Carrabbas Italian Grill
Last inspected: Nov 4, 2025
67
Score
Inspectors have visited Carrabbas Italian Grill seven times, with records going back to 2022. Carrabbas Italian Grill was last inspected on Nov 4, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around seven violations each.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./several employee's training date more than 3 years.
53B-14-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Trash receptacles not provided where needed in establishment./front line salad station hand sink.
33-06-4
Basic - Equipment in poor repair./several cook line reach in cold drawers gaskets torn.
14-11-5
Basic - Hole in or other damage to wall./missing tiles on wall/kitchen entrance.
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack/dish washing area. **Repeat Violation**
24-08-4
67
Apr 25, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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/chicken stock on time plan but no time marked at cook line/out for 2 hours/ **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting boards at cook line, back prep area soiled.
22-02-4
Basic - Current Hotel and Restaurant license not displayed./operator printed updated license/ **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair./missing one tile with standing water, dish area, in front of the dish machine.
36-17-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed green onions stored over bread, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wiping cloth/towel used under cutting board./cook line prep table/removed immediately/ **Corrected On-Site**
21-04-4
61
Nov 5, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 49F, bar reach in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./milk 49F, bar reach in cooler overnight.
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./pasta for soup with a 4 hour sticker not on time as public health control form, manager added pasta next to hot holding soup on time control form immediately/ **Corrected On-Site**
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf and metal containers on cleaned dish rack.
24-08-4
Basic - Ice buildup in reach-in cooler./cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar bin exterior soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/wait station. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name./salt, flour bins/dry storage area. **Corrected On-Site**
02D-01-5
52
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind ready to eat spinach in under counter drawer across from stove on cooks line **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Lids on top of hand sink guards in prep kitchen **Corrected On-Site**
31A-09-4
Basic - Ice buildup in walk-in freezer on the door
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Lid of tilt skillet **Corrected On-Site**
10-20-4
Basic - Floor tiles missing and/or in disrepair at the bar. **Repeat Violation**
36-17-5
67
Aug 2, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 3, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed mushrooms 44F, front line prep cooler, less than 4 hours/moved to walk in cooler/rechecked 36F. **Corrected On-Site**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed./DDBSA at 1130ppm, rechecked 700ppm/bar 3 sink/ **Corrected On-Site**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart/ **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles./back kitchen oven handle soiled.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable./wait station bread cutting board/replaced with new one immediately/ **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./front cook line cook with no beard guard.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./one kitchen employee.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment containers bin exterior soiled. Back kitchen oven exterior soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./black plates on storage shelf/ **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed asparagus stored over cooked/still cooling pasta, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wiping cloth/towel used under cutting board./back prep area/ **Corrected On-Site**
21-04-4
43
Nov 21, 2022
Routine - Food
3 critical violations. 7 minor violations.
View 10 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. Operator was able to determine time, Chicken stock on grill, steam table including mashed potato, mushroom sauce, no time mark. **Corrected On-Site**
03F-02-5
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 touched dirty dishes and grabbed clean utensils. Manager educated employee on proper procedures. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Cherry tomato- 59F Pomadero sauce - 54F Meatball- 54F Canoli filling- 45F Red meat sauce - 45F Sugo sauce(cream) 46F Diced tomato- 45F Stuffed mushrooms- 48F Mozzarella sticks- 50F **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over prep.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware ready for service.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table and on cook line. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor under back prep table with can opener.
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bucket on expo line. **Corrected On-Site**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen.
14-09-4
45
Frequently Asked Questions
When was Carrabbas Italian Grill last inspected?
The most recent health inspection at Carrabbas Italian Grill on file is from Nov 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Carrabbas Italian Grill?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Carrabbas Italian Grill.
How does Carrabbas Italian Grill compare to other restaurants in Orlando?
Carrabbas Italian Grill most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Carrabbas Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Carrabbas Italian Grill have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Carrabbas 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 Carrabbas Italian Grill inspected?
Based on the inspection history on file, Carrabbas Italian Grill is inspected around two times per year on average.
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