La Carreta Rest
Last inspected: Feb 13, 2026
55
Score
Going back to 2022, La Carreta Rest has 12 inspections in the public record. The newest entry in the record is dated Feb 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.
“No paper towels” comes up most often, recorded four times in the inspection record.
Restaurants in Pembroke Pines average 79, so La Carreta Rest trails the local norm. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini flip top cooler ; cooked onions (47F - Cold Holding). Per,operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station in prep area. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at mini flip top cooler contains deep cut marks
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on dish rack next to clean and above clean dishes. Operator removed drink **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket torn on Expo Everest cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris under cookline
36-73-4
Basic - Food stored on floor. Observed box of water melon stored on floor in produce walk in cooler. Operator elevated food **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cookline microwave heavily soiled with food debris. Operator cleaned out microwave **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris. Employee cleaned freezer **Corrected On-Site**
22-16-4
55
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee in dish area wiped hands on soiled cloth before putting on gloves to continue handling clean dish ware. Manager advised employee of proper procedures and employee washed hands. **Corrected On-Site**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Protein walk in cooler speed rack, container of raw pork above trays of portioned cooked pork and beef. Manager rearranged for proper separation. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front prep area hand sink. Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at prep area hand sink not functioning properly. Manager reset dispenser to function correctly. **Corrected On-Site**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container honey glaze at front bakery area. Employee removed cup. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table area by aluminum foil and container of jellies. Employee moved beverage away from line. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) At pantry/salad station, employee purse and phone on shelf next to to go cups and containers. Employee moved items away from line. 2) At bakery counter, employee purse on shelf next to line pans for cooked pastries. Employee moved bag away from counter. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in front prep area wearing watch. **Repeat Violation**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by sauté station fliptop. Employee replaced cloth with rubber mat. **Corrected On-Site**
21-04-4
47
May 16, 2025
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in pantry/salad station retied apron and continued to prepare orders without washing hands and changing gloves. Reviewed procedures with employee and he washed hands and put on new gloves. **Corrected On-Site**
12A-28-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Front prep area triple sink reading below 150ppm quaternary. Employee drained sink and refilled at proper 200ppm quaternary. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At main line steam well, cooked vegetable mix (108F - Hot Holding) being held above steam table level. Per employee prepared approximately 2 hours. Vegetables returned to heat above 165F (176F) and placed in steam well. **Corrected On-Site**
03B-01-6
Basic - 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. Employee open top container of water on shelf with clean pans in front prep area. Employee removed container. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in pantry/salad station wearing watch.
13-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At pantry/salad station, water not turned on for dipper well with utensils in it. Employee turned on water flow. **Corrected On-Site**
10-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt container at bulk cook line not labeled. Employee added label. **Corrected On-Site**
02D-01-5
Basic - Soiled dry wiping cloth in use. 1) Soiled dry cloths by fryer station at end of cookline. 2) Employee with soiled wiping cloths tucked into aprons. All soiled wiping cloths removed. **Corrected On-Site**
21-10-4
50
Feb 6, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to sauté station fliptop cooler. Employee replaced towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee marked as deliming solution. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - 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. Employee in pantry area drinking with straw from open top beverage cup. Employee put top on cup and moved away from prep area. **Corrected On-Site**
12B-12-5
Basic - Employee eating/drinking in a food preparation or other restricted area. Employee in pantry area drinking with straw from open top beverage cup while on station. Employee put top on cup and moved away from prep area. **Corrected On-Site**
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by sauté station fliptop.
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on prep table beside sauté station fliptop. Employee removed wiping cloth. **Corrected On-Site**
21-09-4
67
Nov 20, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
58
Jul 16, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Jun 17, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at time of inspection tested 10ppm. Operator primed dish machine. Dish machine tested 50 ppm **Corrected On-Site** **Repeat Violation**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container soiled on shelf on drying rack . Operator moved contents to dish area to be washed rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in prep area blocked by potato peeler. Operator removed **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor in cafeteria walk in freezer. Operator cleaned during inspection **Corrected On-Site** **Repeat Violation**
14-69-4
Basic - Stored food not covered. Observed in walk in cooler, cooked Yuka, sliced tomatoes and cooked potatoes not covered. Operator covered items **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At time of inspection observed wet wiping cloths on cook line. Operator moved to sanitizer solution and stored correctly. **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator in prep station with no hair restraints . Operator put hat on . **Corrected On-Site**
13-03-4
58
May 22, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm. Operator prime line , dish machine sanitizing at 100 ppm at end of inspection. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ceviche mix stored above cut lettuce in reach in cooler in coffee station. Operator moved cut letter to upper shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - 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.
53B-14-5
Basic - 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 inside walk in cooler. Operator cut packages during inspection. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top clean utensils in pastry station. Operator moved phone. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair in dumpster/ chemical room.
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Container with uncooked peeled plantains on floor in produce walk in cooler. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Ice buildup on floor by entrance door in walk-in freezer. Operator cleaned during inspection **Corrected On-Site**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in walk in cooler labeled #5. Observed Thermometer on exterior door not working.
05-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored over clean pots and pans in prep room. Operator moved bucket snd stored correctly. **Corrected On-Site**
21-44-1
43
Feb 20, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Employee dried hands on clothes and towel and proceeded to grab French fries from a bag. Employee washed hands. **Corrected On-Site**
12A-18-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in reach in cooler across stove in cookline reach in cooler unit. Operator removed and re-organized in appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - 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. Breakfast under time temperature control not timed mark at cookline. Operator time marked 8am to 12pm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef sausage at 120F-Hot holding. Operator re-heated to 169F for hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with mold at bar soda dispenser. Operator cleaned the surface of the dispenser. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. HWS was blocked by boxes and potato peeler. Operator removed boxes from area and made area accessible for handwashing. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at employee hand wash sink in kitchen. Operator provided.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at prep station. Operator refilled unit with soap**Corrected On-Site** **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date. Salad station: Ceviche prepared over 24 hours. Operator date marked. Walk in cooler #3 chimichurri prepared Saturday. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Hole in or other damage to wall. Observed hole in wall in dry storage room by front door.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in bucket of cool water in hot holding line. Operator discarded water and placed hot water over 135F in container. **Corrected On-Site**
10-07-4
Basic - Several Wet wiping cloths in kitchen prep tables not stored in sanitizing solution between uses.
21-12-4
Basic - Stored food not covered in walk in cooler: butter, cooked bacon, raw pork. Operator covered. **Corrected On-Site**
08B-12-5
26
Oct 23, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over pancake batter inside dairy cooler labeled #5 Operator moved pancake batter and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (60F cold holding ) held less than 4 hours ago in cook line. Observed pooled eggs stored in container with melted ice water. Operator placed pooled eggs on ice bath during inspection. **Corrective Action Taken**
03A-02-5
High Priority - 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. Hot milk 128F using TPHC no time mark in coffee station held less than 4 hours ago. Operator placed time mark on gallons of milk. **Corrected On-Site**
03F-02-5
Basic - Working containers of food (oil)removed from original container not identified by common name in cook line, Operator labeled oil. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense cut mangoes in sandwich line. Operator removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in dry storage room.
51-11-4
Basic - Food stored on floor. Bucket of melted butter not stored 6 inches off floor inside walk in cooler. Operator elevated **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's and women restroom.
31B-04-4
Basic - Shelf in poor repair in dry storage where cans foods are stored. Observed hole on shelf.
14-11-5
Basic - Wall and ceiling above sandwich station soiled with dust.
36-27-5
45
May 25, 2023
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
43
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
22
Frequently Asked Questions
When was La Carreta Rest last inspected?
The most recent health inspection at La Carreta Rest on file is from Feb 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Carreta Rest?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at La Carreta Rest.
How does La Carreta Rest compare to other restaurants in Pembroke Pines?
La Carreta Rest most recently scored 55 out of 100, which is lower than the Pembroke Pines average of 79.
Has La Carreta Rest's inspection record improved over time?
No. Recent inspections at La Carreta Rest have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Carreta Rest means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Carreta Rest inspected?
Based on the inspection history on file, La Carreta Rest is inspected around four times per year on average.
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