Frianga Monimbo, 9622 Fountainbleau Blvd, Miami, FL - Restaurant inspection findings and violations

Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.



Business Info

Name: FRIANGA MONIMBO
Type: Permanent Food Service
Address: 9622 Fountainbleau Blvd, Miami, FL 33172
License #: 2330806
Total inspections: 16
Last inspection: 09/16/2014

Restaurant representatives - add corrected or new information about Frianga Monimbo, 9622 Fountainbleau Blvd, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 56 F Operator put ice under
  • High Priority - Raw animal food stored over ready-to-eat food. Beef over ready to eat **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
  • Intermediate - Packaged food not labeled as specified by law.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
09/16/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Dumpster overflowing garbage.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Food stored on floor.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Gaskets with slimy/mold-like build-up.
  • Basic - Grease accumulated on kitchen floor.
  • Basic - Soil residue build-up on nonfood-contact surface.
  • Basic - Wall soiled with accumulated grease.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
  • 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.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
2/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
2/26/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Attached equipment soiled with accumulated grease.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Nonfood-grade bags used in direct contact with food.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Roach activity present as evidenced by live roaches found.
  • High Priority - Rodent activity present as evidenced by rodent droppings found.
  • Intermediate - Handwash sink used for purposes other than handwashing.
10/22/2013Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Attached equipment soiled with accumulated grease.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food not stored at least 6 inches off of the floor.
  • Basic - Food stored in a prohibited area.
  • Basic - Food stored on floor.
  • Basic - Food stored outside.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • Basic - Nonfood-grade bags used in direct contact with food.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Single-service articles not stored inverted or protected from contamination.
  • Basic - Wall soiled with accumulated grease.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Grease interceptor/trap overflowing onto floor/ground.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
  • High Priority - Roach activity present as evidenced by live roaches found.
  • High Priority - Rodent activity present as evidenced by rodent droppings found.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee used handwash sink as a dump sink.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
10/21/2013Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Food stored in a room/shed that is not fully enclosed.
  • Basic - Food stored outside.
  • Basic - Soil residue build-up on nonfood-contact surface.
  • Basic - Soiled reach-in cooler gaskets.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • Intermediate - Food manager certification expired.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
6/17/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Food stored in a location that is exposed to splash/dust.
  • Basic - Food stored in a prohibited area.
  • Basic - Food stored in a room/shed that is not fully enclosed.
  • Basic - Food stored outside.
  • Basic - Nonfood-grade bags used in direct contact with food.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee washed hands with no soap.
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
3/29/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed food debris accumulated on kitchen floor.
  • Critical - Observed food stored in a prohibited area.
  • Critical - Observed food stored on floor.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed residue build-up on nonfood-contact surface.
  • Observed reuse of single-service articles.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. DRIED
  • Critical - Observed rodent bait displayed improperly.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed soiled reach-in cooler shelves.
  • Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/29/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.according to management, the ground chicken mix was prepared last night. it is stored in a plastic container.
  • Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
  • Critical - Hand sink missing splash guard in food preparation room or area. hand sink in front counter
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Label on a food item packaged on-site lacking required information. dessert
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs next to butter
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ground chicken mix
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over pork
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. juice and milk gallons used to store other drinks
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed the use of an unclean thermometer.
  • Critical - Observed uncovered food in holding unit/dry storage area. cabage
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated food debris.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, potato salad
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. stuffing
  • Critical - Working containers of food removed from original container not identified by common name. salt
3/8/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.according to management, the ground chicken mix was prepared last night. it is stored in a plastic container.
  • Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
  • Critical - Hand sink missing splash guard in food preparation room or area. hand sink in front counter
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Label on a food item packaged on-site lacking required information. dessert
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs next to butter
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ground chicken mix
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over pork
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. juice and milk gallons used to store other drinks
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed the use of an unclean thermometer.
  • Critical - Observed uncovered food in holding unit/dry storage area. cabage
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated food debris.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, potato salad
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. stuffing
  • Critical - Working containers of food removed from original container not identified by common name. salt
12/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
2/15/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed packaged food not labeled as specified by law.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
  • Observed ice scoop with handle in contact with ice.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed unnecessary items on the premise.
10/13/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chili sauce
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. high volume food prep
  • Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.high volume of cooked food waiting in kitchen to go to front counter steam table
  • Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . Corrected On Site.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Hot water not provided/shut off at employee hand wash sink.
5/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. RICE CONGRI (MORO) 97F.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN (70F).
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. POLLO GUISADO (122F), RICE (CONGRI) 122F.
  • Critical. Observed potentially hazardous food thawed in standing water. CHICKEN .
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF.
  • Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed employee with no hair restraint. Corrected On Site.
  • Food-contact surface not smooth and easily cleanable. LEATHER GLOBE FOR SLICING.
  • Observed nonfood-grade containers used for food storage. BLACK LINER USED TO STORE FOOD.
  • Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.LEATHER GLOBE TO SLICE PLANTAIN.
  • Critical. Observed toxic item stored in food preparation area. CHICKEN THAWING NEXT TO SOAP.
  • Critical. Portable fire extinguisher missing from designated location. For reporting purposes only. NEXT TO REACH IN COOLERS.
8/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/7/2008Routine - FoodInspection Completed - No Further Action

Do you have any questions you'd like to ask about FRIANGA MONIMBO? Post them here so others can see them and respond.

×
FRIANGA MONIMBO respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend FRIANGA MONIMBO to others? (optional)
  
Add photo of FRIANGA MONIMBO (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

DISCO FISH MARKET & RESTAURANTMiami, FL
**
WENDY'S #2522Miami, FL
MAMA'S KITCHEN & CATERINGMiami, FL
****
MCDONALD'S RESTAURANT #5112Miami, FL
***•
SUBWAY #1584Miami, FL
CHURCH'S CHICKEN #411Miami, FL
WENDY'SMiami, FL
WENDY'S INTL #1713-142Miami, FL
*****
MANDOLINMiami, FL
ADELITA'S CAFEMiami, FL
*****

Restaurants in neighborhood

Name

HAVANA MAMBO'S CUBAN CAFE
DULCE DELICIAS BAKERY CORPORATION
POP'S PIZZA & SUBS
SUBWAY 49158 INC
DENNY'S 7482
CICI'S PIZZA #815
CHINA WING
FRESHBERRY FROZEN YOGURT CAFE


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.