CARRABBA'S ITALIAN GRILL
1940 Stickney Point Road
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 11/20/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Oba paper bowl with no handle used as a scoop for cooked pasta. The operator removed the paper cup. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed a box of fries stored on the floor in the walk in freezer. The operator properly stored the fries. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment near the dessert reach in cooler. The operator removed the knives for cleaning. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 76F standing water near the dessert reach in cooler. The operator properly stored the utensils. **Corrected On-Site**
- 29-03-4:Basic - Water draining onto floor surface from the dipper well near the dessert reach in cooler. Water draining onto floor surface from underneath the three compartment sink behind the bar.
- 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. Observed cooked meatballs (45F - Cooling) time stamped 11/19 at 4:49PM in the walk in cooler. The operator discarded the meatballs. **Corrected On-Site**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked meatballs (45F - Cooling) time stamped 11/19 at 4:49PM in the walk in cooler. The operator discarded the meatballs. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked lasagna date marked 11/12 in the walk in cooler. The operator discarded the lasagna. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked lasagna date marked 11/12 in the walk in cooler. The operator discarded the lasagna. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
Food safety inspection conducted on 11/20/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 7/18/2024
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-12-5:High Priority - Metal stem-type thermometer soiled. The operator cleaned the thermometer with an alcohol wipe. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade pesto sauce date marked 7/9. Observed housemade Parmesan dressing date marked 7/10. The operator discarded the above foods. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed housemade pesto sauce date marked 7/9. Observed housemade Parmesan dressing date marked 7/10. The operator discarded the above foods. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Observed raw chicken (56F - Cold Holding) in the cold holding unit on the cook line near the fryer. The operator voluntarily discarded the above foods. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs (128F - Hot Holding) in a hot holding unit nearest the hand sink on the cook line. The operator reheated the meatballs to 175F. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
Food safety inspection conducted on 7/18/2024 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).