Fritanga & Market EL Triunfo Corp
2175 SW 1st Street, Miami, FL 33135 · Permanent Food Service · License 2322855
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 Sep 21 routine inspection3 high priority (2 fixed by the Oct 27 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 3 basic (1 repeat)-25
- Safety score75
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 visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Steam table at the front counter: cooked pork chops (109-116°F - Hot Holding); cooked baked chicken (111-117°F - Hot Holding). As per operator, cooked and placed in the steam table 1 hour before the inspection in shallow pans. Operator reheated ( cooked pork chops (182°F- Reheating); cooked baked chicken (178°F - Reheating) and placed the food in deeper pans.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Walk in cooler: raw shell eggs stored above whole unpeeled corn.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Stand up reach in freezer nearby the front counter cooked pork stored inside black garbage bags. Discussed with the operator the proper procedures.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen area: hand washing sink block by a roach with clean pots. Discussed with operator, operator moved to another area in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink:
Kitchen, in front of the cookline. Front counter, by the steam table
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Kitchen, in front of the cookline.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager Belen Ruiz, hired a month and a half, as per operator enrolled.
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Kitchen, in front of the cookline.
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Observed the back door not attached. As per operator enrolled, awaiting technician to return with repair.
Fixed on the spot
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.