CARROT EXPRESS
4425 LYONS RD STE 106, Coconut Creek FL 33073 · 718-568-4239
Last inspected Jul 21, 2026 · 7 visits since August 2023
5 inspections trending up, 12 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at steam table at 116°. Chef removed and reheated to 165° and above.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023034349 | Jun 9, 2023 | Aug 21, 2023 | $440 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. Thawed tuna still in reduced oxygen packaging with a slit top. Manager removed thawed tuna from reduced oxygen packaging
Equipment and utensils not properly air-dried - wet nesting. Metal pans and plastic pans stacked wet
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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 at 0 ppm. Manager changed and primed chlorine to 100 ppm
Bowl or other container with no handle used to dispense food. Bowl used as a scoop. Chef discarded bowl
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on prep table. Chef removed cup
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. No date on some packaging
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Turkey burgers over cooked chicken and veggie burgers. Manager moved raw Turkey burgers
Handwash sink not accessible for employee use at all times. Handwashing sink by threes compartment sink had a garbage can in front of sink, blocking use. Manager moved garbage can
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. Avocado had stickers on and not washed. Manager had stickers removed and washed before cutting.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at steam table at 116°. Chef removed and reheated to 165° and above.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Used as liners fo lettuce and other green leafy foods. Manager discarded paper towels
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink in kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened and used containers in walk-in cooler, manager discarded
Time/temperature control for safety food thawed in an improper manner. Raw tuna in vacuum packed bags on on defrosting, manput frozen tuna in walk in cooler
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: quinoa (112°F - Hot Holding); operator states quinoa was cooked 1 hour ago. Cooker was turned off. Operator turned cooker back and reheated to 165°F. on front counter: Carrot Soup (124°F - Hot Holding). Operator states item has been in unit 2 hours. Operator reheated to 165°F
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.