CARLS SEAFOOD REST TAKE OUT

Name: CARLS SEAFOOD REST TAKE OUT
Address: 2934 N SR 7, LAUDERDALE LAKES, FL, 33313, US
Rating: 61.4

2934 N SR 7, LAUDERDALE LAKES, FL 33313

License #1619578

🦞 Seafood ℹ️

61.4 Grade F / 100

Failing Health Score

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Latest inspection

January 30, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

CARLS SEAFOOD REST TAKE OUT in LAUDERDALE LAKES currently holds an InspectFL Health Score of 61.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 57 total violations — 16 critical, 12 major, 29 minor.

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The latest inspection on January 30, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

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Inspector notes

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CARLS SEAFOOD REST TAKE OUT has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor in ware washing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exit door to back of establishment has a gap to the surface of door.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot holding unit at cook line gasket is torn. Unit door is not properly closing. Advised operator not to store food in unit repaired. Operator removed all items to another working unit.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st 2025. Establishment is open and selling food to the public.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk in cooler , raw turkey stored over unwashed vegetables. Operator removed storing turkey to the lower shelf in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at cook line - steam fish (128F - Hot Holding) reheated to 180F. ; roast pork (80F - Hot Holding). Per manager items were out of temperature for less than one hour ago. Operator placed items on stove and oven to reheat during the inspection. Pork was not out the oven for recheck during the inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using both chlorine and quaternary as the sanitizer.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. -Observed a bag with corn starch stored on kitchen floor. Operator removed and stored properly.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of rust buildup on walls throughout walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024
[01B-02-5] 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.
[03B-01-6] 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.
[22-02-4] 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.
[53A-05-6] 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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -kitchen; bowl used as scoop for container of rice, operator removed and placed in ware wash station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ware washing shelf big cooking pots wet nesting, not inverted. Operator inverted to dry.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter next to steam table not maintaining foods hot. Observed shelves covered in foil preventing air to travel within equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line; water 99F, operator discarded water.
[35B-06-4] Insect control device used to electrocute or stun insects not designed to retain insect within the device. Ware washing station; Stored above clean equipment and spices.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Self serve, peanut punch, sea-moss, ginger beer, missing minimum labeling.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Operator placed sign.
[14-31-5] Nonfood-grade bags used in direct contact with food. - Reach in freezer, observed crabs stored in direct contact with plastic non food grade thank you bags, operator removed and placed in food grade bags.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot box; Fried fish 99F, salt fish fritter 102F, Items In unit less than 4 hours. Observed foiled covering base not allowing proper heat distribution. Operator reheated; Fried Fish 165F, Salt fish fritter 175F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Walk in cooler; observed food covered in foil not allowing proper cooling to take place, operator removed cover.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.