CARROT EXPRESS
515 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 786-580-8905
Last inspected Feb 9, 2026 · 9 visits since September 2023
JUN 24
AUG 24
FEB 25
OCT 25
JAN 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Center kitchen flip top cooler- sliced cheese (48-50F - Cold Holding) above fill line. Operator placed items on ice to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. The machine was primed 2 times and measured 0ppm Chlorine. The triple sink was set up
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front line steam table, rice with beans (120F - Hot Holding); cooked chicken portions (120F - Hot Holding). Per the employee, the items were reheated prior to placing in the unit. The employee increased the setting of the unit to it's maximum to reheat then hot hold.
Spray bottle containing toxic substance not labeled. Next to the Merry Chef, two bottles of degreaser were not labeled. An employee labeled the bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on plates over the prep table in the kitchen. The phone was removed.
Raw fruits/vegetables not washed prior to preparation. On the cook line, a cut avocado still had its sticker. The sticker was removed and the avocado wash washed.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee entered kitchen, put on gloves and began working with food - cutting raw chicken - without first washing hands. Second employee entered kitchen, put on gloves and began handling clean utensils - without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged - grab and go cheesecake. Operator marked properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Center kitchen flip top cooler- sliced cheese (48-50F - Cold Holding) above fill line. Operator placed items on ice to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area next to cook line. Cooked chicken at 11:00am (108F) heated cooling since 10:00am to 98F at 11:30am due to cooling on shelf with no temperature control. At this rate, proper cooling to 70F in 2 hours will not occur. Operator placed items into freezer to quick chill
Current Hotel and Restaurant license not displayed. Operator displayed current license
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored in front food prep area. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator changed out solution. New solution tested 200ppm
Jun 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Front counter drawer - raw smoked salmon and raw tuna stored behind ready to eat vegetables. Operator stored all items properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter low boy - milk - per operator opened 2 days ago. Operator date marked.
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/ CFM arrived during inspection.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front counter - clean ladles stored directly next to soap dispenser. Operator moved items.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cookline - drawer unit - scoop handle in cooked quinoa and scoop handle in cooked corn. Operator removed scoops.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed unwashed avocado stored between ready to eat foods on make table at front counter area. Operator removed.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with trash can. Operator moved trash can.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean sanitized scoops stored not inverted at front area. Operator inverted.
Single-service bowls not stored inverted or protected from contamination at cook-line. Operator inverted.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not inverted. Operator inverted mop at mop sink.
Sep 26, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Covered waste receptacle not provided in women's bathroom.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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.