CARRABBA'S ITALIAN GRILL
1940 Stickney Point Road
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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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).
Inspection on 1/25/2024
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation table in the prep area. The operator properly stored the cell phone. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop behind the bar stored between mixer bottles. The operator replaced and properly stored the ice scoop. Corrected On-Site
- 10-20-4:Basic - In-use spatula stored on lasagna hot holding door handle between uses. The operator properly stored the spatula. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with plastic to go boxes in the server area. The operator properly stored the sanitizer bucket. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed plastic to go boxes stored on the floor in the take out area. The operator properly stored the to go boxes. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in the handwash sink on the cook line.
- 29-17-4:Basic - Waste line missing at soda gun holster behind the bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart blocking access to the handwashing sink on the cook line. The operator removed the cart from in front of the hand sink. 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.
Food safety inspection conducted on 1/25/2024 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 8/21/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers for the reach in coolers on the front of the cook line. - From follow-up inspection 2023-08-21: **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. Observed no temperature log maintained for cook-chill soups and sauces. - From follow-up inspection 2023-08-21: **Time Extended**
Food safety inspection conducted on 8/21/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/18/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath the fryers on the cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a fork handle not stored above parmesan cheese at the front counter. The operator properly stored the handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use bar utensils stored in 67F standing water. The operator removed the utensils from the standing water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers for the reach in coolers on the front of the cook line.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on the cook line. Operator killed and discarded the roach. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta cold holding at 50F in the reach in cooler on the cook line. The operator stated the pasta has been held for less than 2 hours. The operator placed ice on the pasta for proper cooling. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of sanitizer stored on a shelf with parmesan graters at the front counter. The operator properly stored the spray bottle. Corrected On-Site
- 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. Observed no temperature log maintained for cook-chill soups and sauces.
Food safety inspection conducted on 8/18/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).