Carrot Express
7135 Collins Ave Ste 1, Miami Beach, FL 33141 · Permanent Food Service · License 2335874
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (1 fixed by the Oct 2 follow-up, 2 fixed on the spot), 5 basic (2 repeats)-16
- Safety score84
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 visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed reach in cooler with an ambient temperature of 50°F at kitchen area. Observed no tcs food inside reach in cooler at the time of callback inspection.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked rice (76°F - Hot Holding) inside warmer unit at cook line area. As per employee for more than 4 hours. Stop Sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Beans sprouts (49°F - Cold Holding); Cut tomatoes (49°F - Cold Holding); Pico de gallo (52°F - Cold Holding); Cooked black beans (50°F - Cold Holding) inside reach in cooler next to steam units at kitchen area. As per operator for less than 4 hours. Operator stored inside reach in cooler next to preparation table at kitchen area. Also observed Cooked chicken (51°F - Cold Holding) inside cold holding unit next to dish machine at kitchen area. As per operator for less than 4 hours. Operator stored inside reach in freezer for rapid cooling. Also observed Cooked rice (76°F - Hot Holding) inside warmer unit at cook line area. As per employee for more than 4 hours. Stop Sale issued.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Quaternary 400+ppm) under three compartment sink at cook line. Manager add more water to solution during inspection Sanitizer Bucket (Quaternary 300ppm).
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer inside reach in cooler next to steam units at kitchen area.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaged in food preparation wearing watch at kitchen area.
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 reach in cooler with an ambient temperature of 58°F at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not in sanitizing solution on top of preparation table above reach in cooler at kitchen area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled next to double door reach in freezer at kitchen area.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.