Carrot Express Midtown

3252 Buena Vista Blvd Ste 108, Miami, FL 33137 · Permanent Food Service · License 2332989

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
3 high priority (2 fixed by the Nov 2 follow-up, 1 fixed on the spot), 7 intermediate (3 repeats), 9 basic (3 repeats); intermediate violations cost 18 at most
-39
Extension granted on Sep 1, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score59

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

Inspection history

1 inspection · 3 visits

Aug312026

Routine inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
10 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  At time of callback not observed.
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Observed 4 employees hired more than 60 days no employee training; Elva Castillo ,Luz Zaldivar, Esther Encarnacion , Nathalie Urbina. Time extension 60 days.
  More time given
Basic7
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 7 Intermediate
- 9 Basic
What the inspector cited
High priority3
- 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 front counter; white rice (112°F - Hot Holding); cooked chicken (98°F - Hot Holding); brown rice (123°F - Hot Holding) at steamer. As per manager less than 2 hours. Manager took to reheat product.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee changing task. Discarded gloves and put new gloves without wash hands. Coached employee to wash hands properly.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container stored inside reach in cooler by smoothie area not dated. As per employee a day prior to.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed by dry storage racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a scoop stored inside hand sink front counter by three compartment sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle with sanitizer not labeled by front counter.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees hired more than 60 days no employee training; Elva Castillo ,Luz Zaldivar, Esther Encarnacion , Nathalie Urbina.
Basic9
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee bowl with food stored inside reach in cooler with sauces and juices for customers at Togo prep area.
- 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 front counter by smoothie maker.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking at three compartment sink faucet.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Ware washing and kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed standing water on floor by storage across three compartment sink and under dishwasher.
  Hole in or other damage to wall.
  Observed wall in disrepair at back door entrance.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents dusty by hallway, prep area and kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed walk in cooler floor soiled. Observed floor under reach in cooler front of walk in cooler soiled and under freezer.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.