FRITANGA MONTE LIMAR

Name: FRITANGA MONTE LIMAR
Address: 15722 SW 72 ST, MIAMI, FL, 33193, US
Rating: 40.8

15722 SW 72 ST, MIAMI, FL 33193

License #2327595

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

40.8 Grade F / 100

Failing Health Score

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Latest inspection

July 21, 2026 · 21 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRITANGA MONTE LIMAR in MIAMI currently holds an InspectFL Health Score of 40.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, DBPR recorded 52 total findings; InspectFL has detailed violation rows for 33 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 21, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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: Call Back - Admin. complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chorizo (58F - Cold Holding); raw tamales date mark (58F - Cold Holding); beef liver packaged (42F - Cold Holding); raw chicken tacos (58F - Cold Holding); cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked chicha (48F - Cold Holding) inside walk in cooler. Also, observed heavy whipping cream(47F - Cold Holding) in reach in cooler. Per operator found unit broken at 8 am.
[14-17-4] Observed accumulation of rust on shelves of walk in cooler.
[23-24-4] Observed soiled door handles for walk in cooler, reach in coolers, oven handles.
[24-08-4] Observed wet nesting at the 3 CS for clean food pans.
[33-11-4] Missing drain plug at dumpster.
[16-07-4] Accumulation of debris in three-compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Observed broken floor tiles through the kitchen.
[33-16-4] Open dumpster lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chorizo (58F - Cold Holding); raw tamales date mark 07-19 (58F - Cold Holding); beef liver packaged (42F - Cold Holding); raw chicken tacos (58F - Cold Holding); cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked chicha (48F - Cold Holding) inside walk in cooler. Also, observed heavy whipping cream (47F - Cold Holding) in reach in cooler. Per operator found unit broken at 8 am. Food items not in temperature for more than 6 hours. See stop sale.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water running out of faucet when turning on the knob.
[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. Emailed to operator.
[22-31-4] Observed rusted shelves in dry storage area housing canned tomatoes and on shelf housing dry food items under prep table in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed multiple soiled wiping cloths on stove counter and prep counters.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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. Emailed to operator.
[14-11-5] Equipment in poor repair. Observed walk in cooler in disrepair. Per operator, arrived at 8am and was not working.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand wash sink knobs inside the kitchen, door gaskets of walk in cooler and reach on coolers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at the 3 CS for clean food pans.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water running out of faucet when turning on the knob.
[33-16-4] Open dumpster lid.
[35A-02-7] Live, small flying insects found. Observed two flies flying around the kitchen and one fly flying around prep area in the back.
[16-07-4] Accumulation of debris in three-compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed male employee touched soiled hand wash sink with dirty gloves and proceeded to handle food.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed bag of unwashed red peppers inside the same container as raw pork inside walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding) inside rice machine.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed multiple soiled wiping cloths on stove counter and prep counters.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of ready to eat cut peppers and above raw pork inside the walk in cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves in dry storage area housing canned tomatoes and on shelf housing dry food items under prep table in kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floors through kitchen, prep areas, and in dry storage areas behind and under checked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle prep tables and shelves in the kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chorizo (58F - Cold Holding); raw tamales date mark (58F - Cold Holding); beef liver packaged (42F - Cold Holding); raw chicken tacos (58F - Cold Holding); cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked chicha (48F - Cold Holding) inside walk in cooler. Also, observed heavy whipping cream(47F - Cold Holding) in reach in cooler. Per operator found unit broken at 8 am.

Community reaction

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