CARRABBA'S ITALIAN GRILL
7890 W IRLO BRONSON HWY
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf in dishwashing area - From follow-up inspection 2025-04-11: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles cracked and grout missing in bar area causing water buildup **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish racks in prep area and dishwashing area - From follow-up inspection 2025-04-11: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwashing area **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator - From follow-up inspection 2025-04-11: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg carton in walk in cooler opened 2 days prior per operator - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/10/2025
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf in dishwashing area
- 14-11-5:Basic - Equipment in poor repair. Scale on cookline rusted and face plate cracked Operator discarded **Corrected On-Site** **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several tiles cracked and grout missing in bar area causing water buildup **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On make line Operator removed **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish racks in prep area and dishwashing area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in sink in standing water Operator drained sink and put under running water **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwashing area **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg carton in walk in cooler opened 2 days prior per operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator removed to clean **Corrective Action Taken** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in prep area between bread rack and slicer Operator stocked **Corrected On-Site**
Food safety inspection conducted on 4/10/2025 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
4
Basic
21
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cold side front counter
- 14-11-5:Basic - Equipment in poor repair. Cracked front of scale cookline
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Bar are Missing grout causes water to build **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in herbs server area Operator removed **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar Emailed copy to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in bar and expo area. Burner Grill top in prep area Outside of cooking equipment in prep area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cookline **Repeat Violation**
- 22-16-4:Basic - Reach-in hot box interior/shelves have accumulation of soil residues. Cookline
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes bar area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad make table Bottom shelf of beverage cooler
- 08B-12-5:Basic - Stored food not covered. Ice cream in reach in freezer by salsd are Raw chicken in walk in cooler Raw steak in walk in cooler Operator covered **Corrected On-Site** **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Grape tomatoes over tubs of ricotta cheese in walk in cooler Operator moved tomatoes **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By mixer Dishwashing area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Prep sink in prep area Work order in **Corrective Action Taken**
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner 0ppm Operator remade Recheck 700ppm **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins in prep area. Operator labeled **Corrected On-Site**
- 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. Soups in expo area A few of the make tables on cookline on time pla
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (123F - Hot Holding) Lasagna in hot box 119F Operator put to reheat **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wisk used to stir tea in handwashing sink expo area. Operator re,oved **Corrected On-Site**
- 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. Operator has plan but several items that were time marked in make tables on cookline not on time plan.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooke pasta cookline drawers Sauces in walk in cooler. **Corrected On-Site**
Food safety inspection conducted on 12/9/2024 revealed 27 total violations (2 high priority, 4 intermediate, 21 basic).