DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 2.6/5 food safety rating based on 8 health department inspections in SAN DESTIN. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

Emerald Coast Parkway West
Florida, 32550
Walton County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13550637

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour in cold hold drawers on cook line. Manager removed bowl from flour. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Case of white shrimp stored on floor in walk in freezer. Manager placed shrimp on shelf. Corrected On-Site
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager stated cutting boards are in process of getting re surfaced. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing in wait station. Observed brown liquid in bottom of sink .

10/15/2025· 6mo ago

Visit ID: 10926635

Met Inspection Standards

1 int, 5 basic

  • 29-09-4:Basic - Faucet/handle missing at middle hand wash sink on cook line. Manager has ordered a replacement faucet. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water in cook line and in walk in cooler near walk in freezer door. Manager placed a fan on floor to dry up water. **Corrective Action Taken** Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed cloth from under cutting board. **Corrective Action Taken**
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager threw out 1 cutting board and is in process of ordering new ones. **Corrective Action Taken** Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on floors on cook line. Manager is in process of replacing floors thru company that installed floors. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to slicer machine was blocked by a food cart. Employee removed cart from sink. Corrected On-Site Repeat Violation

1/3/2025· 1y 3mo ago

Visit ID: 8860115

Met Inspection Standards

5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute inside ice machine soiled. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Manager sloped dishes on shelf to drain. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Establishment has a bill of sale where they have ordered new doors and frames.. **Corrective Action Taken** Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Manager sent dishes back to warehouse washing area. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cutting board at make table. Employee placed cloth in sanitizer solution. Corrected On-Site

8/14/2024· 1y 8mo ago

Visit ID: 8777813

Met Inspection Standards

1 high, 3 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles/ vents rusted. Establishment is in process of removing rust/ replacing tiles. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small hole on interior door of walk-in cooler exposing insulation. Manager stated he is in process of making repairs. **Corrective Action Taken** Repeat Violation
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager discarded some of the cutting boards at time of inspection. Manager is in process of resurfacing / replacing all cutting boards. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Manager has put a work order into install back flow preventer at mop sink. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with dish cart. Manager removed cart from sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Manager asked employee to stock paper towels. **Corrective Action Taken** Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. Manager asked employee to stock soap. **Corrective Action Taken**

12/27/2023· 2y 3mo ago

Visit ID: 8533680

Met Inspection Standards

2 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-18-4:Basic - Drain cover(s) missing under 3 compartment sink.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole wall near door on interior walk in cooler exposing insulation.
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing under running water- salmon 52F ( 12:30-1:20 ).Manager removed salmon and placed in walk-in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 131F (11:00-1:00). Manager stored potatoes, rechecked- 139F. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
  • 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. Addressed on previous call back ( AC Request). Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple heavily soiled cutting boards on cook line and prep kitchen not in use.
  • 03G-49-1:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Log not maintained properly, missing days. Addressed on previous callback (AC Request ). Repeat Violation

12/27/2023· 2y 3mo ago

Visit ID: 8535702

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. Meat sauce 37 cold held in walk in cooler. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day callback. **Time Extended** - From follow-up inspection 2023-12-27: Observed Electronic monitoring system not in place. Admin Complaint
  • 03G-49-1:Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day call back. **Time Extended** - From follow-up inspection 2023-12-27: Observed ROP HACCP Cooling/ Tempurature log not maintained consistently, missing days. Admin Complaint

10/24/2023· 2y 5mo ago

Visit ID: 8533258

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. Meat sauce 37 cold held in walk in cooler. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day callback. **Time Extended**
  • 03G-49-1:Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day call back. **Time Extended**

10/23/2023· 2y 5mo ago

Visit ID: 8376390

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on cook line with deep grooves.
  • 08B-38-4:Basic - Food stored on floor. Case of French fries stored on floor in walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line between make bars. Repeat Violation
  • 36-22-4:Basic - Standing water in walk in cooler in front of food shelves. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Portioned muscles stored in walk in freezer not labeled. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- make bar- ( overnight )- meat sauce 50F, sausage sauce 51F, marinara 49F, Alfredo sauce 54F, lobster ravioli sauce 54F, cheese sauce 51F. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cold hold- make bar- ( held overnight)- meat sauce 50F, sausage sauce 51F, marinara 49F, Alfredo sauce 54F, lobster ravioli sauce 54F, cheese sauce 51F. Liquid egg 45F ( 9:00-12:00 ). Liquid eggs removed and placed in walk in cooler. Recheck 12:30 38F. Repeat Violation Warning
  • 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. Meat sauce 37 cold held in walk in cooler. Warning
  • 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Ladies stall had no toilet paper. Manager in process of replacing toilet paper dispenser. **Corrective Action Taken**
  • 03G-49-1:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F. Warning