CARRABBA'S ITALIAN GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Fry baskets stored in hand washing sink on cook line. Operator removed fry baskets. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep table in kitchen is grooved with cut marks Repeat Violation

Basic - Floor area(s) covered with standing water. - part of bar floor covered with standing water Repeat Violation

Basic - Interior of ovens have accumulation of black substance/grease/food debris. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line Repeat Violation - From follow-up inspection 2026-01-13: Time Extended - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted - From follow-up inspection 2026-01-13: Time Extended - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet - From follow-up inspection 2026-01-13: Time Extended - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation - From follow-up inspection 2026-01-13: Time Extended - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Multiple cutting boards have cut marks and are no longer cleanable. - From follow-up inspection 2026-01-13: Time Extended - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation Warning - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap at bottom. Warning - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior or oven in prep area soiled with burnt on food debris. Warning - From follow-up inspection 2025-07-08: I Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of press soiled. Warning - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in prep area. Warning - From follow-up inspection 2025-07-08: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb missing at mop sink in back kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and prep area soiled with food debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle in black pepper. Manager removed pan. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair in back dining room area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the entire dining room and back room area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelves in prep are wet nesting.

Basic - Floor soiled/has accumulation of debris in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 75f. Employee removed water. Corrected On-Site

Basic - Objectionable odors in back dining room area of the establishment has a strong musty smell.

Basic - Old labels stuck to food containers after cleaning in back prep area in shelves. Manager removed old labeled. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Forks, knives not inverted in dining room area where employees roll silverware.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in back kitchen area next to walk-in cooler behind coke boxes.

Basic - Observed: Cutting board has cut marks and is no longer cleanable. On cook line Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Walk in freezer Priority: Basic

Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Staff observed cutting red onion without washing prior to cutting, staff corrected process Corrective Action Taken Priority: Basic

Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed Corrected On-Site Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to breading station: raw chicken (44F - Cold Holding); raw squid (47F - Cold Holding), staff placed ice bags on items Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dish machine, staff repaired Corrected On-Site

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. 2 employees with expired training

Basic - Condensation or other drainage not disposed of according to law. Condensation dripping from ceiling air vents in kitchen on to sides of hood (not landing on food or food contact surfaces)

Basic - Equipment in poor repair. Coolers on cook line not properly holding temperature, staff temporarily holding time/temperature control for safety foods in ice bath, repairs already scheduled Corrective Action Taken

Basic - Waste line missing at soda gun holster. Behind bar

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Cases of unwashed lettuce over cooked pasta in walk-in cooler. Manager moved items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven soiled with food debris prep area. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris inside and around warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen area and cook line.

Basic - Cove molding in back electrical area at floor/wall juncture broken/missing.

Basic - Cutting boards in kitchen area have cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting in dish area. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler drawer broken on cook line next to convey oven. Reach in cooler handle broken on cook line in front of grill.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Floor area(s) in kitchen back area covered with standing water. Repeat Violation

Basic - Floors throughout kitchen and cook line soiled/has accumulation of debris.

Basic - In-use tongs stored on oven equipment on cook line door handle between uses. Manager removed tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Forks, knives and spoon not inverted. Management inverted items. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops In sink thawing improper. Manager put running water on, pasta cooked in walk-in cooling with lids on. Manager removed lids. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdered substance in clear containers kitchen areas. Manager labeled items. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans at ware washing area. Repeat Violation - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water though out the back kitchen area - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceilings have built up grease. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-08-02: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area not landing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and unwashed produce over ready to eat food in walk in cooler. Manager removed and placed properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Empty bottle of degreaser on food prep table. Manager removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter in use.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced blade soiled. Clean dishes still have food debris in prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near disk machine no paper towels. Paper towels replaced Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Printed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: Alfredo sauce 48 degrees F. Bottom portion temped appropriately. Operator stirred Corrective Action Taken Repeat Violation

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 can be determined. Cooked pasta held on time as a public health control at expo window has no time mark. Operator added time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box of fry line: Sugerosa sauce 125 degrees F, ricardo sauce 110 degrees F, meatballs 110 degrees F. Employee reheated to 165 degrees F for 15 seconds. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 holds cook-chill or sous vide food for more than 48 hours and there is no approved HACCP plan. Establishment takes their lentil soups, chicken soups, and marinara sauces at a hot temperature and placed them in a plastic bag, then zip ties and cools them in an ice bath. Soups and sauces are then held longer than 48 hours up to 5 days.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pitchers on cook line. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink of server's station. Operator replaced Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Little plastic cups used as scoopers in sauce on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf next to clean linens above hand sink next to fry line

Basic - Food stored on floor. Container of oil on floor of dry storage. Operator elevated Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In plastic containers in dish

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: milk (44F - Cold Holding); Alfredo sauce (48F - Cold Holding); goat cheese (44F - Cold Holding) Temperatures taken at 11:45 am. Manager moved items to freezer. Temperatures taken again at 12:45 pm milk 38 F, Alfredo sauce 39 F, goat cheese 40 F. Corrected On-Site Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mushrooms cooked and cooling this morning are covered in the walk in cooler. Inspector discussed proper cooling methods with Manager. Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep line has built up food debris. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Hand wash sink on end of cook line blocked by pasta cart. Manager removed pasta cart. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Hand wash sink on cook line was used to dump soup. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at serving bar area. Manager replaced paper towels. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers along salad prep area have built up food debris. Repeat Violation Priority: Basi

Basic - Observed: Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has built up food debris and lime scale buildup. Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on salad prep line has built up food debris. Repeat Violation Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Flour and sugar containers underneath prep table in rear kitchen area not labeled. Manager labeled. Corrected On-Site Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bleu cheese on cooks line 51 °F. Operator placed in reach in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area Repeat Violation

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled on cooks line. Cook cleaned Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Manager put hat on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line