Fritanga Cañita

11865 SW 26 St Ste A8, Miami, FL 33175 · Permanent Food Service · License 2327078

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Oct 2 follow-up · 43 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
9 high priority (8 fixed by the Oct 2 follow-up, 1 fixed on the spot, 3 repeats), 14 intermediate (5 fixed on the spot), 21 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-63
Extension granted on Sep 24, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score35

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Sep232026

Routine inspection

44 violations found · Inspector came back 2 times

2nd follow-up visitOct 2, 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 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
14 violations still not corrected:
- 6 Intermediate
- 8 Basic
What was still cited
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed rice pudding with no date marking. As per staff, less than 3 days. Product was labeled, but label was missing date..
  More time givenFixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed cheese commercially packaged portioned and stored in individual bags with no labels inside reach-in cooler at front counter and breads at front counter. Product was labeled, but label was missing date.
  More time givenFixed on the spot
- Code 27, Water source: No hot running water at three-compartment sink.
  More time given
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 27, Water source: No hot running water at mop sink.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
44 violations found:
- 9 High priority
- 14 Intermediate
- 21 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Gallo pinto - (90°F - Cooling). As per staff since 6 am. Cheese (59°F - Cooling). As per staff, cooling since last night. Shredded cooked chicken (62°F - Cooling) and Chicken tacos (56°F - Cooling) both products cooling since last night. Observed ham (56°F - Cold holding). As per staff since last night in cold holding equipment. Observed Morsilla (102°F - Hot Holding) As per staff, more than 4 hours.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (56°F - Cold holding). As per staff since last night in cold holding equipment.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Morsilla (102°F - Hot Holding) As per staff, more than 4 hours out of temperature control.
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed Gallo pinto - (90°F - Cooling). As per staff since 6 am. Also observed, Cheese (59°F - Cooling). As per staff, cooling since last night. Shredded cooked chicken (62°F - Cooling) and Chicken tacos - (56°F - Cooling) both products cooling since last night.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs over unwashed vegetables at RIC at dry storage area.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw cow milk containers stored above ready to eat cheeses in plastic bags inside RIC at front counter. Raw milk containers were removed.
  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 staff change gloves with no hand washing. Coached staff on correct procedure.
  Employee washed hands with cold water.
  Observed staff washed hands with cold water at front counter area.
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed staff touched face with no handwashing. Coached staff on correct procedure.
Intermediate14
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for carne asada. Provided consumer advisory during inspection and advisory was posted.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed rice pudding with no date marking. As per staff, less than2 days.
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed cheese commercially packaged portioned and stored in individual bags with no labels inside reach-in cooler at front counter and breads at front counter.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed staff washed hands at 3CS at front counter. Coached staff on correct procedure.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind available. Staff purchased chlorine from convenience store located next to restaurant..
  Fixed on the spot
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed water at 80°F at both 3CS. Water ran for 3 minutes.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed water at 80°F at all sinks. Water ran for 3 minutes.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed utensil inside HWS at cook line. Utensil was removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at HWS at cook line.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed Joshua with no certified training.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Oscar, Pedro, and Crisbel with no food handlers training.
  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff not knowing how to calibrate thermometer using the cold method. Coached staff on correct procedure to calibrate thermometer.
  Fixed on the spot
Basic21
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar container not labeled at front preparation area.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed not ambient thermometer at small RIC across steam table.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed frying oil containers on floor at cook line and dry storage area.
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop handle in contact with ice inside ice machine. Staff correctly placed ice scoop.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed staff doing food preparation with no hair restraint at preparation area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle used to scoop rice at dry storage area. Bowl was removed.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in small white chest freezer at dry storage area.
  Repeat violation
  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 RIC across from mop sink with internal temp of 50°F.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed soiled WC at grill area.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed thorough establishment.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed utensils not stored upright at preparation area.
  Repeat violation
- Code 27, Water source: No hot running water at mop sink.
  Observed water at 80°F. Water ran for 3 minutes.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed cold water handle at HWS not functioning at front counter.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at only bathroom.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at only bathroom.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled behind cook line.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed through establishment.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone over food preparation equipment at preparation area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.