CARNICERO
3805 W FLAGLER ST, Miami FL 33134
Last inspected Apr 9, 2026 · 12 visits since October 2023
JUN 24
NOV 24
APR 25
DEC 25
APR 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly and drainage flies around the bar the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees, grill area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus inside reach in cooler at 52 f kitchen cook place the octopus with bags of ice on top to lower the temperature.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener surface soiled.
Show the remaining 8 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris on exterior of warewashing machine.
Can opener blade not kept sharp - observed metal shavings.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food not stored at least 6 inches off of the floor. Observed container of food on kitchen floor.
Soiled dry wiping cloth in use. Kitchen area and grill area.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a cooling unit at cook line no working properly beef 50°F, cheese 50, croquettes 50°F. According to the manager all items were prepared in the morning. The products were transferred to the rich in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at walk in cooler shelves soiled.
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable. Cook line.
Food stored on floor. Observed at walk in freezer and grill station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter by grill station.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Requested by inspector hand washing and gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F, shrimp 46F, cut tomatoes 46F. Items were brought from walk in cooler 40 minutes before inspection. Food were transferred to another unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler by grill, kitchen entrance.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
No handwashing sign provided at a hand sink used by food employees.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bread at walk-in cooler, staff relocated the beef to another unit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at frying station soiled.
Ceiling tile missing. At kitchen rear area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation areas and ware washing.
Cutting board has cut marks and is no longer cleanable. All throughout kitchen preparation tables and auxiliary boards.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic cooking oil container at dry storage area, also some food buckets at walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in coolers/freezer units.
Unprotected ice machine in a customer/nonsecure area. Observed unlocked ice machine enclosure outside the establishment, staff locked the enclosure.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Requested by inspector hand washing and gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, shrimp 46°F, cut tomatoes 46°F. Items were brought from walk in cooler 40 minutes before inspection. Food were transferred to another unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler by grill, kitchen entrance.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
No handwashing sign provided at a hand sink used by food employees.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jun 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. For bags with shrimp at 54°F. The chef discarded the product while conducting the inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line: shrimp 54°F, Sausage 54°F, cheese 54°F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Chef took to the dishwashing area.
Handwash sink used for purposes other than handwashing.observed at front grill area hand wash sink with cups inside.
Food stored on floor. Observed boxes with meat stored at walk in cooler freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed gaskets soiled at from counter and cook line.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No handwash sink located in vending machine area where employees service bulk food machines. Observed new ice machine outside ( enclosure) but hand wash sink missing.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed at the backside of the restaurant a new ice machine located. The machine is in process ( according to the manager) to be enclosed. The Restaurant needs to place a new hand sink for that area.
No Heimlich maneuver/choking sign posted.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 2 high priority.
2 High priority11 Intermediate14 Basic
Show 28 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cook line moving and touching garbage can and back to the line without hand washing and gloves changed. Employee in charge of dishwashing area changing tasks like going to dumpster and coming back to the station without hand washing/ gloves changed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly and drainage flies around the bar the kitchen.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator while conducting the inspection.
Handwash sink not accessible for employee use at all times. Observed at grill station a container filled charcoal blocking hand sink by kitchen entrance.
Manager or person in charge lacking proof of food manager certification. Person in charge Alain Gonzalez is not certified. Sous chef certified by Servsafe 6/14/22 Daniel Milberberg
No chemical test kit provided when using dishwasher or wiping cloths.
No handwash sink located in vending machine area where employees service bulk food machines. Observed new ice machine outside ( enclosure) but hand wash sink missing.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed at the backside of the restaurant a new ice machine located. The machine is in process ( according to the manager) to be enclosed. The Restaurant needs to place a new hand sink for that area.
No probe thermometer provided to measure temperature of food products. Cook got the thermometer and calibrated. Cook get the thermometer and calibrated while conducting the inspection.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signed.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobsters at walk in cooler from 10-23 not labeled.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Kitchen.
Ceiling tile missing. Kitchen by prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled over dishwasher machine.
Current Hotel and Restaurant license not displayed.
Equipment or utensils not designed or constructed in a durable manner. Observed knife with tape in handle.
Food stored on floor. Observed onions bags on floor by cook line. Cook removed the bags and placed them on shelves.
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area. Observed bug zapper hanging over slicer and prepared sauce. Manager removed the bug zapper.
Missing drain plug at dumpster.
No Heimlich maneuver/choking sign posted.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. At dishwashing area behind the dishwasher.
Wet mop not stored in a manner to allow the mop to dry.
Exit door locked. For reporting purposes only. Back of kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.