DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL #6021

Based on 11 health inspections, CARRABBA'S ITALIAN GRILL #6021 in TALLAHASSEE has earned a 3.7/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 11 reports on file

2779 Capital Circle Northeast
Tallahassee, Florida, 32308
Leon County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 11 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 10919492

Met Inspection Standards

2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles has debris, grease build up. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has a gap at threshold. Repeat Violation

7/23/2025· 7mo ago

Visit ID: 13468173

Met Inspection Standards

2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles above prep area and kitchen observed grease build up Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap by back door in kitchen. Repeat Violation

4/30/2025· 10mo ago

Visit ID: 10824784

Met Inspection Standards
  • N/A:No Violations Were Observed

4/22/2025· 10mo ago

Visit ID: 8737054

Follow-up Inspection Required

1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen prep room by bread and at dishwasher are soiled with dust and debris.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door threshold in kitchen leading to trash cans. Repeat Violation
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature at dish tank rinse 145F. Manager set up triple sink with sanitizer at 200 ppm to sanitize dishes after wash. Warning

7/29/2024· 1y 7mo ago

Visit ID: 8832778

Met Inspection Standards
  • N/A:No Violations Were Observed

7/18/2024· 1y 7mo ago

Visit ID: 8681661

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on ceiling in dish area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted current license during time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment wet nesting in dish area.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed To Go boxes on floor in dry storage area. Operator removed boxes from floor during time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef 51F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef at 51F held more than 4 hours. - see stop sale
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Hot water sanitizing dish machine failed to reach proper temperature of 160. Dish machine temp:114. Instructed operator to set up three compartment sink to wash, rinse, and sanitize dishes until dish machine is working properly. Warning

3/5/2024· 2y ago

Visit ID: 8598055

Met Inspection Standards
  • N/A:No Violations Were Observed

1/24/2024· 2y 1mo ago

Visit ID: 8579148

Follow-up Inspection Required

1 int

  • 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. Manager unable to provide 6 months worth of records. Warning - From follow-up inspection 2023-12-20: Operator has not completed approved HAACP plan. Operator has started on HAACP plan and has shown me bio thermometer and HAACP plan book during time of call back. **Time Extended** - From follow-up inspection 2024-01-24: Per operator cook-chill method still in use and HAACP plan was discontinued due to management orders. Informed operator HAACP plan is necessary for cooling method. Operator stated temperature log will be incorporated for continuous cook-chill operations. **Time Extended**

12/20/2023· 2y 2mo ago

Visit ID: 8497630

Follow-up Inspection Required

1 int

  • 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. Manager unable to provide 6 months worth of records. Warning - From follow-up inspection 2023-12-20: Operator has not completed approved HAACP plan. Operator has started on HAACP plan and has shown me bio thermometer and HAACP plan book during time of call back. **Time Extended**

9/12/2023· 2y 6mo ago

Visit ID: 8497196

Follow-up Inspection Required

3 high, 4 int, 1 basic

  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket at server station tested at 170/452 lactic acid/DDBSA. Manager made new solution tested at 700/1875. Corrected On-Site
  • 03G-48-1:High Priority - Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Per manager continuous electronic monitoring device. 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. Keg cooler: Milk 51. Per bar tender overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Keg cooler: Milk 51. Per bar tender overnight. See stop sale. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of mixer head soiled with food debris. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with written plan. Observed butter being held on cook line.
  • 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. Manager unable to provide 6 months worth of records. Warning

8/9/2023· 2y 7mo ago

Visit ID: 8358113

Met Inspection Standards

2 high, 2 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in prep area with dust and old debris.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons not inverted in expo station. Manager inverted spoons correctly. Corrected On-Site
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed potato masher with zip ties holding screen. Manager threw away. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of reach in cooler on cook line with food debris, outside of knife storage box and walls in prep area with food debris and dust. Manager had employees cleaning these items. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Observed ravioli and eggplant not covered in walk in freezer. Manager had employee cover. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in back of kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken tenders at 55F. Manager threw away. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened milk with no date mark in walk in cooler held overnight.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.