Carrabba's Italian Grill
Last inspected: Jan 15, 2026
61
Score
Inspectors have visited Carrabba's Italian Grill eight times, with records going back to 2023. The most recent report on file is from Jan 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “in-use utensil in non-time/temperature control” is the issue that surfaces most often, recorded two times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
61
Oct 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
61
Jan 30, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside walk in cooler. Operator properly stored. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dish pit. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard on floor at cook line. Employee replaced with clean cardboard. **Corrected On-Site**
36-06-4
Basic - Bathroom facility not clean. Observed trash can located in employee bathroom overflowing.
32-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and tongs stored in container of 113F standing water at cook line. Employee put container over heat to bring temperature up to 135F **Corrective Action Taken**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside cut lettuce container at cook line, handles in contact with lettuce. Employee removed. **Corrected On-Site**
10-01-5
64
Aug 29, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam - table Ricardo sauce (sea food)( 67 - Hot Holding) as per operator item held out of temperature for approximately 2 hours - employee placed on stove to bring back up to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to pizza oven - grilled peppers (49F - Cold Holding); mushrooms stuffed with cheese (53F - Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.
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. Observed at flip top cooler next to pizza oven - grilled peppers (49F - Cold Holding); mushrooms stuffed with cheese (53F - Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at flip top cooler next to pizza oven - mushroom stuffed with cheese marked with 8/28/2024. Operator discarded at will. See stop sale.
01B-24-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handled bread with bare hands. Employee discarded at will.
09-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prepping table by triple sink.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while portioning potatoes at prepping table across triple sink. Employee complied **Corrected On-Site**
13-03-4
43
Mar 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
82
Jan 23, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Observed no time marking on mushroom soup at cook line. Per operator, food was put on time at 11:00am. Operator put time marking on soup. **Corrected On-Site**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Operator removed water. **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles at Dishmachine area in disrepair.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cheese grater handle in contact with shredded mozzarella at cook line. Operator properly stored. **Corrected On-Site**
10-01-5
67
Jun 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
55
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 Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited two times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Fort Lauderdale?
Carrabba's Italian Grill most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Carrabba's Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Carrabba's Italian Grill have averaged around five violations per visit across the recent 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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