DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 3.2/5 food safety rating based on 7 health department inspections in LUTZ. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

25298 Sierra Center Boulevard
Florida, 33559
Pasco County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13591083

Follow-up Inspection Required

3 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP frozen salmon in process of thawing in walk in cooler. Manager removed from packaging Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket on cook line soiled with accumulated debris. Warning
  • 14-17-4:Basic - Reach in freezer shelves with rust that has pitted the surface. Warning
  • 21-07-4:Basic - Wiping cloth Sink and Surface Sanitizer sanitizing solution not at proper minimum strength. Server station: sanitizer bucket (Sink and Surface Sanitizer 170ppm) Warning
  • 03G-56-2:Intermediate - Approved Process Waiver not maintained at the food establishment. Establishment zip tied 3 bags of cooked chicken soup dated 4-2. And 3 bags of zip tied cooked chicken made the same day as the soup in walk in cooler. Not holding to 48hour requirement for ROP Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep hand sink. Manager refilled Corrected On-Site 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. Establishment zip tied 3 bags of cooked chicken soup dated 4-2. And 3 bags of zip tied cooked chicken made the same day as the soup in walk in cooler. Stop sale issued Not holding to 48hour requirement for ROP Warning

12/8/2025· 4mo ago

Visit ID: 10939631

Met Inspection Standards

1 high, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers By dry storage area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over ready to eat cooked noodles. Walk in cooler.
  • 01B-01-4:High Priority - Dented cans present. See stop 1 can sale.casa diva artichokes can shelf rack kitchen manager removed from shelf Corrected On-Site

7/22/2025· 8mo ago

Visit ID: 10844561

Follow-up Inspection Required

2 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Frasquillo 3-20-2020, Serv Safe expired in 3-20-2025 Warning - From follow-up inspection 2025-07-22: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Rop cook chill held longer than 48 hours and no HACCP plan in place Chicken Soup packaged on 5-17-2025 at 12:54pm 11 gallons Pomodoro sauce packaged on 5-17-2025, at 12:53pm 8 gallons Sausage Lentil Soup packaged on 5-17-2025, at 12:52pm 2 gallons Warning - From follow-up inspection 2025-07-22: Operator still doing ROP for soups and sauces without a HAACP plan. All products made more than 48 hours ago, labels dated 7/19 and 7/20 Tomato Basel soup 8 gallon, Sugo sauce 5 gallons Lentil 5 gallons Meat sauce 4 gallons Alfredo 10 gallons Chicken soup 13 gallons Marinara 6 gallons See stop sale Admin Complaint

5/21/2025· 11mo ago

Visit ID: 10769705

Follow-up Inspection Required

2 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Frasquillo 3-20-2020, Serv Safe expired in 3-20-2025 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. Rop cook chill held longer than 48 hours and no HACCP plan in place Chicken Soup packaged on 5-17-2025 at 12:54pm 11 gallons Pomodoro sauce packaged on 5-17-2025, at 12:53pm 8 gallons Sausage Lentil Soup packaged on 5-17-2025, at 12:52pm 2 gallons Warning

1/30/2025· 1y 2mo ago

Visit ID: 8722498

Met Inspection Standards

1 high, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee employee added beard guard Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor manager double bucketed at time of inspection Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lattic acid ddbsa tested above the labels requirement tested at 849-1130 employees added water and remade solution to 700 Corrected On-Site

5/9/2024· 1y 11mo ago

Visit ID: 8344763

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in upper interior areas of unit.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on white board on cookline, person in charge replaced board. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed tea urns with tea not covered in service station. Manager covered. Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8570929

Met Inspection Standards

3 high, 2 int, 4 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Hotel pans on drying rack next to dry storage stacked while wet and not inverted for drying.
  • 25-05-4:Basic - Single-service articles improperly stored. -Catering boxes stored on floor of Togo area Operator properly stored boxes Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Hand washing station on cook line next to Togo area leaking from pipe below sink
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed dishwasher change gloves with no handwashing after handling dirty dishes immediately start putting away clean dishes. Discussed proper handwashing with manager on duty.
  • 14-15-4:High Priority - Nonfood-grade spray bottle used for food storage - direct contact with food. -Cooking oil kept in non-food grade spray bottle on cook line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bread hot holding unit in Togo area soiled with food debris
  • 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. -Provided operator with DBPR HR-5022-090