Fritanga Naiara
6905 W 12 Ave Unit 10, Hialeah, FL 33014 · Permanent Food Service · License 2335180
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 7 basic (2 repeats)-20
- Safety score80
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 visitOct 2, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed yuca (108°F - Hot Holding); cooked chicken (119°F - Hot Holding); in steam table for less than 4 hours as per operator. Operator increased equipment temperature.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employees washed metal containers with no sanitation step. Instructed operator regarding the ware-washing procedure. Operator properly set up three compartment sink with chlorine sanitation solution of 100 ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
By the steam table.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar containers.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed beef container on walk in freezer floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior shelves have accumulation of soil residues.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed multiple cleaned metal containers with standing water on the rim container located on shelves above three compartment sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Customer Bathroom.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.