DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL LLC

Food safety records indicate CARRABBA'S ITALIAN GRILL LLC in LUTZ has 9 inspections with a 3.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 9 reports on file

16525 Pointe Village Drive
Florida, 33558
Pasco County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 9 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13594013

Met Inspection Standards
  • N/A:No Violations Were Observed

12/11/2025· 3mo ago

Visit ID: 10876662

Follow-up Inspection Required

3 high

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp tested 4 times between 150F-153F discussed with management to use three compartment sink to sanitize dishes until fixed. Repeat Violation Warning
  • 22-44-4:High Priority - Sink and surface sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Three comp sink sink and surface tested 0 ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad area cooks line Cold holding: roccita cheese 48F cut tomatoes 48F manager moved to freezer 2nd temp 43F Corrected On-Site Warning

7/7/2025· 8mo ago

Visit ID: 10866684

Met Inspection Standards
  • N/A:No Violations Were Observed

6/24/2025· 8mo ago

Visit ID: 10865640

Follow-up Inspection Required

1 int, 1 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar. Operator separated to dry **Corrective Action Taken** - From follow-up inspection 2025-06-24: Wet nesting glasses at bar. Operator separated to dry. **Time Extended** **Corrective Action Taken**
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 times, max temp observed 156F. - From follow-up inspection 2025-06-24: **Time Extended**

6/23/2025· 8mo ago

Visit ID: 10755221

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar. Operator separated to dry **Corrective Action Taken**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley stored over ready to eat foods in walk in cooler, operator placed parsley on lower shelf. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 5 observed in dish area on the wall under table to the left of dish machine. Operator eradicated, cleaned and sanitized the area. Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 times, max temp observed 156F.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed by hand sink on cookline. Operator placed label Corrected On-Site

1/7/2025· 1y 2mo ago

Visit ID: 8779716

Met Inspection Standards

1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Ice cream freezer.

7/23/2024· 1y 7mo ago

Visit ID: 8680285

Met Inspection Standards

2 basic

  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken** Warning - From follow-up inspection 2024-07-23: No poster **Time Extended**
  • 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed production labels with use by date and time. Prep date and time are missing on all ROP soups and sauces in walk in cooler Warning - From follow-up inspection 2024-07-23: Prep date missing on the minestrone in bag operator stated date was from day before. **Time Extended**

5/23/2024· 1y 9mo ago

Visit ID: 8561677

Follow-up Inspection Required

3 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken** Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed production labels with use by date and time. Prep date and time are missing on all ROP soups and sauces in walk in cooler 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. Observed Container with Sausage lentil soup had label saying use by Fri 5-24 with 5 day shelf life. stop sale 9 bags. Product was packaged on 5-19. Warning

11/29/2023· 2y 3mo ago

Visit ID: 8378512

Met Inspection Standards

4 high, 4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Butter sauce thawing in prep sink no running water.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. DDBSSA was not At correct ppm employee remade to DDBSSA 274 Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and began using tong to prep food no hand washing.
  • 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. Employee touched cut lemons with bare hands no gloves on.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. DDBSSA not at proper requirements. Retested to DDBSSA 274
  • 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. See stop sale. Noodles not labeled on front line. Employee placed time mark Corrected On-Site