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Name: FRITANGA AIRPORT License Number: SEA2327162
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 4441 NW 36TH ST

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/28/2020 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Observed at sauce bucket at storage room and in the walk in cooler
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on table fans, reach in cooler door handle,light covers,
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. All around kitchen
14-05-4    Basic - Cardboard used to line food-contact shelves. Observed all around the kitchen
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the kitchen area and preparation area.
50-09-4    Basic - Current Hotel and Restaurant license not displayed.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-01-4    Basic - Employee eating while preparing food.observed at preparation table
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone, women bags at preparation area
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
08B-38-4    Basic - Food stored on floor. Observed pork grease for nacatamales stored on floor by rice cooker and at the preparation area.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Observed at reach in cooler of front line
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment observed between cooking equipment
36-24-5    Basic - Hole in or other damage to wall. Observed in dry storage room
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
14-69-4    Basic - Ice buildup in reach-in freezer.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-02-4    Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spoon used to cook rice stored on dirty surface.
38-01-4    Basic - Light shield damaged/in disrepair. Observed in storage area.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Observed cut vegetables in shopping bags.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface.
21-11-4    Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at kitchen area
08B-13-4    Basic - Stored food not covered in walk-in cooler. Observed at the walk in cooler
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the grill
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed chicken breast. Flour containers
02D-12-1    High Priority - Juices packaged in the establishment that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing the warning on the label as required by the Food Code. Observed different juices bottled on site with no warning label
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed cooked plantains (114°F - Hot Holding); fried cheese (84°F - Hot Holding); cooked yuca (84°F - Hot Holding). Operator reheated to 165°F and placed back on steamer. **Corrective Action Taken**
08A-01-4    High Priority - Raw animal food stored over cooked food. Observed raw chicken over Cole slaw at the walk in cooler and raw chicken over cooked pork in reach in cooler
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed different raw meats stored inside chest freezer not commercially packaged
35A-04-4    High Priority - Rodent activity present as evidenced by 100 plus rodent droppings found on the floor under the shelves in the dry storage room in the back of the kitchen. The storage room has no door to close it from access to the kitchen
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Observed wd40 stored in shelf with food item at cook area.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside back area.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Observe storage container exterior soiled, oven interior an opener, microwave interior, ice machine interior.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink by the kitchen
31B-03-4    Intermediate - No soap provided at handwash sink.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed tamales inside walk in cooler.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395