CARRABBA'S ITALIAN GRILL
CARRABBA'S ITALIAN GRILL maintains a 2.5/5 food safety rating based on 5 health department inspections in ST. PETERSBURG. Recent inspections indicate some food safety concerns.
1951 4 ST N
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 10/8/2025
Inspection #: Visit ID: 10932961
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floors of the dish room, and at the front kitchen. Employees observed cleaning floors at kitchen to correct. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in cooler at wait area. Ice buildup up in reach-in freezer on front line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with build up on burnt food debris in prep area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach-in coolers on line soiled.
- 29-03-4:Basic - Water draining onto floor surface. Water from reach-in cooler along South side of front line dripping onto the floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white granular substance on front line unlabeled. Manager corrected and labeled. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found One small fly observed at front bar. Discussed preventative measures.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Inspector stopped employee and discussed handwashing techniques, employee washed hands before returning to work. **Corrective Action Taken**
- 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 incorrect time marking. Items held on line marked incorrectly indicating one hour holds. Manager corrected and had employees print correct time stamps. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink located on North side of front kitchen. Manager provided towels. Corrected On-Site
Inspection Date: 5/9/2025
Inspection #: Visit ID: 10753342
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cooks line. Operator removed tongs. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cooks line pick up single-serve item from floor then touch Microwave oven door to retrieve food. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on shelf in warewashing area stained with food debris. Operator discarded cutting board. Corrected On-Site
Inspection Date: 1/3/2025
Inspection #: Visit ID: 8736737
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoop in 106F water on cook line, removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line - house made pesto (54F - Cold Holding); spicy butter (51F - Cold Holding), manager discarded and replaced with new inventory **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. lasagna (124F - Hot Holding), reheated in oven to 167F **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Inspection Date: 3/21/2024
Inspection #: Visit ID: 8569101
Inspection Date: 12/7/2023
Inspection #: Visit ID: 8357764
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (49F - Cold Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Left hand wash sink blocked by dirty dishes and trash can. Manager removed Corrected On-Site