MI CARRETA RESTAURANT AND BAKERY

Name: MI CARRETA RESTAURANT AND BAKERY
Address: 1930 LAND O LAKES BLVD 18 &19, LUTZ, FL, 33549, US
Rating: 87.5

1930 LAND O LAKES BLVD 18 &19, LUTZ, FL 33549

License #6114060

☕ Café/Breakfast ℹ️

87.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

May 26, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MI CARRETA RESTAURANT AND BAKERY in LUTZ currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 20 total violations — 8 critical, 7 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 17, 2026

The latest inspection on May 26, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MI CARRETA RESTAURANT AND BAKERY looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee chewing gums while engaging food preparation in cook line. Manager discussed with him and he discarded gums
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in cook line. Operator removed cloth
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed red bell peppers above hot dog in walk in cooler , operator moved the bell peppers to produce section
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, operator moved the chicken to bottom shelf
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained board stained Ice machine bin interior soiled and black mold like substance buildup

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Box of tomatoes over cooked rice walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 50ppm discussed with manager to add more chlorine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with soap and water only employee was adding chlorine to three compartment sink at time of inspection.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over cut lettuce. Management removed to proper storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over uncooked potatoes in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese baked desserts at 65F held overnight in service line bakery unit. Guava cheese danish baked 65F same location.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line Cold holding : raw beef 47F raw chicken 47F cut employee added ice underneath pans. 2nd temp all to 43F Cheese baked desserts at 65F held overnight in service line bakery unit. Guava cheese danish baked 65F same location. See stop sale discussed time as public health with manager.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cooks line tested to 200 ppm chlorine. Discussed with management to add more water. Retested to 100 ppm
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored plastic container inside hand washing sink by ware washing area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. At multiple hand washing sinks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For bakery front line
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For eggs. Printed consumer advisory and posted on wall