FRITANGA LA NUEVA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs . Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. No proof for some employees . Operator have employees sign paper . Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time extended 58 days Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch . Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Corner dining room area across from women's restroom Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F. Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant Warning - From follow-up inspection 2026-03-31: Time Extended - From follow-up inspection 2026-04-01: Time Extended

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink. Warning - From follow-up inspection 2026-03-31: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains , operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects Admin Complaint - From follow-up inspection 2026-03-31: Observed 1 flying insect at back prep area And 1 flying insect front hand sink 2 total flying insects Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs . Warning - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled Warning - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Container inside had sink in prep area. Warning - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. No proof for some employees . Operator have employees sign paper . Warning - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior. Warning - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch . Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Corner dining room area across from women's restroom Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant Warning - From follow-up inspection 2026-03-31: Time Extended

High Priority - Food with mold-like growth. See stop sale. Pan of refried beans in tall reach in cooler by prep table Warning

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose lining in bottom of mop sink. Warning

High Priority - Live, small flying insects found 1 small flying insect on shelf in kitchen entrance 3 small flying insects on bag that has banana leaves on prep table Approximately 15 small flying insects on box of ripe plantains , operator discarded. 3 small flying insects in garbage can located on prep area, operator discard 1 small flying insects in dinning room by restrooms. Total = 23 small flying insects Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer on prep area.And fish on same shelve as fish. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over avocados on reach in cooler by serving window. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crema kept on bottle kept on ice at front counter for 4 hrs with temperature of 60F . Operator discarded . O stop sale given. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creama kept cold holding at front counter with temperature of 60F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice kept on prep table located in kitchen entrance. Kept hot holding for less than 4 hrs with temperature of 73F. Fritter stuffed with ropa Viejo and rice kept hot holding on steam well. Holding for less than 4 hrs with temperature of 88F. Ask manager to reheat up to 165F. Steak kept hot holding in grill for 30 minutes with temperature of 128F Beans 103 F kept hot holding in hot box for less than 4 hrs . Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juicer and saw have debris. Cutting board on clean dish shelf soiled Warning

Intermediate - Handwash sink used for purposes other than handwashing. Container inside had sink in prep area. Warning

Intermediate - 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. No proof for some employees . Operator have employees sign paper . Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arroz con leche Cooked onions front counter reach in cooler Cooked tamales front counter display case made 2 days prior. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield have debris Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Tank nor chained by soda boxes. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on ceiling tiles at dining room. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing and serving food while wearing bracelets and watch . Warning

Basic - Equipment in poor repair. Gasket on reach in cooler under microwave. Reach in cooler gasket on reach in cooler across from prep table broken. Warning

Basic - Food storage container/container lid cracked or broken. Cracked lid on bulk sugar container. Warning

Basic - Hole in or other damage to wall. Corner dining room area across from women's restroom Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Nozzle of milk steamer kept on water with temperature of 77F. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor by saw and bulk container in prep area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris. Warning

Basic - Water leaking from pipe and/or faucet/handle. Leak from hand wash sink faucet on prep area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through restaurant Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no label. Warning

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for establishment. Renovations being done within establishment adding a bakery area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-04-16: Time extended 30 days. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Jug water in hand wash sink Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator test kit locked in office unable to open until later

Intermediate - No plan review submitted and approved for establishment. Renovations being done within establishment adding a bakery area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - In kitchen refrigerator (cook line)shredded beef (45-47°F - Cooling)(overnight per employee) - In front make table: shredded beef (overnight) (42-47°F - Cooling); cut cabbage (overnight) (45-48°F - Cooling); rice (45-47°F cooling overnight per employee) Warning - From follow-up inspection 2021-10-13: Rice 44-47°, shredded beef 45-47°F, in front make table overnight per employee Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - shredded beef (45-47°F - Cooling overnight per employee); rice (45-47°F cooling overnight per employee) Warning - From follow-up inspection 2021-10-13: Rice 44-47°, shredded beef 45-47°F, garlic and oil mix 45-47°FAdmin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic oil mix 45-47°F. Per operator prepared less than 24 hours. Refrigerator left open during start of day (less than 4 hours). - Operator moved mix to reach in freezer. After 30 minutes 39°F.Repeat Violation Corrected On-Site Repeat Violation Warning - From follow-up inspection 2021-10-13: Garlic and oil mix 45-47°F Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Manager arrived during inspection. - From follow-up inspection 2021-10-13: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - In kitchen refrigerator (cook line)shredded beef (45-47°F - Cooling)(overnight per employee) - In front make table: shredded beef (overnight) (42-47°F - Cooling); cut cabbage (overnight) (45-48°F - Cooling); rice (45-47°F cooling overnight per employee) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - shredded beef (45-47°F - Cooling overnight per employee); rice (45-47°F cooling overnight per employee) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic oil mix 45-47°F. Per operator prepared less than 24 hours. Refrigerator left open during start of day (less than 4 hours). - Operator moved mix to reach in freezer. After 30 minutes 39°F.Repeat Violation Corrected On-Site Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Manager arrived during inspection.