CAROLINA ALE HOUSE

Name: CAROLINA ALE HOUSE
Address: 6810 SW 40TH STREET, MIAMI, FL, 33155, US
Rating: 65.5

6810 SW 40TH STREET, MIAMI, FL 33155

License #2335084

🍺 Bar/Pub ℹ️

65.5 Grade F / 100

Failing Health Score

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Latest inspection

August 18, 2025 · 10 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAROLINA ALE HOUSE in MIAMI currently holds an InspectFL Health Score of 65.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on August 18, 2025. Across those visits, inspectors documented 102 total violations — 15 critical, 24 major, 63 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on August 18, 2025 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

102

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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CAROLINA ALE HOUSE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small cup used to scoop inside bin of seasoning located across the cook line. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in back dry storage area soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license from October 1, 2024 posted near back office.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored in between reach in cooler cracks. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath black cutting board at prep station. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line. Observed walk in cooler gasket soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (49F - Cold Holding) at the cook line drawers. As per operator, items were placed there recently. Operator placed ice bags for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker device for hose attached in the mop sink area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located in back prep area soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located in employee restroom. Operator restocked.

Disposition: Call Back - Complied
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2024.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male cook line employee with no hair net at the cook line. Employee put on a hat.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed two ice buckets on floor near ice machine. Operator removed from floor.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at the bar area. Operator removed scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior located in back cook line area with soiled interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hot box in back prep area with soiled gaskets. Observed hood filters at the cook line soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near mop sink not hung up to dry. Operator hung up.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located in back prep area soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used to dump ice at the bar area. Operator removed tray and informed employee hand wash sink is for hand washs only.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink inside unisex employee restroom, hand wash sink near cook line, and hand wash sinks in bar area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at bar hand wash sinks located inside and outside of establishment.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser at the ware wash area not labeled. Operator labeled immediately.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside of bar walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of conveyor oven heavily soiled on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster soiled at inside bar.
[05-09-4] Observed ambient thermometers in disrepair at fryer reach in cooler and in front line server station.
[29-49-6] Observed standing water in bottom of reach-in-cooler in front of fryers.
[29-17-4] Observed waste line missing at soda gun holster in outside bar area.
[36-27-5] Observed wall soiled under soap dispenser at hand wash sink in front of cook line.
[21-12-4] wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in back prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over shredded cheese in top portion of reach in cooler in front of ovens on cook line, raw beef stored over cooked chicken, and raw salmon stored over cooked pasta in grill drawers on cook line.
[01B-02-5] Observed, cheese curds 49F, buttermilk at 38F all cold holding at reach in cooler at fryer station. As per manager, cheese curds placed inside unit 4 hours prior.Observed pico de gallo at 43F cold holding at reach in cooler across from grill. Observed coleslaw at 43F, bleu cheese dressing at 46F, salsa 45F all cold holding at reach in cooler at server station. As per manager, products placed inside unit more than 4 hours prior.
[03A-02-5] Observed, cheese curds 49F, buttermilk at 38F all cold holding at reach in cooler at fryer station. As per manager, cheese curds placed inside unit 4 hours prior.Observed pico de gallo at 43F cold holding at reach in cooler across from grill. Observed coleslaw at 43F, bleu cheese dressing at 46F, salsa 45F all cold holding at reach in cooler at server station. As per manager, products placed inside unit more than 4 hours prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled at inside and outside bars.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in inside bar area and outside bar area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at hand wash sink when valve is open in ware wash area.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of marinara sauce at reach in cooler. Manager removed cup.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside of bar walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored inside container of sugar touching sugar, manager picked up scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of conveyor oven heavily soiled on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster soiled at inside bar.
[05-09-4] Observed ambient thermometers in disrepair at fryer reach in cooler and in front line server station.
[29-49-6] Observed standing water in bottom of reach-in-cooler in front of fryers.
[29-17-4] Observed waste line missing at soda gun holster in outside bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled under soap dispenser at hand wash sink in front of cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in back prep area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flies flying in air around liquor bottles at outside bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over shredded cheese in top portion of reach in cooler in front of ovens on cook line, raw beef stored over cooked chicken, and raw salmon stored over cooked pasta in grill drawers on cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) at reach in cooler across from grill, Buttermilk (45F - Cold Holding); cheese curds (52F - Cold Holding) at fryer reach in cooler, and coleslaw (49F - Cold Holding); salsa (51F - Cold Holding); blue cheese dressing (47F - Cold Holding) at server station. As per manager all items were stored since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) at reach in cooler across from grill, Buttermilk (45F - Cold Holding); cheese curds (52F - Cold Holding) at fryer reach in cooler, and coleslaw (49F - Cold Holding); salsa (51F - Cold Holding); blue cheese dressing (47F - Cold Holding) at server station. As per manager all items were stored since previous day.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (78F - Hot Holding) inside of hot box in kitchen prep area. As per manager for one hour, manager took product to be reheated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled at inside and outside bars.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in inside bar area and outside bar area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at hand wash sink when valve is open in ware wash area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled at cook line. Observed ceiling vent soiled with accumulated dust near beer keg walk in cooler. Also observed wall soiled with black substance at ware washing area near dish machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable, located at expo area.
[16-02-4] Dishmachine missing baffles, curtains in wash/rinse tanks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags on top of preparation table at back kitchen. Observed employee cell phone on top of cutting board located at cook line. Employee removed phone. Advised employee to wash, rinse and sanitize cutting board.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint at cook line
[14-11-5] Equipment in poor repair. Observed door of chest freezer located near kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets throughout restaurant soiled with black substance. Also observed walk in cooler gaskets soiled. Observed hand sink soiled with black substance at bar. Observed interior of reach in freezer at bar soiled with black substance. Observed shelves at bar heavily soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on juice pourers at ware washing area.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed tin foil near grill at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler located at cook line
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water at cook line floor, and also at prep area at back kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Manger took solution to replenish with chlorine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touch raw beef patty and then changed gloves no hand wash.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch cell phone and began preparing corn without washing hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake (55F - Cold Holding) at single door reach in cooler at cook line. As per manager, for approximately 1 hour. Manager took product to reach in freezer to rapidly chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled with old food debris. Observed interior of ice machine soiled with black substance. Observed stained cutting boards located at cook line.
[22-56-4] 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 temperature dish machine at 156F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink. Observed at bar.