Fritanga Monte Limar

15722 SW 72 St, Miami, FL 33193 · Permanent Food Service · License 2327595

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Jul 21, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 30 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
8 high priority (4 repeats), 3 intermediate, 20 basic (2 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Jul 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
21 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 16 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked beef 07/20 (56°F - Cold Holding), shredded beef 07/20 (53°F - Cold Holding).
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked beef date marked 07/20 (56°F - Cold Holding), shredded beef date marked 07/20 (53°F - Cold Holding).
  Administrative complaint
Intermediate3
- 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic16
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting at the 3 CS for clean food pans.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
  Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  Observed standing water inside the wall in cooler.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  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
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 8 High priority
- 3 Intermediate
- 20 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed raw chorizo (58°F - Cold Holding); raw tamales date mark (58°F - Cold Holding); beef liver packaged (42°F - Cold Holding); raw chicken tacos (58°F - Cold Holding); cheese (46°F - Cold Holding); heavy cream (47°F - Cold Holding); cooked chicha (48°F - Cold Holding) inside walk in cooler. Also, observed heavy whipping cream(47°F - Cold Holding) in reach in cooler. Per operator found unit broken at 8 am.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chorizo (58°F - Cold Holding); raw tamales date mark 07-19 (58°F - Cold Holding); beef liver packaged (42°F - Cold Holding); raw chicken tacos (58°F - Cold Holding); cheese (46°F - Cold Holding); heavy cream (47°F - Cold Holding); cooked chicha (48°F - Cold Holding) inside walk in cooler. Also, observed heavy whipping cream (47°F - Cold Holding) in reach in cooler. Per operator found unit broken at 8 am. Food items not in temperature for more than 6 hours. See stop sale.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked rice (112°F - Hot Holding) inside rice machine.
  Hot time/temperature control for safety food received at less than 135°F.
  Observed cooked chicken (110°F - Hot Holding) inside oven, at the steam table: tongue (110°F - Hot Holding); chicken (131°F - Hot Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed bag of unwashed red peppers inside the same container as raw pork inside walk in cooler.
  Repeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored on top of ready to eat cut peppers and above raw pork inside the walk in cooler.
  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 male employee touched soiled hand wash sink with dirty gloves and proceeded to handle food.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two flies flying around the kitchen and one fly flying around prep area in the back.
Intermediate3
- 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.
  Emailed to operator.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rusted shelves in dry storage area housing canned tomatoes and on shelf housing dry food items under prep table in kitchen.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water running out of faucet when turning on the knob.
Basic20
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cheese not wrapped inside reach in cooler.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employees wearing bracelets.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler in disrepair. Per operator, arrived at 8am and was not working.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed accumulation of rust on shelves of walk in cooler.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed multiple soiled wiping cloths on stove counter and prep counters.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled hand wash sink knobs inside the kitchen, door gaskets of walk in cooler and reach on coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled door handles for walk in cooler, reach in coolers, oven handles.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed at the 3 CS for clean food pans.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed broken floor tiles through the kitchen.
  Floor area(s) covered with standing water.
  Observed inside the wall in cooler.
  Hole in or other damage to wall.
  Observed damage wall at bottom corner near shelves in dry storage area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled behind handwashing sink in kitchen, behind prep table of reach in cooler, behind stove, behind clean pots are hanging at 3CS.
  Light not functioning.
  Observed all the lights above stove burnt out.
  Floor soiled/has accumulation of debris.
  Observed soiled floors through kitchen, prep areas, and in dry storage areas behind and under checked.
- 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 personal water bottle prep tables and shelves in the kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.