Carls Seafood Rest Take Out
Last inspected: Jan 30, 2026
47
Score
Public records show nine inspections at Carls Seafood Rest Take Out stretching back to 2022. On Jan 30, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Lauderdale Lakes facility scores 75, putting Carls Seafood Rest Take Out on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Aug 27, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 27, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 110F and cooked pork at 108F in hot holding box. Per operator, both items cooked 1 hour prior to the inspection. Operator reheat fish to 176F and pork to 168F. -Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since. See stop sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-27: At the time of callback inspection, fried fish hot held at 114F and jerk pork at 118F. No ackee and fish available. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of rust buildup on walls throughout walk in cooler. - From follow-up inspection 2025-03-27: **Time Extended**
36-27-5
82
Mar 26, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024 **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held at 110F and cooked pork at 108F in hot holding box. Per operator, both items cooked 1 hour prior to the inspection. Operator reheat fish to 176F and pork to 168F. -Observed at 1:33 p.m. cooked ackee and fish hot held at 113F in front line steam table. Per operator, item cooked and placed in unit from 6:30 a.m. Item did not removed from unit since. See stop sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice and chicken cold held in walk in cooler. Per operator items cooked on 03/25/2025 more than 24 hours.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Operator discarded at will. **Corrected On-Site**
22-02-4
Intermediate - 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/ Manager returned during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of rust buildup on walls throughout walk in cooler.
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. -Observed a bag with corn starch stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
35
Sep 24, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. - Reach in freezer, observed crabs stored in direct contact with plastic non food grade thank you bags, operator removed and placed in food grade bags. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot box; Fried fish 99F, salt fish fritter 102F, Items In unit less than 4 hours. Observed foiled covering base not allowing proper heat distribution. Operator reheated; Fried Fish 165F, Salt fish fritter 175F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Walk in cooler; observed food covered in foil not allowing proper cooling to take place, operator removed cover. **Corrected On-Site**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Repeat Violation**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. -kitchen; bowl used as scoop for container of rice, operator removed and placed in ware wash station. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Ware washing shelf big cooking pots wet nesting, not inverted. Operator inverted to dry.**Corrected On-Site** **Corrected On-Site**
24-08-4
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter next to steam table not maintaining foods hot. Observed shelves covered in foil preventing air to travel within equipment.
14-75-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line; water 99F, operator discarded water. **Corrected On-Site**
10-07-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Ware washing station; Stored above clean equipment and spices.
35B-06-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Self serve, peanut punch, sea-moss, ginger beer, missing minimum labeling.
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign. **Corrected On-Site**
31B-04-4
39
Jan 29, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed salt fish over RTE sauce in walk-in cooler. Operator placed salt fish on lower shelf.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; plantains (103F - Hot Holding),; fried fish (110F - Hot Holding). Per operator held less than 4 hours. Operator reheated food to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment . Observed top of reach in freezer chest
22-31-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk-in cooler
36-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door. **Repeat Violation**
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area.
38-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor. Operator inverted **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 10 Ppm rechecked 50 Ppm **Corrected On-Site**
21-07-4
45
Sep 26, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100 ppm **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+ on cook line shelf. Operator discarded made new solution rechecked 50 Ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown stew chicken (117F - Hot Holding) on stove. Per operator less than 4 hours. Cooked turned burner to heat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense all purpose flour and self rising flour. Operator removed **Corrected On-Site**
14-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in reach in freezer holding unit with food to be served to customers. Observed employee plastic water bottle and Gatorade in flip top cooler. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking in a bowl outside walk in cooler.
29-11-4
47
Jun 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw fish (47-49°F - Cold Holding) in walk in cooler in kitchen. Per operator fish was in cooler for less then 4 hours. Operator moved fish to reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged shrimp at glass beverage reach in cooler by front counter not properly date marked. Reviewed proper date marking with operator. Operator began to date mark. **Corrective Action Taken**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table in kitchen across from hand wash sink. Operator removed cell phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed container of pork tails in storage area across from reach in freezer. Operator stored correctly. **Corrected On-Site**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottles of ginger juice at reach in beverage cooler by cash register. Operator removed beverages. **Corrective Action Taken**
02D-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking into bowl outside of walk in cooler. **Repeat Violation**
29-11-4
55
Frequently Asked Questions
When was Carls Seafood Rest Take Out last inspected?
The most recent health inspection at Carls Seafood Rest Take Out on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Carls Seafood Rest Take Out?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Carls Seafood Rest Take Out.
How does Carls Seafood Rest Take Out compare to other restaurants in Lauderdale Lakes?
Carls Seafood Rest Take Out most recently scored 47 out of 100, which is lower than the Lauderdale Lakes average of 75.
Has Carls Seafood Rest Take Out's inspection record improved over time?
Yes. Recent inspections at Carls Seafood Rest Take Out have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Carls Seafood Rest Take Out means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carls Seafood Rest Take Out inspected?
Based on the inspection history on file, Carls Seafood Rest Take Out is inspected around three times per year on average.
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