CARRABBA'S ITALIAN GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbing raw chicken than switching gloves no hand washing. Management discussed handwashing with employee

Intermediate - Handwash sink used for purposes other than handwashing. Lemon stored in hand washing sink at bar. Employee removed lemon from sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board has stains on cooks line. Chef discarded cutting board. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Garlic butter date marked on 04/25/25 but no date marks tracking for frozen and thawed in walk-in cooler.

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.

Basic - Food storage container/container lid cracked or broken. Broken lid covered raw chicken in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. Operator moved to clean. Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line.

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. Had a discussion with operator about employee reporting agreement. Emailed operator updated education packet with reporting agreement. Manager had employee sign reporting agreement. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta Salata cheese 67 F on cook line. Manager moved into reach-in cooler. Corrective Action Taken Repeat Violation

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.

Basic - Floor area(s) covered with standing water. Under three compartment sink .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw squid (61F - Cold Holding) stored in the reach-in cooler. Operator moved to walk-in freezer for rapid cooling. Re temped: 40F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of marinara 131 F stored in the steam well on cook line. Operator reheated and temped 171 F at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By walk-in cooler. Floor tiles missing and/or in disrepair. Prep area at kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty food equipments, then handled clean food equipments at dish machine without washing hands. Discussed with operator, employee washed hands properly at time of licensing inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked pasta 49 F, milk 47 F, butter 52 F, raw salmon 51 F, raw pork chop 50 F, raw chicken 52 F. Operator stated that walk-in cooler was opened since 9am due to large delivery received. Door closed at time of inspection, re temped Cold holding: cooked pasta 43 F, milk 45 F, butter 43 F, raw salmon 45 F, raw pork chop 41 F, raw chicken 42 F. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 gallons of milk opened with no date marks and stored in walk-in cooler. Operator unable to determine date and voluntarily discarded. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Water leaking from faucet. Handwash sink at wait station and prep sink on cook line.

Basic - Wiping cloth Ecolab Sink and Surface Cleaner compound sanitizing solution not at proper minimum strength. Tested 0ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella 49

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 49

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Knife, sent to dish room Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt, flour Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of lemon butter sauce 78 °F stored in hot box on cook line. Operator reheated to 172 °F at time of inspection. Corrected On-Site Repeat Violation

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. Liquid egg in walk-in cooler. Operator date marked at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at dish washing area.

Basic - Food storage container/container lid cracked or broken. Observed a cracked lid in use on Cooke pasta. Operator discarded. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line.