FRITANGA SAZON NICA
12793-95 SW 280 ST, MIAMI, FL 33032
License #2336299
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Failing Health Score
How is this score calculated? →FRITANGA SAZON NICA in MIAMI currently holds an InspectFL Health Score of 64.2 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 37 total violations — 12 critical, 9 major, 16 minor.
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.
What stands out in this inspection history
The latest inspection on March 19, 2026 shows 19 observation rows: 6 critical, 5 major, and 8 minor.
What’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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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: Warning Issued
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection.
- [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.
- [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.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, employee restocked during inspection.
- [36-73-4] Floor soiled/has accumulation of debris. Observed behind equipment at cook line.
- [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.
- [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.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit at kitchen area. Employee removed during inspection.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
- [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 cooked beef prepared onsite and held more than 24 hours not properly date
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at coffee station.
- [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.
- [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.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at coffee station.
- [22-12-5] Metal stem-type thermometer soiled.
- [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.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [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.
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.
Would you eat here?
FRITANGA SAZON NICA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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