DirtyFLRestaurant Inspection Data

CARMELITA'S MEXICAN RESTAIRANT

6218 N 66 ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10786383

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10715994

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses On prep table near coffee maker Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right deli cooler at cook line cut tomatoes (44F - Cold Holding); cut leafy greens (45F - Cold Holding); cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); sour cream (45F - Cold Holding); shredded cheese (45F - Cold Holding) Internal thermometer 44 degrees Called to have tech come look at it. Warning

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10720858

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
  • 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10715491

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris. - From follow-up inspection 2024-11-15: **Time Extended**
  • 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up. - From follow-up inspection 2024-11-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line. - From follow-up inspection 2024-11-15: **Time Extended**
  • 53B-01-5: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. Observed all employee training certificates expired on 10/09/24. Repeat Violation - From follow-up inspection 2024-11-15: Time extended 60 days from routine inspection on 11/07/2024. **Time Extended**

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8786822

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris.
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 200+ PPM. Operator replenished chlorine sanitizer bucket and it is now testing at 100 PPM. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Title of Advil stored with spices on shelf above prep table in kitchen area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3- 55oz dented cans of sliced ripe olives. 1- 100oz dented can of chiles jalapeños.
  • 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. Chlorine testing at 0 PPM. Operator set up three compartment sink to manually sanitize dishes. Three compartment sink testing at 50 PPM. Warning
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line.
  • 53B-01-5: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. Observed all employee training certificates expired on 10/09/24. Repeat Violation

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8627530

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris. - From follow-up inspection 2024-03-07: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers. - From follow-up inspection 2024-03-07: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8624623

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris. - From follow-up inspection 2024-03-07: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 gallon of chicken broth 4 flan 3 gallons of salsa - From follow-up inspection 2024-03-07: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Cold holding temperature at 2:50pm salsa (59 F- cold holding); chicken broth (59 F - Cold Holding); diced tomatoes (59 F - Cold Holding); cooked beans (59 F - Cold Holding); rolled tacos (49F - Cold Holding) Reach in cooler: Sour cream (51 F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding) - From follow-up inspection 2024-03-07: Reach in cooler across from flat top on cook line: Sour cream (45F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding) Raw chicken (49F- Cold Holding); raw pork (48F- Cold Holding) Shredded cheese (50F- Cold Holding) Cut Lettuce (50F- Cold Holding) Inside walk in cooler: Cooked shredded chicken (38F- cold holding); chicken broth (43F - Cold Holding); salsa (43F - Cold Holding); sliced ham (42F - Cold Holding); rolled tacos (43F - Cold Holding) Operator moved All TCS items out of reach in cooler into walk in cooler and a different reach in cooler on cook line. Time Extended** Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers. - From follow-up inspection 2024-03-07: **Time Extended**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8622452

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook and employee preparing and engaging in food preparation not wearing a hair restraint.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Improper cooling method due to walk in cooler is not at a proper cold holding temperature. Ambient temperature at 51 Degrees. Operator moved items into walk in freezer. @ 2:24 pm: 83F shredded chicken, 113F beans, Cheese dip 103F, Ground beef 103F Took temperatures @ 3:35 pm: Ground beef 78F, beans 98F
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef burgers above ready to eat jalapeño poppers inside walk in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef over boxes of frozen corn inside walk in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 gallon of chicken broth 4 flan 3 gallons of salsa
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Cold holding temperature at 2:50pm salsa (59 F- cold holding); chicken broth (59 F - Cold Holding); diced tomatoes (59 F - Cold Holding); cooked beans (59 F - Cold Holding); rolled tacos (49F - Cold Holding) Reach in cooler: Sour cream (51 F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding)
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200+ PPM. Operator replenished bucket to 50 PPM. Corrected On-Site
  • 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. Emailed operator vomiting or diarrheal event for in Spanish. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers.

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8385613

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout the kitchen soiled with food debris and residue.
  • 36-07-4:Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mats used in walk in cooler. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has build up of food debris and grease.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Two 6 LB cans of petite tomatoes dented and not segregated.
  • 29-18-4:Basic - Drain cover(s) missing. Drain cover cracked in bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved drinks. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on top of prep table. Employee removed. Corrected On-Site
  • 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 keys above reach in cooler on the kitchen line. Employee removed. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping poblanos has no hair restraint. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn in reach in coolers throughout the kitchen line.
  • 08B-38-4:Basic - Food stored on floor. Bucket of salsa on the floor. Employee stored properly. Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system and walls around hood system have build up of grease.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in mini refrigerator behind cook line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine out side.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle. Employee stored correctly. 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. Scoop handle touching flour inside flour bin.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on kitchen line has accumulated food debris.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in bottled beer refrigerator next to kitchen door way. Manager removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler not covered.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two 6 LB cans of petite tomatoes dented and not segregated.
  • 12A-13-4: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. Dishwasher rinsed sprayed dirty dishes with gloves, but failed to remove gloves and wash hands before touching clean dishes.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler: pulled chicken (44F - Cold Holding); black beans (45F - Cold Holding); beef (45F - Cold Holding); diced tomatoes (51F - Cold Holding) manager moved items to walk in freezer. Beef 41 F, black beans 41F, pulled chicken 41F @ 1:10pm. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Heated at 9:30 am temperatures taken at 11:45 am.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Employee reheated all items above 165 F and items are now hot holding above 135 F. Brought up refried beans to 175 at 11:44 am Brought up chimmy changa sauce to 177 F @ 11:25 am , enchilada sauce 173 F @ 11:25 am. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, bottle opener on wall, knife box soiled with food debris. Repeat Violation