Carrot Express

2988 Grand Ave, Miami, FL 33133 · Permanent Food Service · License 2337822

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.High priority, repeat · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (no follow-up needed, 2 repeats), 1 intermediate (fixed on the spot), 6 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 · 1 visit

Aug202026

Routine inspection

9 violations found

First visitAug 20, 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
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed at hot box drawers white rice (98°F - Reheating); black beans (109°F - Reheating) as per operator 2 hours. Operator removed to reheat.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at mop sink with added splitter.
  Repeat violation
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed for items in walk in cooler, rice, quinoa, marinating chicken and salmon. Operator began to place date labels.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed in container of cooked rice. Operator removed.
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  Observed stored on bread rack. Operator removed.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed at dry storage area above electrical box.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents throughout soiled with dust build up.
  Floor soiled/has accumulation of debris.
  Observed at cook line.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee backpack stored on point of sale desk on top of straws. Operator removed.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.