No sanitizer, not enough hot water among 44 violations at Miami restaurant

Food admin September 30, 2026 0 Comments

No sanitizer, not enough hot water among 44 violations at Miami restaurant

The basics of proper washing dishes and utensils — hot water and sanitizer — were lacking at a West Miami-Dade restaurant that racked up the most state inspection violations in September.

Despite its 44 violations on Wednesday, Fritanga Cañita remained open, tagged only with “Follow-Up Inspection Required” as a result. That repeated as the result of Thursday’s re-inspection despite the remaining hot water problems.

According to the Florida Department of Business & Professional Regulation, “Follow-Up Inspection Required” means “The inspector determined that violations require further action to ensure the public’s health and safety, but are not severe enough to warrant immediate closure.”

A failed inspection results in “Facility Temporarily Closed,” meaning “The inspector recommended closing the facility immediately after finding conditions that may endanger the health and safety of the public.”

READ MORE: Paint brush used as sauce brush among worst restaurant issues

Here’s some of the pile of violations the inspector didn’t find severe enough to make Fritanga a threat to the general public:

“No sanitizer of any kind was available.”

“Employee failed to wash hands before putting on gloves to initiate a task working with food.”

There were no paper towels or mechanical blow dryer at the cookline handwash sink.

“Staff washed hands with cold water at the front counter area.” That’s because each of the handwash sinks reached only 80 degrees in temperature. Minimum temperature for proper handwashing is 85 degrees.

The front counter handwash sink went zero for two, with the cold water handle not working.

The water at the three-compartment sink had the same temperature limits as the handwash sink. If water’s not hot enough to properly wash your hands, it’s not even close for washing, rinsing and sanitizing dishes.

“No hot running water at the mop sink.”

Frying oil containers sat on the cookline and dry storage area floor.

The wall behind the cookline was “soiled with accumulated grease, food debris, and/or dust.”

“Wet wiping cloths weren’t stored in sanitizing solution between uses … throughout the establishment.” As an example, a “soiled” wiping cloth was being used in the grill area.

“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.”

Food victimized by “temperature abuse” that needed to be at 41 degrees or under to keep them being bacteria breeding grounds were gallo pinto (90 degrees); 59-degree cheese; 62-degree cooked chicken, 56-degree chicken tacos and 56-degree ham. Morsilla that should have been at or over 135 degrees in hot holding storage was only at 102 degrees.