La Carreta V Restaurant

11740 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2317579

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Dented/rusted cans present.High priority, repeat · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (2 repeats)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

11 violations found

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.
11 violations found:
- 5 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented can, pineapple slices.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at steam table cooked chicken (115°F - Hot Holding) placed 1 hours ago, cook placed chicken tray inside oven to reheat, second temperature 30 minutes later, cooked chicken (169°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.
  Raw pork belly over sliced carrots. Operator stored carrots above raw pork belly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed at cook line, employee touched harms , no glove change, no hand washed observed. Manager coached employees on proper glove use and hand washing..
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed threaded faucet, no vacuum breaker, back storage by ice machines.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sanitizer bucket inside hand wash sink. Operator removed bucket from hand wash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee shredding cooked chicken, eating. Manager coached employee about not eating at food preparation areas.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside rice, can no handle. Manager discarded.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at.Kitchen, walk in cooler and ware washing areas
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license displayed 10/01/2026
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.