Las Carretas Mexican Restaurant
Last inspected: Apr 8, 2026
90
Score
The health department has logged 20 inspections at Las Carretas Mexican Restaurant, the earliest from 2023. Inspectors last stopped by on Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Las Carretas Mexican Restaurant's latest score of 90 sits above the Gainesville average of 75. The record is unremarkable in either direction.
20
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room. **Warning** - From follow-up inspection 2026-02-05: No change. **Time Extended** - From follow-up inspection 2026-04-08: No change **Time Extended**
51-16-7
90
Feb 5, 2026
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards. **Warning** - From follow-up inspection 2026-02-05: No change. **Time Extended**
08B-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F - Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F - Hot Holding) item in heating cabinet. cooked peppers (79F - Hot Holding); item sitting at room temp on cooks line. chicken (129F - Hot Holding); steak (114F - Hot Holding) items on stove top the burner not turned on high enough. **Warning** - From follow-up inspection 2026-02-05: Steak 132F and beans steam table 130F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cocktail Levanta-muerto offers raw oysters no indication it is raw. **Warning** - From follow-up inspection 2026-02-05: No change. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room. **Warning** - From follow-up inspection 2026-02-05: No change. **Time Extended**
51-16-7
61
Feb 4, 2026
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
8
Dec 15, 2025
Routine - Food
No violations found.
100
Dec 11, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
17
Aug 19, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
12
Feb 4, 2025
Routine - Food
No violations found.
100
Feb 3, 2025
Routine - Food
12 critical violations. 2 major violations. 9 minor violations.
View 23 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 next to three compartment sink, 0 ppm. Manager primed machine, 75 ppm. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to handle clean containers without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair on cook line and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves and use new plates. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cheese in cook line grill drawer. Shell eggs stored over cheese in walk-in cooler. Manager moved eggs and shrimp beneath cheese in respective coolers. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken stored in walk-in cooler dated 1/25. Manager stated item removed from walk-in freezer the previous day. Manager placed proper date mark on item. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler next to cook line hand washing sink: cheese (46F - Cold Holding); lobster (45F - Cold Holding); chicken (46F - Cold Holding); milk (46F - Cold Holding). Manager stated items were at proper temperature earlier. Manager stated they just received a truck and the door was propped open. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night. **Repeat Violation** **Admin Complaint**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: quest (67F,59F - Hot Holding); rice (108F,102F - Hot Holding). Manager stated items were reheated 30 minutes prior and placed in warmer. Manager moved items to oven to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in dish area next to dish machine. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in walk-in cooler. Manager stated item two days earlier. Manager placed proper date mark on item. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Ice bin for ice machine next to back door. Soda gun in upstairs bar area. **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
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. Salmon thawing in grill line drawers. Tuna thawing in walk-in cooler. Both items are dated for 2/2. **Repeat Violation**
06-09-1
Basic - Floor area(s) covered with standing water. Standing water on walk-in cooler floor.
36-22-4
Basic - Food-contact surface not smooth and easily cleanable. Container stored in dry storage area. Manager discarded container during inspection. **Corrected On-Site**
14-13-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.
14-42-4
Basic - Ice bucket not inverted between uses. Ice bucket next to ice machine. Manager turned bucket over during inspection. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves in dish area. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from walk-in cooler. Manager turned containers over. **Corrected On-Site**
25-06-4
9
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
Routine - Food
10 critical violations. 4 major violations. 14 minor violations.
View 28 violations
High Priority - Food with mold-like growth. See stop sale. Tomatoes stored in walk-in cooler next to dish area.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish stored over pan of tamales in walk-in cooler next to cook line hand washing sink. Manager placed shrimp and fish on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw beef on grill and proceeded to handle onions without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in walk-in cooler next to cook line hand washing sink.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in drawers of grill closest to cook line warmers: shrimp (48F - Cold Holding); fish (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (46F,45F - Cold Holding); pico (44F,45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **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. Items stored in warmer next to cook line grill: beef (91F - Hot Holding); onions (98F - Hot Holding); chicken (96F - Hot Holding); peppers (91F - Hot Holding). Manager stated items placed in warmer two hours and thirty minutes prior to temperature being taken. Manager had employee reheat items on grill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall next to dish machine. Hose side of splitter for mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was cooked the previous day.
03D-02-5
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. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was cooked the previous day.
01B-36-5
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. Employee touched pants with gloves and proceeded to plate food without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line warmer. Shelves in walk-in cooler next to cook line hand washing sink. Blade of slicer on prep table across from dish machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in upstairs wait station hand washing sink. Pan stored in cook line hand washing sink. Employee removed pan during inspection. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at dish area hand washing sink.
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. Cooked shrimp stored in reach-in cooler across from walk-in coolers. Employee stated shrimp cooked the previous morning. Employee placed proper date mark on shrimp. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Bowl used to scoop salsa in walk-in cooler next to dish area. **Repeat Violation**
14-01-5
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. Salmon stored in walk-in cooler next to cook line hand washing sink.
06-09-1
Basic - Drain cover(s) missing. Drain for mop sink.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
24-08-4
Basic - Food stored on floor. Container of cabbage stored on cook line floor. Container of salsa stored on walk-in cooler floor next to dish area. **Repeat Violation**
08B-38-4
Basic - Food stored outside. Bags of pinto beans stored outside of back door. **Repeat Violation**
08B-42-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in upstairs bar area. Manager had employee place bucket on counter. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of walk-in cooler next to dish area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above prep table across from dish machine. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Manager turned containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Tomato sauce in walk-in cooler next to cook line hand washing sink. **Repeat Violation**
08B-12-5
7
Feb 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on cook line grill: chicken (91F - Hot Holding); steak (104F - Hot Holding) peppers (78F - Hot Holding); chicken (97F - Hot Holding); onions (89F - Hot Holding). Manager stated items placed in pans on top grill thirty minutes prior to temperature being taken. Employee turned up temperature of grill to reheat items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-14: Cook line warmer: peppers 98F. Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager placed item on grill to reheat. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Feb 12, 2024
Routine - Food
9 critical violations. 4 major violations. 16 minor violations.
View 29 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 across from three compartment sink, 0 ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee sweeping cook line, changed gloves and began handling pans of food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken stored over milk in walk-in cooler at end of cook line. Manager placed chicken on bottom shelf. Hamburger stored over cooked shrimp in reach-in cooler next to salad prep area. Manager placed hamburger on bottom shelf. Octopus stored over soup in walk-in cooler at end of cook line. Manager placed octopus on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored over steak in cook line grill drawers. Manager moved ground pork to bottom drawer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line cooler drawers: ground pork (44F - Cold Holding); beef (44F - Cold Holding); chicken (44F - Cold Holding). Manager stated item was at proper temperature at 11 am and doors were opened and closed often. Manager had employee move items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (48F - Cold Holding); pico (49F - Cold Holding); cheese (47F - Cold Holding); lettuce (48F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Mana had employee move items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **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. Items on cook line grill: chicken (91F - Hot Holding); steak (104F - Hot Holding) peppers (78F - Hot Holding); chicken (97F - Hot Holding); onions (89F - Hot Holding). Manager stated items placed in pans on top grill thirty minutes prior to temperature being taken. Employee turned up temperature of grill to reheat items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line warmer stained. Can opener on prep table in dry storage area. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler across from ice machine. Manager stated item cooked the previous morning. Manager had employee place label on item. **Corrected On-Site**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Gatorade stored in reach-in cooler across from cook line warmer. Manager discarded bottle of Gatorade. **Corrected On-Site**
08B-49-4
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop pico in reach-in cooler across from cook line oven. Bowls used to scoop salsas in walk-in cooler at end of cook line. Bowl used to scoop oregano stored in dry storage area. Manager removed bowls from all products. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles above prep table with microwaves across from cook line.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish machine.
24-08-4
Basic - Food stored on floor. Case of cooking oil stored on floor in front of walk-in coolers. Coconuts stored on floor in upstairs bar area. Manager placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Bags of corn meal stored outside across from mop sink. Manager had employee bring corn meal inside of restaurant. **Corrected On-Site**
08B-42-4
Basic - Ice bucket not inverted between uses. Ice bucket stored on ice machine next to back door. **Repeat Violation**
10-14-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler next to cook line grill. **Repeat Violation**
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in gaskets of cook line grill drawers. Top of dish machine. Area around soda nozzles in upstairs wait station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
16-46-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf across from cook line.
25-06-4
Basic - Stored food not covered. Salsas in walk-in cooler at end of cook line. Oregano stored in dry storage area. Manager had employee place lids on items. **Corrected On-Site** **Repeat Violation**
08B-12-5
8
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
10
Aug 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-09: No change. **Time Extended** - From follow-up inspection 2023-06-21: No change **Time Extended** - From follow-up inspection 2023-08-07: No employee certificates available. **Admin Complaint**
53B-01-5
90
Jun 21, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-09: No change. **Time Extended** - From follow-up inspection 2023-06-21: No change **Time Extended**
53B-01-5
90
Jun 9, 2023
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. **Warning** - From follow-up inspection 2023-06-09: Items stored in walk-in cooler across from ice machine: chicken 47F, pork 46F,45F,46F, beef 46F, 47F, beans 47F. Manager stated items prepared on 6/7. **Admin Complaint**
03D-02-5
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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. **Warning** - From follow-up inspection 2023-06-09: Items stored in walk-in cooler across from ice machine: chicken 47F, pork 46F,45F,46F, beef 46F, 47F, beans 47F. Manager stated items prepared on 6/7. **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler across from warmer: cabbage (47F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. **Warning** - From follow-up inspection 2023-06-09: Reach-in cooler across from cook line warmer: cabbage 47F, cheese 46F, sour cream 46F. Employee stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. **Warning** - From follow-up inspection 2023-06-09: Item in walk-in cooler across from ice machine: salsa 47F. Items in walk-in cooler behind dish area: salsa 48F,49F. Manager stated items prepared the previous day. **Admin Complaint**
01B-38-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. **Warning** - From follow-up inspection 2023-06-09: Item in walk-in cooler across from ice machine: salsa 47F. Items in walk-in cooler behind dish area: salsa 48F,49F. Manager stated items prepared the previous day. **Admin Complaint**
03D-06-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-09: No change. **Time Extended**
53B-01-5
43
Jun 7, 2023
Routine - Food
14 critical violations. 9 major violations. 17 minor violations.
View 40 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: rice (110F - Hot Holding); cheese sauce (104F - Hot Holding); onions (111F - Hot Holding); beef (92F - Hot Holding). Manager stated items were prepared one hour prior to temperature being taken. Manager placed items in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. WD 40 stored on shelf in between clean pans above three compartment sink. Manager moved WD 40 to office. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Container of Advil stored over tortillas in dry storage area next to dish area. Manager removed Advil. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. **Warning**
03D-02-5
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. Items in walk-in cooler across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. **Warning**
01B-36-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils on cook line. Manager had employee wash hands and bring utensils to dish area. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was sweeping floor and put on gloves to handle ready to eat food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Food with mold-like growth. See stop sale. 8 moldy lemons stored in walk-in cooler behind dish area. **Warning**
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies in dry storage area next to dish area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over shredded cabbage in walk-in cooler at end of cook line. Manager moved shrimp to shelf below cabbage. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler across from warmer: cabbage (47F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. **Warning**
03A-02-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table. Cutting board on reach-in cooler across from fryers. Pans stored on shelf next to dish machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by table. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in dish area hand washing sink. **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No strips or thermometer available to measure dish machine. **Repeat Violation**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef stored in reach-in cooler across from fryers. Manager stated beef prepared on 6/5. Manager had employee place proper date mark on item. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters last changed on 6/5/2019.
29-28-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line.
14-01-5
Basic - Ceiling tile missing. Ceiling tile on cook line. **Repeat Violation**
36-36-4
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. Fish in downstairs walk-in freezer, freezer not working properly allowing items to thaw.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of sprite on prep table next to tea machine across from ice machine. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf next to dish machine.
24-08-4
Basic - Food stored outside. Bags of flour and beans stored behind building. **Repeat Violation**
08B-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table across from dish machine.
21-04-4
Basic - Missing drain plug at dumpster. Dumpster behind building. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer greasy. Fan covers in walk-in cooler behind dish area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pan lids stored in dry storage area.
16-46-4
Basic - Open dumpster lid. Dumpster behind building. **Repeat Violation**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Sliced avocado with label on outside located on cook line.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Containers on shelf across from warmer. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Spices in dry storage are next to dish area. Employee placed lid on containers. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in downstairs bar area.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes on prep table across from grill.
21-12-4
2
Jan 23, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Las Carretas Mexican Restaurant last inspected?
The most recent health inspection at Las Carretas Mexican Restaurant on file is from Apr 8, 2026. The public record contains 20 inspections in total.
What is the most common violation at Las Carretas Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Las Carretas Mexican Restaurant.
How does Las Carretas Mexican Restaurant compare to other restaurants in Gainesville?
Las Carretas Mexican Restaurant most recently scored 90 out of 100, which is higher than the Gainesville average of 75.
Has Las Carretas Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Las Carretas Mexican Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Carretas Mexican Restaurant 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 Carretas Mexican Restaurant inspected?
Based on the inspection history on file, Las Carretas Mexican Restaurant is inspected around six times per year on average.
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