Carrot Express
20642 SR 7 Suite 2N, Boca Raton, FL 33498 · Permanent Food Service · License 6022530
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 4 basic-22
- Administrative complaint on Sep 24, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 25, 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 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-Observed employee prepping sliced tomatoes, grabbed the trash can and proceeded to change their gloves without washing their hands and immediately returned to preparing food.
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler- sliced cheese 49°F cold holding- food not prepared or portioned today - food out of temperature for 30 minutes- food overstocked above fill line- operator placed in walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-Observed employee failed to wash theirhands after touching their ears before putting on gloves to work with food. Operator educated employee. Employee washed hands properly.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Observed an employee handled dirty dishes then proceeded to engage in food preparation. Operator educated employee. Employee washed hands properly.
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.
Observed Employee touching their face and then engaging in food preparation. Operator educated employee. Employee washed hands properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Observed unlabeled spray bottle of sanitizer. Operator labeled.
Fixed on the spot
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
-observed old labels on clean containers on dish rack. Operator educated employees and had them remove old labels.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-Observed sanitizer buckets stored on the floor. Operator was educated and moved the sanitizer buckets 6 inches off the floor.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
-Observed ceiling tile above walk in cooler missing.
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 purse stored above plastic wrap in the food preparation area. Operator removed and educated employee.
Fixed on the spot
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.