Fritanga Malecon II

153 W 21 St Ste A, Hialeah, FL 33010 · Permanent Food Service · License 2328127

Official report

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out of 100

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Not rated yet

Latest visit: Jul 28, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Jul272026

Licensing inspection

9 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed walk in cooler with a temperature of 72°F at kitchen area. Observed no tcs food inside walk in cooler at the time of callback inspection.
  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
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Rice and beans (51°F - Cold Holding); Rice and beans (53°F - Cold Holding); Cheese (50°F - Cold Holding); Cooked pork (52°F - Cold Holding); Cooked beef (52°F - Cold Holding); Corn and beef stew (51°F - Cold Holding) inside walk in cooler. As per operator from the day before. Stop sale issued. Operator discarded everything during inspection.
  Fixed on the spot
  Stop Sale issued due to food originating from an unapproved source.
  Observed no proof of source for container of merengue sweets at front counter. Operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Rice and beans (51°F - Cold Holding); Rice and beans (53°F - Cold Holding); Cheese (50°F - Cold Holding); Cooked pork (52°F - Cold Holding); Cooked beef (52°F - Cold Holding); Corn and beef stew (51°F - Cold Holding) inside walk in cooler. As per operator from the day before. Stop sale issued. Operator discarded everything during inspection.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle inside sugar and rice container in front of walk in cooler at kitchen area.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with a temperature of 72°F at kitchen area.
- 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 top of preparation table in front of walk in cooler at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled all around kitchen area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed several ceiling tiles with water damage at front counter.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at front counter and all around kitchen area.
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.