CARRABBA'S ITALIAN GRILL
1285 US HWY 1
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Ceiling in dish pit and servers area has mold like substance on tiles. -Vents are soiled in dust.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at salad station. Manager threw away Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored next to salad bowls Corrected On-Site
- 36-62-4:Basic - Light not functioning. 3 bulbs On hood
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine floor drain is slow draining
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Calimari
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pomodoro sauce (49F - Cold Holding) in service for 2 hours. Advised to rapid chill In cook line drawer. Spoon was blocking drawer and was not shut completely. Calamari 58f since 1030- found at 2:10. short ribs 46f. 2nd temp; calamari (49F - Cold Holding); short ribs (42F - Cold Holding) Manager discarded calimari **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled in old food debris. Advised manger to clean Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On oven
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-08-4:Basic - Interior of oven/has accumulation of black substance/grease/food debris. Oven on cooks line
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front counter. Manager threw away Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/5/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-02-01: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. 1.Drawers on cooler on main cook line 2.splash guard on cook line is soiled - From follow-up inspection 2024-02-01: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in dish area - From follow-up inspection 2024-02-01: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ripped gasket on cook line drawer Repeat Violation - From follow-up inspection 2024-02-01: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1. On front cook line and by speed rack near walk in cooler 2. Ceiling vents accumulating dust at servers area 3. Accumulation of trash on floor at bar in back corner near hand sink - From follow-up inspection 2024-02-01: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hose leaking from handle at dish area - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 1/31/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In black pepper bin in dry storage. Manager removed Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. 1.Drawers on cooler on main cook line 2.splash guard on cook line is soiled
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in dish area
- 14-11-5:Basic - Equipment in poor repair. Ripped gasket on cook line drawer Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. 1. On front cook line and by speed rack near walk in cooler 2. Ceiling vents accumulating dust at servers area 3. Accumulation of trash on floor at bar in back corner near hand sink
- 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. In mussels. Manager removed Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hose leaking from handle at dish area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Meatballs 51F Cooked pasta 51F Pesto 47F Stuffed mushrooms 47F Repeat Violation Warning
- 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. Heavy whipping cream in walk in cooler Corrected On-Site
Food safety inspection conducted on 1/31/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cheese on cooks line. Bowl was removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in freezer, items were placed on crate. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag was removed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta and ricotta cheese found at 51F. Manager threw away items.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook chill and keeping items for up to 5 days. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chill bags in walk in cooler not dated.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Label was added. Corrected On-Site
Food safety inspection conducted on 1/10/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 7/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Burrata cheese
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut peppers Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed under prep station 1. Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 3 times final rinse at 124°. Triple sink being setup.
- 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.
Food safety inspection conducted on 7/13/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).