LA CARIDAD RESTAURANT
3690 Northwest 54th Street
Miami, Florida, 33142
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
3
Intermediate
5
Basic
12
Total
20
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed excessive accumulation of grease on kitchen equipment door handles. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with excessive cut marks and soiled.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee put on hair restraint. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor in kitchen area in disrepair.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floors in kitchen area with excessive cracks not easily cleaned.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive accumulation of grease in oven in kitchen area.
- 29-27-4:Basic - Mop sink completely inaccessible at the time of inspection. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout the reach in coolers and reach in freezers. Also observed soiled Hood system above kitchen area. And Soap dispenser next to handwash sink is soiled. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in ambient temperature in the kitchen. Informed operator and she immediately placed it inside reach in cooler. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulated grease on wall in kitchen area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee starting to work with no handwashing.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef and raw pork inside the reach in cooler. Operator placed them in the correct positions after providing correct information. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution 200PPM or above. Operator added more water to sanitizer and solution is now at 100PPM. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge not knowing how to calibrate thermometer. Informed her of how to properly calibrate it. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line containers accumulated with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container inside handwashing sink. Operator removed it immediately. Corrected On-Site
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed rice and chicken thawing with no date marking. As per operator the food was made more than 24hours ago. Operator placed date marking. Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
4
Basic
8
Total
13
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 29-27-4:Basic - Mop sink or curbed cleaning facility provided at establishment blocked / inaccessible.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in coolers near cook line.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of reach in cooler soiled. Observed cook line soiled with accumulated grease.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature at three compartment sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in non food grade bags stored in reach in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers and freezers in kitchen soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided during inspection. Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 3/12/2024
High Priority
1
Intermediate
2
Basic
15
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection and posted Corrected On-Site
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -operator states high temp dishmachine leaking during operation, employees are sanitizing food contact surfaces in the triple sink in the kitchen using chlorine sanitizer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored in silverware tray, employee removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -reach-in cooler in hallway gasket torn Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -significant accumulation of grease and food debris on floor underneath and behind cooking equipment
- 36-12-4:Basic - Floors not constructed to be easily cleanable in rear kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -one set of tongs hanging off oven door handle, employee removed Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in sugar, operator removed Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lower portion of reach-in cooler in hallway
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -reach-in cooler gaskets soiled throughout kitchen -exterior of reach-in cooler in front service area and throughout the kitchen have an accumulation of food debris, employee cleaned Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. -triple sink faucet drips continuously while not in use
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hammer and other hardware stored on shelf above reach-in cooler, operator relocated Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment has an accumulation of grease and food debris
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths not stored in sanitizer solution
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of windex and can of paint stored on shelf above reach-in cooler, operator relocated Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of debris, operator cleaned Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front counter area used as dump sink, ice present -handwash sink in kitchen used to store clean food containers, employee removed Corrected On-Site
Food safety inspection conducted on 3/12/2024 revealed 18 total violations (1 high priority, 2 intermediate, 15 basic).
Inspection on 11/14/2023
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at several reach in cooler and upright freezers.
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler at the cook line not cooling. Observed the preparation reach in cooler gaskets torn.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The manager inverted the scoop handle upright. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven at the cook line. The manager removed the tongs. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar. The cook moved the handle. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in the microwave.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the front counter area and kitchen. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the front counter.
- 01B-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. Observed cheese (69F - Cold Holding); shell eggs (69F - Cold Holding). As per the manager the items were put in the reach in for breakfast service.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (69F - Cold Holding); shell eggs (69F - Cold Holding). As per the manager the items were put in the reach in for breakfast service.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided. **Corrective Action Taken**
Food safety inspection conducted on 11/14/2023 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).