Carrabba's Italian Grill
Last inspected: Feb 26, 2026
67
Score
Public records show 11 inspections at Carrabba's Italian Grill stretching back to 2022. The most recent visit was on Feb 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
That's lower than the typical Delray Beach restaurant, which scores around 71. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
67
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 15, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle soiled dishes to cleaned and then put it way cleaned dishes to air dry . Employee washed hands after discussion. **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving rack at dishwashing area. Employee removed. **Corrected On-Site**
31A-09-4
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 without a HACCP plan approved by the Division of Hotels and Restaurants.... Cooked chilled all sauces and soup
03G-50-1
70
Nov 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Sep 12, 2024
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
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. Caper in line table at cook line . Not determined how long food being held .See stop sale. Employee discarded food. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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. Caper in line table at cook line . Not determined how long food being held **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...capers 77F at expo self . Manager not aware when was the food opened. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
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...capers 77F at expo self . Manager not aware when was the food opened. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by floor fan at kitchen. Manager removed fan. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored lid in handwashing sink at kitchen. Manager removed. **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...measuring test strips are damage . **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled...sanitizer, multiple degreaser spray bottle not labeled. **Warning**
41-17-4
Basic - Floor area(s) covered with standing water multiple areas in the premises. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris underneath cooking equipment at prep kitchen. **Warning**
36-73-4
30
Feb 22, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 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....running 2 times then getting tuned black . Dishmachine was running before testing . **Corrected On-Site**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one live fly, flying around at storage area. It Killed at time of inspection . **Corrected On-Site**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...crab cake make with eggwash above bread, veal above ravioli in reach in drawer at kitchen. Manager properly stored. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , dishwashing area. Manager provided **Corrected On-Site**
31B-02-4
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.
53B-13-5
52
Oct 20, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety chicken broth identified in the written procedure as a chicken broth held using time as a public health control has no time marking and the time removed from temperature was less than 2 hours ago. Manager time marked **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Asparagus 12:35 (78F - Cooling); asparagus 1:40 (78F - Cooling) in walk in cooler, cooked 1.5 hours ago. Asparagus portioned and wrapped, in a covered deep disk. Manager placed in freezer to quickly chill below 70F. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
03D-15-4
78
Oct 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety chicken broth identified in the written procedure as a chicken broth held using time as a public health control has no time marking and the time removed from temperature was less than 2 hours ago. Manager time marked **Corrected On-Site** **Warning**
03F-02-5
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. Manager set triple sink at 700ppm sink and surface cleaner. **Warning**
22-57-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Asparagus 12:35 (78°F - Cooling); asparagus 1:40 (78°F - Cooling) in walk in cooler, cooked 1.5 hours ago. Asparagus portioned and wrapped, in a covered deep disk. Manager placed in freezer to quickly chill below 70°F. **Corrective Action Taken** **Warning**
03D-15-4
67
Apr 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the dishwasher
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water not 135°, Chef put them on grill water was 135° and above **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
86
Nov 16, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato soup (120°F - Hot Holding). Operator states item has been on steam table for 2 hours. Pan being double boiled inside of another pan with water not touching bottom of soup pan. Operator reheated to 165°F and added water to pan **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored above raw pork in cook line drawers, operator reorganized **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Cooked pasta stored in hand wash sink on cook line. Operator removed **Corrected On-Site**
31A-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Objectionable odors in back of house area next to office of the establishment.
36-64-5
Basic - Cutting board has cut marks and is no longer cleanable. Operator started to discard cutting boards **Corrective Action Taken**
14-09-4
58
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 Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Delray Beach?
Carrabba's Italian Grill most recently scored 67 out of 100, which is lower than the Delray Beach average of 71.
Has Carrabba's Italian Grill's inspection record improved over time?
Yes. Recent inspections at Carrabba's Italian Grill have averaged around two violations per visit, down from roughly five 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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