Carrot Express
105 E Hallandale Beach Blvd, Hallandale Beach, FL 33009 · Permanent Food Service · License 1625304
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 intermediate, 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator uses bulk melted butter for cookie production. Needs a plan for time control not to exceed four (4) hours above 41°F.
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding units.
Observed not all cold holding units have internal ambient thermometers. Operator provided.
Fixed on the spot
Earlier inspections 1
B84Routine inspection6 violations Warning issued
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed menu board does not identify Smoked Salmon as raw. *
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided a Consumer Advisory via email.
Code 16, Dishwashing facilities and test kits: No Quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Test kit for measuring the concentration of the chlorine sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees on duty state no Food Handler Training.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezers.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.