FRITANGA SAZON NICA

Name: FRITANGA SAZON NICA
Address: 12793-95 SW 280 ST, MIAMI, FL, 33032, US
Rating: 55.6

12793-95 SW 280 ST, MIAMI, FL 33032

License #2336299

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

55.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FRITANGA SAZON NICA in MIAMI currently holds an InspectFL Health Score of 55.6 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 March 19, 2026. Across those visits, inspectors documented 27 total violations — 10 critical, 7 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 19, 2026 included 4 critical violations, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no agreement for Ana Maria R., Ladylaura D. Arialis D. and Maria Teresa R.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beef in standing unit at kitchen area. Employee stored properly during inspection.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked beef not date marked in standing unit at kitchen area.
[22-12-5] Metal stem-type thermometer soiled.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, employee restocked during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at coffee station.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored next to ice machine, employee moved to dishwashing area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employees : Arialis D. and Maria Teresa R. have been working more than 60 days.

Disposition: Administrative complaint recommended
[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. Observe cup on salt container at kitchen area, employee removed during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observe on sugar container by 3 compartment sink. Employee removed during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observe on preparation table at kitchen area, employee removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee restock paper towels during inspection.
[33-16-4] Open dumpster lid.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe behind equipment at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee touching raw steak and proceeds to cut plantains without changing gloves. Coached employee on proper procedures.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked beans, rice,chicken and pork containers not date marked on reach in cooler at kitchen area. As per employee over 24 hours. Employee dated food during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe stuffed taquitos (127F - Hot Holding) at front counter, as per operator less than 1 hour. Operator removed to proceed to reheated.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw pork on shelves at walk in cooler. Employee stored properly during inspection.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse