La Carreta Restaurant
Last inspected: Dec 23, 2025
61
Score
Going back to 2022, La Carreta Restaurant has 15 inspections in the public record. The most recent report on file is from Dec 23, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “live” is the recurring theme, flagged four times.
La Carreta Restaurant's latest score of 61 falls below the Miramar average of 79. The record is unremarkable in either direction.
15
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 23, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
61
Sep 5, 2025
Complaint Full
No violations found.
100
Sep 4, 2025
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Warewashing Facilities Maintained and Used
FL-24
39
Jun 13, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Small Flip top- lower cooler - diced chorizo (52F - Cold Holding); diced ham (50F - Cold Holding); liver chunks (54F - Cold Holding); raw shrimps (56F - Cold Holding); raw shell eggs (59F - Cold Holding). Per manager food stored overnight. See Stop sale **Warning** - From follow-up inspection 2025-06-13: Observed equipment is out of service **Time Extended**
03A-02-5
86
Jun 12, 2025
Complaint Full
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Small Flip top- lower cooler - diced chorizo (52F - Cold Holding); diced ham (50F - Cold Holding); liver chunks (54F - Cold Holding); raw shrimps (56F - Cold Holding); raw shell eggs (59F - Cold Holding). Per manager food stored overnight. See Stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Small Flip top- lower cooler - diced chorizo (52F - Cold Holding); diced ham (50F - Cold Holding); liver chunks (54F - Cold Holding); raw shrimps (56F - Cold Holding); raw shell eggs (59F - Cold Holding). Per manager food stored overnight. Employee discarded. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 flying insects above soda nozzle and ice in bar area. -5 flying insects around plastic storage jar of alcohol measuring cups in bar area. Employee killed insects, cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
35A-02-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee packing food in to go containers, touched her face and continue working with containers using same gloves. After manager instructed, employee discarded gloves , washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep-WIC- cooked lechon (47F - Cooling); cooked pork chunck (46F - Cooling); sautéed beef (57F - Cooling), per manager food cooling overnight . Employee discarded. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep-WIC- cooked lechon (47F - Cooling); pork chunck (46F - Cooling); sautéed beef (57F - Cooling), per manager food cooling overnight . See stop sale. **Warning**
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Preparation area-Rear kitchen- garbage can in front of sink, employee removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large machines by storage area, build up of black like substance. **Repeat Violation** **Warning**
22-20-5
35
Jan 3, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. Bar area, employee provided. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. Not Available on site.
50-09-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Shelf of coffee cups stored below dusty fan. Manager removed fan **Corrected On-Site**
25-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on prep table in cook line. Manager removed **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee on food preparation area, next to flip top in expo station
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large ice machines in rear kitchen
22-20-5
70
Sep 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Breakfast line, small flip top. **Warning** - From follow-up inspection 2024-09-12: Observed same **Time Extended**
14-74-7
95
Sep 11, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large cooked chunks of beef (49-52F - Cooling); cooked yuca (46F - Cooling), per operator , food cooling overnight. Employee discarded.. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large cooked chunks of beef (49-52F - Cooling); cooked yuca (46F - Cooling), per operator and label date, food cooling overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- yellow rice (72F - Hot Holding) per employee food hot held less than 2 hours. Employee reheated on steam oven to 165F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Breakfast -small flip top-raw chicken breast (62 - Cold Holding) operator discarded at will. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning floor by garbage and storage room, walked inside kitchen, grabbed a bag of raw potatoes to placed inside peeling Machine , using same gloves. After manager instructed, employee discarded gloves and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 flying insects by reach in cooler in cafeteria. -1 flying insects by cutting board in service area. -2 flying insects landing on rack by dish ware area. Employee cleaned and sanitized area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working as a dishwasher, did not know how to test the correct amount of sanitizer. **Warning**
53B-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed large plastic containers used to stored cooling food. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle- bar area, employee cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cafeteria-Metallic jar inside sink, employee removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Breakfast line, small flip top. **Warning**
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food runners tray stored on soiled compartment in rear kitchen **Warning**
23-03-4
Basic - Single-service articles stored on a soiled surface. Expo ststation- **Warning**
25-17-4
23
Jun 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 small flying insects at bar area. Operator killed, cleaned and sanitized area. **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-04: Observed at bar area approximately 6 small flying insects. Around soda nozzle.**Admin Complaint** **Admin Complaint**
35A-02-6
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area - clean cooking utensil stored wet. Observed at expo line clean utensils stored wet. Advices operator to stored properly. **Warning** - From follow-up inspection 2024-06-04: Observed Same **Time Extended**
24-08-4
82
Jun 3, 2024
Routine - Food
9 critical violations. 1 major violation. 9 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 small flying insects at bar area. Operator killed, cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked unpasteurized shell eggs then grabbed clean container to serve costumer. Manager instructed employee to wash hands and change gloves. **Warning**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - cooked pork chunks (51F - Cooling); beef broth (52F - Cooling) as per operator food stored in cooler overnight. Employee discarded. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - cooked pork chunks (51F - Cooling); beef broth (52F - Cooling) as per operator food stored in cooler overnight. See stop sale. **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical sprayer stored next to canned corn at dry storage room. Operator removed and stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. as per operator item not prepared or portioned today - at cook line in cooling drawer - shrimp stuffing (44F - Cold Holding) as per operator food stored since yesterday. See stop sale. shredded beef (47F - Cold Holding); shredded chicken (48F - Cold Holding) as per employee food held less than 4 hours. Ice added to quick chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. as per operator item not prepared or portioned today - at cook line in cooling drawer - shrimp stuffing (44F - Cold Holding) as per operator food stored since yesterday. Employee discarded. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher employee place dirty utensils to wash, failed to wash hands and change glove before touching clean utensils. Manager instructed employee to wash hands and change gloves. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm **Warning**
22-43-4
Intermediate - No soap provided at handwash sink at the bar. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at bar - employees drink next to clean drinking glasses. Operator removed item **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee at prepping table. **Repeat Violation** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at to go station purse on prepping table. Operator removed and stored properly **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with bracelets and watches while preparing food and cooking. **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area - clean cooking utensil stored wet. Observed at expo line clean utensils stored wet. Advices operator to stored properly. **Warning**
24-08-4
Basic - Insect control device installed over food preparation area. Observed device installed over single service napkins and sauce at takeout station. Observed by managers office device installed besides preparing table with blowing fan. **Corrected On-Site** **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ice cream freezer chest rusted with soiled gasket. Observed at to go station- reach in cooler with soiled gasket. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloths around prep tables in breakfast area and cook line . Employee removed and placed on sanitizer solution bucket. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at bar area - forks stored upright. Operator inverted items. **Corrected On-Site** **Warning**
24-05-4
15
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
61
Jul 25, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breakfast station -small flip top/ lower cooler -tomatoes (55F - Cold Holding); chicken breast (52F - Cold Holding); steak (49F - Cold Holding), per operator food held less than 4 hours, iced added and moved to a working flip top in same breakfast area. Advised open it to use unit until technician verifies proper cold holding temperatures of TCS food of 41F or below. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, hand washed used to stored dirty rubber mat. Manager removed and employee cleaned and sanitized sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -bar area -next to coffee station in kitchen area. Employee provided. **Corrected On-Site**
31B-03-4
Basic - Water draining onto floor surface. Under triple sink, Employee started cleaning area. **Corrective Action Taken**
29-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler in kitchen- breakfast area.
14-33-4
58
Mar 15, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Coffee station, hot holding/ cold holding breakfast food. per manager food set up on time two hours ago. Operator placed time labels **Corrected On-Site**
03F-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. Oranges not washed before placing on squeeze machine. Employee removed oranges to be wash. **Corrective Action Taken**
08B-39-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop under prep table shelf. Operator removed **Corrected On-Site**
10-12-5
Basic - Food stored on floor. 6 Containers of cooking oil, on dry storage area, operator placed on shelves **Corrected On-Site**
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed silver bracelet **Corrected On-Site**
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup to dispense fruit pulp, operator removed **Corrected On-Site**
14-01-5
67
Oct 17, 2022
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
82
Aug 1, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee working on cook line, use same gloves after cracking eggs to grab a clean plate for customer order. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Next to coffee station -Next to 3 doors glass cooler operator provided. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Along kitchen line, two cutting boards
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line, under prep table, employee wallet and car keys. Employee removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line RIC, operator removed two bottles of water and one can of soda. **Corrected On-Site**
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Cook line, RIC, containers of cooked pork, observed 3 plastic cups, operator removed **Corrected On-Site**
14-01-5
64
Frequently Asked Questions
When was La Carreta Restaurant last inspected?
The most recent health inspection at La Carreta Restaurant on file is from Dec 23, 2025. The public record contains 15 inspections in total.
What is the most common violation at La Carreta Restaurant?
Across the inspection record, “live” has been cited four times, more than any other issue at La Carreta Restaurant.
How does La Carreta Restaurant compare to other restaurants in Miramar?
La Carreta Restaurant most recently scored 61 out of 100, which is lower than the Miramar average of 79.
Has La Carreta Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Carreta Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Carreta Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Carreta Restaurant inspected?
Based on the inspection history on file, La Carreta Restaurant is inspected around four times per year on average.
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