Fritanga Cutler Bay INC

20232 Old Cutler Rd, Miami, FL 33189 · Permanent Food Service · License 2332158

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 27, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 2 repeats), 5 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 visit

Jul272026

Routine inspection

9 violations found

First visitJul 27, 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.
9 violations found:
- 1 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above vegetables in the reach in cooler.
Intermediate3
- 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 nacatamales stored inside reach in cooler at the front counter not date marked. As per employee food was stored since yesterday.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Employee provide paper towels.
  Fixed on the spotRepeat violation
Basic5
- 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 jewelry while preparing food.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers not properly air-dried - wet nesting next to the hand wash sink in the kitchen.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed 7 ceiling tiles with water damage in the kitchen area.
  Repeat violation
  Ceiling tile missing.
  Observed 1 ceiling tile missing in the kitchen area.
  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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.