DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL #6051

With 10 documented inspections, CARRABBA'S ITALIAN GRILL #6051 in PANAMA CITY BEACH has achieved a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 10 reports on file

13820 Panama City Beach Parkway
Florida, 32407
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 10 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13630310

Met Inspection Standards

1 high

  • 28-13-5:High Priority - - From initial inspection : High Priority - Dish machine draining into stopped up drain, and flowing onto floor surface in dish pit. Manager cleaned area and sanitized and set up three compartment sink for ware washing during inspection. establishment not to use dish machine until drain is fixed. Admin Complaint - From follow-up inspection 2026-02-11: Drain under dish machine now functioning properly. Admin Complaint

2/10/2026· 1mo ago

Visit ID: 13531926

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. On cook line and in walk-in cooler.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly under dish pit. Warning
  • 28-13-5:High Priority - Dish machine draining into stopped up drain, and flowing onto floor surface in dish pit. Manager cleaned area and sanitized and set up three compartment sink for ware washing during inspection. establishment not to use dish machine until drain is fixed. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Alfredo sauce in walk-in cooler. Eggs moved to bottom shelf at time of inspection. Corrected On-Site
  • 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/. Stacey Edwards expired 5-7-25
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In desert station and in employee restroom. Restocked at time of inspection. Corrected On-Site

10/8/2025· 5mo ago

Visit ID: 13531875

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

9/26/2025· 5mo ago

Visit ID: 10928039

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of dish machine, and in front of pasts station.
  • 28-13-5:High Priority - Hand wash sink at bar draining on floor. Manager placed pan under sink to catch water. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marsala sauce cooling 80F down to 79F in 50 minutes. Recommended cooling item uncovered and iced. Sauce iced during inspection. **Corrective Action Taken**
  • 31A-04-4:Intermediate - Handwash sink removed from cook line near desert station. Must be reinstalled in the same location where removed. Warning

4/28/2025· 10mo ago

Visit ID: 10736915

Met Inspection Standards

4 basic

  • 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

12/6/2024· 1y 3mo ago

Visit ID: 8724482

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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

3/14/2024· 1y 12mo ago

Visit ID: 8555651

Met Inspection Standards

1 basic

  • 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**

1/26/2024· 2y 1mo ago

Visit ID: 8556784

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

11/20/2023· 2y 3mo ago

Visit ID: 8555382

Follow-up Inspection Required

2 int

  • 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**

11/17/2023· 2y 3mo ago

Visit ID: 8345926

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 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