Las Carnitas INC

3221 W Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1619463

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Vacuum breaker missing at shared mop sink faucet.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
4 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot), 11 basic (1 repeat)
-38
Complaint after follow-up on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul82026

Routine inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed several changes to plans including added walk in cooler, and exterior mop sink shared at time of inspection. Repeat.
  Administrative complaint
Basic5
- Code 14, Food-contact surfaces designed and maintained: walk-in cooler shelves with rust that has pitted the surface.
  walk-in cooler shelves with rust that has pitted the surface at time of inspection. Repeat
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup observed at front line reach in cooler for desserts at time of inspection. Repeat
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of reach-in-cooler at time of inspection. Repeat.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  Open dumpster lid at time of inspection. Repeat
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents in kitchen area soiled with grease build up at time of inspection. Repeat
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
10 violations still not corrected:
- 2 Intermediate
- 8 Basic
What was still cited
Intermediate2
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed same
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed same
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed same
  More time given
  walk-in cooler shelves with rust that has pitted the surface.
  Observed same
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed same
  More time given
  Hot holding unit not maintained in good repair.
  Observed same
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed same
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed same
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Observed cooked yuca (120°F - Hot Holding); cooked beans (115°F - Hot Holding) in kitchen hotbox with broken seals, operator began reheating food items to 165°F in oven.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  1. Employee stepped out of establishment with gloved hands, returned to front line and prepared a customers food order, instructed employee to wash hands and change gloves.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at shared mop sink faucet.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  1. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line, operator added more water to Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  1. Observed in walk in cooler containers of cooked pork belly, and pico de gallo with no date marking. Operator dated.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 51, Other sanitary and safe operation: 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/. 1. Observed several changes to plans including added walk in cooler, and exterior mop sink shared.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  1. Observed in kitchen bowl and plate with no handle used to dispense bulk seasoning and oil. Operator removed.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  1. Observed heavy groove marks on cutting boards stored on shelves by dish machine, and at cook line.
  walk-in cooler shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover.
  1. Observed in kitchen on shelf used to store plates.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  1. Ice buildup observed at front line reach in cooler for desserts.
  Hot holding unit not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Observed standing hot box in kitchen unable to remain closed, rubber seal in disrepair.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  1. Observed in left standing reach in cooler, several containers with, cooked pork, chicken with and old label, labeled tilapia.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  1. Observed in middle reach in cooler in kitchen.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  1. Observed vents in kitchen area soiled with grease build up.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.