Fritanga Momotombo
15888 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2327889
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 Aug 7 routine inspection3 high priority (no follow-up needed, 1 repeat), 2 intermediate, 12 basic (3 repeats); basic violations cost 12 at most-29
- Safety score71
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 visitAug 7, 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.
17 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 cook chicken (126°F - Hot Holding) stored on stove at room temperature. As per operator for less than 3 hours. Observed fried pork (120°F - Hot Holding) at steam table, as per operator for less than 2 hours.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves to make salad. No handwash. Coach employee.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed food employee failed to wash hands before packing customers food at steam table. Coach employee.
Intermediate2
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Observed triple sink too small to accommodate multiple large pots in the kitchen and in dry storage area.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed in the kitchen.
Basic12
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee personal open water bottle stored at reach in freezer near triple sink.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed in the kitchen.
Ripped/worn tin foil used as shelf cover.
Observed on shelves in the kitchen.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler in the kitchen, and also in the back kitchen storage.
Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
Observed employee preparing raw beef at triple sink. Triple sink not cleaned before use.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler doors. Also Observed reach in freezer doors.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed in the kitchen near stoves. Advised operator to fix silverware properly.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed at handwash sink across steam table.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind cooking equipments soiled with grease and food debris.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed some ceiling tiles with water damage in the dining area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed in the kitchen most ceilings tiles above prep table. Observed at front counter above steam table.
Floor soiled/has accumulation of debris.
Observed in the kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.