La Parrilla Fritanga

1893 N Pine Island Rd, Plantation, FL 33322 · Permanent Food Service · License 1623406

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
5 high priority (2 fixed by the Sep 16 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-30
Administrative complaint on Sep 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Same-
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Same-
  More time given
  6 Ceiling tile show water damage or is in disrepair.
  Same-
  More time given
  Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance.
  Same-
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Same
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. Continental Reach in cooler- ; Cooked Pork (51°F - Cold Holding); Cooked Tripes (52°F - Cold Holding). Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Continental Reach in cooler- ; Cooked Pork (51°F - Cold Holding); Cooked Tripes (52°F - Cold Holding). Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked Shredded Chicken (107-110°F - Hot Holding); Cooked Rice and Beans (130°F - Hot Holding); Cooked Potatoes (96°F - Hot Holding); Cooked Plantains (97°F - Hot Holding); Cooked Tamales (146-106°F - Hot Holding). Per Manager food items in unit less than 2 hours. Observed some pans overfilled. Manager reheated.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Single Door Glass- ; Raw Beef -Raw Fish at 12PM (50°F Ambient Cooling) since 10 AM.. Rechecked at 1:05 to 50°F. Manager moved to reach freezer to quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched clothes and proceeded to reached out for a to go container to store customer cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink in kitchen.
  Replaced during inspection.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of sugar salt and seasoning removed from original container not identified by common name.
  Manager labeled during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Case of oils stored on floor next to prep Table in kitchen.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Back of Triple sinks.
- Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense sugar and salt.
  Removed during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handle in employees handwashing sink in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall next to employees handwashing sink in kitchen.
  6 Ceiling tile show water damage or is in disrepair.
  Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.