La Leonesa Fritanga
1 SW 12 Ave, Miami, FL 33130 · Permanent Food Service · License 2322558
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (no follow-up needed), 2 intermediate, 4 basic-19
- Safety score81
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 10, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at reach in cooler TAMALES (49°F - Cooling), as per employee made three days prior.
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 TAMALES (90°F - Hot Holding); milk cake (50°F - Hot Holding) at front counter, as per employee less than one hour. Observed at steam table enchilada (90°F - Hot Holding).
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed at reach in cooler TAMALES (49°F - Cooling), as per employee made three days prior.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at front counter handwashing sink has no soap.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed the kitchen area, a container of rice and a container of beans, not labeled.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed at walk in freezer, shelves lined with cardboard.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at walk in freezer floor entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan cover at walk in cooler soiled with mold like substance.
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.
- 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.