Kendall Grille Fritanga
12700 SW 122 Avenue Suite 103, Miami, FL 33186 · Permanent Food Service · License 2336521
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (2 fixed by the Sep 30 follow-up, 3 fixed on the spot, 3 repeats), 1 intermediate, 2 basic-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 · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in cooler to the left of cook line cooked rice and pinto beans (56°F - Cold Holding), as per operator prepared the night before and left in cooler. Operator discarded of cooked rice and pinto beans during time of inspection. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed at display at register chicken pastels (67°F - Hot Holding), as per operator out for more than 4 hours. Operator discarded during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler to the left of cook line cooked rice and pinto beans (56°F - Cold Holding), as per operator prepared the night before and left in cooler. Operator discarded of cooked rice and pinto beans during time of inspection. Observed in table top cold unit at front counter chicken taquitos (51°F - Cold Holding), as per operator less than 4 hours. Operator placed in freezer for rapid cooling.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at display at register chicken pastels (67°F - Hot Holding), as per operator out for more than 4 hours. Operator discarded during time of inspection. Observed at steam table at front counter pork tamal (116°F - Hot Holding); plantain with cheese (112°F - Hot Holding); fried plantains (111°F - Hot Holding); cooked yuca (113°F - Hot Holding). Operator reheated pork tamal (167°F - Reheating); plantain with cheese (168°F - Reheating); fried plantain (171°F - Reheating); cooked yuca (169°F -Reheating) during time of inspection.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored above cook pork belly in reach in cooler to the left of cook line. Operator stored cooked pork belly above raw chicken during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non food grade bags used to store raw chicken in freezer to the left of milk and egg reach in cooler.
Repeat violation
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed metal pans of white rice and pinto beans being cooled with lid on in reach in freezer to the left of cook line.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinking cup on preparation table during time of inspection.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth on preparation table across from cook line not stored in sanitizer. Operator discarded of towel during time of inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.