LOS CARINGAS LATIN AMERICAN FOOD
3580 W 18 AVE STE 110, Hialeah FL 33012 · 786-273-0008
Last inspected Jul 24, 2026 · 9 visits since September 2023
AUG 24
DEC 24
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried cheese 90 F Hot Holding. Operator stored raw discarded product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021030440 | Jul 1, 2021 | Oct 6, 2021 | $400 |
Inspection history
9 visits, newest first
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored above cut malanga container on standing unit at kitchen area, operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans (51F - Cooling) inside standing unit at kitchen.As per operator food began the cooling process on the previous day and never reached 41 F. Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (65F - Cold Holding); sliced cheese(65F - Cold Holding) on standing unit at kitchen area, as per operator less than 2 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans not date marked, food was prepared on site and held more than 24 hours not date marked in standing unit at kitchen area.
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked black beans (51F - Cooling) inside standing unit at kitchen.As per operator food began the cooling process on the previous day and never reached 41° F. Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored above cut malanga container on standing unit at kitchen area, operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans (51F - Cooling) inside standing unit at kitchen.As per operator food began the cooling process on the previous day and never reached 41° F. Food has been out of temperature control for more than 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (65F - Cold Holding); sliced cheese(65F - Cold Holding) on standing unit at kitchen area, as per operator less than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (126F - Hot Holding) on steam table, as per operator less than 2 hours. Operator proceeded to reheated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans not date marked, food was prepared on site and held more than 24 hours not date marked in standing unit at kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 91°F next to stove at kitchen area.Operator change water during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit next to 3 compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) next to 3 compartment sink. Operator moved to reach in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on both handles of standing reach in cooler at kitchen area. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed; Sanitizer Bucket (Chlorine 10ppm) Sanitizer Bucket (Chlorine 100ppm)
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork over sugar cane inside reach in cooler. Operator moved raw pork to a different shelf away shelf away from sugar cane.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken, with raw pork not separated. Operator stored raw chicken next to raw pork, separated by plastic containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried cheese 90 F Hot Holding. Operator stored raw discarded product.
Handwash sink used for purposes other than handwashing. Observed cleaning sponge inside hand wash sink front counter. Operator removed sponge from inside hand wash sink.
Packaged food not labeled as specified by law. Observed 2 guava and cheese packets no labeled front area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed front counter areas.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer on top of prep table at kitchen, no hood.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler raw beef stored over cooked black beans. Cook arranged foods, raw beef on bottom shelf under ready, under ready to eat foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove on kitchen black beans (115F - Hot Holding); split pea soup (118F - Hot Holding). According to cook prepared 3 hours ago. Burner was off. Operator turn stove burner on to reheat foods. 20 minutes later black beans (175F - Hot Holding); split pea soup (168F - Hot Holding)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles water stains and dusty vents.
Ice scoop handle in contact with ice. Operator stored ice scoop with handle upwards.
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen pork thawing at ambient temperature on shelf across from 3 compartment sink. Operator stored raw pork inside reach in cooler next fro proper thawing.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over pico de gallo in standing reach in cooler next to three compartment sink. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked salmon (125F - Hot Holding) at front counter steam table. As per operator for 2 hours. Operator began reheating the salmon.
Packaged food not labeled as specified by law. Observed rice pudding, chocolate pudding, fruit cups and pork lard without minimum labeling at front counter.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable at preparation table across from stove in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under food preparation table rusted and soiled.
Single-service articles not stored inverted or protected from contamination. Observed at front counter next to drink cooler.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer on prep table not under a hood suppression system.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table boneless chicken breast (122F - Hot Holding);fried chicken wings (115F - Hot Holding) According to manager placed on steamer 90 minutes ago, manager took food items to the kitchen to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at kitchen soiled with food residues for couple days.
Handwash sink used for purposes other than handwashing. Observed Observed hand wash sink at kitchen used as a dump sink.
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. Observed a certificate expired for Arturo.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty above steam tables on front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop inside sugar container touching the sugar. Operator placed correctly the scoop.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed on self service display cooler milk desserts and fruit cocktails, no labeled.
Reach-in cooler shelves with rust that has pitted the surface. Observed two door cooler at kitchen with rusted shelves. Operator cleaned it the door handles.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature at a shelf across from three compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen. Operator replaced it.
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen towel under cutting board.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in co sub table at front counter. sliced ham (58F - Cold Holding); sliced cheese (59F - Cold Holding); sliced cheese (59F - Cold Holding); sliced pork (59F - Cold Holding); shredded lettuce (60F - Cold Holding) Item placed in unit about 2 hours ago, according to manager. Unit no working properly. Employee moved food items to a working reach in co at kitchen.
Handwash sink used for purposes other than handwashing. Observed utensils stored in hand wash sink at kitchen. Employee removed items from inside hand was sin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop for sugar handle buried in sugar. Employee stored scoop with handle upwards.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen towel under cutting board.
Old labels stuck to food containers after cleaning.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cut vegetables at reach in cooler. Employee moved cut vegetables to top shelf above raw pork.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a cooler - not all products commercially packaged. Observed raw chicken stored over raw pork at reach in cooler at kitchen. Employe placed chicken on bottom shelf away from raw pork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (90F - Hot Holding); fried cheese (84F - Hot Holding) at steam table. Manager took items to kitchen to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at preparation area at kitchen soiled with old food debris.
Handwash sink used for purposes other than handwashing. Observed metal spoon stored at hand wash sink. Employee rem spoon from inside sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cups with milk desserts, rice pudding, cut melons, cut fruit cups, according to manager prepared the day before, no date labeled.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled with old food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles through kitchen.
Food stored on floor. Observed pot of desert mix stored on floor at storage area at kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of sugar touching the sugar.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cups with milk desserts, rice pudding, cut melons, and cut fruit cups, for customer self service at refrigerated display cases at dining area. No labeled.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at ware washing area.
Time/temperature control for safety food thawed in an improper manner. Observed frozen fish filets thawing at room temperature. Operator put fish filets under cold running water to properly thaw.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in solution at front line.
Working containers of food removed from original container not identified by common name. Observed powder milk not labeled at front counter. Employees labeled container of powder milk.
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.