CARNICERO STEAKHOUSE
7390 SW 117 AV, Miami FL 33183 · 305-603-9692
Last inspected Mar 23, 2026 · 5 visits since February 2025
FEB 25
OCT 25
MAR 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw meat stored over raw shrimp inside walk in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Spray hose at dish sink lower than flood rim of sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of ice machine.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards that has cut marks and are no longer cleanable.
Show the remaining 6 findings ▾
Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
Grease on the ground and/or pad around grease receptacle. Observed grease trap on the ground located next to outside dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand washing sink located in dishwasher area.
Observed Missing drain plug at dumpster.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single services items stored outside in a plastic shed.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 8 high priority.
8 High priority6 Intermediate21 Basic
Show 36 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.clorine solution at the dismachine 0 ppm.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored on top of ready to eat cooked ground beef at walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw meat stored over raw shrimp inside walk in freezer.
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding); raw beef 45 ( - Cold Holding). Also observed malanga mixture (59F - Cold Holding); ham croquettes (55F - Cold Holding); cooked ground beef (63F - Cold Holding). Also observed corvina raw fish (46F - Cold Holding) chimichurri sauce with garlic and oil (72F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans 129F Hold Holding. Operator reheated to 178F, also observed mash potato (117F - Hot Holding). Also observed cooked chicken (95F - Hot Holding); burger (94F - Hot Holding) Operator reheated to 168F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary solution over 600 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed ground beef covered during cooling process inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled rack shelves with accumulation of dust and grease where clean equipment are stored located next to 3 compartment sink.
Handwash sink used for purposes other than handwashing. Observed a cleaning sponge and food debris inside hand washing sink located at dishwasher area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink located in bar area.
Observed hand wash sink blocked with a rack of dirty wiping cloth in dismachine area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of ice machine.
Accumulation of debris on exterior of warewashing machine. Observed soiled with dust and grease top of hot water dismachine. Also observed soiled top do chlorine sanitizer dismachine.
Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle inside rice bin next to ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed broken ceiling tile on top of dry racks of clean pans located next to kitchen exit area.
Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards that has cut marks and are no longer cleanable.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed equipment not washed, rinsed and sanitized in the correct order in three-compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap at exit kitchen door.
Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
Food stored in a location that is exposed to splash/dust. Ice bin next to hand sink with no splash guard in between.
Grease on the ground and/or pad around grease receptacle. Observed grease trap on the ground located next to outside dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor at walk in freezer. Also observed ice buildup inside reach in freezer where ice cream is stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed spatula between the wall and 3 compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F in ice cream area.
Insect control device installed over food preparation area. Observed bug zapper installed on top of prep area where polish machine is installed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand washing sink located in dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at all reach in coolers drawers.
Observed Missing drain plug at dumpster.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single services items stored outside in a plastic shed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold substance on the back wall of three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting. Observed soiled floor inside walk in freezer.
Flammables stored/debris present in gas water heater room. For reporting purposes only.
Nov 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate14 Basic
Show 17 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with dirty towel rack next to dishwasher area. Operator removed the rack.
No soap provided at handwash sink. Observed no paper at handwashing sink next to delivery station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. I observed flans not date marked inside the reach in cooler next to the raw station.
Bowl or other container with no handle used to dispense food. Observed a plastic container use as scoop inside beans bin.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drinking on top of prep table next to grill, and also inside kitchen prep area.
Employee with ineffective hair restraint while engaging in food preparation. Observed hair was outside of the hair restraints. Employees fixed their hair.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean equipment area next to triple sink area.
Equipment in poor repair. Observed torn gasket at reach in cooler next to grill station and reach in freezer next to sushi station also observed a reach in cooler lid in disrepair next to sauté station.
In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored in door oven handle in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 79F at grill station.
Light shield damaged/in disrepair. Observed a light shield in disrepair in the kitchen area.
No container installed for catching grease from hood drip tray. Observed no hood drip tray installed on both side of the hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at reach in cooler next to fryer station.
Single-service articles not stored inverted or protected from contamination. Observed spoons not inverted at the bar area.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar counter.
Working containers of food removed from original container not identified by common name. Observed container with salt not labeled on prep table at the front line.
Oct 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 45 recorded, 8 high priority.
8 High priority6 Intermediate31 Basic
Show 45 findings ▾
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. Observed dishwasher chlorine sanitizer was 0 ppm.
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 touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee placed hair inside the hair restraints and then engage in food preparation without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher chlorine sanitizer was 0 ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed parasite destruction letter was not provided. Operator provided the letter during the inspection.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above vegetable inside walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (53F - Cold Holding) inside the reach in cooler by the raw bar as per employee flans were stored last night. Stop sale was issue. Also observed marinated whole chickens (45F - Cold Holding) inside walk in cooler. Food was date marked on 10/28. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (53F - Cold Holding) inside the reach in cooler by the raw bar as per employee flans were stored last night. Stop sale was issue. Observed whole marinated chicken (45F - Cold Holding) at walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to answer how to calibrate thermometer, coach employee the correct procedures.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with dirty towel rack next to dishwasher area. Operator removed the rack.
Handwash sink used for purposes other than handwashing. Observed spoon inside handwashing sink and employee was washing beverage mixer at bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at handwashing sink next to delivery station.
No soap provided at handwash sink. Observed no paper at handwashing sink next to delivery station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. I observed flans not date marked inside the reach in cooler next to the raw station.
Bowl or other container with no handle used to dispense food. Observed a plastic container use as scoop inside beans bin.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair inside kitchen area.
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 reach in cooler temperature was at 59°F. Next to the raw station.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board inside kitchen area on cold prep station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drinking on top of prep table next to grill, and also inside kitchen prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed bottle of soda stored inside the reach in cooler across the grill. Employee discarded it.
Employee with ineffective hair restraint while engaging in food preparation. Observed hair was outside of the hair restraints. Employees fixed their hair.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean equipment area next to triple sink area.
Equipment in poor repair. Observed torn gasket at reach in cooler next to grill station and reach in freezer next to sushi station also observed a reach in cooler lid in disrepair next to sauté station.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap at exit door next to delivery station.
Food storage container/container lid cracked or broken. Observed a broken lid container inside walk in cooler.
Food stored on floor. Observed two boxes of food stored on the floor of the reach in freezer.
Hole in or other damage to wall. Observed a hole under handwashing sink next to dishwasher area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer with ice cream are stored last night.
Ice scoop handle in contact with ice. Manager removed it.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on top of ice machine.
In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored in door oven handle in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 79°F at grill station.
Light shield damaged/in disrepair. Observed a light shield in disrepair in the kitchen area.
No container installed for catching grease from hood drip tray. Observed no hood drip tray installed on both side of the hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at reach in cooler next to fryer station.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket stored on top of prep table by the walk in freezer.
Single-service articles not stored inverted or protected from contamination. Observed spoons not inverted at the bar area.
Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler next to dessert station.
Stored food not covered. Observed bread not covered inside reach in freezer in the kitchen area.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty walls inside kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping stored on preparation table.
Working containers of food removed from original container not identified by common name. Observed container with salt not labeled on prep table at the front line.
Feb 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both door at bathroom used by employees.
Covered waste receptacle not provided in women's bathroom. Observed at women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near grill area.
No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
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.