CARRABBA'S ITALIAN GRILL #6051

13820 Panama City Beach Parkway

Florida, 32407

Bay County County

★★★½☆ (3.6/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10736915

13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
36-22-4:Basic - Floor area(s) covered with standing water. Inside walk in cooler floor.
33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Ingredients containers inside dry storage area. Operator placed labels on items. Corrected On-Site

Inspection #: Visit ID: 8724482

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled carts in prep area.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease build up on wall by grill handwashing sink and on wall by fry filter apparatus.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw eggs stored over cooked meatballs in walk-in cooler. Eggs moved to bottom shelf at time of inspection. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by salad station. Manager supplied paper towels at time of inspection. Corrected On-Site

Inspection #: Visit ID: 8555651

06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in water in still water in sink. Manager turned water on. **Corrective Action Taken**

Inspection #: Visit ID: 8556784

Inspection #: Visit ID: 8555382

03G-19-5:Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Approved HACCP plan for cook chill sauces and soups requires model HOBO MX1101. Warning - From follow-up inspection 2023-11-20: Operator has ordered required equipment. **Time Extended**
03G-18-5:Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Warning - From follow-up inspection 2023-11-20: Operator has obtained approved HACCP plan and is working to implement procedures. **Time Extended**

Inspection #: Visit ID: 8345926

24-13-4:Basic - Paper towels stored in employee bathroom. Manager removed paper towels from bathroom. Corrected On-Site
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. Sanitizer Bucket DDBSA/ Lactic Acid concentration too high at 848/2258, manager diluted solution, corrected to 700/1878. Corrected On-Site
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. On live roach on pepper grinder in kitchen. Operator killed at time of inspection. Warning
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. Lasagne on counter on cook line held on time, no time mark.
03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Approved HACCP plan for cook chill sauces and soups requires model HOBO MX1101. Warning
03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Warning