La Carreta
3663 South Miami Ave, Miami, FL 33133 · Permanent Food Service · License 2333015
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (fixed on the spot), 7 basic (3 repeats)-19
- Safety score81
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 visitOct 5, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at walk in cooler, cooked chicken leg quarters (45°F - Cold Holding); cook pork (46°F - Cold Holding); as per label from 10/3. Operator segregated to discard.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front counter shelf milk (81°F - Hot Holding). As per operator less than 45 minutes. Operator reheated new temp, milk (166°F - Reheating)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in cooler raw pork stored over sliced onions. Observed at cook line standing cooler, raw shelled eggs stored over cut onions. Operator removed and stored correctly.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at service kitchen storage area, container of dry beans stored uncovered.
Repeat violation
Food stored on floor.
Observed at walk in cooler crates of milk stored on floor.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Ibserved at cook line cooler and freezer handles.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Observed bags of garbage stored near mop sink/ kitchen prep area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at service area kitchen floors. Operator mopped.
Fixed on the spot
Floor soiled/has accumulation of debris.
Observed throughout both kitchen areas.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed stored at mop sink. Operator stored correctly.
Fixed on the spotRepeat 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.