Fritanga la Chavala
10404 W Flagler St 9, Miami, FL 33174 · Permanent Food Service · License 2319864
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 6 routine inspection4 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 2 repeats), 3 basic (3 repeats)-26
- Safety score74
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 6, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on container with ice front counter area Individually packed salads coleslaw (65°F - Cold Holding), and cheese curd on top of cooler according to operator placed 90 minutes ago, cheese curd (64°F - Cold Holding) operator added ice to container for rapid chill. And placed cheese curd inside reach in cooler,
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steamer area front counter cooked beef patties (112°F - Hot Holding); enchiladas (118°F - Hot Holding), according to manager placed 1 hours ago ago, operator placed food items on fryer to reheat. 20 minutes after, second temperature, cooked beef patties (172°F - Hot Holding); enchiladas (168°F - Hot Holding)
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washing hands with gloves on, and proceed to handle clean utensils. Coached employee on proper hand washing and glove use.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm) operator prepared new sanitizer solution, Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer bucket stored inside hand sink next at kitchen, Operator removed sanitizer bucket stored from inside hand wash sink.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed in hand sink next to 3 compartment sink. Operator provided paper towels.
Fixed on the spotRepeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed inside sugar and rice containers scoop touching food handle touching food. Operator stored scoop with handles upwards.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl no handle inside sugar container, Operator discarded bowl.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at kitchen .
Repeat violation
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.