CARTAGENA BY JUAN MANUEL BARRIENTOS
1701 COLLINS AVE, Miami Beach FL 33139
Last inspected Jan 23, 2025 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
FEB 24
JUL 24
JAN 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); as per the chef the tomatoes were cut last night.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
What the inspector wrote — 19 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook plate an order of sunny side up eggs toast and salmon removed her gloves and put on new gloves without washing her hands.
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 the dish washer touching dirty dishes and then removed clean dishes with the same gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over bread at the cook line. The chef moved the bread to the top shelf.
Handwash sink used for purposes other than handwashing. Observed a sever filling water bottles at the hand washing sink.
Show the remaining 15 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Lulo yellowtail ceviche and, tuna tartare on the menu. As per the manager those items are served raw. The manager had the menus reprinted during the inspection identifieing the items as raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at all three ice machines.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Observed in the dry storage area downstairs.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the drink station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots and pans not inverted downs stairs. The chef had the items inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the reach in cooler at the cook line. The chef had it removed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed several cases of ice cream on the walk-in freezer floor. The chef put them on a shelf.
Hole in or other damage to wall. Observed next to the hand washing sink at the ware washing area.
Ice bucket stored on floor between uses. Observed downstairs and at the bar across from the kitchen entrance. The chef put the buckets on a shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 79°F. The chef put the pan on the cook top to heat.
In-use wet wiping cloth/towel used under cutting board. Observed at the preparation kitchen. The chef removed it.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at the coffee station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); as per the chef the tomatoes were cut last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); salmon (52F - Cold Holding); As per the chef the tomatoes were cut last night and the salmon was put on line approximately two hours ago. The chef put the salmon in another cooler to cool it down and discarded the cheery tomatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cook line soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed at the coffee station.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a high temperature of 106°F. The maintenance man turned on the heat booster and the temperature went up to 177°aF.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in both ice machines downstairs and in the bar.
Accumulation of debris on exterior of warewashing machine. Observed a white build up on top of the dish machine.
Cloth used as a food-contact surface. Observed a sever wiping clean plates with one cloth towel.
Food stored on floor. Observed a case of food on the floor in the walk-in freezer. The chef put it on a shelf.
Ice bucket it inverted between uses. Observed at the bar. The chef inverted the buckets.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
In-use utensil stored in sanitizer between uses. Observed a water temperature of 117°F. The cook put the pan on the cook top to heat up the water.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (51F - Cold Holding) at the front counter. As per the chef the eggs were put online approximately 2 hours ago. The chef added ice around the pan.
Handwash sink not accessible for employee use at all times. Observed a plastic container and plastic squeeze bottle in the sink. The chef removed the items.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a rinse temperature of 113°F. The chef set up the triple sink with quaternary at 300 ppms.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 110°F.
No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line.
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Form provided via email.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice scoop handle in contact with ice. The bar tender removed it,
In-use tongs stored on equipment door handle between uses. The cook removed it.
Old labels stuck to food containers after cleaning.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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.