CARRABBA'S ITALIAN GRILL #6036

High Priority - Live, small flying insects found Observed 4 live flying insects 2 near dishwasher and 2 at front bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with build up. Employee cleaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop. Operator discarded. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans under dishwasher area wet nesting.

Basic - Equipment in poor repair. Dishwasher missing part to stop water from splashing onto floor per operator.

Basic - Floor area(s) covered with standing water. Standing water on floors in dishwasher area. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor near bar area and on cookline.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled salt. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Cookline Hand Wash Sink non functional. Per Person In Charge. Ongoing plumbing issues. Repeat Violation Warning - From follow-up inspection 2025-10-20: At today's callback : time needed to fix or get approval from Tallahassee to have Hand Wash Sink taken off plans. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in vacuumed packed bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza cooler overnight;tomatoes, pesto 51F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Station #5; cheese, peas 48F, marinara 51F, meat marinara, tomato sauce 51F, butter 57F , lemon butter, lobster sauce 51F; ( - Cold Holding) Sauté; chicken 77F, spinach 57F, Parmesan cheese 49F; ( - Cold Holding) Pasta drawers; pasta 73F, pasta 49F, pasta 72F; ( - Cold Holding) Grill #1; tomatoes 58F, spicy butter 58F; ( - Cold Holding) marinara 40F, mozzarella 36F, Alfredo 35F In pizza cooler overnight;tomatoes, pesto 51F; ( - Cold Holding) Repeat Violation Admin Complaint

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. Missing on garlic in oil on cook line. Person in charge time stamped. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink; missing hose Bibb.

Intermediate - No handwash sink for employees. Hand washing sink does not work on cookline. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1st hand washing sink on cookline does not work at all. No water. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop rasberries.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is sagging when you walk in the door neat bar.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in vacuumed sealed bag box clearly states to keep in frozen.

Basic - Drain cover(s) missing. In dish room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back shelf. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on #5: #1 and pizza are all torn. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler and in dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream freezer has ice buildup.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sink in dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers #1, #5, and pizza are soiled. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain next to tilt skillet is clogged.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish are. Black mold like substance on walls. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. On cook line, employee at fry station battered raw calamari with gloved hand, removed gloves, grabbed cheese with no handwashing. Manager addressed with employee and employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Mac and cheese sauce (46F - Cold Holding), operator stated cheese sauce has been portioned and left on counter for approximately 30 minutes, operator moved below Reach in cooler to cool. retemp 30 min lapse 43F - Cold Holding Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwash sink used for storage of sanitizer bucket. Person in charge moved to proper storage area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dish area, unlabeled spray bottle, identified a bleach by operator. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area, employee drink on shelf above clean dishes. Also, in prep area, employee drink on food prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dish area, employee hat and backpack on clean dish drying shelf. Operator moved to proper storage location. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area, and in prep area, clean dishes put away without air drying.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. In walk in cooler, walls and ceilings are soiled and have mold like substance.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen by dish area, no handwashing sign available. In prep area handwashing sink has no sign posted, operator hung available sign. Provided copies of hand wash sign to operator. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, Reach in cooler gaskets are soiled. (Multiple)

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler, multiple shelves are soiled and have mold like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed produce stored over ready to eat lettuce.

Basic - Utensils in poor condition. In dish area, multiple pans have cracks and/or grooved surface marks. Operator removed from operation. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. In back storage room, soda bibs stored on shelf lined with unsealed wood.

High Priority - Toxic substance/chemical improperly stored. In mop sink area observed multiple bottles of chemicals stored over boxes of soda. Employee began moving chemicals during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker attached directly to faucet instead of on hose side of splitter. Employee began moving breaker during inspection. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At server station observed mold-like substance buildup on interior back and sides. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler observed fish thawed in packaging labeled with instructions to keep frozen until immediate use. Employee began cutting corners on packages during inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line observed employee jacket stored next to/on togo boxes. Employee removed jacked during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed large gaps present in both sets of hood vents.

Basic - Outer openings not protected with self-closing doors. Observed back door with closer not connected.

Basic - Wiping cloth sanitizing solution not at proper minimum strength. Observed sink and surface sanitizer bucket at 170. Employee replaced solution with fresh container and observed 700. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In prep area observed sanitizer bucket stored on floor. Employee placed pan under bucket during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at front red hose and black mop sink hose. Person in charge replaced both. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Person in charge placed slicer in dish. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at prep line hand washing sink. Person in charge replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To-go container used to scoop sugar. Person in charge removed container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belonging above prep table on back line. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in front of grill.

Basic - Food stored on floor. In walk in freezer; bag of pasta on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice in reach in freezer by pizza. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in crack at pizza. Person in charge removed knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar lids are soiled. Person in charge replaced lids. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. At clean dish rack; old labels stuck to containers.

Basic - Stored food not covered. In reach in freezer; fried green tomatoes not covered. Person in charge covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to meatballs and marinara is soiled.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken pulled from line at 152-163F. Person in charge returned to flat top and resembled at 171F. Corrected On-Site

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. At the time of inspection, high temp dishmachine only reaches 133F, also no color change on heat strip. Person in charge set up triple sink to sanitize until unit can be serviced. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top cheese 46F, sausage 49F. Person in charge states has been on line from walk in cooler approximately 2 hours. Placed in drawers below. Items held above fill line. Repeat Violation Admin Complaint

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. Garlic in olive oil at cookline with no time mark. Also soups on line not discarded at end of time limit, was to be discarded at 2:44 per sticker. Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot holding unit by salad make at 122F. Person in charge began reheating. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Establishment utilizes Ecolab sink and surface, sani bucket out of range as it is too strong, person in charge diluted into range. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cookline blocked by metal shelving and fan, person in charge removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at server area. Person in charge replaced. Corrected On-Site

Basic - Drain cover(s) missing. At mop sink.

Basic - Duct tape used to repair nonfood-contact surface. At oven handle, tape used for repair.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dishmachine, employee beverage and food stored over area where clean dishes come out of dishmachine. Person in charge removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In clean dish area, observed two containers with cracked edges, missing pieces.