LA CARRETA V RESTAURANT

Name: LA CARRETA V RESTAURANT
Address: 11740 SW 88 ST, MIAMI, FL, 331862102, US
Rating: 62.7

11740 SW 88 ST, MIAMI, FL 331862102

License #2317579

🌴 Cuban/Caribbean ℹ️

62.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 12, 2026 · 16 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA CARRETA V RESTAURANT in MIAMI currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 54 total violations — 17 critical, 5 major, 32 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 16 observation rows: 5 critical, 0 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LA CARRETA V RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank at dry storage area not secured. Operator wrapped tank with chain.
[24-14-4] Clean utensils stored between equipment and wall. Observed knife stored in between cracks of preparation table and wall at pastry preparation area. Operator removed ed knife.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal coffee placed on shelf above preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on preparation table at cook line across from steam table. Employee removed bag.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engage in food preparation without hair restraint. Employee put on hair restraint during time of inspection
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor below three compartment sink.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop stored on chicken salad. Operator removed scoops from container
[35B-02-4] Insect control device installed over food preparation area. Observed over clean cups at coffee station at dinning area. Operator
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers in pastry preparation area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service containers on shelf above steam table not inverted.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed preparation sink in kitchen area to the left of walk in freezer leaking from pipe below sink. Observed hand wash sink to the left of entrance door of bar area leaking from faucet.
[41-07-4] Container of medicine improperly stored. Observed personal medicine stored on preparation table at pastry area. Employee removed medicine from table.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed two dented cans of garbanzo beans in dry storage area. Operator segregated cans.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch glasses with gloves on and proceeded to touch single service item without changing gloves.
[41-10-4] Toxic substance/chemical improperly stored. Observed various bottles can of 3M adhesive stored above soda syrups at dry storage area. Operator removed can from shelf.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm) in sanitizer bucket below preparation table.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
[36-36-4] Ceiling tile missing. Above walk in freezer 1.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well with utensils stored inside with water not on. Operator turned on water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Cuban bread stored inside of non food grade bag at front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded fish stored over sliced cheese inside standing reach in cooler at cook line. Operator relocated products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler drawers across from cook line. Operator relocated products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquetas (128F - Hot Holding); empanadas (120F - Hot Holding) at front counter warmer, as per operator for 15-20 mins. Operator raised heat on warmer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose bibb missing vacuum breaker next to triple sink. Operator removed splitter.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at rear kitchen and cafeteria area hand wash sinks. Operator placed new signs.
[08B-12-5] Stored food not covered. Observed at cook line trays of Cuban sandwiches and raw beef, chicken, croquettes uncovered. Operator placed covers and parchment paper onto items to cover.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at service counter shelf, Sanitizer Bucket (Quaternary 0ppm). Operator discarded and replaced with new solution. Sanitizer Bucket (Quaternary 200ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (51F - Cold Holding) at kitchen service counter. As per operator for 1 hour. Operator placed onto ice to cool.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at cook line hot lamp, ham croquettes (110F - Hot Holding). As per cook for 1 hour. Cook placed time mark.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler, cooked oxtails (47F - Cooling) as per operator from 3am last night. Oxtails has 30 minutes left to cool. I tailed are in portioned zip lock bags in a deep container and covered not allowing them to cool at a proper rate. Operator removed lids and placed into walk in freezer to rapid cool.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear kitchen hand wash sink no paper towels. Operator provided.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed several employee food handlers certificates expired 7/2024.

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. Observed for the prep reach in cooler,breakfast station,ambient temperature at approximately 59F at the time of the inspection. Observed for drawer unit below stove ambient temperature at approximately 54F at the time of the inspection. Observed for prep unit opposite stove ambient temperature at approximately 47F at the time of the inspection.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed by the storage area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler main ; cooked black beans (47F - Cooling)as per operator from last night
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above sliced ham located in the reach in cooler,breakfast station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler main ; cooked black beans (47F - Cooling)as per operator from last night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. below stove:; meat sauce (47F - Cold Holding); garlic butter (47F - Cold Holding); cooked shrimp (49F - Cold Holding) as per operator about an hr ago,operator removed to walk-in cooler for rapid cooling. prep unit,breakfast station:; sliced tomatoes (50F - Cold Holding); shredded lettuce (51F - Cold Holding); ham sandwich (52F - Cold Holding); croquettes (50F - Cold Holding)as per operator about 2 hrs,removed to walk-in cooler for rapid cooling. prep unit by stove:; raw shrimp (47F - Cold Holding); raw chicken (46F - Cold Holding); raw beef liver (47F - Cold Holding)as per operator about 2 hrs ago,operator removed to walk-in cooler for rapid cooling.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked black beans packed too deep and covered while cooling.