Carrot Love Hollywood LLC
1818 Holywood Bvld, Hollywood, FL 33020 · Permanent Food Service · License 1626059
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (1 fixed by the Jul 21 follow-up, 1 fixed on the spot), 4 intermediate (fixed on the spot), 4 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled personal beverage container and continued to portioned fries without washing hands and changing gloves first. Reviewed proper handwashing procedures and employee washed hands and put on new gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine reading 0ppm chlorine after multiple attempts. Advised employees to use sanitizer sink for all items coming out of dish machine until machine repaired.
Intermediate4
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.
Tuna and salmon tartare on menus not marked as raw items. Employee began to mark menus to indicate raw product.
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Probe thermometer reading 25°F in ice water. Calibrated to 32°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Milk steaming wand on espresso machine has dried milk residue. Employee cleaned wand.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle under prep table by register. Manager marked as table sanitizer.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Cut avocado with identifying sticker attached in Turbo Air 3 door cooler at front counter. Employee removed stickers.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage container on prep table while bagging sweet potato fries. Employee moved container away from table.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine sanitizer not properly pumping into machine. Per manager, Ecolab has already been contacted.
Code 25, Single-service items: Single-service articles improperly stored.
Open case of plastic to go containers on floor in back hallway by restrooms.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.