Lacarreta Restaurant
Last inspected: Mar 18, 2026
55
Score
The health department has logged 10 inspections at Lacarreta Restaurant, the earliest from 2022. On Mar 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 12 violations before.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 74, which Lacarreta Restaurant's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Operator had technician work on water heater while I conducted the inspection, retested at 102°F. **Corrected On-Site**
27-25-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator had technician work on water heater while I conducted the inspection, retested at 102°F. **Corrected On-Site**
27-24-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator had technician work on water heater while I conducted the inspection, retested at 102°F. **Corrected On-Site**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed dome cutting boards with marks not longer cleanable at prep tables.
14-09-4
Basic - Food stored on floor. Observed plastic container with dry beans stored in the floor at dry storage room, staff relocated it to rack. **Corrected On-Site**
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line area.
36-02-5
55
Sep 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen line across from prep table area. **Warning** - From follow-up inspection 2025-09-12: At time of callback inspection Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen line across from prep table area. **Time Extended**
36-02-5
95
Sep 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed staff at cook line handling fresh eggs and not washing hands and changing gloves. **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (51F - Cold Holding); white cheese (51F - Cold Holding); Swiss cheese (52F - Cold Holding); cooked beef (49F - Cold Holding) at WIC Unit II, as per manager for less than 4 hours, manager requested staff to moved all protocol other WIC unit for rapid cooling. **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Food Manager Certificate for Jesus Serquera 08/14/2020 **Warning**
53A-03-7
Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen behind cook line appliances. **Warning**
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line area. **Warning**
10-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen line across from prep table area. **Warning**
36-02-5
58
Feb 27, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 9, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior soiled with food residues. - From follow-up inspection 2024-08-09: At time of callback inspection observed oven interior soiled with food residues. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-08-09: At time of callback inspection observed Accumulation of debris inside warewashing machine. **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-08-09: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-08-09: At time of callback inspection Equipment and utensils not properly air-dried - wet nesting. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at main walk in cooler. - From follow-up inspection 2024-08-09: At time of callback inspection observed soiled wall at main walk in cooler. **Time Extended**
36-27-5
74
Aug 8, 2024
Routine - Food
10 critical violations. 3 major violations. 14 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed three containers of cooked white rice at walk in cooler at 62°F from the previous day according to operator.
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwashing machine at window service area at 0PPM. Operator replaced sanitizer, machine tested at 100PPM. **Repeat Violation**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies flying inside kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster over cooked yuca in walk in freezer. Operator rearanged product. **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 raw beef over raw fish at main walk in cooler. Operator rearranged products. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed three containers of cooked white rice at walk in cooler at 62°F from the previous day according to operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham croquettes at 69°f in cook line area. Operator cooked the croquettes **Corrected On-Site**
03A-02-5
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. Observed polled eggs on-time temperature missing time label. As per operator less than one hour, operator placed time on the container. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast and mashed plantains hot holding under 135°f . Operator reheated product to 165. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior soiled with food residues.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available at handwashing sink by main walk in cooler entrance. Manager provided a new roll. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked yuca and cooked beef in walking freezer not date marked.
02C-04-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee engaged in food preparation without hair restraint. Employee placed hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Plumbing system in disrepair. Observed backflow valve in disrepair at mop sink by main walk-in cooler entrance.
29-08-4
Basic - Stored food not covered. Observed several food containers uncovered at main walk in cooler. Operator cover3d all containers. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains thawing at room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at main walk in cooler.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel outside sanitizer bucket at preparation table on the back. Staff placed towel back in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt container
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed woman bags stored on shelves in cook line. Operator removed bag. **Corrected On-Site**
40-06-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside liver container . Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
8
Mar 21, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Nov 30, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in cafeteria tested at 0 ppm, machine primed, tested at 10ppm. Establishment to use kitchen dish machine for cups until cafeteria machine is fixed.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in desert reach in at 60F, per employee, less than 4 hours, milk goes in and out of cooler for cappuccino. Recommended holding milk on time. **Repeat Violation**
03A-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps at bottom of door by bar.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Interior of Ice scoop holster by ice bin near cafeteria. Items sent to dish pit for washing. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ice scoop holster near cafeteria, ice scoop handle. Sent to dish pit for washing at time of inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Stored food not covered. Uncovered cooked beef, fish, chicken in meat walk-in. Covered at time of inspection. **Corrected On-Site**
08B-12-5
61
Jun 14, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk in cooler.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage container at dishwasher area. Employee removed the trash bin. **Corrected On-Site**
31A-09-4
Intermediate - Packaged food not labeled as specified by law. Observed desserts and prepped items not labeled in up right cooler by breakfast station.
02D-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved at prep station.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in 82°F standing water at grill area. Manager removed and disposed of the water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at grill and prep area.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution through out kitchen area. Manager removed them an place them in solution.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates ready for use not inverted next to grill area.
24-05-4
55
Frequently Asked Questions
When was Lacarreta Restaurant last inspected?
The most recent health inspection at Lacarreta Restaurant on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lacarreta Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Lacarreta Restaurant.
How does Lacarreta Restaurant compare to other restaurants in Miami?
Lacarreta Restaurant most recently scored 55 out of 100, which is lower than the Miami average of 74.
Has Lacarreta Restaurant's inspection record improved over time?
Yes. Recent inspections at Lacarreta Restaurant have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lacarreta 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 Lacarreta Restaurant inspected?
Based on the inspection history on file, Lacarreta Restaurant is inspected around three times per year on average.
Nearby Restaurants