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Licensee
Name:
CARLS SEAFOOD REST TAKE OUT
License Number:
NOS1619578
Rank:
Non-Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2934 N SR 7 LAUDERDALE LAKES, FL 33313
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/26/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
-Observed hotel and restaurant license expired on 12/01/2024 **Admin Complaint**
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.
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**
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**
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**
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.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
