CARLS SEAFOOD REST TAKE OUT
2934 N SR 7, Lauderdale Lakes FL 33313 · 954.676.5700
Last inspected Jan 30, 2026 · 7 visits since September 2023
JAN 24
SEP 24
MAR 25
AUG 25
JAN 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $7,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009510 | Jan 29, 2024 | Mar 25, 2024 | $200 |
| 2--2021003341 | Dec 8, 2020 | Mar 17, 2021 | $600 |
| 2--2020049483 | Oct 1, 2020 | Dec 23, 2020 | $800 |
| 2--2019041828 | Aug 13, 2019 | Oct 2, 2019 | $800 |
| 2--2018046383 | Aug 29, 2018 | Dec 14, 2018 | $800 |
| 2--2016029341 | Jun 16, 2016 | Oct 11, 2016 | $1,500 |
| 2--2015055031 | Nov 19, 2015 | Feb 9, 2016 | $800 |
| 2--2015042828 | Sep 8, 2015 | Oct 20, 2015 | $1,600 |
| 2--2015029645 | May 21, 2015 | Jul 30, 2015 | $400 |
Inspection history
7 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st 2025. Establishment is open and selling food to the public.
Raw animal food stored over or with unwashed produce. Observed in walk in cooler, raw turkey stored over unwashed vegetables. Operator removed storing turkey to the lower shelf in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at cook line - steam fish (128F - Hot Holding) reheated to 180F.; roast pork (80F - Hot Holding). Per manager items were out of temperature for less than one hour ago. Operator placed items on stove and oven to reheat during the inspection. Pork was not out the oven for recheck during the inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using both chlorine and quaternary as the sanitizer.
Show the remaining 4 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor in ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed exit door to back of establishment has a gap to the surface of door.
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. Observed hot holding unit at cook line gasket is torn. Unit door is not properly closing. Advised operator not to store food in unit repaired. Operator removed all items to another working unit.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice (54F - Cooling); chicken (47F - Cooling. Operator stated held in cooler overnight. Not prepared or portioned today. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, rice (54F - Cooling); chicken (47F - Cooling. Operator stated held in cooler overnight. Not prepared or portioned today.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator can not locate chlorine test strips for sanitizer.
Bowl or other container with no handle used to dispense food. On cook line, bowl used to dispense rice. Operator removed bowl and replaced with scoop.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In dishwashing area, soiled cardboard on floor under rubber mats.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, hood system behind cook line soiled with grease and food debris
Mar 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 110F and cooked pork at 108F in hot holding box. Per operator, both items cooked 1 hour prior to the inspection. Operator reheat fish to 176F and pork to 168F. -Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since. See stop sale.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of rust buildup on walls throughout walk in cooler.
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 110F and cooked pork at 108F in hot holding box. Per operator, both items cooked 1 hour prior to the inspection. Operator reheat fish to 176F and pork to 168F. -Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Operator discarded at will.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned during inspection.
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. -Observed no date marked on cooked rice and chicken cold held in walk in cooler. Per operator items cooked on 03/25/2025 more than 24 hours.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. -Observed a bag with corn starch stored on kitchen floor. Operator removed and stored properly.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of rust buildup on walls throughout walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. - Reach in freezer, observed crabs stored in direct contact with plastic non food grade thank you bags, operator removed and placed in food grade bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot box; Fried fish 99F, salt fish fritter 102F, Items In unit less than 4 hours. Observed foiled covering base not allowing proper heat distribution. Operator reheated; Fried Fish 165F, Salt fish fritter 175F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Walk in cooler; observed food covered in foil not allowing proper cooling to take place, operator removed cover.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Bowl or other container with no handle used to dispense food. -kitchen; bowl used as scoop for container of rice, operator removed and placed in ware wash station.
Equipment and utensils not properly air-dried - wet nesting. Ware washing shelf big cooking pots wet nesting, not inverted. Operator inverted to dry.
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. Front counter next to steam table not maintaining foods hot. Observed shelves covered in foil preventing air to travel within equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line; water 99F, operator discarded water.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Ware washing station; Stored above clean equipment and spices.
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. -Self serve, peanut punch, sea-moss, ginger beer, missing minimum labeling.
No handwashing sign provided at a hand sink used by food employees. Operator placed sign.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed salt fish over RTE sauce in walk-in cooler. Operator placed salt fish on lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; plantains (103F - Hot Holding),; fried fish (110F - Hot Holding). Per operator held less than 4 hours. Operator reheated food to 165 F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Non-pitting surface rust on food-contact equipment. Observed top of reach in freezer chest
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk-in cooler
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor. Operator inverted
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 10 Ppm rechecked 50 Ppm
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown stew chicken (117F - Hot Holding) on stove. Per operator less than 4 hours. Cooked turned burner to heat to 165F
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100 ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+ on cook line shelf. Operator discarded made new solution rechecked 50 Ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense all purpose flour and self rising flour. Operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in reach in freezer holding unit with food to be served to customers. Observed employee plastic water bottle and Gatorade in flip top cooler. Operator removed.
Water leaking from pipe and/or faucet/handle. Observed water leaking in a bowl outside walk in cooler.
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.