Carvel
6302 Forest Hill Blvd, Greenacres, FL 33415 · Permanent Food Service · License 6020969
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 Sep 22 complaint inspection3 high priority, 8 intermediate (1 repeat), 2 basic (1 repeat); intermediate violations cost 18 at most-39
- Administrative complaint on Sep 22, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 23, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Time/temperature control for safety food cold held at greater than 41°F. At walk-in cooler; ice cream mix (53°F - Cold Holding). Operator stated not prepared or portioned today, unopened commercially packaged cases held in cooler overnight/more than 4 hours. See stop sale.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk-in cooler; ice cream mix (53°F - Cold Holding). Operator stated not prepared or portioned today, unopened commercially package cases held in cooler overnight/more than 4 hours. See stop sale.
Administrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee handled cell phone, hen handled clean equipment, clean utensils, unwrapped single service bowls/cutlery and scooped/prepared ice cream for customers without washing hands. Employee handled cell phone, touched order entry/point of sale system, collected customer payment then handled clean equipment, clean utensils, unwrapped single service bowls/cutlery and scooped/prepared ice cream for customers without washing hands. Advised Operator of proper hand washing requirements.
Administrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezers.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/freezers interior/shelves have accumulation of soil residues.
More time given
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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.
Time/temperature control for safety food cold held at greater than 41°F. At walk-in cooler; ice cream mix (54°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk-in cooler; ice cream mix (54°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler more than 4 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee handled cell phone, touched order entry/point of sale system, collected customer payment then handled clean equipment, clean utensils, unwrapped single service bowls/cutlery and scooped/prepared ice cream for customers without washing hands. Advised Operator of proper hand washing requirements.
Intermediate8
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator stated no probe thermometer available, use ambient air temperature thermometers to verify product temperatures. Advised Operator to acquire probe thermometer.
Code 31, Handwash sinks and supplies: Hand wash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink next to triple sink inoperable, no hot or cold running water provided. Advised Operator to repair/replace.
Hand wash sink not accessible for employee use at all times.
Hand wash sink next to triple sink blocked by storage crate. Operator removed.
Hand wash sink used for purposes other than hand washing.
Hand wash sink used to store container of frozen strawberries and used to hang/store chemical spray bottles.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink.
Advised Operator to provide paper towels at all hand washing sinks.
No soap provided at hand wash sink next to triple sink.
Advised Operator provide soap at all hand washing sinks.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Shreya Reddy- person in charge, no proof of food manager certification. Advised Operator to provide.
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.
Repeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezers.
Advised Operator to defrost, clean and sanitize.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/freezers interior/shelves have accumulation of soil residues.
Advised Operator to clean/sanitize interior of reach in cooler and reach in freezers.
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.
- 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.