CARROT EXPRESS

Name: CARROT EXPRESS
Address: 5850 SUNSET DR STE B, SOUTH MIAMI, FL, 33143, US
Rating: 88.6

5850 SUNSET DR STE B, SOUTH MIAMI, FL 33143

License #2337522

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.6 Grade B / 100

Solid Health Score

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Quick take

CARROT EXPRESS in SOUTH MIAMI currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 13, 2025. Across those visits, inspectors documented 18 total violations — 4 critical, 6 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler against wall: tuna salad (67F - Cold Holding); chicken salad (56F - Cold Holding); pico de gallo (70F - Cold Holding); corn (60F - Cold Holding); black beans (55F - Cold Holding); quinoa (70F - Cold Holding); alfalfa sprouts (56F - Cold Holding); bean sprouts (57F - Cold Holding); goat cheese (66F - Cold Holding). As per operator, all food was prepped day before.
[14-74-7] 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 reach in cooler next to steam table not functioning.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on chemical rack in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink in prep area used as dump sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler against wall: tuna salad (67F - Cold Holding); chicken salad (56F - Cold Holding); pico de gallo (70F - Cold Holding); corn (60F - Cold Holding); black beans (55F - Cold Holding); quinoa (70F - Cold Holding); alfalfa sprouts (56F - Cold Holding); bean sprouts (57F - Cold Holding); goat cheese (66F - Cold Holding). As per operator, all food was prepped day before.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee come from restroom area and enter kitchen and began to put on gloves with no handwashing. Inspector stepped in and went over handwashing with employee. Employee washed hands.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse