La Carreta Rest
Last inspected: Dec 2, 2025
52
Score
La Carreta Rest appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Dec 2, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
By comparison, the average Miami facility scores 74, putting La Carreta Rest on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Pantry employee.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook rice left all night hot box at a temperature of 112 f
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
14-09-4
52
Aug 5, 2025
Complaint Full
1 critical violation. 3 major violations. 17 minor violations.
View 21 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen cook, line, touching, dirty apron, then engaging in food preparation.
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Kitchen utensils, inside employee handwashing sink, pantry area.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Around food Preparation area.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler in kitchen area.
23-24-4
Basic - Can opener blade not kept sharp - observed metal shavings. Kitchen area.
14-22-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishroom racks
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee, personal bags, cell phones on top of food, preparation, Shelves kitchen area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Mouse kitchen employees in cooking area, working with food.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed Accumulation of grease under kitchen, deep, fryers, and stove top.
36-73-4
Basic - Food stored on floor. Observed Containers of oil on kitchen floor Pantry area.
08B-38-4
Basic - Ice scoop handle in contact with ice. Service bar area.
10-08-5
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen shelves Steamtable line.
23-03-4
Basic - Soiled dry wiping cloth in use. Cooking line area.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
27
Jun 24, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Food placed in soiled container/equipment. Walk in freezer: lobster tails stored on a soiled tray. **Corrected On-Site**
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrective Action Taken**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dessert area: container with clean spoons with the handle down. **Corrected On-Site**
24-05-4
Basic - Ice bucket stored on floor between uses. Observed by the entrance to the kitchen: 2 clean ice buckets stored on the floor. Operator placed inside the three compartment sink. Observed employee clean the two ice buckets during the inspection. **Corrected On-Site**
10-14-5
Basic - Standing water in bottom of reach-in-cooler in the dessert station. Observed operator clean during the inspection. **Corrected On-Site**
29-49-6
64
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen: Stand up reach in cooler in front of the cookline: raw beef stored above cooked onions. Discussed with the operator and provided the hand out for the proper storage of food. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heated cabinet in front of the cook line soiled in front cookline
22-02-4
Basic - Carbon dioxide tanks not adequately secured. Main kitchen, bread toaster area. **Corrected On-Site**
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Back cook area. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Ware wash area, multiple clean pans with old labels **Corrective Action Taken**
16-46-4
67
Jul 3, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
70
Dec 7, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.kitchen can opener.
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
61
Oct 10, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: can opener blade. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with the operator.
16-62-1
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. Discussed with the operator and provided the handout. Operator had all employees on duty sign the form. **Corrective Action Taken**
11-26-1
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
61
Feb 13, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed pans stored inside the hand washing sink by the large oven. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Clean utensils stored between equipment and wall. Observed 4 knives stored between the wall and the prep table, dessert area. **Corrected On-Site**
24-14-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area in the kitchen. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
74
Jul 8, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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**
11-07-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sandwiches are hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on top of kitchen service line.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sandwiches Station.
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Pantry employees wearing jewelry while working with food.
13-07-4
70
Frequently Asked Questions
When was La Carreta Rest last inspected?
The most recent health inspection at La Carreta Rest on file is from Dec 2, 2025. The public record contains nine inspections in total.
What is the most common violation at La Carreta Rest?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at La Carreta Rest.
How does La Carreta Rest compare to other restaurants in Miami?
La Carreta Rest most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has La Carreta Rest's inspection record improved over time?
No. Recent inspections at La Carreta Rest have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at La Carreta Rest 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 La Carreta Rest inspected?
Based on the inspection history on file, La Carreta Rest is inspected around three times per year on average.
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