Carrrot Express

8880 SW 72 Pl, Kendall, FL 33156 · Permanent Food Service · License 2334234

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 4, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 7 basic (5 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

9 violations found

First visitAug 4, 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.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at steam table: cooked chicken breast (117°F - Hot Holding). As per operator, less than 1 hour at table. Operator began to remove chicken to reheat.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter attached with no breaker.
  Repeat violation
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in with ambient temp of 83°F. As per operator, cooler used as dry storage. No TCS foods stored inside.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed on dish rack and in dry food storage.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at kitchen entrance.
  Repeat violation
  Cove molding at floor/wall juncture broken/missing.
  Observed near reach in freezer.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation in kitchen.
  Repeat violation
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.