LA CARRETA RESTAURANT

Name: LA CARRETA RESTAURANT
Address: 14791 MIRAMAR PKWY, MIRAMAR, FL, 33027, US
Rating: 45.7

14791 MIRAMAR PKWY, MIRAMAR, FL 33027

License #1621146

🌴 Cuban/Caribbean ℹ️

45.7 Grade F / 100

Failing Health Score

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Latest inspection

December 23, 2025 · 6 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA CARRETA RESTAURANT in MIRAMAR currently holds an InspectFL Health Score of 45.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on December 23, 2025. Across those visits, inspectors documented 74 total violations — 30 critical, 10 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 5, 2025

The latest inspection on December 23, 2025 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LA CARRETA RESTAURANT 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: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Women- bathrooms manager placed sign.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.breakfast area-one door cooler-open can of coke, employee removed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths on prep tables around kitchen area. Employee removed all.
[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. Gloved employee cutting clean vegetables, touched garbage can, then change gloves, without washing hands first. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Towels available are wet. Employee provided.
[31B-03-4] No soap provided at handwash sink. Bar area- employee provided.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. At breakfast cook line station tongs stored between wall and fryer. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In pantry employee open container beverage on prep table next to in use cutting board. Employee removed beverage.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In pantry employee open container beverage on prep table next to in use cutting board. Employee removed beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored among food service items at wait station. Operator removed.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and changed gloves without washing hands. Educated employee on proper handwashing procedures. Employee washed hands and put on new gloves.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Hot preparation cook line utensils stored in standing water at 96F. Advised operator on proper storing of in use utensils. Operator removed and stored under running water dipper well.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At breakfast cook line reach in cooler, raw shell eggs stored on top of fries in bag. Advised operator on proper storage. Operator stored correctly.
[35A-05-4] Roach activity present as evidenced by live roaches found. In dry food storage area near prep area, 3 live roaches seen crawling in the corner to the wall.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In breakfast cookline oven, cooked steak (108F - Hot Holding). Per employee cooked and in oven less than 2 hours. Manager had employee discard steaks.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large machines by storage area, build up of black like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep-WIC- cooked lechon (47F - Cooling); pork chunck (46F - Cooling); sautéed beef (57F - Cooling), per manager food cooling overnight . See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep-WIC- cooked lechon (47F - Cooling); cooked pork chunck (46F - Cooling); sautéed beef (57F - Cooling), per manager food cooling overnight . Employee discarded.
[12A-10-4] 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. Employee packing food in to go containers, touched her face and continue working with containers using same gloves. After manager instructed, employee discarded gloves , washed hands and put in new pair of gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 flying insects above soda nozzle and ice in bar area. -5 flying insects around plastic storage jar of alcohol measuring cups in bar area. Employee killed insects, cleaned and sanitized area.
[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. Food not prepared or portioned today. Small Flip top- lower cooler - diced chorizo (52F - Cold Holding); diced ham (50F - Cold Holding); liver chunks (54F - Cold Holding); raw shrimps (56F - Cold Holding); raw shell eggs (59F - Cold Holding). Per manager food stored overnight. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Small Flip top- lower cooler - diced chorizo (52F - Cold Holding); diced ham (50F - Cold Holding); liver chunks (54F - Cold Holding); raw shrimps (56F - Cold Holding); raw shell eggs (59F - Cold Holding). Per manager food stored overnight. See Stop sale
[31A-09-4] Handwash sink not accessible for employee use at all times. Preparation area-Rear kitchen- garbage can in front of sink, employee removed.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Breakfast line, small flip top.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food runners tray stored on soiled compartment in rear kitchen
[25-17-4] Single-service articles stored on a soiled surface. Expo ststation
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large cooked chunks of beef (49-52F - Cooling); cooked yuca (46F - Cooling), per operator and label date, food cooling overnight. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large cooked chunks of beef (49-52F - Cooling); cooked yuca (46F - Cooling), per operator , food cooling overnight. Employee discarded..
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 flying insects by reach in cooler in cafeteria. -1 flying insects by cutting board in service area. -2 flying insects landing on rack by dish ware area. Employee cleaned and sanitized area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning floor by garbage and storage room, walked inside kitchen, grabbed a bag of raw potatoes to placed inside peeling Machine , using same gloves. After manager instructed, employee discarded gloves and washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Breakfast -small flip top-raw chicken breast (62 - Cold Holding) operator discarded at will.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- yellow rice (72F - Hot Holding) per employee food hot held less than 2 hours. Employee reheated on steam oven to 165F.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working as a dishwasher, did not know how to test the correct amount of sanitizer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed large plastic containers used to stored cooling food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle- bar area, employee cleaned and sanitized
[31A-11-4] Handwash sink used for purposes other than handwashing. Cafeteria-Metallic jar inside sink, employee removed

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink at the bar.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at bar area - forks stored upright. Operator inverted items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at bar - employees drink next to clean drinking glasses. Operator removed item
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking coffee at prepping table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at to go station purse on prepping table. Operator removed and stored properly
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with bracelets and watches while preparing food and cooking.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area - clean cooking utensil stored wet. Observed at expo line clean utensils stored wet. Advices operator to stored properly.
[35B-02-4] Insect control device installed over food preparation area. Observed device installed over single service napkins and sauce at takeout station. Observed by managers office device installed besides preparing table with blowing fan.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ice cream freezer chest rusted with soiled gasket. Observed at to go station- reach in cooler with soiled gasket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several cloths around prep tables in breakfast area and cook line . Employee removed and placed on sanitizer solution bucket.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - cooked pork chunks (51F - Cooling); beef broth (52F - Cooling) as per operator food stored in cooler overnight. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - cooked pork chunks (51F - Cooling); beef broth (52F - Cooling) as per operator food stored in cooler overnight. Employee discarded.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked unpasteurized shell eggs then grabbed clean container to serve costumer. Manager instructed employee to wash hands and change gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 small flying insects at bar area. Operator killed, cleaned and sanitized area.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher employee place dirty utensils to wash, failed to wash hands and change glove before touching clean utensils. Manager instructed employee to wash hands and change gloves.
[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. as per operator item not prepared or portioned today - at cook line in cooling drawer - shrimp stuffing (44F - Cold Holding) as per operator food stored since yesterday. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. as per operator item not prepared or portioned today - at cook line in cooling drawer - shrimp stuffing (44F - Cold Holding) as per operator food stored since yesterday. See stop sale. shredded beef (47F - Cold Holding); shredded chicken (48F - Cold Holding) as per employee food held less than 4 hours. Ice added to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. Chemical sprayer stored next to canned corn at dry storage room. Operator removed and stored properly.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certification expired 06/02/2022