DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 3.4/5 food safety rating based on 9 health department inspections in CORAL SPRINGS. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

2501 North University Drive
Coral Springs, Florida, 33065
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 9 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13631008

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind fan u it in walk in freezer Warning - From follow-up inspection 2026-02-18: Observed same **Time Extended**

2/11/2026· 4w ago

Visit ID: 13538043

Follow-up Inspection Required

1 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Behind main kitchen cook line, observed cutting board with black cut marks Repeat Violation Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operators donned hair behind main cook line actively preparing with no beard guard Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind fan u it in walk in freezer Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Main cook line table; diced tomatoes (42-50F - Cold Holding); fresh mozzarella (41-53F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items over filled in containers. Operators donned hair removed excess foods from container to be quick chilled in blast chiller. 2)Appetizer flip top; chicken wings (44F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items over filled in containers and flip top cooler kept open. Operators donned hair closed flip top cooler for quick chill. **Corrective Action Taken** Warning

10/2/2025· 5mo ago

Visit ID: 10875188

Met Inspection Standards

1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at Cookline contains deep cut marks
  • 14-11-5:Basic - Equipment in poor repair. Gaskets at hot box torn
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler under unit at 1:00pm raw chicken 53F ambient cooling for 1 hour to 53F at 1:30pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed food in freezer to quick chill **Corrective Action Taken**

6/4/2025· 9mo ago

Visit ID: 10845267

Met Inspection Standards

5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line with no beard gaurd
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Slight ice build up at walk in refrigerator door
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cookline contains food debris. Operator began cleaning **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease

3/6/2025· 1y ago

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone stored on cook line. Operator removed cell phone Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 On cook line, wings (45F - Cold Holding) crushed tomatoes (45F - Cold Holding). Operator stated held in cooler less than two hours. Operator moved to cooler to quick chill **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

1/27/2025· 1y 1mo ago

2 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop at Cookline four drawer cooler. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
  • 33-16-4:Basic - Open dumpster lid. Operator closed Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. echo lab sink and surface (0ppm). Operator remade solution echo lab tested 700ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen cold rail lobster cream (41-50F - Cold Holding). Observed container overfilled. Operator placed over filled item in walk in freezer to quick chill. Items not prepared or portioned today
  • 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. Cut tomatoes and chicken base at Cookline not time marked. Per operator items at Cookline places less than four hours ago. Operator time marked Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 1:50pm cut tomatoes 53F ambient cooling for 10 minutes to 53F at 2:45pm. At this rate proper cooling to 41F in four hours will not occur. Observed items being cooled in warm ambient environment. Operator moved item to walk in freezer to quick chill **Corrective Action Taken**

4/29/2024· 1y 10mo ago

Visit ID: 8622354

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

2/29/2024· 2y ago

Visit ID: 8548426

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed in prep kitchen area. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Chafing fuel over single use utensils at dry storage area by dish machine. Operator stored properly. Corrected On-Site Warning
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill for soups and sauces, no haccp plan. Warning
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. No temperature records for cook/chill soups and sauces. Warning

11/8/2023· 2y 4mo ago

Visit ID: 8357740

Met Inspection Standards

1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of ice machine. Employee removed purse. Corrected On-Site