CARRABBA'S ITALIAN GRILL
2501 North University Drive
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 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
Food safety inspection conducted on 3/6/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Inspection Details:
- 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**
Food safety inspection conducted on 1/27/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/29/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).