Carrabba's Italian Grill
Last inspected: Apr 7, 2026
61
Score
Across the available record, Carrabba's Italian Grill has nine inspections on file, the first dated 2022. Inspectors last stopped by on Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited three times.
By comparison, the average Lutz facility scores 79, putting Carrabba's Italian Grill on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Approved Process Waiver not maintained at the food establishment. Establishment zip tied 3 bags of cooked chicken soup dated 4-2. And 3 bags of zip tied cooked chicken made the same day as the soup in walk in cooler. Not holding to 48hour requirement for ROP **Warning**
03G-56-2
Intermediate - No soap provided at handwash sink. Prep hand sink. Manager refilled **Corrected On-Site** **Warning**
31B-03-4
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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment zip tied 3 bags of cooked chicken soup dated 4-2. And 3 bags of zip tied cooked chicken made the same day as the soup in walk in cooler. Stop sale issued Not holding to 48hour requirement for ROP **Warning**
03G-50-1
Basic - Wiping cloth Sink and Surface Sanitizer sanitizing solution not at proper minimum strength. Server station: sanitizer bucket (Sink and Surface Sanitizer 170ppm) **Warning**
21-07-4
Basic - Reach in freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
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. Observed ROP frozen salmon in process of thawing in walk in cooler. Manager removed from packaging **Corrected On-Site** **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket on cook line soiled with accumulated debris. **Warning**
23-03-4
61
Dec 8, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dented cans present. See stop 1 can sale.casa diva artichokes can shelf rack kitchen manager removed from shelf **Corrected On-Site**
01B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers By dry storage area.
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over ready to eat cooked noodles. Walk in cooler.
08B-17-4
78
Jul 22, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Frasquillo 3-20-2020, Serv Safe expired in 3-20-2025 **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. Rop cook chill held longer than 48 hours and no HACCP plan in place Chicken Soup packaged on 5-17-2025 at 12:54pm 11 gallons Pomodoro sauce packaged on 5-17-2025, at 12:53pm 8 gallons Sausage Lentil Soup packaged on 5-17-2025, at 12:52pm 2 gallons **Warning** - From follow-up inspection 2025-07-22: Operator still doing ROP for soups and sauces without a HAACP plan. All products made more than 48 hours ago, labels dated 7/19 and 7/20 Tomato Basel soup 8 gallon, Sugo sauce 5 gallons Lentil 5 gallons Meat sauce 4 gallons Alfredo 10 gallons Chicken soup 13 gallons Marinara 6 gallons See stop sale **Admin Complaint**
03G-50-1
82
May 21, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Frasquillo 3-20-2020, Serv Safe expired in 3-20-2025 **Warning**
53A-03-7
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. Rop cook chill held longer than 48 hours and no HACCP plan in place Chicken Soup packaged on 5-17-2025 at 12:54pm 11 gallons Pomodoro sauce packaged on 5-17-2025, at 12:53pm 8 gallons Sausage Lentil Soup packaged on 5-17-2025, at 12:52pm 2 gallons **Warning**
03G-50-1
82
Jan 30, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lattic acid ddbsa tested above the labels requirement tested at 849-1130 employees added water and remade solution to 700 **Corrected On-Site**
41-27-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee employee added beard guard **Corrected On-Site**
13-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor manager double bucketed at time of inspection **Corrected On-Site**
21-12-4
78
May 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in upper interior areas of unit.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on white board on cookline, person in charge replaced board. **Corrected On-Site**
14-09-4
Basic - Stored food not covered. Observed tea urns with tea not covered in service station. Manager covered. **Corrected On-Site**
08B-12-5
86
Dec 12, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade spray bottle used for food storage - direct contact with food. -Cooking oil kept in non-food grade spray bottle on cook line
14-15-4
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. -Observed dishwasher change gloves with no handwashing after handling dirty dishes immediately start putting away clean dishes. Discussed proper handwashing with manager on duty.
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can
01B-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided operator with DBPR HR-5022-090
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bread hot holding unit in Togo area soiled with food debris
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can. **Corrected On-Site**
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Hotel pans on drying rack next to dry storage stacked while wet and not inverted for drying.
24-08-4
Basic - Single-service articles improperly stored. -Catering boxes stored on floor of Togo area Operator properly stored boxes **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. -Hand washing station on cook line next to Togo area leaking from pipe below sink
29-11-4
43
Mar 31, 2023
Complaint Full
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in hot hold drawer on line 125F. Manager put in oven to reheat. Recheck 180F. **Corrected On-Site**
03B-01-6
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. Employee handled dirty dishes and did not wash hands before putting away clean dishes. Discussed with manager.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly at wait station.
35A-02-6
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. Pasta at expo line no time mark. Manager time marked pasta. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling bowl with water at hand sink in back kitchen. Manager removed bowl and discussed using hand sinks for hand washing only. **Corrected On-Site**
31A-11-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks no beard guards. Manager had employees put on beard guards. **Corrected On-Site**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table at wait station area. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Manager displayed license. **Corrected On-Site**
50-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Sep 6, 2022
Food-Licensing Inspection
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 Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “operator is doing a special process” 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 Lutz?
Carrabba's Italian Grill most recently scored 61 out of 100, which is lower than the Lutz average of 79.
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 three 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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