CARNITAS DE NICARAGUA FRITANGA TORTILLERIA MINI MARKET

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

1885 W FLAGLER ST, MIAMI, FL 33135

License #2331036

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

F 59/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

11 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the front counter. **Repeat Violation**
[36-22-4] Floor area(s) covered with standing water. Ware wash area. **Corrective Action Taken** **Repeat Violation**
[21-04-4] In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Prep kitchen area, on the prep table. **Corrected On-Site**
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the dry storage area: raw shell eggs stored above cut tomatoes. Discussed with the operator the proper procedures, operator relocated the raw shelled eggs to the bottom shelf. **Repeat Violation**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rail outside the steam table: boiled plantains (99-103F - Hot Holding); as per operator, placed on rail 30 minutes before the inspection. Operator reheated boiled plantains (169F - Reheating) **Corrected On-Site**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site**
[31B-03-4] No soap provided at handwash sink. By the three compartment sink. **Corrected On-Site** **Repeat Violation**

Warning Issued
[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. **Corrected On-Site** **Repeat Violation**
[10-20-4] In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
[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. **Corrected On-Site**
[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. **Corrected On-Site**
[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) **Corrected On-Site**
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink **Corrected On-Site** **Repeat Violation**
[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. **Corrected On-Site** **Repeat Violation**