FRITANGA LA CHAVALA

Name: FRITANGA LA CHAVALA
Address: 10404 W FLAGLER ST 9, MIAMI, FL, 33174, US
Rating: 6.4

10404 W FLAGLER ST 9, MIAMI, FL 33174

License #2319864

🌮 Mexican/Latin ℹ️

6.4 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 9 findings · 4 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

FRITANGA LA CHAVALA in MIAMI currently holds an InspectFL Health Score of 6.4 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 October 6, 2026. Across those visits, inspectors documented 104 total violations — 32 critical, 25 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 4, 2024

The latest inspection on October 6, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

104

Coverage note

Inspector notes linked where available

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DBPR

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FRITANGA LA CHAVALA has a rough inspection history. Would you risk it?

F record

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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

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-22-4] Floor area(s) covered with standing water. Observed at kitchen .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steamer area front counter cooked beef patties (112F - Hot Holding); enchiladas (118F - Hot Holding), according to manager placed 1 hours ago ago, operator placed food items on fryer to reheat. 20 minutes after, second temperature, cooked beef patties (172F - Hot Holding); enchiladas (168F - Hot Holding)
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar and rice containers scoop touching food handle touching food. Operator stored scoop with handles upwards.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on container with ice front counter area Individually packed salads coleslaw (65F - Cold Holding), and cheese curd on top of cooler according to operator placed 90 minutes ago, cheese curd (64F - Cold Holding) operator added ice to container for rapid chill. And placed cheese curd inside reach in cooler,
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on, and proceed to handle clean utensils. Coached employee on proper hand washing and glove use.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle inside sugar container, Operator discarded bowl.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink next at kitchen, Operator removed sanitizer bucket stored from inside hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand sink next to 3 compartment sink. Operator provided paper towels.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) operator prepared new sanitizer solution, Sanitizer Bucket (Chlorine 100ppm).

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container with handle in contact with rice at kitchen. Operator placed the handle upwards.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to coffee machine.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over portion cabbage salad inside cooler drawers. Operator properly rearranged.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature on front counter. As per operator since the day before.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature on front counter. As per operator since the day before.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cuajada cheese (54F - Cold Holding); blood sausage (50F - Cold Holding) inside display cooler. As per operator for less than 4 hrs.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed enchiladas, sweet plantains, fried cheese, blood sausage on steam table no time marked. As per operator for less than 4 hrs. Operator asked the items.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certification expired for Juana Galeano on 1/25/26.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Operator provided the paper towels.

Disposition: Met Inspection Standards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container and beans container with handle in contact with product at storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink. Also observed in employee restroom.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade sour cream dating 3/4/25 exceeding 7 days after preparation inside reach in cooler at prep area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed homemade sour cream dating 3/4/25 exceeding 7 days after preparation inside reach in cooler at prep area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled chorizo (49F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before. Operator segregated products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chorizo (49F - Cold Holding) inside reach in cooler at prep area. As per operator since the day before. Operator segregated products. Observed cheese block (50F - Cold Holding) inside reach in cooler at front counter. As per operator door is constantly open, for less than 4 hrs. Operator placed product I another cooler for rapid cooling.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pork, enchiladas, fried cheese, sweet plantains, blood sausage and grilled chicken not time marked. As per operator for an hour. Operator property marked products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantains (96F - Hot Holding) on steam table as per operator for approximately 3 hrs. Operator took plantains to stove for reheat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to triple sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink.
[31B-03-4] No soap provided at handwash sink. Observed next to triple sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed shut off at employee handwash sink next to triple sink. Operator shut on hot water.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on cans and cups on dry foods storage shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice and sugar containers with handle in contact with product at storage area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in display cold holding unit at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Coleslaw salad (49F - Cold Holding) as per employee from the previous night inside reach in cooler at storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw salad (49F - Cold Holding) as per employee from the previous night inside reach in cooler at storage area.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed in steam table cooked pork, enchiladas, fried cheese, sweet plantains, blood sausage and grilled chicken without time mark. As per employee for less than 4hrs. Employee time marked during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tamal (128F - Hot Holding) inside steam table. As per employee for approximately 2 hrs. Employee placed on stove for reheating.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink.
[31B-03-4] No soap provided at handwash sink. Observed next to triple sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade blood sausage, cheese, and Lethe agria without time mark inside display cold unit at front t counter. As per employee for more than 24 hrs. Employee started to date mark during inspection.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed card board used to line cheese inside reach in freezer at storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone next to sauces on dry storage shelves at kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers water nesting next to triple sink.
[08B-38-4] Food stored on floor. Observed cooking oil stored on dry storage floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white chest freezer across silver freezer at kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside display reach in cooler at front counter.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright with the food-contact surface up on shelve under steam table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed plantains (63F -Cold Holding) thawing at room temperature as per manager for 2 hours.
[06-07-5] Time/temperature control for safety food thawed under hot running water. Observed raw chicharron (64 - Cold Holding) thawing under hot water at triple sink. As per manager for 2 hours. Employee charge to cold water.
[36-04-5] Utility lines are unnecessarily exposed. Observed on ceiling throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 cloths on preparation table across cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) on shelve under preparation table across cook line. Employee added chlorine and retest Sanitizer Bucket (Chlorine 100ppm).
[14-06-4] Wood food-contact surface not properly sealed. Observed wood shelves not properly sealed next to oven at kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed nonfood grade bag used to cover gallo pinto rice while cooking. Employee removed the bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pre cooked enchiladas inside reach in cooler next to triple sink. Manager properly arranged enchiladas over raw beef.
[03C-01-4] Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (53F - Cold Holding); raw pork (53F - Cold Holding) inside reach in cooler at kitchen entrance. As per employee it was inside for more than a day. Manager discarded the products Also observed cream spread (49F - Cold Holding); cheese (51F - Cold Holding) inside display reach in cooler at front counter. As per employee since the day before. Manager started to discard the products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); raw pork (53F - Cold Holding) inside reach in cooler at kitchen entrance. As per employee it was inside for more than a day. Manager discarded the products. Also observed cream spread (49F - Cold Holding); cheese (51F - Cold Holding) inside display reach in cooler at front counter. As per employee since the day before. Manager started to discard the products.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed enchiladas, blood sausage, cooked pork, fried cheese, cooked chicken, enchiladas did not have time mark. As per manager for two hours. Manager properly marked items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed white bucket inside hand sink at kitchen. Also observed employee washing bowl at hand sink. Coached employee on proper hand sink uses.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made leche agria without label inside reach in cooler across silver freezer at kitchen. As per employee for more than 24 hrs.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Ceiling tiles removed trough out establishment.
[08B-38-4] Food stored on floor. Observed single service items stored on floor at back storage area. Also observed orange juice, seasoning, achiote and plantains stored on kitchen floor.
[10-08-5] Ice scoop handle in contact with ice. Observed inside cooler next to front counter hand wash sink. Employee removed the handle from the ice.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen plantains and raw turkey thawing at room temperature.
[36-04-5] Utility lines are unnecessarily exposed. Observed on ceil trough out establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed cornflour container without label on shelve under prep table next to kitchen entrance.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed tortillas stored inside nonfood grade bag. Manager replaced items into a food grade bag.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee change task no hands wash before putting new gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (120F - Hot Holding); pork (120F - Hot Holding); beef enchiladas (120F - Hot Holding); fried cheese (120F - Hot Holding) at steam table. As per manager 2 hours prior. Manager took food to to the kitchen to reheat.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket stored inside hand wash sink located next to exit back door. Employee removed the bucket.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed storage and preparation area added, drop ceiling removed throughout kitchen and preparation area. Also added ice machine, preparation table, reach in coolers and freezers. No plan review submitted.
[02D-02-4] Packaged food not labeled as specified by law. Observed food prepared and packed on site, pickled jars for sale no properly labeled, missing address, product name and preparation date on products.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water on hand wash sink at employee bathroom.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only.