LA CARRETA RESTAURANT
8650 Southwest 40th Street
Miami, Florida, 33155
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/6/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed prep cooler gasket torn, cooler located at cook line at main kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between steam table and reach in cooler at cook line. Manager removed it on site. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven at cook line interior with some grease and food debris buildup.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues, cooler against the wall at the end of the cook line at main kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork belly. Manager rearranged raw food products on site. Corrected On-Site
- 03F-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 sliced tomatoes under time control not time marked, as per manager for less than 3 hours. Manager marked food on site. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 02C-04-5: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 roasted pork tongue cooked from last Saturday frozen soiled not date marked. Operator sent en employee to date mark food. **Corrective Action Taken**
Food safety inspection conducted on 12/6/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 4/1/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed boxes of bread stored on floor at walk in cooler 3. Employee removed boxes from floor. Corrected On-Site
- 16-21-4:Basic - Observed baffles soiled at dish machine. Person in charge removed baffles and took to 3 compartment sink. **Corrective Action Taken**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease at fryer area and cook line.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary ammonium solution at 500ppm at preparation area. Employee took solution to dilute with water. **Corrective Action Taken**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed near produce walk in cooler. Employee repaired dispenser. Corrected On-Site
Food safety inspection conducted on 4/1/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/10/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at front sandwich station. - From follow-up inspection 2023-08-10: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at front sandwich station **Time Extended**
- 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed build up of grease at hood vents at kitchen area. Observed grooves and buildup of food debris at cutting board at front sandwich area. - From follow-up inspection 2023-08-10: Unclean building components, attachments or fixtures. Observed build up of grease at hood vents at kitchen area. Observed grooves and buildup of food debris at cutting board at front sandwich area. **Time Extended**
- 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed can of tomato sauce with dents at dry storage area. - From follow-up inspection 2023-08-10: Observed can of chick peas with dents at dry storage area. **Time Extended**
Food safety inspection conducted on 8/10/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/8/2023
High Priority
4
Intermediate
0
Basic
11
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Observed buildup of food debris inside 3 compartment sink. Observed at preparation area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at ware washing area.
- 08B-38-4:Basic - Food stored on floor. Observed pot of cooked beef soup stored on floor at kitchen and plastic container of pickles stored on floor at walk in cooler. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed knife in between preparation table and wall at steam table. Employee removed knife. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men's restroom at front of store.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at ware washing area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at front sandwich station.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to container of chicken at preparation table at kitchen area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed build up of grease at hood vents at kitchen area. Observed grooves and buildup of food debris at cutting board at front sandwich area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at produce storage area. Employee removed debris during inspection. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed can of tomato sauce with dents at dry storage area.
- 22-41-4: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. Observed chlorine dish machine at 0 ppm. Employee repaired machine. Final reading, 100ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice pork (61F - Cold Holding); cut ham (47F - Cold Holding); ham (48F - Cold Holding); tuna salad (49F - Cold Holding) as per manager less than 2.5 hours. Employee placed bags of ice to rapidly chill. Observed beef (45F - Cold Holding) at reach in cooler drawers underneath stove at cook line. As per manager items were placed there 2 hours prior. Employee placed bags of ice to rapidly chill. Observed tamales (49F - Cold Holding); cooked pork (50F - Cold Holding); shredded beef (49F - Cold Holding); beef soup (51F - Cold Holding) at walk in cooler. As per manager, for approximately 3 hours. Employees placed bags of ice over products to rapidly chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (127F - Hot Holding) at hot box at expo area. As per manager, for 2.5 hours. Observed plantains (104F - Hot Holding) at steam table in kitchen. As per manager, for 2 hours. Advised manager to reheat product to 165F.
Food safety inspection conducted on 8/8/2023 revealed 15 total violations (4 high priority, 0 intermediate, 11 basic).