CARROT EXPRESS

Order for delivery

Inspection history

1. Jun 15, 2026

   ✕
   2 violations

   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Hot TCS food item not held at or above 140 °F.

2. Apr 15, 2026

   ✕
   5 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

3. Mar 4, 2026

   ✕
   4 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Critical:Hot TCS food item not held at or above 140 °F.

4. Oct 31, 2024

   A
   3 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • Critical:Hot TCS food item not held at or above 140 °F.

5. Jul 12, 2023

   ✕
   1 violation

   • Critical:Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

6. Jul 10, 2023

   ✕
   17 violations

   • Critical:No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
   • Critical:Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
   • Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device.
   • Critical:Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.