Carrot Express
14538 SW 5th St, Pembroke Pines, FL 33027 · Permanent Food Service · License 1625650
What drove the grade
Proof of required state approved employee training not available for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 intermediate (1 fixed on the spot), 2 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In prep area by three compartment sink, handwashing sink blocked with sanitizer bottle and bleach bottle. Employee removed bottles,
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee has no food handlers training, hired more than two months.
Basic2
Code 06, Food properly thawed: 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.
In walk in cooler, raw tuna thawing in reduced oxygen package. Employee stated thawing less than two hours. Raw tuna still partially frozen. Exhaling to employee to remove tuna from package before thawing. Employee removed raw tuna from package during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
On cook line, multiple rubber spatulas have severe burn marks and partially melted. Discussed with employee to replace damaged and melted spatulas.
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.