Carrrot Express
Last inspected: Nov 17, 2025
45
Score
Public records show nine inspections at Carrrot Express stretching back to 2022. Carrrot Express was last inspected on Nov 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
That's lower than the typical Kendall restaurant, which scores around 66. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Observed 2 pills on front counter. Operator removed during inspection. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table across ovens: rice (107F - Hot Holding). As per operator, less than 4 hours at table. Inspector had operator take rice to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter missing breaker. **Repeat Violation**
29-42-4
Intermediate - No soap provided at handwash sink. Observed no soap in men's restroom.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen. **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in freezer not working, ambient temp of 77F. As per operator, used for dry storage. No TCS foods stored inside. **Repeat Violation**
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Observed next to steam table in kitchen area.
36-03-4
Basic - Floor tiles missing and/or in disrepair. Observed at kitchen entrance from dining area.
36-17-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen entrance.
36-02-5
45
Jul 14, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter; no breaker.
29-42-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage racks for single service items and clean dishes.
22-31-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer. Inspector went over process with operator; 32F. **Corrective Action Taken**
53A-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled in kitchen area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler not functioning. As per operator; cooler is used for dry storage, no TCS stored inside.
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with charm bracelets.
13-07-4
Basic - No copy of latest inspection report available. Observed last inspection not available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on cook line. Observed top of oven soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in coolers.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on floor next to juicer. Operator fixed during inspection. **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware wash area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter not in use; next to juicer.
21-12-4
43
Jan 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle in contact with minced garlic across cook line. Operator placed handle upwards. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
90
Sep 9, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (48 F - Cold Holding); quinoa (43 F - Cold Holding); diced tomatoes (47 F - Cold Holding) at reach in cooler preparation area. As per operator for less than two hours. Operator will rotate the products for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (116 F - Hot Holding); beans (124 F - Hot Holding) at steam table. As per operator for less than two hours. Operator moved the products to the microwave and stove to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some employee training by National Registry of Food Safety Professional no original.
53B-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish inside of vacuum packaging at walk in cooler. Operator opened the individual packages. **Corrected On-Site**
06-09-1
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the quinoa and sweet potatoes touching the products. Operator removed the utensils. **Corrected On-Site**
10-06-5
61
Jun 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-07: Observed not current license displayed. **Time Extended**
50-09-4
95
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Sep 18, 2023
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching a raw chicken and after touching ready to eat alfalfa with the same gloves. Operator was informed that she need to wash hands and change gloves when changing from raw to ready to eat food. Operator discarded the part of alfalfa that was touching with the glove. And operator discarded gloved, washed hands and putting on new gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (52 F - Cold Holding); Basil Pesto with garlic (60 F - Cold Holding) on the cutting board at reach in cooler preparation area. As per operator for less than two hours. Operator moved the products to the bottom of the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at preparation area.
14-11-5
Basic - Hole in or other damage to wall. Observed a hole in the wall in front of reach in freezer. And wall in disrepair next to the container for oil at storage area.
36-24-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed raw vegetables stored over lentils soup at walk-in cooler. Operator was informed that the lentils soup need to be stored over unwashed vegetables. **Corrective Action Taken**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor next to three compartment sink. Operator put double container. **Corrected On-Site**
21-38-4
58
Aug 7, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed two utensil inside of water at ambient temperature (80°F). Operator discarded the water. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over açaí container. Operator relocated the açaí . **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon stored over vegan patties at walk-in cooler. Operator relocated the salmon. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee worked with raw chicken and changed to serve avocado without changing gloves. The manager was informed and the employee discarded the gloves, wash her hands and put new gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (66 F - Hot Holding) at turned off steam table. As per operator for less than one hour. Operator moved the beans to reheat at stove. Final temperature (180°F - reheating) **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Clean-Up of Vomiting and Diarrheal Events Handout was provided. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed two employees washing their hands at the three compartment sink.
12A-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in used utensil inside of the cooked beans at steam table. Operator removed the utensil. **Corrected On-Site**
10-06-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed mini straws for coffee not individually wrapped at front counter. Operator removed the single service articles. **Corrective Action Taken**
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels at preparation table.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor next to reach in cooler. Operator put double container. **Corrected On-Site**
21-38-4
25
Aug 10, 2022
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff put new gloves without washing the hands first.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the preparation reach in cooler of the kitchen, shell eggs over cut lettuce
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the preparation area quinoa (59F - Cold Holding);. Per operator it was not sold and will be discarded
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the soup hot holding pot vegetables soup (129F - Hot Holding). Operator removed the soup to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink inaccessible. It has a container with sauce stored in it. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap at the dishwashing area hand wash sink.
31B-03-4
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. Observed china plates cleaned at the front counter area without using the sanitizer solution
16-13-5
Basic - Floors not constructed to be easily cleanable. Observed the grout missing, or very low between tiles at the dishwashing area floor **Repeat Violation**
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored on the floor of the dry storage room
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop in the crispy tortilla container touching the food. Observed in the reach in cooler drawer of the stove the handle of the scoop touching the quinoa
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Light shield damaged/in disrepair. Observed the light shield at the dishwashing area in disrepair
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled with black mold like substance. **Repeat Violation**
36-27-5
30
Frequently Asked Questions
When was Carrrot Express last inspected?
The most recent health inspection at Carrrot Express on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Carrrot Express?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Carrrot Express.
How does Carrrot Express compare to other restaurants in Kendall?
Carrrot Express most recently scored 45 out of 100, which is lower than the Kendall average of 66.
Has Carrrot Express' inspection record improved over time?
No. Recent inspections at Carrrot Express have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Carrrot Express 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 Carrrot Express inspected?
Based on the inspection history on file, Carrrot Express is inspected around three times per year on average.
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