El Carbonero Restaurant
320 NE 38th St, Oakland Park, FL 33334 · Permanent Food Service · License 1624005
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (2 fixed on the spot), 6 intermediate (2 fixed on the spot)-34
- Extension granted on Oct 30Counts in full until a follow-up finds the problems fixed-3
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
Not provided
More time given
Required employee training expired for all employees.
Not provided
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler cooked chicken (83°F - Cooling); beans with cheese (58°F - Cooling); Chicharron with cheese (60°F - Cooling); chicken stew (49°F - Cooling); cooked rice (52°F - Cooling); cooked beans (50°F - Cooling); cooked ribs (48°F - Cooling); refried beans (48°F - Cooling). Per operator, all foods cooked yesterday and stored in the walk in cooler. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table: cooked beans (139°F - Hot Holding) Operator stated food reheated prior to being held for 1 hour; food moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler cooked chicken (83°F - Cooling); beans with cheese (58°F - Cooling); Chicharron with cheese (60°F - Cooling); chicken stew (49°F - Cooling); cooked rice (52°F - Cooling); cooked beans (50°F - Cooling); cooked ribs (48°F - Cooling); refried beans (48°F - Cooling). Per operator, all foods cooked yesterday and stored in the walk in cooler. See stop sale
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In standing freezer Raw chicken stored in direct contact in "Thank you" plastic bag. Operator removed and stored in container
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler cooked chicken (83°F - Cooling); beans with cheese (58°F - Cooling); Chicharron with cheese (60°F - Cooling); chicken stew (49°F - Cooling); cooked rice (52°F - Cooling); cooked beans (50°F - Cooling); cooked ribs (48°F - Cooling); refried beans (48°F - Cooling). Per operator, all foods cooked yesterday and stored in the walk in cooler. See stop sale
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available during inspection
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel available at handwashing sink. Operator provided paper towels
Fixed on the spot
No soap provided at handwash sink.
No soap available at handwashing sink. Operator provided soap
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Elsa Martinez certification expired 4/10/26
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. Food handlers certification expired on 9/8/26
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.
- Stop sale
- An order that the food can’t be sold or served.