DirtyFLRestaurant Inspection Data

CARRROT EXPRESS

8880 SW 72 PL

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/17/2025

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle in contact with minced garlic across cook line. Operator placed handle upwards. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Inspection Date: 9/9/2024

  • 06-09-1:Basic - 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. Observed raw fish inside of vacuum packaging at walk in cooler. Operator opened the individual packages. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the quinoa and sweet potatoes touching the products. Operator removed the utensils. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (48 F - Cold Holding); quinoa (43 F - Cold Holding); diced tomatoes (47 F - Cold Holding) at reach in cooler preparation area. As per operator for less than two hours. Operator will rotate the products for rapid cooling. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (116 F - Hot Holding); beans (124 F - Hot Holding) at steam table. As per operator for less than two hours. Operator moved the products to the microwave and stove to be reheated. **Corrective Action Taken**
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some employee training by National Registry of Food Safety Professional no original.

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8648605

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-06-07: Observed not current license displayed. **Time Extended**

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8465693

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a cup with water without lid at the top of ice machine next to preparation table where operator is cutting raw chicken. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at shelf above three compartment sink. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles not stored inverted at shelf under soup shelf. Operator inverted the articles. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown rice (49 F - Cold Holding) at walk-in cooler. As per operator since the night before. Operator was informed that the product has stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown rice (49 F - Cold Holding) at walk-in cooler. As per operator since the night before. Operator was informed that the product has stop sale. Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary + 500 ppm). Operator changed the sanitizer solution Triple Sink (Quaternary 300 ppm) Corrected On-Site Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed chicken salad inside of reduced oxygen package at walk in cooler. The product is received from the commissary located in Hallandale Beach. Warning
  • 03G-50-1:Intermediate - 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. Observed chicken salad inside of reduced oxygen package at walk in cooler. The product is received from the commissary located in Hallandale Beach. Warning
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sink at 76°F after 3 minutes running water. One located at preparation area. Warning

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8500100

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn at preparation area.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed a hole in the wall in front of reach in freezer. And wall in disrepair next to the container for oil at storage area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed raw vegetables stored over lentils soup at walk-in cooler. Operator was informed that the lentils soup need to be stored over unwashed vegetables. **Corrective Action Taken**
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor next to three compartment sink. Operator put double container. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching a raw chicken and after touching ready to eat alfalfa with the same gloves. Operator was informed that she need to wash hands and change gloves when changing from raw to ready to eat food. Operator discarded the part of alfalfa that was touching with the glove. And operator discarded gloved, washed hands and putting on new gloves. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (52 F - Cold Holding); Basil Pesto with garlic (60 F - Cold Holding) on the cutting board at reach in cooler preparation area. As per operator for less than two hours. Operator moved the products to the bottom of the reach in cooler for rapid cooling. **Corrective Action Taken**

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8349378

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in used utensil inside of the cooked beans at steam table. Operator removed the utensil. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed mini straws for coffee not individually wrapped at front counter. Operator removed the single service articles. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels at preparation table.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor next to reach in cooler. Operator put double container. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed two utensil inside of water at ambient temperature (80°F). Operator discarded the water. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over açaí container. Operator relocated the açaí . Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon stored over vegan patties at walk-in cooler. Operator relocated the salmon. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee worked with raw chicken and changed to serve avocado without changing gloves. The manager was informed and the employee discarded the gloves, wash her hands and put new gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (66 F - Hot Holding) at turned off steam table. As per operator for less than one hour. Operator moved the beans to reheat at stove. Final temperature (180°F - reheating) Corrected On-Site Repeat Violation
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed two employees washing their hands at the three compartment sink.
  • 11-27-4:Intermediate - 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. Clean-Up of Vomiting and Diarrheal Events Handout was provided. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(225 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 9:00 PM
Tuesday:7:00 AM – 9:00 PM
Wednesday:7:00 AM – 9:00 PM
Thursday:7:00 AM – 9:00 PM
Friday:7:00 AM – 9:00 PM
Saturday:7:00 AM – 8:00 PM
Sunday:7:00 AM – 8:00 PM
✓ Currently Open

Features

✓ Restaurant
✓ Bakery
✓ Store

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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