FRITANGA LA CHONTALENA LLC Inspection – September 30, 2025

High Priority 2

#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken held on stove top temping 130F, advised operator to reheat to 165F ató hold at 135F. Per operator, cooked less than 4 hours ago.

#4High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Chemical bottles stored with soda drinks under triple sink.

Intermediate 3

#5Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Handwashing sink has knifes and pans. Operator removed. **Corrected On-Site**

Corrected On-Site

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink. Operator provided paper towels. **Corrected On-Site**

Corrected On-Site

#7Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working more than 60 days, unable to provide proof of training. Per operator it is at their home. **Warning**

Warning

Basic 2

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Metal bowl used to scoop rice in maketable cooler.

#2Basic08B-38-4

Basic – Food stored on floor. Case of plastic soda bottles on floor at triple sink. Case of 2 liter soda on floor at outside grill area.

Florida Food Watch