Las Carnitas Latin Cuisine
Last inspected: Oct 13, 2025
86
Score
Inspectors have visited Las Carnitas Latin Cuisine 10 times, with records going back to 2022. On Oct 13, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 13 violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited four times.
The city-wide average for Pompano Beach sits at 78, putting Las Carnitas Latin Cuisine on the better side of that line. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
3 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
86
Jul 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cookline in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-16: Basic - Cutting board has cut marks and is no longer cleanable at cookline in kitchen. **Repeat Violation** **Warning** **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of three door reach-in-cooler opposite cook line in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-16: Basic - Standing water in bottom of three door reach-in-cooler opposite cook line in kitchen. **Repeat Violation** **Warning** **Time Extended**
29-49-6
90
Jul 15, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
43
Oct 24, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - No soap provided at handwash sink at cook line in kitchen. **Repeat Violation**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned utensils in storage container at the front counter and in warewash area not stored inverted. Operator inverted utensils. **Corrected On-Site**
24-05-4
Basic - Cutting board at grill in kitchen has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed plastic water bottles stored on the floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system at cookline in kitchen.
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored in between flip top cooler doors in kitchen. Operator removed, cleaned, sanitized, and stored properly. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at cook line in kitchen. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on three door reach in cooler opposite cook line in kitchen. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of three door reach-in-cooler opposite cookline in kitchen. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in ware wash area. Operator removed. **Corrected On-Site** **Repeat Violation**
42-01-4
58
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
30
Feb 7, 2024
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw pork stored over cheese in reach in opposite cookline in the kitchen. 2. Raw bacon stored over bowl of cooked ham in reach in cooler in kitchen. Operator reorganized all items. **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. 1. Raw beef stored over container of fish in reach in cooler in kitchen. 2. Raw Chicken stored over raw beef in reach in cooler in kitchen. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. Two cracked raw shell eggs stored in reach in cooler in kitchen. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantain 109F - Hot Holding under no temperature control, in fryer basket above fryer in kitchen. Cooked less than one hour ago per operator. Operator reheated in fryer. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, salad, shredded chicken prepared more two days ago per operator, stored in the walk in cooler not dated.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used in sugar and flour in dry storage.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored on top of cleaned food utensils on utensil rack in ware wash area. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pursed stored on box of sugar at front counter.
40-06-5
Basic - Food stored on floor. Water and Gatorade in plastic bottles, stored on the floor in dry storage area.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system in the kitchen.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1. Utensil water with in use utensils 75F, at cook line in kitchen. 2. Utensil water with in use spoon 71F at coffee station at front counter.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters in the kitchen. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning, stored on clean utensil rack in the warehouse wash area.
16-46-4
Basic - Plumbing system in disrepair. Hand sink near triple sink in ware wash area supported/held upright with unsealed wood (2x4).
29-08-4
Basic - Single-service articles improperly stored. Single service food containers stored on the floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in bucket in ware wash area.
42-01-4
23
Oct 5, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in cooler by prep sink in the kitchen. Operator reorganized. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans 112° at 3:15pm to 91° at 4:15pm heated cooling since 2:45pm, in a large pot covered on food prep table in the kitchen. Operator transferred food to shallow pans uncovered and placed in the freezer to quick chill to 41°. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in the ware wash area with spoon and bowl in the sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the warewash area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in the warewash area. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted for eggs and steak cooked to order. Provided operator consumer advisory. Operator posted. **Corrected On-Site**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. M3 reach in cooler doors gaskets in the kitchen.
23-03-4
Basic - Boxed oranges stored on floor in the walk in cooler.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table next to microwave in the kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the m3 reach in cooler in the kitchen. Observed a plate of employee partially eaten food uncovered stored in the reach in cooler. Operator removed. **Corrected On-Site**
08B-49-4
41
Mar 2, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans cooked at 11 am (3:05) (84F - Cooling); rice cooked at 11am (3:15) (86F - Cooling) **Warning** - From follow-up inspection 2023-03-02: Cooling Not observed at time of inspection. Next unannounced **Time Extended**
03D-01-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk in to food area. Put gloves on then begin working with food. Discussed with operator **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-02: Not observed at time of inspection. Discussed proper hand washing with operator Next unannounced **Time Extended**
12A-07-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. **Warning** - From follow-up inspection 2023-03-02: Thawing not observed at time of inspection. Next unannounced **Time Extended**
06-01-5
70
Mar 1, 2023
Routine - Food
11 critical violations. 3 major violations. 3 minor violations.
View 17 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 tested at 0ppm. Sanitizer was empty. Operator changed sanitizer, primed and retested at 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk in to food area. Put gloves on then begin working with food. Discussed with operator **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, beef stored above washed vegetables, sour cream in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 9 broken shell eggs in 3 door reach in on cook line **Warning**
01B-14-4
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. 1 door flip top: milk, water batter mix (74°F - Cold Holding). Operator states item has been in unit for 5 hours, unit is not functioning. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top: milk, water batter mix (74°F - Cold Holding). Operator states item has been in unit for 5 hours, unit is not functioning. See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans cooked at 11 am (3:05) (84°F - Cooling); rice cooked at 11am (3:15) (86°F - Cooling). Operator states items were cooked at taken off of heat at 11 am, and held at room temperature. See Stop Sale **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator remade solution and retested at 100ppm **Corrected On-Site** **Warning**
41-18-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans cooked at 11 am (3:05) (84°F - Cooling); rice cooked at 11am (3:15) (86°F - Cooling) **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans cooked at 11 am (3:05) (84°F - Cooling); rice cooked at 11am (3:15) (86°F - Cooling) **Warning**
01B-36-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink as dump sink. Discussed with operator **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator at hand wash sink in ware washing area. Operator provided **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink in ware washing area **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, phones, keys stored on cook line tables throughout **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Boxes of chicken, fish stored on floor in walk in freezer **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. **Warning**
06-01-5
12
Nov 17, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : 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. Chlorine 0ppm. Sanitizer source container empty. Bleach on premises to manually sanitize. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside with standing behind back door. **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at cook line. **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
31B-04-4
78
Frequently Asked Questions
When was Las Carnitas Latin Cuisine last inspected?
The most recent health inspection at Las Carnitas Latin Cuisine on file is from Oct 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Las Carnitas Latin Cuisine?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Las Carnitas Latin Cuisine.
How does Las Carnitas Latin Cuisine compare to other restaurants in Pompano Beach?
Las Carnitas Latin Cuisine most recently scored 86 out of 100, which is higher than the Pompano Beach average of 78.
Has Las Carnitas Latin Cuisine's inspection record improved over time?
Yes. Recent inspections at Las Carnitas Latin Cuisine have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Carnitas Latin Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Las Carnitas Latin Cuisine inspected?
Based on the inspection history on file, Las Carnitas Latin Cuisine is inspected around three times per year on average.
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