DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 2.9/5 food safety rating based on 9 health department inspections in BROOKSVILLE. Recent inspections indicate some food safety concerns.

Last inspection: 2 days ago · 9 reports on file

Cortez Boulevard
Florida
Hernando County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

4/14/2026· 2d ago

Visit ID: 13584104

Met Inspection Standards

3 high, 2 basic

  • 36-32-5:Basic - Ceiling shows damage or is in disrepair in employee bathroom in kitchen with water stains and paint chipping from ceiling. Ceiling vent soiled with a mold-like substance and dust. Discussed with operator.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside at rear kitchen exit door near mop sink and walk-in cooler entrance.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 20 bags of Pomodoro Sauce at 51F in bags zip tied close in containers in walk-in cooler overnight. Issued stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 20 bags of Pomodoro Sauce at 51F in bags zip tied close in containers in walk-in cooler overnight. Issued stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mashed Potatoes (127F - Hot Holding) in hot holding cabinet near conveyor belt oven. Employee started to reheat product. **Corrective Action Taken**

12/3/2025· 4mo ago

Visit ID: 13584078

Met Inspection Standards
  • N/A:No Violations Were Observed

11/25/2025· 4mo ago

Visit ID: 10873418

Follow-up Inspection Required

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed Mushrooms (49F - Cold Holding); Raviolis (50F - Cold Holding); Crab Cakes (49F - Cold Holding) in salad reach-in cooler across from turbo chef. Operator removed product for rapid cooling. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sink and surface sanitizer in wiping cloth buckets on cook line at a concentration of 848 ppm DDBSA and 2258 lactic acid. Operator diluted solution. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with a bag of towels stored in the handwash sink. Operator removed. Corrected On-Site Warning

5/6/2025· 11mo ago

Visit ID: 10711656

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
  • 08B-17-4:Basic - Unwashed bell peppers and other unwashed vegetables stored over ready-to-eat pasta and washed cut lettuce.

11/6/2024· 1y 5mo ago

Visit ID: 10711136

Met Inspection Standards
  • N/A:No Violations Were Observed

11/4/2024· 1y 5mo ago

Visit ID: 8783991

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mortadella (51F - Cold Holding); cooked shrimp (50F - Cold Holding); garlic butter (51F - Cold Holding); bulk garlic butter (48F - Cold Holding) in reach in cooler at the end of the cook by the ice cream freezer. Operator moved to reach in freezer to rapidly chill. Items were placed in reach in cooler at 10:30am. Employee took temperatures at 10:30am and stated all items were below 41F. Operator has invoice for scheduled repair of cooler from 10/18/24 Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area blade guard soiled
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits. Clean pan melted on the bottom on dry dish rack. Operator discard pan. Corrected On-Site

12/22/2023· 2y 3mo ago

Visit ID: 8578121

Met Inspection Standards
  • N/A:No Violations Were Observed

12/19/2023· 2y 3mo ago

Visit ID: 8567714

Follow-up Inspection Required

4 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Drawer reach in cooler in front of grill in cook line area with ambient temperature of 59F
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Operator corrected shelves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (56F - Cold Holding); shrimp (54F - Cold Holding); scallops (56F - Cold Holding); salmon (57F - Cold Holding); mahi (56F - Cold Holding); steak (56F - Cold Holding) in drawer reach in cooler in front of grill on cook line. No temperatures documented. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (56F - Cold Holding); shrimp (54F - Cold Holding); scallops (56F - Cold Holding); salmon (57F - Cold Holding); mahi (56F - Cold Holding); steak (56F - Cold Holding) in drawer reach in cooler in front of grill on cook line. No temperatures documented. See stop sale. Operator put in work order for cooler during inspection. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

11/2/2023· 2y 5mo ago

Visit ID: 8382410

Met Inspection Standards

2 high, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dish room drying rack hotel pans stacked without being air dried. Operator re washed dishes. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -walk in cooler floor -prep area floor -cook line area floor
  • 33-11-4:Basic - Missing drain plug at both smaller 4 yard dumpsters.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -in walk in cooler raw chicken package hanging over cut lettuce bin, operator moved. No contamination observed. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sink and surface cleaner used behind bar in three compartment sink reading 1130/3010, highest acceptable ppm 700/1875. Operator corrected to 700/1875 Corrected On-Site