Carnicero
Last inspected: Apr 9, 2026
37
Score
Carnicero appears in inspection records 13 times, starting in 2023. The most recent report on file is from Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
By comparison, the average Miami facility scores 74, putting Carnicero on the weaker side. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus inside reach in cooler at 52 f kitchen cook place the octopus with bags of ice on top to lower the temperature. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees, grill area.
12A-09-4
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener surface soiled.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of food on kitchen floor. **Corrected On-Site**
08B-47-4
Basic - Soiled dry wiping cloth in use. Kitchen area and grill area.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Dec 11, 2025
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a cooling unit at cook line no working properly beef 50°F, cheese 50, croquettes 50°F. According to the manager all items were prepared in the morning. The products were transferred to the rich in freezer.**Warning** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at walk in cooler shelves soiled.
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter by grill station.
10-07-4
Basic - Food stored on floor. Observed at walk in freezer and grill station.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
14-09-4
61
Jun 11, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Requested by inspector hand washing and gloves. **Corrective Action Taken** - From follow-up inspection 2025-06-11: **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F, shrimp 46F, cut tomatoes 46F. Items were brought from walk in cooler 40 minutes before inspection. Food were transferred to another unit. - From follow-up inspection 2025-06-11: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. - From follow-up inspection 2025-06-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2025-06-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen. - From follow-up inspection 2025-06-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. - From follow-up inspection 2025-06-11: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler by grill, kitchen entrance. - From follow-up inspection 2025-06-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-06-11: **Time Extended**
16-21-4
52
Apr 10, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bread at walk-in cooler, staff relocated the beef to another unit. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at frying station soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation areas and ware washing.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All throughout kitchen preparation tables and auxiliary boards.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed plastic cooking oil container at dry storage area, also some food buckets at walk-in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in coolers/freezer units.
23-03-4
Basic - Unprotected ice machine in a customer/nonsecure area. Observed unlocked ice machine enclosure outside the establishment, staff locked the enclosure. **Corrected On-Site**
08B-62-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Ceiling tile missing. At kitchen rear area.
36-36-4
45
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, shrimp 46°F, cut tomatoes 46°F. Items were brought from walk in cooler 40 minutes before inspection. Food were transferred to another unit.
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Requested by inspector hand washing and gloves. **Corrective Action Taken**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler by grill, kitchen entrance.
23-24-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
52
Oct 8, 2024
Routine - Food
No violations found.
100
Jun 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-06-13: **Time Extended**
53A-03-7
90
Jun 12, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line: shrimp 54°F, Sausage 54°F, cheese 54°F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. For bags with shrimp at 54°F. The chef discarded the product while conducting the inspection **Corrective Action Taken**
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Chef took to the dishwashing area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.observed at front grill area hand wash sink with cups inside.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed gaskets soiled at from counter and cook line.
23-03-4
Basic - Food stored on floor. Observed boxes with meat stored at walk in cooler freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter.
10-07-4
47
May 9, 2024
Routine - Food
No violations found.
100
Feb 9, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed new ice machine outside ( enclosure) but hand wash sink missing. - From follow-up inspection 2024-02-09: **Time Extended**
31A-01-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Observed at the backside of the restaurant a new ice machine located. The machine is in process ( according to the manager) to be enclosed. The Restaurant needs to place a new hand sink for that area. - From follow-up inspection 2024-02-09: Management in progress to get a portable hand wash sink to be located next to the ice machine. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2024-02-09: **Time Extended**
51-13-4
78
Oct 25, 2023
Routine - Food
2 critical violations. 11 major violations. 14 minor violations.
View 27 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly and drainage flies around the bar the kitchen.
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cook line moving and touching garbage can and back to the line without hand washing and gloves changed. Employee in charge of dishwashing area changing tasks like going to dumpster and coming back to the station without hand washing/ gloves changed.
12A-13-4
Intermediate - 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. Provided to operator while conducting the inspection.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at grill station a container filled charcoal blocking hand sink by kitchen entrance.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Alain Gonzalez is not certified. Sous chef certified by Servsafe 6/14/22 Daniel Milberberg **Corrected On-Site**
53A-01-7
Intermediate - No chemical test kit provided when using dishwasher or wiping cloths.
16-37-1
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed new ice machine outside ( enclosure) but hand wash sink missing.
31A-01-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Observed at the backside of the restaurant a new ice machine located. The machine is in process ( according to the manager) to be enclosed. The Restaurant needs to place a new hand sink for that area.
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. Cook got the thermometer and calibrated. Cook get the thermometer and calibrated while conducting the inspection. **Corrected On-Site**
05-08-4
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.
53B-01-5
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 signed.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobsters at walk in cooler from 10-23 not labeled.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
51-11-4
Basic - Ceiling tile missing. Kitchen by prep area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled over dishwasher machine.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed knife with tape in handle.
14-10-4
Basic - Food stored on floor. Observed onions bags on floor by cook line. Cook removed the bags and placed them on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Insect control device installed over food preparation area. Observed bug zapper hanging over slicer and prepared sauce. Manager removed the bug zapper. **Corrected On-Site**
35B-02-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwashing area behind the dishwasher.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
12
Apr 21, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Different training materials inside hand wash sink.
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided during licensing inspection.**Corrected On-Site** **Corrected On-Site**
02B-02-5
82
Frequently Asked Questions
When was Carnicero last inspected?
The most recent health inspection at Carnicero on file is from Apr 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Carnicero?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Carnicero.
How does Carnicero compare to other restaurants in Miami?
Carnicero most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Carnicero's inspection record improved over time?
Yes. Recent inspections at Carnicero have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Carnicero means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carnicero inspected?
Based on the inspection history on file, Carnicero is inspected around four times per year on average.
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