El Rey de Las Fritas
9343 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2323815
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 (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic (1 repeat)-19
- Safety score81
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 empanadas (120°F - Hot Holding)at the hotbox at the front counter. As per employee less than 2 hours.
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Observed washed oranges stored in the same box they receive them.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed observed Triple Sink (Chlorine +500ppm)at the front counter.
Operator adjusted to 100 ppm.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed few food handler training missing date of training.
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed cup touching the food inside the reach in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed tumbler on preparation table next to sliced machine. Employee removed it.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing watch and bracelet while engaged in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside the French fries. Employee removed it.
Repeat violationFixed on the spot
Equipment in poor repair.
Observed reach in cooler door gaskets torn.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at preparation 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.