Carrabba's Italian Grill
Last inspected: Oct 22, 2025
58
Score
Across the available record, Carrabba's Italian Grill has nine inspections on file, the first dated 2022. The latest inspection on file is from Oct 22, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly six violations earlier in the record.
“Floor area(s) covered with standing water” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Clermont restaurant, which scores around 68. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -soups on front line being held on time with no plan **Warning** - From follow-up inspection 2025-10-22: Provided Time as a Public Health Control form to operator **Time Extended** **Corrective Action Taken**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Employee applied hand antiseptic in place of washing hands as required. -manager used sanitizer only then put gloves on to handle food and plates on front line. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
12A-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -range grates -pans encrusted under range on cook line -herb grinder in prep area is soiled and no longer cleanable -small white cutting board on cook line -dry storage shelves -interior of ovens -interior of reach in coolers on cook line **Warning** - From follow-up inspection 2025-10-22: pans encrusted under range on cook line **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall behind grill on cook line in disrepair **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under cook tops in front kitchen and prep kitchen -gaskets on all reach in coolers and reach in freezers -speed racks in walk in cooler -garbage cans -front and sides of all equipment on cook line -fan covers in walk in cooler -light shields -hood filters -mop sink ara **Repeat Violation** **Warning** - From follow-up inspection 2025-10-22: front and sides of all equipment on cook line shelves under cook tops in front kitchen and prep kitchen **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-27-5
58
Oct 21, 2025
Routine - Food
5 critical violations. 6 major violations. 19 minor violations.
View 30 violations
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. -0 F, ran three times then got color change on the heat strip, 160F **Corrected On-Site** **Warning**
22-57-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -utensils on cook line, advised operator to get clean container of water to be heated to 135F **Warning**
10-05-5
High Priority - Live, small flying insects found -1 in dry storage, 1 in dish area, 2 in bar area **Warning**
35A-02-7
High Priority - Presence of insects, rodents, or other pests. -light shield in dry storage and in ice machine hallway **Warning**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade caesar (46F - Cold Holding); housemade dressing (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (51F - Cold Holding); stuffed mushrooms (48F - Cold Holding); cooked chicken wings (48F - Cold Holding); reach in cooler on cook line, per operator all held less than four hours per operator. Advised operator to place bags of ice on food or move to walk in cooler for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee applied hand antiseptic in place of washing hands as required. -manager used sanitizer only then put gloves on to handle food and plates on front line. **Warning**
12A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -range grates -pans encrusted under range on cook line -herb grinder in prep area is soiled and no longer cleanable -small white cutting board on cook line -dry storage shelves -interior of ovens -interior of reach in coolers on cook line **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. -hand sink in kitchen **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -soups on front line being held on time with no plan **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. -Marinara sauce dated 10/21 use by 10/25 Sugo Rosa dated 0/21 use by 10/25 Minestrone dated 10/21 use by 10/27 Pic pac sauce dated 10/20 use by 10/24 Pomodoro dated 10/21 use by 10/25 Chicken soup 10/20-10/25 **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on front line **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry. **Corrective Action Taken** **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -throughout the kitchen **Warning**
36-73-4
Basic - Food stored in undrained water. -calamari on cook line stored in water. **Warning**
08B-31-4
Basic - Hole in or other damage to wall. -wall behind grill on cook line in disrepair **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on front line **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink beside dough machine **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under cook tops in front kitchen and prep kitchen -gaskets on all reach in coolers and reach in freezers -speed racks in walk in cooler -garbage cans -front and sides of all equipment on cook line -fan covers in walk in cooler -light shields -hood filters -mop sink ara **Repeat Violation** **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to sodas in server area **Warning**
21-44-1
Basic - Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public. **Warning**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over blanched asparagus in walk in cooler. Operator moved asparagus with other ready to eat food. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
Basic - Utensils in poor condition. -rubber spatulas across from ice machine. Operator discarded. **Corrected On-Site** **Warning**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand sink beside slicer in prep area **Repeat Violation** **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -cooking oil **Warning**
02D-01-5
Basic - Bathroom facility not clean. -employee restroom **Warning**
32-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Warning**
36-34-5
10
May 19, 2025
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -slicer in back kitchen
22-02-4
Basic - Water leaking from pipe and/or faucet/handle at mop sink.
29-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -tea spoons in server area.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing a bracelet and a watch while cooking.
13-07-4
Basic - Floor area(s) covered with standing water on cook line.
36-22-4
Basic - Floors not maintained smooth and durable. -cook line and back kitchen. **Repeat Violation**
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on prep line. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior pepper grinder on prep table. -floor in walk in freezer
23-03-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -boxes of aluminum cooking pans and styrofoam containers stored in outdoor storage area on ground. Operator corrected. **Corrected On-Site**
25-11-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -sausage and lentil soup and pomodoro sauce in walk in cooler. Operator determined time and date and labeled. **Corrected On-Site** **Repeat Violation**
03G-53-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed zucchini and asparagus over prepped carrots in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
36-27-5
52
Dec 26, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. Sink closest to manager office **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1)White cutting board in prep kitchen 2) mixer head soiled in prep kitchen 3) can open soiled prep kitchen 4) oven interior soiled 5) ice machine interior
22-02-4
Basic - Clean silverware not stored inverted or in a protected manner in dry stock room by ice machine
24-05-4
Basic - Equipment in poor repair. Alto sham handle on cooks line
14-11-5
Basic - Floors not maintained smooth and durable. Dish room
36-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning. On clean item shelf in dish area
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep kitchen
21-44-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soups in walk cooler Verified date and they labeled correctly **Corrected On-Site**
03G-53-1
50
Apr 15, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. -Advil by prep area. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken breast 49f. Less than 4 hours. Advised to rapid chill. Operator discarded . **Corrective Action Taken**
03A-02-5
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. -Garlic and ricotta. Manager determined correct time. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. Manager discarded. **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. -Under fryers.
36-22-4
Basic - Floors not maintained smooth and durable. -Under fryers.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ansul system piping over stove.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler containing salad plates.
22-16-4
47
Dec 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes **Warning** - From follow-up inspection 2023-12-20: **Time Extended**
36-22-4
95
Dec 13, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight per operator: Alfredo 46F, chicken soup 44F, meat sauce 44F. All cook chill cooling overnight per operator. See stop sale. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live and 3 dead flies in dry storage closet. 1 live fly around ice machine. 4 around beer taps in the bar **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw sausage and ground beef over whole muscle steaks **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese 60F, feta 53F, fresh mozzarella 46F, top of reach in cooler across from cookline fryers. All items nested on top of others pans. Moved underneath - shredded cheese 47F, sliced cheese 50F at the top, marinara 47F, vodka 50F. 2nd cookline cooler from handsink, top portion of cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - In warmer approximately 3 hours. Mashed potatoes 117-130F. Advised to reheat to 165F to hot hold at 135F or above. - lemon butter sauce 92F after stirring. Operator stated product normally has 4 hour time marking. Cook reheating to 175F **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Cookline, faucet removed **Warning**
31A-09-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. No HACCP plan available for cook/chill. No temperature records available. Operator was emailed plan to keep on file and follow **Corrective Action Taken** **Warning**
03G-49-1
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
Basic - Equipment in poor repair. Large crack in plastic ice bucket. Operator discarded and replaced. **Corrected On-Site** **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes **Warning**
36-22-4
Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Warning**
10-08-5
27
May 12, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes made and put in walk in cooler last night per operator, 64F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes, 64F, made last night per operator.
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 eggs in walk in cooler.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - oven interiors - stand mixer head - grinder
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks with bracelets or watch.
13-07-4
Basic - Floor soiled/has accumulation of debris in walk in freezer
36-73-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust - shelves under prep tables
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on cooks line. Manager relocated. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored over ready-to-eat cakes in walk in cooler. Operator relocated **Corrected On-Site**
08B-17-4
43
Dec 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Carrabba's Italian Grill last inspected?
The most recent health inspection at Carrabba's Italian Grill on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “floor area(s) covered with standing water” has been cited five times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Clermont?
Carrabba's Italian Grill most recently scored 58 out of 100, which is lower than the Clermont average of 68.
Has Carrabba's Italian Grill's inspection record improved over time?
No. Recent inspections at Carrabba's Italian Grill have averaged around 17 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Carrabba's Italian Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Carrabba's Italian Grill inspected?
Based on the inspection history on file, Carrabba's Italian Grill is inspected around three times per year on average.
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