DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

2700 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10807977

  • N/A:No Violations Were Observed

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10718196

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled in women's bathroom. Warning
  • 24-13-4:Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. At employee bathroom - containers of napkins stored in bathroom. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink by cookline used by food employees. Warning
  • 35A-02-7:High Priority - Live, small flying insects found At bar area in dinning room - approximately 20 small flying insects landing on wall and shelves with clean wine glasses and bottles of alcohol. At back server station in kitchen area- approximately 15 small flying insects landing on prep counter, shelves with boxes of single service containers. At dry storage room in kitchen near back of kitchen- approximately 5 small flying insects landing on boxes of single service items. Repeat Violation Admin Complaint

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10717896

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves. Admin Complaint - From follow-up inspection 2024-11-14: 4 small flying insects at dry storage Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-11-14: **Time Extended**

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8777360

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. At cook line, clean plates stored in drawer with dirty water at bottom of drawer. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area, 3 dented cans of kidney beans 2 dented cans of artichokes. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves. Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken breasts stored over raw mechanically tenderized beef. Advised operator of proper food storage. Operator stored correctly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cut tomatoes (45F-Cold holding); cooked pasta (47F - Cold Holding); ground sausage (47F - Cold Holding); cooked shrimp (57F - Cold Holding), cooked mushrooms (124F - Hot Holding); ; sliced tomatoes (49F - Cold Holding); cut tomatoes (51F - Cold Holding); pasta salad (57F -Cold holding) not prepared or portioned today. Operator stated items held in unit over night. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, flip top #1 cut tomatoes (45F-Cold holding); cooked pasta (47F - Cold Holding); ground sausage (47F - Cold Holding); cooked shrimp (57F - Cold Holding), cooked mushrooms (124F - Hot Holding); ; flip top #3 sliced tomatoes (49F - Cold Holding); cut tomatoes (51F - Cold Holding); pasta salad (57F -Cold holding) not prepared or portioned today. Operator stated items held in unit over night. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked mushrooms (124F - Hot Holding). Operator stated item held out of temperature approximately 2 1/2 hours. Advised operator to reheat item to 165F. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, meat sauce (47F - Cooling)@2:40, since 11:00, 46F @3:23; at the current rate, product will not reach 41F within 6 hours. Advised operator of proper cooling parameters. Operator vented product to fascilitate cooling. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8527479

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawers in salad prep are soiled with food debris.
  • 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. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler. See stop sale.
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook filled up a pitcher with water at hand sink on cook line. Reviewed proper procedures with cook. **Corrective Action Taken**
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Sauces and soup bags tied with a zip tie wrap, not marked with date and time of packaging, in walk in cooler. Chef is stating food is no longer kept than 24 inside bags.

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8527145

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tiles missing. -above dish machine. - From follow-up inspection 2023-10-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -large amount of grease and food debris on cook line floors under equipment. - From follow-up inspection 2023-10-17: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -multiple areas of restaurant with standing water and food debris where grout is missing. - From follow-up inspection 2023-10-17: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. -cold water handle broken off in women's restroom. - From follow-up inspection 2023-10-17: **Time Extended**

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8375891

  • 36-36-4:Basic - Ceiling tiles missing. -above dish machine.
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on cove molding under single service shelves by expo line. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -large amount of grease and food debris on cook line floors under equipment.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -multiple areas of restaurant with standing water and food debris where grout is missing.
  • 29-08-4:Basic - Plumbing system in disrepair. -cold water handle broken off in women's restroom.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of salad cooler soiled. -ice cream freezer soiled, ice build up.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk salt, flour. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near hand wash sink and sanitizer bucket across from salad cooler, 2 on measuring pitcher. Operator washed, rinsed and sanitized pitcher.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta portions (50F - Cold Holding); cooked broccoli (48F - Cold Holding); fresh pasta (50F - Cold Holding) less than 4 hours in cook line drawers. Maintenance being conducted on refrigeration, product moved to walk-in freezer for temperature recovery. **Corrective Action Taken**
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -paper towels not dispensing at hand wash sink near walk-in freezer. Operator fixed towel feed. Corrected On-Site