Carrabbas Italian Grill
Last inspected: Nov 6, 2025
95
Score
Across the available record, Carrabbas Italian Grill has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Nov 6, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
“Floor area(s) covered with standing water under middle section” accounts for the largest share of issues, appearing six times across the record.
Carrabbas Italian Grill's latest score of 95 sits above the Fort Myers average of 80. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 6, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. 2 on cook line. **Warning** - From follow-up inspection 2025-11-06: **Time Extended**
14-09-4
95
Nov 3, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
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. In middle reach-in cooler across from broiler, lower portion, breaded raw chicken (51F - Cold Holding); cooked beef and pork meatballs (52F - Cold Holding); mozzarella slices (54F - Cold Holding); cooked pasta (56F - Cold Holding); cooked mushroom risotto (48F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach-in cooler across from broiler, lower portion, breaded raw chicken (51F - Cold Holding); cooked beef and pork meatballs (52F - Cold Holding); mozzarella slices (54F - Cold Holding); cooked pasta (56F - Cold Holding); cooked mushroom risotto (48F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 on cook line. **Warning**
14-09-4
Basic - Employee preparing food in customer section of dining area. Observed employee portioning cups of sauce at booth in dining area. Spoke with manager regarding food preparation areas and proper access to handwash sinks. **Warning**
08B-48-4
Basic - Floor area(s) covered with standing water under middle section of cook line equipment closer to dining room. **Repeat Violation** **Warning**
36-22-4
64
Jul 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall around walk-in cooler door, heavy damage at threshold. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
36-24-5
95
Jul 28, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler milk ( 48F cold holding); cooked beef sauce (54F cold holding); raw shrimp (48F - Cold Holding); raw chicken (47F - Cold Holding); raw scallops (48F - Cold Holding); raw ground beef (49F - Cold Holding); raw pork (47F - Cold Holding); butter (46F - Cold Holding); per operator for three hours, stating that door to cooler remains propped open for entire delivery period of 3 hours. Operator propped open walk-in freezer door, iced down foods and placed container in ice bath, called technician for same day service. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects found. 10 on ceiling, boxes in server, mainway at entrance to kitchen. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs over potatoes. Operated rearranged for proper food storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw ground beef over raw scallops. Operated rearranged for proper food storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. One outside of walk-in cooler. **Warning**
51-11-4
Basic - Floor area(s) covered with standing water under bibb in box soda rack, dishwashing area. **Warning**
36-22-4
Basic - Hole in or other damage to wall around walk-in cooler door, heavy damage at threshold. **Warning**
36-24-5
47
Dec 3, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 23, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water on cook line and in dishwashing area. **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor in disrepair on cook line. **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
36-17-5
90
Aug 22, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Paint stored with Bibb-in-box soda by office in kitchen. Operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw ground beef and pork over raw fish and seafood. Operator rearranged foods for proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 3 bags Alfredo held for more than 3 days, 5 bags lentil and sausage soup held more than 5 days, establishment does not have an approved HACCP plan. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side grill reach-in cooler top: goat cheese (50F - Cold Holding); housemade tomato sauce (49F - Cold Holding); cream sauce (52F - Cold Holding); blue cheese (48F - Cold Holding); cooked mushrooms (52F - Cold Holding) for two hours per operator. Left side grill reach-in cooler top:; cut tomatoes (45F - Cold Holding); cheese in dressing (48F - Cold Holding) for two hours per operator. Operator iced, covered all foods and called technician. Also walk-in cooler mozzarella (47F - Cold Holding); raw chicken (45F - Cold Holding); cream based sauce (45F - Cold Holding); goat cheese (45F - Cold Holding); butter (45F - Cold Holding); cooked pasta (45F - Cold Holding); cooked beef meatballs (52F - Cold Holding); cooked chicken soup (47F - Cold Holding) for 3 hours per operator. Operator states door was left open more than two hours while putting away delivery. Operator opened attached walk-in freezer door and iced down all foods. **Warning**
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. On cook line, butter mix and sauces being held using time as a public health control, no time mark, per operator held for 2 hours. Operator added time mark for discard. **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Right side cook line, dishwashing area, and right side prep area handwash sinks blocked with trash bins. All sinks were cleared for use by operator. **Corrected On-Site** **Warning**
31A-09-4
Basic - Floor area(s) covered with standing water on cook line and in dishwashing area. **Warning**
36-22-4
Basic - Floor in disrepair on cook line. **Warning**
36-17-5
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. 3 bags Alfredo held for more than 3 days, 5 bags lentil and sausage soup held more than 5 days, establishment does not have an approved HACCP plan. **Warning**
03G-54-1
33
Apr 23, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavily soiled cutting board on front line suggested they replace and ensure they clean the cutting boards at least once every hours. Cutting board removed for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal and plastic pans store in hand wash sink in ware-washing area, operator removed pans. **Corrected On-Site**
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. Observed incomplete records for cook chill procedures. **Repeat Violation**
03G-49-1
Basic - Ceiling tile missing. Observed ceiling tile missing near walk in cooler door.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled through kitchen area.
36-34-5
Basic - Equipment in poor repair. Observed double convection oven on the back cook line missing cover, aluminum parts and heavily soiled.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed build up of food debris on floor under cookline, prep line and in ware washing station. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up of food debris in microwave oven on the cook-line.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in any reach in unit on the cookline.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of soda fountain ice bin soiled with build up of white mold like substance.
23-03-4
52
Aug 1, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. No monitoring or records for HACCP plan.
03G-48-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle personal cell,phone and began to put on gloves to begin working with food. Educated employee on proper hand washing. **Corrective Action Taken**
12A-07-5
Basic - Floor soiled/has accumulation of debris. Build up of grease and food debris behind cooking equipment on cooks,line and prep kitchen.
36-73-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Nuts in food containers unlabeled in dry storage room.
02D-01-5
64
Dec 28, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Observed no soap in hand washing sink by prep line.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in cherry sauce in pastry area in kitchen line.
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair by walk in cooler door.
36-03-4
Basic - Floor area(s) covered with standing water. Observed standing water by ice machine in server serving area. Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in dishwashing area and behind ice machine wall.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between reach in coolers by hand washing sink end of kitchen line. Operator removed knife. **Corrected On-Site**
10-17-4
74
Aug 16, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken by mop sink area wall .
36-03-4
Basic - Floor area(s) covered with standing water. Observed standing water by ice machine near employee restroom.
36-22-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored upright. Operator removed silverware to dishwashing area. **Corrected On-Site**
24-18-4
86
Frequently Asked Questions
When was Carrabbas Italian Grill last inspected?
The most recent health inspection at Carrabbas Italian Grill on file is from Nov 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at Carrabbas Italian Grill?
Across the inspection record, “floor area(s) covered with standing water under middle section” has been cited six times, more than any other issue at Carrabbas Italian Grill.
How does Carrabbas Italian Grill compare to other restaurants in Fort Myers?
Carrabbas Italian Grill most recently scored 95 out of 100, which is higher than the Fort Myers average of 80.
Has Carrabbas Italian Grill's inspection record improved over time?
Yes. Recent inspections at Carrabbas Italian Grill have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Carrabbas Italian Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Carrabbas Italian Grill inspected?
Based on the inspection history on file, Carrabbas Italian Grill is inspected around three times per year on average.
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