CARRABBA'S ITALIAN GRILL
8702 VINELAND AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. On cookline. Operator states sink floor drain tends to overflow
- 36-11-4:Basic - Floors not maintained smooth on cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer at server area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At server station. Emailed operator handwashing signs **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from faucet triple sink at bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two containers in dry storage room
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop and shrimp over pasta in cooler drawer on cookline Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding) top of make table near fry station. Operator states in unit less then four hours, exchanged with cold product. milk (45F - Cold Holding); butter (45F - Cold Holding) at server station in black cooler. Operator moved to different unit. **Corrective Action Taken**
- 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. Butter at server station
Food safety inspection conducted on 2/28/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 7/2/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cookline
- 36-62-4:Basic - Light not functioning. On cookline
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bread soda station
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (50-50F - Cooling) at appetizer station lowboy. Cooked last night
- 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 server handling bread with bare hands. Operator coached employee on proper glove usage **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Padta 50-58° overnight
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta (50-50F - Cooling), packed into deep container covered
Food safety inspection conducted on 7/2/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 1/16/2024
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 cold plate cooler at salad station - From follow-up inspection 2024-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/11/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cold plate cooler at salad station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (60F - Cold Holding); sliced mozzarella (60F - Cold Holding); roasted peppers (60F - Cold Holding); pesto (60F - Cold Holding) top of make table on cookline at salad station. Operator states I unit less then 4 hours. Placed in cooler to chill Repeat Violation Warning
Food safety inspection conducted on 1/11/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Ramekins in bus tub on cookline, salad plates in dirty cooler. Operator washed ramekins, will clean salad plate cooler at end of night **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. On cookline
- 36-11-4:Basic - Floors not maintained smooth and durable. On cookline. Crevices that hold water
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In mens bathroom. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding microwave on cookline near dessert station.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers on floor in dry storage Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs in walk-in cooler from approximately 2 days prior.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves to handle sliced cheese without first washing hands. Coached employee on proper hand washing **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three at bar. Next routine per Randy Hicks
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs improperly cooled
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (51F - Cold Holding) on cookline. Overfilled containers. Operator states in unit less than 3 hours, removed product above chill line. **Corrective Action Taken**
- 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 eggs
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overfilled container with lid on.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink far right of cookline, strainers in sink Corrected On-Site
Food safety inspection conducted on 8/10/2023 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).