La Carreta Restaurant IV
Last inspected: Jan 5, 2026
35
Score
Going back to 2022, La Carreta Restaurant IV has 10 inspections in the public record. The most recent report on file is from Jan 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited six times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler at breakfast station. Raw beef stored over open container with ham croquettes. Operator stored raw beef on bottom shelf under croquettes. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside walk in cooler metal container with raw chicken stored over raw pork containers. Operator stored raw chicken container in a different shelf under raw pork containers. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on top of table at breakfast station. According to cook out for 45 minutes, cook placed shell eggs inside reach in cooler for proper storage. **Corrected On-Site** **Repeat Violation**
03A-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at ware washing area under sink. **Repeat Violation**
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at breakfast station, no paper towels. Manager provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink by dish machine. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside salt bucket, cup no handle used to dispense salt. **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water while cooking.
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist jewelry while serving food. **Repeat Violation**
13-07-4
Basic - Plumbing system in disrepair. Observed hand sink no draining by dish machine.
29-08-4
35
Jul 8, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mayo cilantro sauce dated 06/07/2025. Product was prepared on labeled on 07/06/2025 Employee labeled wrong by mistake. Corrected label placed on product. **Corrected On-Site**
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed cartons with eggs on top of prep table at kitchen, according to cook placed 1 hour ago. Cook placed eggs inside reach in cooler for proper storage. **Corrected On-Site** **Repeat Violation**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed electric potato peeler and slicer soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket with sponge inside hand wash sink at front window area. Employee moved bucket removed items from inside hand wash sink sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry on wrist while cooking. Employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - Floor area(s) covered with standing water. Observed at ware washing areas and cook line. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed handles dry food debris on the floor , at storage area.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knife's stored between wall and tables at ware washing area. Employee moved bucket stored knives properly. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Missing drain plug at dumpster. Observed handles one dumpster missing the drain plug.
33-11-4
Basic - No container installed for catching grease from hood drip tray. Observed missing drip container on hood at breakfast station.
14-73-4
Basic - Open dumpster lid. Operator closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle inside reach in co across from grill at kitchen. Manager discarded water bottle. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cleaning towels on top of tables at breakfast station. **Repeat Violation**
21-12-4
39
Feb 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
90
Feb 13, 2025
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. Observed small sandwich table at kitchen ; cooked vegetables (54F - Cold Holding); raw shrimp (50F - Cold Holding); cut chorizo (50F - Cold Holding); sliced ham (50F - Cold Holding), According to cook items placed on unit 2 hour ago. Manager moved food items to walk in cooler for rapid chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at breakfast station Sanitizer Bucket (Quaternary 400+ppm) Manager prepared new sanitizer solution, Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hands wash sink Used as a dump sink and knife stored inside. **Repeat Violation** **Warning**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed on employee bathroom. **Repeat Violation** **Warning**
32-12-6
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed helmet on shelf with dry foods, at storage area, Manager removed gel from food storage area. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed at ware washing room. **Repeat Violation** **Warning**
36-22-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled. Manager labeled flour container. **Corrected On-Site** **Warning**
02D-01-5
52
Oct 1, 2024
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +400ppm) under prep table at kitchen. Employee prepared a new sanitizer solution. Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat fish croquettes inside reach in cooler. Operator stored raw chicken at bottom of reach in cooler under the fish croquettes. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot box; stuffed potatoes (123F - Hot Holding). Operator took to the fryer to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed veggie cutter soiled. Observed a can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon inside hand wash sink at kitchen and plastic containers at window service area. **Repeat Violation**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted at sandwich area.
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two bags of mahi mahi fish thawing on a tray with temperature 33F inside ROP. Operator open bags for proper thawing. **Corrected On-Site**
06-09-1
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee open drink on shelves where dry food is stored. Operator discarded the cup. **Corrected On-Site**
12B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes between table and wall at prep area. Operator removed knifes. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth towel under cutting board at kitchen area.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed n hand wash sink at three compartment sink no sign.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths not stored in sanitation solution between uses at preparation area.
21-12-4
35
Aug 22, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed treated faucet no vacuum breaker, next to mop sink.
29-34-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cilantro Aioli containers prepared 08/13/2024 Inside walk in cooler.
01B-28-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed black trash bags used to store bread. Manager discarded bag and changed for a food grade bag. **Corrected On-Site**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cilantro Aioli containers prepared 08/13/2024 Inside walk in cooler. Manager discarded aioli containers. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand wash sink at breakfast prep area. Employee removed utensils from inside hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Observed at drying racks. Dish washer removed old labels from clean containers . **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen water at 91 F. Employee put utensils on top of burner to heat up. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to ice cream freezer, manager open dipperwell faucet more. **Corrected On-Site**
10-03-4
43
Mar 21, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
64
Aug 22, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
27
Feb 28, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container with sh beef at steam table. shredded beef (131F - Hot Holding) According to chef prepared early today. Chef put shredded beef to reheat on the stove. 10 minutes later. shredded beef (168F - Reheating) **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Quaternary sanitizer at over 400 ppm Manager discarded sanitizer mix and prepared new solution Quaternary 300 ppm. **Corrected On-Site**
41-27-4
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 - Handwash sink used for purposes other than handwashing. Observed plates and utensils stored inside hand wash sink at ventanita area. Manager removed items from inside hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Ceiling tile missing. Observed at ware washing area missing ceiling tile.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed at ware washing area.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen and preparation areas. **Repeat Violation**
36-27-5
Basic - Stored food not covered. Observed inside walk in cooler containers with cooked chicken, yuca, vegetables,beef and potatoes no covered. **Repeat Violation**
08B-12-5
43
Jul 20, 2022
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of prep table in the lunch area. Operator placed raw shell eggs inside cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked beef (127F - Reheating) in the steam table, as, per operator cooked beef was reheated. Operator reheated at 189F. **Repeat Violation**
03E-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (50F - Cooling)stored on cook line make table. As per operator cooked shrimp was prepared yesterday. Operator discarded it. **Corrected On-Site**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over ham croquettes inside standing cooler. Operator rearranged for proper storage at time of inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the dining area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed cup of water on top of prep table in the kitchen area. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored inside standing cooler in the kitchen area.
08B-49-4
Basic - Floor area(s) covered with standing water. Located on the kitchen area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Located inside walk in cooler and walk in freezer floor.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil on dry storage floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gasket soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. Observed cooked ground beef, cooked beef stored inside walk in cooler not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail thawing in standing water. Operator open faucet for appropriate thawing method. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and prep area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
26
Frequently Asked Questions
When was La Carreta Restaurant IV last inspected?
The most recent health inspection at La Carreta Restaurant IV on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Carreta Restaurant IV?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited six times, more than any other issue at La Carreta Restaurant IV.
How does La Carreta Restaurant IV compare to other restaurants in Hialeah?
La Carreta Restaurant IV most recently scored 35 out of 100, which is lower than the Hialeah average of 76.
Has La Carreta Restaurant IV's inspection record improved over time?
Results have been roughly steady. Inspections at La Carreta Restaurant IV have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Carreta Restaurant IV 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 Restaurant IV inspected?
Based on the inspection history on file, La Carreta Restaurant IV is inspected around three times per year on average.
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