DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

2240 East Highway 50
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10749900

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -tea spoons in server area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing a bracelet and a watch while cooking.
  • 36-22-4:Basic - Floor area(s) covered with standing water on cook line.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -cook line and back kitchen. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on prep line. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior pepper grinder on prep table. -floor in walk in freezer
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -boxes of aluminum cooking pans and styrofoam containers stored in outdoor storage area on ground. Operator corrected. Corrected On-Site
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -sausage and lentil soup and pomodoro sauce in walk in cooler. Operator determined time and date and labeled. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed zucchini and asparagus over prepped carrots in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -slicer in back kitchen
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -prep line

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8724487

  • 24-05-4:Basic - Clean silverware not stored inverted or in a protected manner in dry stock room by ice machine
  • 14-11-5:Basic - Equipment in poor repair. Alto sham handle on cooks line
  • 36-11-4:Basic - Floors not maintained smooth and durable. Dish room
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean item shelf in dish area
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep kitchen
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soups in walk cooler Verified date and they labeled correctly Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1)White cutting board in prep kitchen 2) mixer head soiled in prep kitchen 3) can open soiled prep kitchen 4) oven interior soiled 5) ice machine interior
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink closest to manager office Corrected On-Site

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8574004

  • 36-22-4:Basic - Floor area(s) covered with standing water. -Under fryers.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -Under fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ansul system piping over stove.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler containing salad plates.
  • 41-07-4:High Priority - Container of medicine improperly stored. -Advil by prep area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken breast 49f. Less than 4 hours. Advised to rapid chill. Operator discarded . **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Garlic and ricotta. Manager determined correct time. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. Manager discarded. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8573775

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes Warning - From follow-up inspection 2023-12-20: **Time Extended**

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8345931

  • 14-11-5:Basic - Equipment in poor repair. Large crack in plastic ice bucket. Operator discarded and replaced. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Warning
  • 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. Cooling overnight per operator: Alfredo 46F, chicken soup 44F, meat sauce 44F. All cook chill cooling overnight per operator. See stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live and 3 dead flies in dry storage closet. 1 live fly around ice machine. 4 around beer taps in the bar Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw sausage and ground beef over whole muscle steaks Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese 60F, feta 53F, fresh mozzarella 46F, top of reach in cooler across from cookline fryers. All items nested on top of others pans. Moved underneath - shredded cheese 47F, sliced cheese 50F at the top, marinara 47F, vodka 50F. 2nd cookline cooler from handsink, top portion of cooler **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - In warmer approximately 3 hours. Mashed potatoes 117-130F. Advised to reheat to 165F to hot hold at 135F or above. - lemon butter sauce 92F after stirring. Operator stated product normally has 4 hour time marking. Cook reheating to 175F **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline, faucet removed Warning
  • 03G-49-1:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. No HACCP plan available for cook/chill. No temperature records available. Operator was emailed plan to keep on file and follow **Corrective Action Taken** Warning