EL CARNIVAL

Name: EL CARNIVAL
Address: 809 LINCOLN RD, MIAMI BEACH, FL, 33139, US
Rating: 47.7

809 LINCOLN RD, MIAMI BEACH, FL 33139

License #2326727

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

47.7 Grade F / 100

Failing Health Score

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Quick take

EL CARNIVAL in MIAMI BEACH currently holds an InspectFL Health Score of 47.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 59 total violations — 10 critical, 21 major, 28 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 14 observation rows: 1 critical, 5 major, and 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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 - Admin. complaint recommended
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided printed and displayed during the inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on most coolers.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-09-1] Observed 10 tuna fillets still in the vacuum with an internal temperature of 42°F
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a rusty shelf.
[01B-13-4] Observed 10 tuna fillets still in the vacuum with an internal temperature of 42°F.
[01C-03-4] Oyster tags not marked with last date served.
[14-11-5] Equipment in poor repair. Observed the second reach in cooler door falls off when opened.r
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler doors and gaskets soiled throughout the kitchen
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carnival ceviche, salmon or tuna crispy, tuna or salmon tartare, oysters. As per the manager those are severed raw.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fruit and utensils in the hand washing sink at the bar. The manager removed everything.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in the ladies restroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 20 salmon fillets and 11 tuna filets with an internal temperature of 41°F still in the vacuum.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 3 pairs on the oven door. The manager removed it.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on most coolers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen entrance. The manager brought towels.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided printed and displayed during the inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked mashed potatoes in the upright refrigerator at the back of the kitchen.
[01C-03-4] Oyster tags not marked with last date served.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carnival ceviche, salmon or tuna crispy, tuna or salmon tartare, oysters. As per the manager those are severed raw.
[08B-38-4] Food stored on floor. Observed several bags of ice on the walk-in freezer floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in the ladies restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler doors and gaskets soiled throughout the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fruit and utensils in the hand washing sink at the bar. The manager removed everything.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the cook line the cook cutting chicken removed gloves and put on gloves and put fish on the grill without washing his hands.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a rusty shelf.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender moved the moved them behind the bar.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-11-5] Equipment in poor repair. Observed the second reach in cooler door falls off when opened.r
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed the bartender holding and cutting mint with bare hands at the bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade and soda gun nozzle at the bar.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked the manager about oyster tag regulations she didn't no the answer.
[31B-03-4] No soap provided at handwash sink. Observed at the bar. The manager brought soap. Observed at the bar and kitchen entrance. The manager brought soap.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 20 salmon fillets and 11 tuna filets with an internal temperature of 41°F still in the vacuum.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers working; Paully; Alvaro; Camille; and vaitiare all have been employed for more than 60.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of red pepper flakes and in a container of cooked rice. The manager removed the items.

Disposition: Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 20 tuna fillets still in the vacuum with an internal temperature of 41°F.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets soiled
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bar tender put them behind the bar.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in the ladies room.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed at the kitchen entrance. The cook moved it to the ice machine.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef over onions in the walk-in cooler. The owner moved the onions to the top shelf.
[14-11-5] Equipment in poor repair. Observed several reach in coolers gaskets torn.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon or tuna crispy, tuna or salmon tartare and seared ahi tuna steak on the menu, As per the owner those items are severed raw. The owner put an asterisk next to each item.
[10-08-5] Ice scoop handle in contact with ice. Observed at the bar. The bar tender inverted it.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 20 tuna fillets still in the vacuum with an internal temperature of 41°F.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs over cook chicken in the upright cooler. The owner moved the eggs to the bottom shelf.
[31B-03-4] No soap provided at handwash sink. Observed at the bar. The owner brought soap.
[14-01-5] Bowl or other container with no handle used to dispense food.Observed in a container of pasta. The owner removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a drink shaker in the sink. The bar tender removed it.

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