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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FRITANGA MOMOTOMBO in MIAMI currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 7, 2026. Across those visits, inspectors documented 17 total violations — 3 critical, 2 major, 12 minor.
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What stands out in this inspection history
The latest inspection on August 7, 2026 shows 17 observation rows: 3 critical, 2 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
FRITANGA MOMOTOMBO has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook chicken (126F - Hot Holding) stored on stove at room temperature. As per operator for less than 3 hours. Observed fried pork (120F - Hot Holding) at steam table, as per operator for less than 2 hours.
- [36-73-4] Floor soiled/has accumulation of debris. Observed in the kitchen.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal open water bottle stored at reach in freezer near triple sink.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen most ceilings tiles above prep table. Observed at front counter above steam table.
- [29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwash sink across steam table.
- [22-37-4] Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed employee preparing raw beef at triple sink. Triple sink not cleaned before use.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee failed to wash hands before packing customers food at steam table. Coach employee.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to make salad. No handwash. Coach employee.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in the kitchen.
- [14-20-4] Ripped/worn tin foil used as shelf cover. Observed on shelves in the kitchen.
- [16-08-4] Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed triple sink too small to accommodate multiple large pots in the kitchen and in dry storage area.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors. Also Observed reach in freezer doors.
- [24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed in the kitchen near stoves. Advised operator to fix silverware properly.
- [31B-03-4] No soap provided at handwash sink. Observed in the kitchen.
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage in the dining area.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cooking equipments soiled with grease and food debris.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in the kitchen, and also in the back kitchen storage.
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