Fritanga Florida City INC
33497 S Dixie Hwy Unit 105, Florida City, FL 33034 · Permanent Food Service · License 2330143
What drove the grade
Employee rubbed hands together for less than 10-15 seconds while washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 13 basic (2 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Coach employee.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cook pork, tamales, marinated chicken at walk in cooler with no date. As per operator for less than 2 days.
Code 11, Employee health: 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.
Observed employee Hendi working for less than 30 days. Employee signed employee health agreement at time of inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Observed three-compartment sink too small to accommodate approximately 6 metal pots in the at cook line and clean storage shelves in the kitchen.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed employee failed to used chlorine chemical test kit to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Coach employee.
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cook pork at walk in cooler not covered.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored at shelve near walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open soda stored at shelve inside of the walk in cooler above food to be served to customers.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled with old food debris.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean plates stored next to handwash sink near steam table exposed to splash.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining water at handwashing sink near steam table.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on the right side, and the bottom of exit door in the kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall near exit door soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents in the kitchen soiled with accumulated dust.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at front counter.
Light not functioning.
Observed in dry storage across white chest freezer.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator with poster via email at time of inspection.
No copy of latest inspection report available.
Advised operator to print a copy of latest inspection report.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.