FRITANGA & MARKET EL TRIUNFO CORP

Name: FRITANGA & MARKET EL TRIUNFO CORP
Address: 2175 SW 1ST STREET, MIAMI, FL, 33135, US
Rating: 63.4

2175 SW 1ST STREET, MIAMI, FL 33135

License #2322855

🌮 Mexican/Latin ℹ️

63.4 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 10 findings · 3 critical

Routine - Food

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Quick take

FRITANGA & MARKET EL TRIUNFO CORP in MIAMI currently holds an InspectFL Health Score of 63.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 11 major, 6 minor.

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The latest inspection on September 21, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

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Inspector notes

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FRITANGA & MARKET EL TRIUNFO CORP 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

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

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at the front counter: cooked pork chops (109-116F - Hot Holding); cooked baked chicken (111-117F - Hot Holding). As per operator, cooked and placed in the steam table 1 hour before the inspection in shallow pans. Operator reheated ( cooked pork chops (182F- Reheating); cooked baked chicken (178F - Reheating) and placed the food in deeper pans.
[14-31-5] Nonfood-grade bags used in direct contact with food. Stand up reach in freezer nearby the front counter cooked pork stored inside black garbage bags. Discussed with the operator the proper procedures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink: Kitchen, in front of the cookline. Front counter, by the steam table
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen area: hand washing sink block by a roach with clean pots. Discussed with operator, operator moved to another area in the kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager Belen Ruiz, hired a month and a half, as per operator enrolled.
[31B-03-4] No soap provided at handwash sink. Kitchen, in front of the cookline.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed the back door not attached. As per operator enrolled, awaiting technician to return with repair.
[08A-04-5] Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above whole unpeeled corn.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen, in front of the cookline.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Walk in cooler: case of corn and a bag of onions Prep kitchen: case of plantains on the floor underneath a prep table.
[14-69-4] Ice buildup in walk in cooler on a pipe around the condensing unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter and both restrooms.
[08A-04-5] Raw animal food stored over or with unwashed produce. Walk in cooler: raw beef and raw shell eggs stored above vegetables. Discussed with the operator and provided the handout out for the proper storage of food.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door inside the kitchen
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with the operator and provided the handout for written procedures for employees to follow in response to a vomiting or diarrheal event
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen, in front of the three compartment sink, obser water pipes in the wall where the hand washing sink was located. Observed employee cooking and preparing food for the customers at the time of the inspection. Observed cookline, three compartment sink and prep table in the area.
[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. Discussed with the operator and demonstrated how to use the chlorine test kit.
[27-06-4] No hot running water at the hand washing sink at the front counter. Discussed with the operator. Water on the cold side is 74F running water for 2 minutes.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Front counter