Carrabba's Italian Grill
Last inspected: Feb 11, 2026
100
Score
Going back to 2022, Carrabba's Italian Grill has nine inspections in the public record. The most recent visit was on Feb 11, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
No violations found.
100
Jul 1, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked asparagus (59F - Cold Holding) top of make table on cookline, over filled, wrapped in bunches. Advised operator to place in lowboy cooler. milk (47F - Cold Holding); butter (54F - Cold Holding)in small cooler in server area. Operator discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. On cookline, multiple items blocking sink access **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at server station. Operator unable to determine when opened **Repeat Violation**
02C-03-5
Basic - Equipment in poor repair. Small cooler in server station ambient 54°F
14-11-5
Basic - Floors not maintained smooth and durable. On cookline **Repeat Violation**
36-11-4
Basic - Ice buildup in reach-in cooler in server area **Repeat Violation**
14-69-4
Basic - Water leaking from faucet at three compartment sink at bar **Repeat Violation**
29-11-4
58
Feb 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
50
Jul 2, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Lighting Adequate; Required Shields in Place
FL-36
50
Jan 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cold plate cooler at salad station - From follow-up inspection 2024-01-16: **Time Extended**
23-03-4
95
Jan 11, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (60F - Cold Holding); sliced mozzarella (60F - Cold Holding); roasted peppers (60F - Cold Holding); pesto (60F - Cold Holding) top of make table on cookline at salad station. Operator states I unit less then 4 hours. Placed in cooler to chill **Repeat Violation** **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cold plate cooler at salad station
23-03-4
82
Aug 10, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs in walk-in cooler from approximately 2 days prior.
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three at bar. Next routine per Randy Hicks
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs improperly cooled
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (51F - Cold Holding) on cookline. Overfilled containers. Operator states in unit less than 3 hours, removed product above chill line. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves to handle sliced cheese without first washing hands. Coached employee on proper hand washing **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink far right of cookline, strainers in sink **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overfilled container with lid on.
03D-15-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ramekins in bus tub on cookline, salad plates in dirty cooler. Operator washed ramekins, will clean salad plate cooler at end of night **Corrective Action Taken**
24-06-4
Basic - Floor area(s) covered with standing water. On cookline
36-22-4
Basic - Floors not maintained smooth and durable. On cookline. Crevices that hold water
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. In mens bathroom. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding microwave on cookline near dessert station.
23-03-4
Basic - Single-service articles improperly stored. To go containers on floor in dry storage **Corrected On-Site**
25-05-4
26
Jun 5, 2023
Routine - Food
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 13, 2022
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced mozzarella 48F cook line kept over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced mozzarella 48F
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar area Operator added sanitizer to 3 comp sink reading at 500 ppm sink and surface **Corrected On-Site**
22-43-4
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.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator threw away **Corrected On-Site**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Back kitchen area pans Advised operator to move pans **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Bread warmer server area Handle is broken
14-11-5
Basic - Floor area(s) covered with standing water. Bar area
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on floor on cook line
21-44-1
Basic - Water draining onto floor surface.
29-03-4
39
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 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Orlando?
Carrabba's Italian Grill most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Carrabba's Italian Grill's inspection record improved over time?
No. Recent inspections at Carrabba's Italian Grill have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Carrabba's 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 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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