What is Carnicero Steakhouse's health inspection score?

Carnicero Steakhouse has a SafeDine safety score of 5 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Carnicero Steakhouse last inspected?

Carnicero Steakhouse was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Carnicero Steakhouse have?

Carnicero Steakhouse has 119 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Carnicero Steakhouse safe to eat at?

Carnicero Steakhouse has a safety score of 5/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Carnicero Steakhouse serve?

Carnicero Steakhouse serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Carnicero Steakhouse

Name: Carnicero Steakhouse
Address: 7390 SW 117 AV, Miami, 33183
Rating: 5

7390 SW 117 AV, Miami

Last Inspected: 3/23/2026

▲Improving

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0Poor

Steakhouse•Kendall

Ranked #895 of 944 in KendallBetter than 21% of steakhouse restaurants

Improving

6 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

Clean Rate

19.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

18x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

15x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-107

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-26 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (5/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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7390 SW 117 AV, Miami, FL 33183

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Violation Timeline

Oct 2022

2 inspections

2 high priority

1 intermediate

9 basic

Oct

Oct 2025

1 inspections

8 high priority

6 intermediate

31 basic

Nov 2025

1 inspections

3 intermediate

14 basic

Nov

Mar 2026

2 inspections

9 high priority

7 intermediate

29 basic

Inspection History

6 records on file

2 Routine - Food2 Complaint Full2 Routine

Mar 26

Routine - Food InspectionLatestCall Back - Complied

1 High1 Med8 Basic

10 total2 risk factors

64/100inspection score

−61 pts

High Priority (3)

−40 pts

03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−15 pts

01CShellstock tags missing or shellstock commingled−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5

Basic (2)

−6 pts

16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried(2x)−4

Base deductions−61 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Routine - Food InspectionWarning Issued

8 High6 Med21 Basic

35 total4 risk factors

0/100inspection score

−199 pts

High Priority (5)

−110 pts

03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (5)

−65 pts

01CShellstock tags missing or shellstock commingled(4x)−20
04Facilities inadequate to maintain TCS food temperatures(2x)−10
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(4x)−20
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (7)

−24 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried(2x)−4
28Sewage/waste water not properly disposed(3x)−6
33Garbage/refuse not properly handled; premises not maintained−2
43No separation from living area; unauthorized persons in kitchen−2

Base deductions−199 pts

Risk factor bonus (4× +5)−20 pts

Nov 25

Complaint Full InspectionCall Back - Complied

3 Med14 Basic

17 total5 risk factors

57/100inspection score

−124 pts

High Priority (5)

−90 pts

01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30

Intermediate (4)

−30 pts

11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10
22Food-contact surfaces not clean and sanitized(2x)−10
31AHandwash sink not accessible or used for other purposes−5

Basic (2)

−4 pts

10In-use food utensils not properly stored−2
46Exits blocked or locked−2

Base deductions−124 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

Complaint Full InspectionWarning Issued

8 High6 Med31 Basic

45 total7 risk factors

0/100inspection score

−312 pts

High Priority (8)

−240 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(4x)Risk Factor−40
03DTCS food not cooled properly (from 135°F to 41°F)(4x)Risk Factor−40
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(7x)Risk Factor−70
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (6)

−50 pts

01CShellstock tags missing or shellstock commingled−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10
22Food-contact surfaces not clean and sanitized(4x)−20
27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (6)

−22 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(3x)−6
46Exits blocked or locked−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−312 pts

Risk factor bonus (7× +5)−35 pts

Oct 22

Routine Inspection

1 Basic

1 total

98/100inspection score

−10 pts

High Priority (1)

−10 pts

10Required employee training not completed−10

Base deductions−10 pts

Oct 22

Routine Inspection

2 High1 Med8 Basic

11 total

59/100inspection score

−87 pts

High Priority (7)

−70 pts

03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
10Required employee training not completed−10
10Required employee training not completed−10

Intermediate (3)

−15 pts

21Food time/temperature record missing−5
21Food time/temperature record missing−5
25Improper sewage/waste disposal−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−87 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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