CARRABBA'S ITALIAN GRILL #6027
Old Archer Road
Gainesville, Florida, 32612
Daysville
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/28/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed: standing water at the entrance to the walk-in freezer. ALSO, standing water on the display cook line floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area above the soda nozzles is soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed: old labels on clean food pans on the shelf, clean end of the dish wash machine.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: chicken in a sink, attempting to be in a thawing process, water not draining. The valve was opened, the water then flowed down the overflow tube. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed: back wall hand wash sink, rolling cart in front of it. The cart was moved for access. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed prep hand wash sink, no drying device available. The batteries are being replaced. **Corrective Action Taken**
Food safety inspection conducted on 8/28/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed: marinara sauce in the walk-in cooler, under reduced oxygen packaging, not removed from the environment prior to 48 hours. Sauce was made on the 7-13-24.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed: Reduced oxygen packaged item not removed from environment in less than 48 hours, bags of marinara! Production dated 7-12-2024.
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed: pasta on the cook line, held under time as a public health control, date sticker from a prior day.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed: pasta on the cook line, sticker states pasta was over 4 hours.
Food safety inspection conducted on 7/15/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed: multiple instances throughout the kitchen, cracked/crumbled floor tiles. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: wait staff handle bread with bare hands, which was not going to be heated to 145F,(just came out of the bread warming device). The staff member followed the directions of management and washed and added gloves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded cheese stick on the cook line 44F. Ice bags were added **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed at the bar, a supply hose for sanitizer, hanging from an alcohol bottle. The supply tube was moved to hang on a non food area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda diffusers with build up, in the wait station. ALSO, multiple cutting boards have deep cuts/stains.
Food safety inspection conducted on 10/5/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 7/31/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed the employees restroom is lacking a closed receptacle.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed: floor tiles in the kitchen and cook line are is disrepair. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the soda nozzles is soiled.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the office door adjacent to the kitchen.
- 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. Observed: squid and milk wash lacking their time as a public health control time stamps. Adjusted stickers were put in place. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards on the cook line are stained. ALSO, the tea nozzles are soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink at the bar had ice in it.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: no strips or measuring device to determine rinsing temperature. Hi temp machine.
Food safety inspection conducted on 7/31/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).