DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 2.5/5 food safety rating based on 10 health department inspections in WINTER SPRINGS. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

5820 Red Bug Lake Road
Florida, 32708
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13631679

Met Inspection Standards

5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout Repeat Violation - From follow-up inspection 2026-03-03: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -right side of rear door - From follow-up inspection 2026-03-03: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under and behind equipment in prep area - From follow-up inspection 2026-03-03: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -gap left side of rear door - From follow-up inspection 2026-03-03: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall on far right side of cook line Repeat Violation - From follow-up inspection 2026-03-03: **Time Extended**

2/12/2026· 2mo ago

Visit ID: 13546048

Follow-up Inspection Required

2 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -right side of rear door
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on cook line prep table
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under and behind equipment in prep area
  • 36-24-5:Basic - Hole in or other damage to wall. -gap left side of rear door
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall on far right side of cook line Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 35A-02-7:High Priority - Live, small flying insects found -3 small flying insects at mop sink at rear door -12 small flying insects in woman's employee restroom -2 small flying insects at dish machine Repeat Violation Warning

10/15/2025· 6mo ago

Visit ID: 13545672

Met Inspection Standards

4 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above dish machine damaged - From follow-up inspection 2025-10-15: **Time Extended**
  • 29-02-4:Basic - - From initial inspection : Basic - Toilet leaking. -woman's employee restroom - From follow-up inspection 2025-10-15: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in warewashing area soled with mold like substance - From follow-up inspection 2025-10-15: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. -left side of bar - From follow-up inspection 2025-10-15: **Time Extended**

10/10/2025· 6mo ago

Visit ID: 10882818

Follow-up Inspection Required

2 high, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above dish machine damaged
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -minestrone soup
  • 29-02-4:Basic - Toilet leaking. -woman's employee restroom
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in warewashing area soled with mold like substance
  • 29-17-4:Basic - Waste line missing at soda gun holster. -left side of bar
  • 35A-02-7:High Priority - Live, small flying insects found -30 small flying insects at mop sink Mop sink located rear of establishments By rear door and employee restrooms -13 small flying insects under spray sink at dish machine -2 small flying insects on wall behind bread slicer in host section -1 small flying insect on shelf above soda fountain at host section host section and warewashing area share same room No evidence of small flying insects landing on food or food contact surfaces Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -minestrone soup ROP over 48 hours

5/8/2025· 11mo ago

Visit ID: 10733572

Met Inspection Standards

1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed to go bowl with no handle use as scoop stored in cooked pasta. Operator removed to go bowl. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above main kitchen dishwasher machine. Looks like water damage to ceiling
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed in banquet public female bathroom
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food container stored on dry rack not properly air drying
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids containers stored in dry rack in dish area are crack or broken
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-03-4:Basic - Water draining onto floor surface. Observed hand wash sink next to appetizer and salad station when the water on water drains directly to floor. Observed pipe is missing
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed in banquet area public male bathroom notice red bucket behind toilet filled with water. When flushing the toilet, water is leaking from back pipe in to red bucket
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to appetizer and salad station had a green scrub and a spoon stored in the sink. Operator remove item from the sink Corrected On-Site

12/10/2024· 1y 4mo ago

Visit ID: 10734317

Met Inspection Standards

1 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind mixer Warning - From follow-up inspection 2024-12-04: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

12/4/2024· 1y 4mo ago

Visit ID: 10733334

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind mixer Warning - From follow-up inspection 2024-12-04: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. -to go boxes, containers stored on floor in back area Warning - From follow-up inspection 2024-12-04: -operator instructed employee to move all boxes off the ground **Time Extended** **Corrective Action Taken**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -temp reading 158F Warning - From follow-up inspection 2024-12-04: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board throughout establishment Warning - From follow-up inspection 2024-12-04: **Time Extended**
  • 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 2024-12-04: operator states order has been placed with eco lab **Time Extended**

12/3/2024· 1y 4mo ago

Visit ID: 8718329

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -behind mixer Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of food containers Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -to go boxes, containers stored on floor in back area Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -cannelloni beans Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -temp reading 158F Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -lentil soup (47F - Cold Holding); marinara sauce (47F - Cold Holding); pic pac sauce (47F - Cold Holding); sugo rosa (48F - Cold Holding); meat sauce (48F - Cold Holding); alfredo (49F - Cold Holding); sausage (48F - Cold Holding); 3 cheese mushroom (48F - Cold Holding); lobster cream (48F - Cold Holding); minestrone (51F - Cold Holding); chicken soup (51F - Cold Holding); roasted garlic (49F - Cold Holding); anise (47F - Cold Holding); mozzarella (48F - Cold Holding); goat cheese (48F - Cold Holding); meat balls (48F - Cold Holding); cut lettuce (48F - Cold Holding); house Caesar (46F - Cold Holding); Italian vinaigrette (48F - Cold Holding); cooked mushrooms (46F - Cold Holding); Gorgonzola (48F - Cold Holding); Fontana cheese (48F - Cold Holding); Parmesan dressing (46F - Cold Holding); ricotta (45F - Cold Holding); butter (48F - Cold Holding); whipped butter (47F - Cold Holding); milk (48F - Cold Holding); spicy butter (47F - Cold Holding); raw chicken (47F - Cold Holding); lasagna (47F - Cold Holding); lasagna cheese (47F - Cold Holding); salmon (47F - Cold Holding); mahi (47F - Cold Holding); calamari (49F - Cold Holding); scallops (47F - Cold Holding); lemon butter (47F - Cold Holding); Marsala (48F - Cold Holding); Ricardo sauce (48F - Cold Holding); cream (46F - Cold Holding); whipping cream (47F); liquid egg (47F - Cold Holding); cut tomatoes (47F - Cold Holding); ponodora (48F - Cold Holding) campagolo sauce (47 - Cold Holding); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: -lentil soup (47F - Cold Holding); marinara sauce (47F - Cold Holding); pic pac sauce (47F - Cold Holding); sugo rosa (48F - Cold Holding); meat sauce (48F - Cold Holding); alfredo (49F - Cold Holding); sausage (48F - Cold Holding); 3 cheese mushroom (48F - Cold Holding); lobster cream (48F - Cold Holding); minestrone (51F - Cold Holding); chicken soup (51F - Cold Holding); roasted garlic (49F - Cold Holding); anise (47F - Cold Holding); mozzarella (48F - Cold Holding); goat cheese (48F - Cold Holding); meat balls (48F - Cold Holding); cut lettuce (48F - Cold Holding); house Caesar (46F - Cold Holding); Italian vinaigrette (48F - Cold Holding); cooked mushrooms (46F - Cold Holding); Gorgonzola (48F - Cold Holding); Fontana cheese (48F - Cold Holding); Parmesan dressing (46F - Cold Holding); ricotta (45F - Cold Holding); butter (48F - Cold Holding); whipped butter (47F - Cold Holding); milk (48F - Cold Holding); spicy butter (47F - Cold Holding); raw chicken (47F - Cold Holding); lasagna (47F - Cold Holding); lasagna cheese (47F - Cold Holding); salmon (47F - Cold Holding); mahi (47F - Cold Holding); calamari (49F - Cold Holding); scallops (47F - Cold Holding); lemon butter (47F - Cold Holding); Marsala (48F - Cold Holding); Ricardo sauce (48F - Cold Holding); cream (46F - Cold Holding); whipping cream (47F); liquid egg (47F - Cold Holding); cut tomatoes (47F - Cold Holding); ponodora (48F - Cold Holding) campagolo sauce (47 - Cold Holding); longer than 4 hours, see stop sale Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board throughout establishment Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

3/14/2024· 2y 1mo ago

Visit ID: 8533480

Met Inspection Standards

1 high, 2 int, 8 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - mop station - loading area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water on main cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - corner below salad station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - small mixer - cooler door opening at salad station
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-12-5:Basic - Stored food not covered. - water softener container left open Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish machine line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk (45F - Cold Holding); - butter (51F - Cold Holding) Small fridge in server station
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings. Email forms and guidelines to operator
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - 3 hand wash sinks on main cook line Corrected On-Site

10/23/2023· 2y 5mo ago

Visit ID: 8340024

Met Inspection Standards

1 int, 8 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. - ice cream cooler lid/handle
  • 36-22-4:Basic - Floor area(s) covered with standing water. - bar area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below hand wash sink in salad station
  • 36-24-5:Basic - Hole in or other damage to wall. - at base of wall in loading area
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in bar area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink in salad station
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. - manager sent to rewash **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - in salad station Corrected On-Site