LAS CARNITAS INC
3221 W DAVIE BLVD, Fort Lauderdale FL 33312 · 954-792-4933
Last inspected Jul 8, 2026 · 9 visits since September 2023
SEP 24
FEB 25
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026011043 | Dec 17, 2025 | Mar 11, 2026 | $400 |
| 2--2015019475 | Apr 30, 2015 | Jun 29, 2015 | $1,080 |
Inspection history
9 visits, newest first
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 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. 1. Employee stepped out of establishment with gloved hands, returned to front line and prepared a customers food order, instructed employee to wash hands and change gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed cooked yuca (120F - Hot Holding); cooked beans (115F - Hot Holding) in kitchen hotbox with broken seals, operator began reheating food items to 165F in oven.
Vacuum breaker missing at shared mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line, operator added more water to Sanitizer Bucket (Chlorine 100ppm)
Show the remaining 15 findings ▾
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/. 1. Observed several changes to plans including added walk in cooler, and exterior mop sink shared.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Observed in walk in cooler containers of cooked pork belly, and pico de gallo with no date marking. Operator dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. 1. Observed in kitchen bowl and plate with no handle used to dispense bulk seasoning and oil. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Observed vents in kitchen area soiled with grease build up.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. 1. Observed heavy groove marks on cutting boards stored on shelves by dish machine, and at cook line.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Observed standing hot box in kitchen unable to remain closed, rubber seal in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. 1. Ice buildup observed at front line reach in cooler for desserts.
Old labels stuck to food containers after cleaning. 1. Observed in left standing reach in cooler, several containers with, cooked pork, chicken with and old label, labeled tilapia.
Open dumpster lid.
Ripped/worn tin foil used as shelf cover. 1. Observed in kitchen on shelf used to store plates.
Standing water in bottom of reach-in-cooler. 1. Observed in middle reach in cooler in kitchen.
walk-in cooler shelves with rust that has pitted the surface.
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red beans (49-51F - Cooling). The beans were prepared yesterday evening and have been cooling in the refrigerator overnight. They were not prepared or portioned today. The beans were discarded. See Stop Sale.
Raw animal food stored in same container as ready-to-eat food. On the cook line, raw sausage and hot dogs stored together in a pan. The items were separated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red beans (49-51F - Cooling). The beans were prepared yesterday evening and have been cooling in the refrigerator overnight. They were not prepared or portioned today. The beans were discarded. See Stop Sale.
Bowl or other container with no handle used to dispense food. On the cook line, in the shredded cheese, a ramekin was stored inside and was being used to dispense the food. The ramekin was removed
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. In the reach in cooler, raw snapper was thawing in the commercial packaging. The fish was removed from the packaging to finish thawing.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Chlorine 0ppm) Chlorine bucket was empty. Triple sink is set up.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 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. Dishwasher (Chlorine 0ppm) Chlorine bucket was empty. Triple sink is set up.
Nonfood-grade bags used in direct contact with food. In the 3 door reach in freezer behind the bar closest to the kitchen, raw chicken was stored inside and a thank you bag. The owner removed from the bag to a food grade bag.
Raw animal food stored in same container as ready-to-eat food. On the cook line, hot dogs and raw sausage stored in the same pan. The items were separated.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked yuca in the 3 door reach in cooler in the kitchen. The hamburger was moved. Raw marinated beef stored over chicken soup in the same cooler. The marinated beef was moved down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the holding rack next to the fryer, cooked sausage (87F - Hot Holding); cooked beef (73F - Hot Holding). The items were prepared less than 3 hours ago. The items will be reheated to 165F to hot hold.
No paper towels or mechanical hand drying device provided at handwash sink. At the cook line hand wash sink. Paper towels were supplied
No soap provided at handwash sink. At the cook line hand wash sink. Soap was provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water to entire establishment.
Bowl or other container with no handle used to dispense food.in the bucket of salt, a small styrofoam cup was stored inside and used to dispense the food. The item was removed
Carbon dioxide/helium tanks not adequately secured. Next to the ice machine
Equipment in poor repair. Gaskets on the walk in cooler door and hot box door are torn.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in cooler middle door, raw hamburger patties wear stored over cooked ground beef and cooked yuca. The hamburger patties were moved down.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Next to the burners, a pan of raw eggs was stored at room temperature. The pan was returned to the refrigerator to chill and cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, rice (102F - Hot Holding); chicken soup (116F - Hot Holding). The items have been in the hot box for approximately 3 hours. The items were removed to the stove to be reheated to 165F to hot hold
Bowl or other container with no handle used to dispense food. In the bucket of seasoning, a soup cup was stored and used to dispense the food. The item was removed
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. In the reach in cooler, raw salmon thawed in ROP packaging. The salmon was removed from the packaging.
Time/temperature control for safety food thawed in an improper manner. In the dish area, in a bus tub, a bag of chicken legs was thawing at room temperature. The chicken legs were moved to the water to thaw under running water.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. On the cook line, the hand wash sink was being used to store and refill a water pitcher. The pitcher was removed.
Spray bottle containing toxic substance not labeled. Hanging on the dishwasher, a spray bottle containing a clear liquid was not labeled. An employee labeled the bottle
Bowl or other container with no handle used to dispense food. Inside the ice machine, a bowl was stored that was being used to dispense the ice the bowl was removed.
Carbon dioxide/helium tanks not adequately secured. At the front counter soda machine.
Food stored on floor. In the walk in cooler, mayonnaise and refried beans were stored on the floor. The items were moved to the shelving.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store sanitizer buckets. Sink located at Bar
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate13 Basic
Show 20 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. Dish machine at 0ppm chlorine. Manager contacted technician, establishment using 3 compartment sink until equipment is repaired. At end of inspection technician arrived, chlorine sanitizer at 100ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (46F cold holding ) Cooked beef ( 47F cold holding) held less than 4 hours ago in true cooler in kitchen. Foods pulled from true cooler earlier and placed on prep station per cook for an order. Operator moved to walk in cooler to quick chill. Foods not prepared or portion per today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked steak (90F - Hot Holding) fried chicken; (125F - Hot Holding); held on prep table under no temperature control for food safety. Per manger foods made less than 4 hours ago and held for breakfast. Suggested using TPHC. Operator moved to oven to be reheated.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine. Operator remade to 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Water bottle inside hand wash sink in kitchen. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and ladies restroom.
Bowl or other container with no handle used to dispense food. 1.Plastic cup used to dispense cheese in prep station. 2.Plastic cup to dispense soup base in kitchen. 3.Plastic cup used to dispense Rice in dry storage area. Operator removed
Carbon dioxide/helium tanks not adequately secured next to ice machine at front counter and in hallway to ladies restroom.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks( coffee and bottle water ) on top flip top cooler in cook line. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee purses on shelf above bread in kitchen. 2.Employee bags on shelf above pots and pans in ware washing area. 3. Employee jackets on top containers on shelf in ware washing area. Operator removed all employee belonging at time of inspection.
Ice scoop handle in contact with ice in ice machine at front counter. Operator removed
No conspicuously located ambient air temperature thermometer in holding unit in cook line. Operator provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in chest freezer in dry storage container outside establishment.
Stored food not covered. Empanadas not covered in true freezer in bar. Operator covered
Toilet seat missing in men's restroom.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food( oil) removed from original container not identified by common name in cook line.Operator labeled oil
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.