CARNITAS DE NICARAGUA FRITANGA TORTILLERIA MINI MARKET

Name: CARNITAS DE NICARAGUA FRITANGA TORTILLERIA MINI MARKET
Address: 1885 W FLAGLER ST, MIAMI, FL, 33135, US
Rating: 0

1885 W FLAGLER ST, MIAMI, FL 33135

License #2331036

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

CARNITAS DE NICARAGUA FRITANGA TORTILLERIA MINI MARKET in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 157 total violations — 31 critical, 38 major, 88 minor.

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The latest inspection on September 22, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

157

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CARNITAS DE NICARAGUA FRITANGA TORTILLERIA MINI MARKET has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Stand up reach in cooler: raw shell eggs stored above cabbage. Discussed with the operator and provided the handout for the proper storage of food. Operator moved raw shell eggs to the lower shelf.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not provide the chlorine test kit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at the front counter blocked, clean pans on a shelf wet-nest. Discussed with the operator, operator tilted all pa s to drawing the access water.
[29-49-6] Standing water in bottom of reach-in-cooler with vegetables by the entrance to the prep kitchen. Discussed with the operator, operator began cleaning.
[29-03-4] Water draining onto floor surface from the ac unit into a bucket in the dining room.
[31A-09-4] Handwash sink not accessible for employee use at all times at the front counter blocked by a table. Discussed with the operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink in the kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Both storage areas, dining room and nearby the steam table.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment
[14-11-5] Equipment in poor repair. Stand up reach in cooler in the prep area: gasket in poor repair
[08B-38-4] Food stored on floor. Dry storage room: bags of flour and can sodas stored on the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-16-4] Reach-in coolers and reach in freezer interior/shelves have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler. Two reach in coolers in the back area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw shell eggs stored above cabbage slaw. Discussed with the operator and provided the handout to the operator for the proper storage of food.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: boiled eggs (103F - Hot Holding); cooked pork (116F - Hot Holding); cooked white rice (111-116F - Hot Holding); cooked chicharrones (96F - Hot Holding); cooked egg (88F - Hot Holding). As per operator, prepared 1 hour before the inspection. Operator reheated all food above 165F and adjust the temperature on the steam table. boiled eggs (169F - Reheating ); cooked pork (174F - Reheating); cooked white rice (183F - Reheating); cooked chicharrones (174F - Reheating); cooked egg (166F - Reheating)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. By the three compartment sink.

Disposition: Met Inspection Standards
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly.
[08B-38-4] Food stored on floor. Dry storage area: container with green plantains stored on the floor. Kitchen: container with raw chicken stored on the floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Front counter.
[25-17-4] Single-service articles stored on a soiled surface. Front counter food display case: to-go containers stored on the glass-top with dust.
[29-49-6] Standing water in bottom of reach-in-cooler by the three compartment sink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing dishes at the three compartment sink in the kitchen, the employee washed and rinsed the dishes and placed into a container to take to the front counter. Inspection/manager coached/trained the employee on how to wash dishes correctly. The three compartment sink was set up and the employee rewatched all dishes properly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen, bowl stored inside the hand washing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink.
[31B-03-4] No soap provided at handwash sink. By the three compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside sugar container in front counter area
[36-36-4] Ceiling tile missing. Opening in storage closet
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table above raw meat Book bag on shelf next to prep table
[08B-38-4] Food stored on floor. Open containers of meat on floor Containers of onions on floor Sodas directly on floor in storage closet
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on oven door
[25-05-4] Single-service articles improperly stored. Directly on ground
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cloth under bowl on prep table
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above gallons of milk in reach in cooler by the dry storage area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table front counter: tamales (108-130F - Hot Holding). As per operator, placed on line one hour before inspection. Operator reheated to 171
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty -kitchen Seasoning containers dirty -kitchen Cutting board soiled-kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon left in sink, employee removed and put in 3 compartment sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, no strips available
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Inside bathroom for customers and employees

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to scoop rice in preparation area.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining food preparation table in kitchen area next to flat top grill.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles broken and with water stains throughout the establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in kitchen area.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed utensils stored next to hand wash sink and underneath paper towel dispenser exposed to splash.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted in kitchen area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards soiled, no longer cleanable
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of soda on preparation table where tortillas are being made.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes and personal items stored near food and cooler in kitchen area. Observed employee purse and cellphone stored on prep table in kitchen area.
[08B-38-4] Food stored on floor. Observed bag of onions, case of ketchup, and sour orange marinade stored on floor in kitchen area.
[36-24-5] Hole in or other damage to wall. Observed cracks and holes in wall tiles near hand wash sink and preparation area in kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and microwave door at front counter soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside of reach in cooler in kitchen
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of monster energy drink stored inside reach in cooler in kitchen area.
[35B-03-4] Outer openings not protected with self-closing doors. Observed back door in kitchen area off of hinge, not able to close.
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed back door which leads to kitchen area not attached, door is resting inside reach in cooler inside the establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers with soiled shelves.
[36-60-5] Screen in door torn/in poor repair. Observed window screen broken at window in kitchen area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed bags of raw chicken, raw beef and raw pork thawing in water inside of triple sink. As per chef, placed inside the sink 1 hour before the inspection. Discussed with the operator the proper thawing procedures and provided the form.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease throughout entire kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside sanitizing solution.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth in use next to cutting board in kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice stored inside of a bucket not identified by common name.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed cans of baby corn and tomato sauce dented.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands for less than 10 seconds while washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellphone then proceeded to handle and serve food to customer without washing hands. Advised employee to wash hands before serving food to customers.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands in triple sink without soap
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw beef thawing stored inside of thank you bag in kitchen area, garbage bags being used as lids/cover on cooked rice at stove. Observed cut onions, cut green bell peppers, sliced potatoes and sliced tomatoes stored inside of thank you bags at reach in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored on top of RTE hot dogs and raw shelled eggs stored on top of cream inside or reach in cooler at kitchen area. Discussed with operator proper procedures and provided form.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored on top of raw seafood mix
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 live roaches crawling on wall behind hand washing sink in kitchen area, 3 live roaches crawling on a deli slicer on top of preparation table next to seasonings, salsa, and mustard, and 1 live roach crawling on broom stored inside of kitchen next to reach in cooler.
[35A-23-4] Roach excrement and/or droppings present. Observed 1 roach egg on top of a can of tomato sauce also approximately 20+excrements on the shelf lining the wall behind the prep table in the kitchen nearby the hand washing sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table: sweet plantains (129F - Hot Holding); cooked pork belly (110F - Hot Holding) fried cheese taco (90F - Hot Holding); beef flautas (110F - Hot Holding), operator discarded the products. As per operator, cooked 1 hour before the inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed krazy glue stored with seasoning packets in kitchen area and charcoal lighter fluid stored next to salsa and golden raisins at front counter.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee using cellphone then proceeded to handle and serve food to customer without washing hands. Advised employee to wash hands before serving food to customers. Observed employee washing hands inside of triple sink. Observed employee rubbing hands for less than 10 seconds while washing hands.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands inside of triple sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer and in use cutting boards soiled. All food containers inside of reach in coolers and prep shelves soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed strainer with raw shrimp stored inside of hand wash sink next to triple sink inside of kitchen. Observed hand wash sink by front counter blocked by shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink being used to rinse soiled wet wiping cloth at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near triple sink in kitchen area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink next to triple sink in the kitchen area.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink by front counter area.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on kitchen work table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Most kitchen workers.
[36-22-4] Floor area(s) covered with standing water. Kitchen area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Under all kitchen equipment, in kitchen area.
[36-11-4] Floors not maintained smooth and durable. Damage floor Tiles throughout kitchen area.
[10-08-5] Ice scoop handle in contact with ice.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup stove next to kitchen fryer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
[21-10-4] Soiled dry wiping cloth in use.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed Frozen food being thawed in standing water kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood grade bags inside kitchen RIC.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-31-4] Non-pitting surface rust on food-contact equipment. Most kitchen bottom working tables.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.