CARRABBA'S ITALIAN GRILL
Cleveland Avenue
Fort Myers, Florida, 33907
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/25/2025
High Priority
3
Intermediate
6
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line. Provided operator handwashing sign. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **Warning**
- 36-10-4:Basic - Soiled floors under cooking equipments. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; ricotta cheese (52F - Cold Holding). Per operator ricotta cheese placed at reach-in cooler overnight. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; ricotta cheese (52F - Cold Holding). Per operator ricotta cheese placed at reach-in cooler overnight. See stop sale. **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. On steam table at cook-line; cooked meatballs (132F - Hot Holding) Per operator cooked meatballs placed on steamer for 45 minutes. Operator started reheating meatballs. **Corrective Action Taken** **Warning**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwashing sink at cook line entrance has no water. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container. Operator removed food container. **Corrected On-Site** **Warning**
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. No hot water provided to any sink at the establishment; (water-74F) No hot water at handwashing sinks. No hot water food prep sink. No hot water at triple sink. **Warning**
- 27-06-4:Intermediate - No hot running water at three-compartment sink; (water-74) **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. **Corrected On-Site** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishments has 4 hours time marking on multiple TCS food items but not written plan. Provided operator Time has Public Health Control form and operator filled up the form at time of inspection.. **Corrected On-Site** **Warning**
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (3 high priority, 6 intermediate, 3 basic).
Inspection on 1/31/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees near by cook line. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/30/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near by cook line. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. **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 in walk-in cooler; 13 gallons of cooked lentil soup. **Repeat Violation** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler; cooked pasta (53F - Cold Holding); cooked peas (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); cooked meat sauce (49F - Cold Holding); sliced cheese (48F - Cold Holding); homemade Alfredo w/cream (52F - Cold Holding); cooked cheese ravioli (53F - Cold Holding) Per operator all items placed in reach-in cooler overnight. 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 in walk-in cooler; 13 gallons of cooked lentil soup. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by kitchen entrance; raw chicken (51F - Cold Holding); homemade tomato sauce (52F - Cold Holding); home made Alfredo sauce (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw scallops (52F - Cold Holding); chopped tomatoes (49F - Cold Holding) Per operator all items placed in reach-in cooler for 3 hours. Operator removed all items to walk in freezer. In reach-in cooler; cooked pasta (53F - Cold Holding); cooked peas (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); cooked meat sauce (49F - Cold Holding); sliced cheese (48F - Cold Holding); homemade Alfredo w/cream (52F - Cold Holding); cooked cheese ravioli (53F - Cold Holding) Per operator all items placed in reach-in cooler overnight. **Warning**
Food safety inspection conducted on 1/30/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 9/24/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area.
- 36-32-5:Basic - Multiple ceiling vents shows damage near by cook-line.
- 25-05-4:Basic - Single-service food containers stored on floor at dry storage. Operator removed single service food containers to proper storage. **Corrected On-Site**
- 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. In Walk-in cooler; 5 gallons homemade Alfredo sauce 2 gallons homemade cooked meat sauce 2 gallons homemade cooked vegetable soup 7 gallons homemade cooked sausage soup 5 gallons homemade cooked tomato sauce
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In Walk-in cooler; 5 gallons homemade Alfredo sauce 2 gallons homemade cooked meat sauce 2 gallons homemade cooked vegetable soup 7 gallons homemade cooked sausage soup 5 gallons homemade cooked tomato sauce
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket solution stored next to nuts container at cook-line. Operator removed sanitizing bucket solution to proper storage. **Corrected On-Site**
Food safety inspection conducted on 9/24/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).