Carrot Express
10 E Palmetto Park Rd Unit 102, Boca Raton, FL 33432 · Permanent Food Service · License 6013034
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection5 high priority (4 fixed on the spot, 1 repeat)-20
- Administrative complaint on Oct 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score60
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 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced cheese (45°F), sliced tomatoes (47°F), pico de gallo (45°F)operator states out of temperature for approximately 1 hour. Put on ice to quick chill
Fixed on the spot
- First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pooled egg (62°F - Cold Holding); sliced cheese (47°F); shredded chees (49°F - Cold Holding); diced tomatoes (46°F - Cold Holding); tuna salad (50°F - Cold Holding); Cole slaw (54°F - Cold Holding) operator states flip tops filled at 8am this morning, out of temperature for approximately 2 hours. Operator put on ice and moved to walk in to quick chill. Not prepared or portioned today.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw chicken then clean equipment and Ready to foods without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violationAdministrative complaint
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.