CARRABBA'S ITALIAN GRILL

High Priority - Observed Employees touched soiled apron/clothes and then engaged in food preparation at catering order without washing hands Manager reviewed hand washing so all kitchen staff washed hands Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed employee scooping pasta into paper to go bowl with no handle Employee discarded and used proper tool, washed hands Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 125F Operator discarded Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceed to handle and plate orders and handle clean food equipment with out washing hands Employee washed hands Corrected On-Site

High Priority - Live, small flying insects found Observed approximately 15 small flying insects flying around and landing on alcohol bottles and drink syrups at bar. Observed approximately 5 small flying insects flying around and landing on single service items at dry storage closet in back kitchen. Advised operator to kill and sanitize areas Repeat Violation

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Observed sink and surface sanitizer at triple sink at 0 ppm. Do not use equipment/utensils not properly sanitized. Operator has service order to fix triple sink. Corrective Action Taken

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. Observed at flip top reach in cooler at cook line: cut tomatoes (46F-cold holding); diced chicken (46F-cold holding) cooked pasta (47F-50F-cold holding); ; raw breaded chicken kabobs (47F - Cold Holding) Per operator, not prepared or portioned today. Items placed inside flip top reach in cooler the day before and left over night, items left out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler at cook line: cut tomatoes (46F-cold holding); diced chicken (46F-cold holding) cooked pasta (47F-50F-cold holding); ; raw breaded chicken kabobs (47F - Cold Holding) Per operator, not prepared or portioned today. Items placed inside flip top reach in cooler the day before and left over night, items left out of temperature for more than 4 hours. See stop sale.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 more employees handling food with no food manager present at establishment at time of inspection. Amanda Sarno 11/30/2026- not present at time of inspection

Intermediate - No soap provided at handwash sink at back kitchen server station

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed marinara sauce on time as a public health control with no written procedures. Emailed operator proper documentation Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with old food debris at cook line

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed sink and surface sanitizer bucket at 0ppm. Advised operator to use chlorine sanitizer until triple sink pre mix sink and surface chemical sanitizer is fixed.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves. Admin Complaint - From follow-up inspection 2024-11-14: 4 small flying insects at dry storage Admin Complaint

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 2024-11-14: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled up a pitcher with water at hand sink on cook line. Reviewed proper procedures with cook. Corrective Action Taken

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Sauces and soup bags tied with a zip tie wrap, not marked with date and time of packaging, in walk in cooler. Chef is stating food is no longer kept than 24 inside bags.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawers in salad prep are soiled with food debris.

Basic - - From initial inspection : Basic - Ceiling tiles missing. -above dish machine. - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -large amount of grease and food debris on cook line floors under equipment. - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -multiple areas of restaurant with standing water and food debris where grout is missing. - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -cold water handle broken off in women's restroom. - From follow-up inspection 2023-10-17: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125 degrees, tomato sauce/hot hold/cook line/corrective action taken/operator reheated back on stove top. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken

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

Basic - Stored food not covered. Cookie dough/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Scallops at 135 degrees/cookline/ corrective action taken/line cook returned scallops back on grill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers of flour/pinko/storage area.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/bar area/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Stored food not covered. Chopped parsley/speed rack/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/kitchen/corrective action taken/operator labeled foid. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 74 degrees, cut tomatoes/stored within 1 hour/cookline/corrective action taken/operator stored back in cooler. Corrective Action Taken

Basic - Food stored on floor. Potatoes/prep area/corrective action taken/operator stored potatoes properly. Corrected On-Site

Basic - Stored food not covered. Butter/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomodoro sauce 118f in steam table at 110f water, less than 4 hours, removed and reheated to,observed boil, steam table turned up. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test papers.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up sanitizer-soup-rinse. Basins empties and set up correctly. Corrected On-Site

Basic - Food stored in undrained ice. Creamers. Were removed, drained and ice bag used.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Plumbing system in disrepair. Leak under dish sprayer, cook line hand sink.

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. Thermometer 155f after 2 cycles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In line Reach-in cooler, Cold hold foods not prepped or portioned today, Raw chicken 45f raw scallop 44f. Ice added. Corrective Action Taken

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. Chicken stock, cut tomato Less than 4 hours on cook line, no time mark. Operator discarded and replaced with foods time marked. Corrected On-Site

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. Digital reading on Dish machine inicating warning, low rinse temp, reading 145f.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cook line section.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling carts unclean.