La Carne Asada
1680 Palm Ave, Hialeah, FL 33010 · Permanent Food Service · License 2334683
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 7 basic (4 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked beef (58°F - Cold Holding) inside walk in cooler at kitchen area. As per operator from the day before. Operator discarded it during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked beef (58°F - Cold Holding) inside walk in cooler at kitchen area. As per operator from the day before. Operator discarded it during inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Fried pork belly (119°F - Hot Holding); Fried chile pepper (123°F - Hot Holding) inside steam table at front counter. As per operator for less than two hours. Operator removed them to reheated them inside oven at the time of inspection.
Fixed on the spotRepeat violation
Intermediate1
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.
Observed refried beans not date marked inside walk in cooler at kitchen area. As per operator prepared for more than 24 hours.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed several food container stored uncovered inside walk in cooler at kitchen area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation with no hair restraint at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table next to walk in cooler at kitchen area.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on top of container under preparation next to hand wash sink at kitchen area. Operator removed during inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine soiled with black mold like substance at kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in freezer gasket soiled in front of ovens at kitchen area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled next to ice machine at kitchen area.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.