Carrot Express
Last inspected: Dec 15, 2025
86
Score
The health department has logged nine inspections at Carrot Express, the earliest from 2022. Carrot Express was last inspected on Dec 15, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded four times.
The city-wide average for Miami sits at 74, putting Carrot Express on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - Observed Raw avocado not washed prior to preparation.
08B-39-4
86
Aug 18, 2025
Routine - Food
2 minor violations.
View 2 violations
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 and cup stored on prep table in kitchen area. Advised manager and she removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
90
Nov 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
70
Jul 22, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
70
May 20, 2024
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Located in warewash area. **Repeat Violation**
31B-03-4
Basic - Ceiling tile missing. Located above walk in cooler. **Repeat Violation**
36-36-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed case of oranges, oil and container of sauce being stored on floor. Chef moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
58
Jan 8, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi being stored on top of cooked brown rice in walk in cooler. Chef removed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of Raid being stored on shelf in warewash area. **Warning**
41-05-4
Intermediate - No soap provided at handwash sink. Located in warewash area. **Warning**
31B-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning**
14-11-5
Basic - Food stored on floor. Observed case of oranges on floor in kitchen area. **Warning**
08B-38-4
Basic - Ceiling tile missing. Located above walk in cooler. **Warning**
36-36-4
Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
41
Jul 25, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Located in ware wash area.
31B-03-4
Intermediate - Required employee training provided by National Registry of Food Safety Professionals employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table next to stove.
21-12-4
70
Feb 7, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice at 91F - Hot Holding. As per manager rice had only been in rice cooker for about an hour.
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chicken wraps at 78F - Hot Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wraps at 78F - Cold Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey being stored on top of raw salmon. Located in reach in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored on top of water in walk in cooler.
08A-05-6
High Priority - Employee touch raw chicken and then handled utensils without washing hands.
12A-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken wraps at 78F - Hot Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.
03F-10-5
Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor under prep table in kitchen area.
25-05-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Food stored on floor. Observed cases of oil being stored on floor under oven, cases of foods stored on floor in walk in cooler and cases of water on floor near back door.
08B-38-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
27
Jul 20, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Carrot Express last inspected?
The most recent health inspection at Carrot Express on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Carrot Express?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Carrot Express.
How does Carrot Express compare to other restaurants in Miami?
Carrot Express most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Carrot Express' inspection record improved over time?
Yes. Recent inspections at Carrot Express have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Carrot Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Carrot Express inspected?
Based on the inspection history on file, Carrot Express is inspected around three times per year on average.
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