La Carreta Rest
3632 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2301278
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 Jul 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
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 16, 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 the following foods off temperature letter 59 f cut tomatoes 55 f cheese 49 f onion 52 f next to cooking equipment, kitchen. kitchen employee place foods inside walk-in cooler to lower the temperature.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed oxtails inside hot box at 126f in kitchen area. kitchen employee reheated the oxtail to over 165 f
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Most kitchen employees.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed kitchen, diced chopper with heavy old food debris.
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bucket of food on floor in dry storage area.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket on floor in coffee window area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all kitchen top kitchen shelves soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees cellular phones on top of food preparation tables.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.