CARRABBA'S ITALIAN GRILL

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

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. -right side of rear door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on cook line prep table

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under and behind equipment in prep area

Basic - Hole in or other damage to wall. -gap left side of rear door

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall on far right side of cook line Repeat Violation

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -minestrone soup ROP over 48 hours

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above dish machine damaged

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Toilet leaking. -woman's employee restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in warewashing area soled with mold like substance

Basic - Waste line missing at soda gun holster. -left side of bar

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

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

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

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

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

High Priority - Dented/rusted cans present. See stop sale. -cannelloni beans Warning

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board throughout establishment Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Cove molding at floor/wall juncture broken/missing. -behind mixer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of food containers Warning

Basic - Single-service articles improperly stored. -to go boxes, containers stored on floor in back area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Dessert station butter (60F - Cold Holding); pasta (60F - Cold Holding); cake (60F) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dessert station butter (60F - Cold Holding); pasta (60F - Cold Holding); cake (60F) - operator states cooler was unplugged for defrost but did not plug back in properly. Product held overnight. - milk 51 held overnight in cooler server station Warning

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

Intermediate - Handwash sink in food bar area inoperable. -Operator states sink is on work order to be fixed. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - server station Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - AC return vents in walk in cooler area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - sweater and personal bag over soda syrup rack Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning

Basic - Equipment in poor repair. - small freezer in salad station. Operator stated equipment ordered Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. - in station station - near mop sink - women bathroom Repeat Violation Warning

Basic - Floor not cleaned when the least amount of food is exposed. - behind equipment in salad station Warning

Basic - Floor tiles in disrepair. - grout missing throughout kitchen - broken tiles in mop sink area Warning

Basic - Hole in or other damage to wall. - in water heater room. Cove base in corner Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand sink at salad station - hand sink in bar area - dough mixer Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Small mixer head White cutting boards on cooks line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed. Floors by the loading dock.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen area.

Basic - Ice bucket/shovel stored on floor between uses. Employee filling ice bucket at ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. Exterior of ovens in back kitchen area.

Basic - Old labels stuck to food containers after cleaning.