DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 2.5/5 food safety rating based on 8 health department inspections in VENICE. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

South Tamiami Trail
Venice, Florida, 34285
Sarasota County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10907660

Met Inspection Standards

3 high, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 16 portions of reduced oxygen packing fish fully thawed still in packing. Operator voluntarily disposed of all above items. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at prep area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee tossing bin of pasta with oil by counter next to dishwasher area without hair restraints.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed 4 bags of reduced oxygen packing cook and chill marinara sauce in walk-in cooler with computer printed label cards that were illegible.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped butter cups at wait station held at 67F. Observed fresh chopped garlic and basil in oil at cooks line held at 77F. Operator voluntarily disposed of all above items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter cups at wait station held at 67F. Observed fresh chopped garlic and basil in oil at cooks line held at 77F. Operator voluntarily disposed of all above items. 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 whipped butter 2 quarts of marinara sauce, at cold side cooks line temperature 108°. Operator stated establishment had a brief power flux approximately two hours before and the hot holding unit had turned off. Operator voluntarily disposed of all above items. Corrected On-Site

11/21/2024· 1y 3mo ago

Visit ID: 10726811

Met Inspection Standards

5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at rack at dishwasher area.
  • 36-22-4:Basic - Floor area(s) covered with standing water throughout prep area and dishwasher area and wait staff area by kitchen entrance.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment in kitchen areas.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease and dirt on sides of equipment at cooks line and prep kitchen area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning at clean pan rack at dishwasher area.

11/6/2024· 1y 4mo ago

Visit ID: 8731374

Met Inspection Standards

1 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen in disrepair.
  • 36-36-4:Basic - Observed some ceiling tile missing in kitchen.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 5-28-24

5/28/2024· 1y 9mo ago

Visit ID: 8681026

Met Inspection Standards

1 high, 3 int, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed copy of license Corrected On-Site
  • 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 no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pasta at soup station was not time marked correctly. Employee printed new time label. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open at prep table soiled. Operator removed and washed can opener. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink at wait station by kitchen entrance not accessible for employee use at all times. Observed floor fan in front of hand wash sink. Op removed floor fan. 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.

1/31/2024· 2y 1mo ago

Visit ID: 8468274

Met Inspection Standards

4 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and hood at cooks line with buildup of grease.
  • 36-22-4:Basic - Floor area covered with standing water at cooks line by door to prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelfs and tray storage area at wait stations with build of food debris.
  • 12B-13-4:Basic - Opened employee beverage container in Walk-in cooler with food to be served to customers. Observed operator move beverage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar with mold-like substance.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in mens room.
  • 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. Observed pasta a wait station is time marked but establishment does not have a complete written plan for Time as a Control sheet. Email operater Time as a Control sheet form HR5022-090 61C-4.101 FAC Repeat 9-18-23 **Corrective Action Taken** Repeat Violation

11/21/2023· 2y 3mo ago

Visit ID: 8502419

Met Inspection Standards

1 high, 2 int

  • 03G-48-1:High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-11-21: Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pasta at wait staff side of cooks line that is time marked but operator could not provide Time as a Control sheet. Warning - From follow-up inspection 2023-11-21: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pasta at wait staff side of cooks line that is time marked but operator could not provide Time as a Control sheet. **Time Extended**
  • 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. Observed no records are being maintained for HACCP plan Warning - From follow-up inspection 2023-11-21: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Observed no records are being maintained for HACCP plan **Time Extended**

9/18/2023· 2y 5mo ago

Visit ID: 8491595

Follow-up Inspection Required

2 high, 9 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles over booth number 35 have signs of water damage and mold-like substance. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Rep 8-9-23 Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen worn and no longer cleanable. Repeat 8-9-23 Repeat Violation Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain on cooks line under line equipment is blocked with old food and debris causing standing water with foul odor. Warning
  • 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. Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken and beef on shelves above keg missing cap cover. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting bo through out kitchen soiled. Repeat 8-9-23 Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator does not have test strips for Ecolab sink and surface sanitizer. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area. Observed operator replace towels. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of Employee Health Agreement at time of inspection. Email operator Employee Health Agreement. **Corrective Action Taken** Warning
  • 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. Observed pasta at wait staff side of cooks line that is time marked but operator could not provide Time as a Control sheet. Warning
  • 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. Observed no records are being maintained for HACCP plan Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at wait station at kitchen entrance. Warning

8/9/2023· 2y 7mo ago

Visit ID: 8352676

Met Inspection Standards

1 int, 6 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash by dishwasher area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable.
  • 33-16-4:Basic - Open dumpster lid. Repeat 1-10-23 Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter next to food at cooks line.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases of single service items stored on floor in outside storage shed and on floor at wait staff front line. Repeat 1-10-23 Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board through kitchen soiled.