Fritanga la Chontalena
1366 E 4 Ave, Hialeah, FL 33010 · Permanent Food Service · License 2326401
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection5 high priority (4 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic-28
- Safety score72
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 visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed Cooked white rice (61°F - Cold Holding); Cheese (51°F - Cold Holding) inside cold holding at cook line at kitchen area. As per operator from the day before. Operator discarded them during inspection. Stop sale issued.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked white rice (61°F - Cold Holding); Cheese (51°F - Cold Holding) inside cold holding at cook line at kitchen area. As per operator from the day before. Operator discarded them during inspection. Stop sale issued. Also observed Chicken tacos (65°F - Cold Holding); Beef enchiladas (61°F - Cold Holding) inside container on top of preparation table in front of cook line at kitchen area. As per operator for less than 2 hours. Employee stored food inside walk in cooler for rapid cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Beef enchilada (96°F - Hot Holding); Chicken tacos (106°F - Hot Holding); Fried pork belly (116°F - Hot Holding) inside steam table at front counter. As per employee for less than 3 hours. Employee removed it and put it inside oven for reheating during inspection.
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.
Observed one employee putting gloves without washing hands. Employee removed gloves and washed hands during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed next to back door at kitchen area.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing water not identified stored over preparation table at line cook at kitchen area. Employee identified during inspection.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil stored on the floor next to employees locker next to walk in cooler at kitchen area. Employee stored 6 inches above the floor during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) next to three compartment sink at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths on top of preparation table and over stove in cook line at kitchen area. Operator removed wet wiping cloth s during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled on shelf over preparation table in front of cook line at kitchen area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach under three compartment sink in front of walk in cooler at kitchen area.
Exterior door has a gap at the threshold that opens to the outside.
Observed gap on back door at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed hole on ceiling tile above dry storage rack located on dry storage room at kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at dry storage room at kitchen area.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed 15 lbs propane tank next to three compartment sink at back kitchen area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.