LACARRETA RESTAURANT
10633 NW 12 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a few damage ceiling/peeling paint over 3 compartment sink area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed in a few working tables at kitchen line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets thorns at unit by lunch prep station.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed by rear door exit dry storage area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed a few at main bar area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation at cook line.
Food safety inspection conducted on 2/27/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 16-03-4: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**
- 14-09-4: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**
- 24-08-4: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**
- 36-27-5: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**
- 22-02-4: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**
Food safety inspection conducted on 8/9/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/8/2024
High Priority
10
Intermediate
3
Basic
14
Total
27
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5: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
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5: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
- 13-03-4: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
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 29-08-4:Basic - Plumbing system in disrepair. Observed backflow valve in disrepair at mop sink by main walk-in cooler entrance.
- 08B-12-5:Basic - Stored food not covered. Observed several food containers uncovered at main walk in cooler. Operator cover3d all containers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains thawing at room temperature.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at main walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4: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
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container
- 03D-02-5: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.
- 22-49-4: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
- 35A-02-6: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.
- 08A-05-6: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-20-5: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
- 01B-02-5: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.
- 03A-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
- 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 polled eggs on-time temperature missing time label. As per operator less than one hour, operator placed time on the container. Corrected On-Site
- 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 chicken breast and mashed plantains hot holding under 135°f . Operator reheated product to 165. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior soiled with food residues.
- 31B-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
- 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 cooked yuca and cooked beef in walking freezer not date marked.
Food safety inspection conducted on 8/8/2024 revealed 27 total violations (10 high priority, 3 intermediate, 14 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
3
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line food contact shelves in back storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe ceiling tiles located near cook line soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards in kitchen and a bar area with cut marks and no longer cleanable.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed crates of milk in back beverage cooler not stored 6 inches off floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle near cook line. Operator removed immediately. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at the cook line with soiled interior.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located across the cook line soiled. Observed hood filters soiled at the cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler near cafeteria prep area with rusted shelves.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths near food prep table not stored in quaternary sanitizing solution. Operator discarded immediately. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several working squeeze bottles of oil at the cook line with no label.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in back prep area soiled. Observed soda dispenser nozzle soiled at bar area. Operator washed, rinsed, and sanitized. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink near back prep area. Operator removed food debris. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing sanitizer not labeled at the bar area. Operator labeled immediately. Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 15 total violations (0 high priority, 3 intermediate, 12 basic).
Inspection on 11/30/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps at bottom of door by bar.
- 10-12-5: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
- 23-03-4: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
- 08B-12-5:Basic - Stored food not covered. Uncovered cooked beef, fish, chicken in meat walk-in. Covered at time of inspection. Corrected On-Site
- 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. 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.
- 03A-02-5: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
Food safety inspection conducted on 11/30/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).