sink in kitchen.
- 08B-12-5:Basic - Stored food not covered. Observed bucket of beef uncovered in walk in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler pitted with rust.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in walk in cooler soiled. Also observed walls with grease and old food debris soiled throughout kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards in kitchen soiled with old food debris.
- 27-05-5:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed hot water faucet of handwash sink in kitchen in disrepair. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand sink in kitchen.
- 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 cooked beef placed in reach in cooler not date marked. As per operator, it was prepared yesterday morning.
Food safety inspection conducted on 3/4/2025 revealed 19 total violations (0 high priority, 4 intermediate, 15 basic).
Inspection on 10/17/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used as scoop in salt and pepper container. Employee removed it. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water bottle above preparation table in kitchen. Also observe employee open gallon of water stored on preparation table. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed bottle of vinegar stored on floor near entrance door of kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and preparation table in kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths stored under white cutting boards in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease in kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables in walk in cooler. Manager removed the raw shell eggs. Corrected On-Site
- 27-05-5:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed hot water faucet in disrepair at hand wash sink in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pots in kitchen.
Food safety inspection conducted on 10/17/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 4/9/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.at front counter.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's cups stored on food storage shelves at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with grease accumulation, located at cook line.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her face then continued to prepare food without washing hands prior. Coached employee on proper hand washing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler beneath the front counter observed rice pudding (47F - Cold Holding); rice pudding (46F - Cold Holding); cheese (45F - Cold Holding), as per person in charge cooler was holding the minimum temperature less than 2 hours ago. PIC lowered temperature of the unit to rapidly cool. **Corrective Action Taken**
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Explained and went over the big 6 illnesses with the PIC. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the minimum temperature for hot holding, cold holding or minimum cooking temperature for raw animal foods. Explained employee proper Food Code cold holding, hot holding and cooking temperatures. **Corrective Action Taken**
Food safety inspection conducted on 4/9/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
6
Intermediate
9
Basic
12
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At preparation area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not stored inverted at preparation area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers above three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Observed a oil container stored on floor next to preparation table in front of hand wash sink. Operator moved the oil container to a shelf. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Observed next to exit door back of kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between wall and preparation table at kitchen area. The knife was removed and sent it to the three compartment sink to be cleaned. **Corrective Action Taken**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed three tongs hanging on the bottom part of the three compartment sink. Operator removed the tongs. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Observed pipe under the hand wash sink in disrepair preparation area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation tables kitchen area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation table where enchiladas are prepared.
- 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 (70 F - Cooling) at preparation area. As per operator over night at ambient temperature.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas inside of thank you bags at reach in cooler front counter. Operator was informed that the bags need to be changed. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license, confirmation number 23604675. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (70 F - Cooling) at preparation area. As per operator over night at ambient temperature.
- 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 beef tacos (116 F - Hot Holding) at steam table. As per operator for less than 30 minutes. Operator moved the products to reheat. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washed their hands at three compartment sink.
- 11-27-4: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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a container stored on the top of hand wash sink. Operator removed the container. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside of hand wash sink preparation area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At preparation area.
- 11-26-1: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. Food employees reporting agreement was provided. **Corrective Action Taken**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. At coffee station.
- 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 flans not properly date marked at reach in cooler front counter. As per operator was made it more than 24 hours.
Food safety inspection conducted on 1/17/2024 revealed 27 total violations (6 high priority, 9 intermediate, 12 basic).