Carrabba's Italian Grill
Last inspected: Feb 26, 2026
52
Score
Going back to 2022, Carrabba's Italian Grill has 11 inspections in the public record. The latest inspection on file is from Feb 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited two times.
That's lower than the typical Naples restaurant, which scores around 81. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 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. See stop sale. grill baste containing butter (91F - Hot Holding). Operator provided time as a public health control plan. Grill baste butter has been out of temperature for less than 3 hours. Operator time marked grill baste butter. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed raw chicken skewers placed above raw ground beef packages. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. More than 4 employees working at the beginning of inspection without a certified Food Manager present. Discussed with operator that at least one CFM needs to be present if 4 our more employees are working. Cfm arrived during inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the front cook line. Operator provided paper towels.
31B-02-4
Intermediate - No soap provided at handwash sink located in the front cook line. Operator provided soap at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the prep area observed packages of butter based sauce thawing in standing water. Operator turned on running water for proper thawing procedure. **Corrected On-Site**
06-01-5
52
Jul 21, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Minestrone soup (48F - Cooling), per operator was prepared and placed in the cooler the day prior. It can be easily determined that food did not cool properly to below 41 F within 6 hours
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On storage rack, two cans of kidney beans with deeply dented rims were observed.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Minestrone soup (48F - Cooling), per operator was prepared and placed in the cooler the day prior. It can be easily determined that food did not cool properly to below 41 F within 6 hours
03D-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents next to walk in cooler have a dust and grease build up.
36-34-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Above char grill. This is a repeat violation from previous inspection dated 03-21-2025 **Repeat Violation**
14-42-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of Pepsi inside reach in reach in cooler at dessert station. Operator discarded. **Corrected On-Site**
12B-13-4
55
Mar 21, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 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. Observed cooked pasta held at time as public health control with no time mark. The operator placed a time mark on the pasta. **Corrected On-Site**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw chicken, then handle a clean/dry wiping cloth, then place the wiping cloth on a cutting board on the cook line without changing gloves. The operator educated the employee on proper gloves procedures. **Corrective Action Taken**
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of the cook line nearest the bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled bottle of spray sanbehind the bar. The operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used as a liner for ricotta cheese. The operator removed the wiping cloth. **Corrected On-Site**
21-05-5
Basic - Hood filter missing from automatic fire suppression/exhaust system above the grill on the cook line. **Repeat Violation**
14-42-4
Basic - Ice buildup on the walk-in freezer door jamb.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils stored in standing water with the dipper well water turned off. The operator turned the water on for the dipper well. **Corrected On-Site**
10-03-4
Basic - Spoons stored upright with the food-contact surface up behind the bar. The operator removed the spoons. **Corrected On-Site**
24-18-4
Basic - Wiping cloth sanitizing solution stored on the floor in the prep area. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at the server station.
31B-04-4
Basic - Ceiling tiles missing in the storage area.
36-36-4
39
Jul 30, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator about manifold temperature and contact temperature at food contact area. **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door latch and handle are in disrepair. **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several walls in kitchen area have holes and cracks. **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
36-24-5
82
Jul 25, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 26, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies room doors
32-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in dry storage room
36-30-4
90
Jan 24, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In storage area.
36-37-5
Basic - Outer openings not protected with self-closing doors. Front door not closing.
35B-03-4
Basic - Self-closing device on bathroom door disconnected/broken. 8-11-23 Bathroom doors not closing completely **Repeat Violation**
32-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher area, observed mold like substance between entrance wall and ceiling
36-27-5
82
Aug 11, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
67
Apr 27, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature at 153f, operator set up triple sink for sanitation **Corrective Action Taken**
22-49-4
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food. Per operator, cook chill chicken soup, lentil soup, minestrone, spicy tomato sauce and marinara sauce, cooked and chilled, and held for more than two days. No log book being kept.
03G-18-5
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. Provided operator with handout for cleanup of vomit and diarrhea
11-27-4
Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Per operator, cook chill chicken soup, lentil soup, minestrone, spicy tomato sauce and marinara sauce, cooked and chilled, and held for more than two days. No training being performed.
03G-29-5
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.provided operator with handout and information on food employee reporting agreements
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double broiler, (salamander) has accumulated grease and debris
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies restroom door not closing tightly
32-04-4
52
Jan 18, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
Jul 29, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. In the walk-in cooler one 1 pound 12 ounce can of anchovy fillets is distended.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw tenderized veal is stored over whole muscle pork tenderloins. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher 152F, operator can wash in the dishwasher but must sanitize in the three compartment sink. **Corrective Action Taken**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance in the nozzle of the soda gun behind the bar.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of buttermilk on the cook's line.
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. In the walk-in cooler one 1 pound 12 ounce can of anchovy fillets is distended. See stop sale.
08B-20-4
Basic - Floor area(s) covered with standing water. There is standing water on the floot on the cook's line. This is a repeat violation from 1/24/2022. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable. The floor on the cooks line has large areas of the coating chipped away.
36-11-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. There is a hood filter missing over the grill. This is a repeat violation from 1/24/2022. **Repeat Violation**
14-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari is thawing in standing water in the prep sink. Operator turned on the cold water. **Corrected On-Site**
06-01-5
43
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, “time/temperature control for safety food identified” 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 Naples?
Carrabba's Italian Grill most recently scored 52 out of 100, which is lower than the Naples average of 81.
Has Carrabba's Italian Grill's inspection record improved over time?
No. Recent inspections at Carrabba's Italian Grill have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Carrabba's Italian Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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