Carnicero Steakhouse
7390 SW 117 Av, Miami, FL 33183 · Permanent Food Service · License 2336565
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 4 intermediate, 8 basic (1 repeat)-46
- Safety score54
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic in oil (70°F - Cold Holding). Per operator, prepped around 10:30 am. Placed on flat grill to keep warm.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: 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. Observed 1st test Dishwasher (Chlorine 0ppm); 2nd test Dishwasher (Chlorine 0ppm). Observed sanitizer chlorine bucket for dishmachine 0ppm when tested.
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp machine Glass Dishwasher (Temperature 114° wash temp); 2nd test glass Dishwasher (Temperature 115°F wash temp ).
Repeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed missing three vacuum breakers at four way splitter at mop sink located outside.
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed hot water sanitizer measuring device.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on clean food equipment shelf near warewashing area.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse temperature gauge at 120°F for glass wash high temp dishwasher. Observed dish level Glass Dishwasher (Temperature 114° wash temp); 2nd test glass Dishwasher (Temperature 115°F wash temp ). Per operator, ECO lab states chlorine. Test 0ppm chlorine.
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observe ROP bags with raw beef, ground beef, pork stored in walk in cooler with today's date but with no time stamped marked. Also observed no time stamp for ROP steaks on a tray, that have been processed, being place inside walk in cooler. Operator started placing timer stamps along during the inspection. Per operator, use food items with 48 hours.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed served bring in dirty pan and rinsed and place dirty pan on middle compartment where clean dishes are to be rinsed from the wash.
Old labels stuck to food containers after cleaning.
Observed old used by labels on clean plastic food pans.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed broken cove molding for handwashing sink near 3 compartment sink.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Observed missing grout along kitchen floors, especially around oven and stove area.
Floor area(s) covered with standing water.
Observed standing water in front of walk ins.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall with rust at handwashing station near 3 compartment sink.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling vents around kitchen area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.