Fritanga Coquito
1255 W 46 St 21-22, Hialeah, FL 33012 · Permanent Food Service · License 2333112
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection9 high priority (4 fixed by the Aug 14 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 17 basic; basic violations cost 12 at most-50
- Administrative complaint on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Still observed. Operator removed during inspection.
Fixed on the spot
Basic5
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Still observed.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
Still observed.
More time given
Ceiling tile missing.
Still observed.
More time given
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Still observed.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Still observed.
More time given
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
29 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed mold like growth on two bag of shredded mozzarella inside reach in cooler at front counter, operator discarded during inspection.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed approximately 8 live flies at kitchen area, some landing on cabbages on preparation table at kitchen area.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (56°F - Cold Holding) on reach in cooler next to coffee machine, operator moved to walk in cooler.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed next to steam table, as per operator less than 3 hours. Operator moved to walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pork (126°F - Hot Holding); white rice (99°F - Hot Holding) operator proceeded to reheated
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Coached employee on proper procedures.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Coached employee on proper procedures.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed cooked pork stored on nonfood grade bags.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 8 live flies at kitchen area, some landing on cabbages on preparation table at kitchen area. Also observed 3 dead flies inside reach in cooler next to coffee machine.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed commercially processed tomato sauce not date marked, as per operator was opened more than 24 hours.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen area, operator provided during inspection.
Fixed on the spot
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and salt containers not identified with common name at kitchen area.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of rice stored on floor at front counter, operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on sugar container next to 3 compartment sink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on rice container at kitchen area.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine +100ppm) next to 3 components sink. Operator discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled white bins containers at kitchen area.
Buildup of food debris/soil residue on equipment door handles.
Observed soiled walk in cooler door handle.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed stored above microwave at kitchen area, operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed throughout kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at walk in freezer.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed on hallway by walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall on preparation area.
Ceiling tile missing.
Observed missing ceiling tiles at kitchen area.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.