Carrabba's Italian Grill
Last inspected: Dec 17, 2025
35
Score
Carrabba's Italian Grill appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Dec 17, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited four times.
Carrabba's Italian Grill's latest score of 35 falls below the Palm Bay average of 76. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
16
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 16 minor violations.
View 18 violations
High Priority - Live, small flying insects found 2 flies in back kitchen by mop sink and two flies near handwashing sink on cook line at the door nearest the mop sink.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish ware on cook line had old food debris. Top plate of each stack. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cups used as a scoop for cooked pasta at make table in front. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in back prep kitchen soiled with food debris.
36-34-5
Basic - Dead roaches on premises. Observed dead roach in back kitchen near employee restroom. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on cook line without beard guards.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. One female employee on cook line without hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Area near ice machine and ware washing standing water. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle on cook line near kitchen door. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom has no hand wash sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cook line have soiled handles. Wunderbar cable connections at the bar next to open ice bin solid with dust and dirt.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean bins on drying rack with old labels. **Corrected On-Site**
16-46-4
Basic - Plumbing system in disrepair. Hand wash sink nearest dish machine is leaking from p-trap.
29-08-4
Basic - Single-service articles not stored protected from contamination. Single service trays on cook line covered with food debris. Operator discarded. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked noodles in walk in cooler from last night not covered after cooling. Ice cream in walk in freezer not covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the prep kitchen soiled with food debris. All walls need to be cleaned in back. **Repeat Violation**
36-27-5
35
Jul 23, 2025
Complaint Full
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. calamari (46F - Cold Holding); crab cakes (52F - Cold Holding), calamari was slacked thawed under water, about 3 hours ago, rapid chilling. Crab cakes were taken from the walk in cooler to cook line 3 hours ago, manager is going to rapid chill. Tempted crab cakes in walk in they were 41F.
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. Cooler unit on cook line is put on time due to needing a new unit.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior has some build up of black mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Paper cup used to scoop breading left in breading mix on cook line. Manager discarded. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. A few dead insects inside light lens on back kitchen area by dish machine
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above clean dishes by dish machine area. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans wet nesting by dish area.
24-08-4
Basic - Floor area(s) covered with standing water. On cook line
36-22-4
Basic - Floor has some black build up along wall on cook line
36-10-4
Basic - Food storage container/container lid cracked or broken. A couple of large plastic bins are cracked stored with clean pans
14-38-4
Basic - Garbage enclosure not constructed of durable/cleanable materials. Overgrown grass in dumpster pad area
33-04-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on front cook line. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout back area. **Repeat Violation**
36-27-5
Basic - Water draining onto floor surface. Pasta boiler leaks on floor causing standing water **Repeat Violation**
29-03-4
41
Apr 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface. Pasta cooker and hand wash sink on cook line are both leaking water onto floor. **Corrective Action Taken** - From follow-up inspection 2025-04-03: **Time Extended**
29-03-4
95
Apr 1, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line top bar. diced tomatoes (51F - Cold Holding), drawer on cook line; stuffed mushrooms (47F - Cold Holding); Gorgonzola cream sauce (45F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage lentil soup (124F - Hot Holding); chicken soup (125F - Hot Holding); sausage lentil (167F - Hot Holding); chicken soup (168F - Hot Holding). Manager discarded soups and replaced with new soups. **Corrected On-Site**
03B-01-6
Basic - Employee eating in a food preparation or other restricted area. Drink on clean dish shelf above clean dishes. **Corrected On-Site**
12B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line, interior top soiled **Corrected On-Site**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by back door is soiled.
36-27-5
Basic - Water draining onto floor surface. Pasta cooker and hand wash sink on cook line are both leaking water onto floor. **Corrective Action Taken**
29-03-4
61
Sep 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2024-09-16: Ordered **Time Extended** **Corrective Action Taken**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Mixer and mixer shaft heavily rusted. Gaskets torn in walk-in in cooler **Repeat Violation** - From follow-up inspection 2024-09-16: Gaskets ordered **Time Extended** **Corrective Action Taken**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to dry storage - From follow-up inspection 2024-09-16: Door sweep ordered **Time Extended** **Corrective Action Taken**
35B-01-4
86
Sep 12, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 5 lb artichoke can dent in top seam
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. middle cooler-Vingarette 54 F - cold holding, made yesterday and has pasturized eggs as ingredient
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle cooler-Vingarette 54 F - cold holding; burratta 60 F - cold holding; cut tomatoes 58 F - cold holding; raw salmon 60 F - cold holding; raw scallops 60 F - cold holding; raw beef 60 F - cold holding; raw pork 60 F - cold holding; **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on front line blocked by cart **Repeat Violation**
31A-09-4
Basic - Ice buildup around condenser of walk in cooler
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to dry storage
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back of house **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl on bread proofing rack Pitchers on on top of ice machine **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil pan was 121 F. Employee placed pan in steam basin to reheat water **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in drawers, and walk in cooler heavily soiled with dust and food debris
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket
42-01-4
Basic - Equipment in poor repair. Mixer and mixer shaft heavily rusted. Gaskets torn in walk-in in cooler **Repeat Violation**
14-11-5
33
Jan 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw chicken stored over cherry tomatoes in walk-in cooler **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times, hand cart in front of hand wash sink next to dish machine **Corrected On-Site**
31A-09-4
Intermediate - Spray bottles on cookline and by mop sink not labeled.
41-17-4
Basic - Accumulation of mildew-like substance in the interior of the ice machine, on the lip above opening **Corrected On-Site**
22-20-5
Basic - Clean equipment stored next to handwash sink exposed to splash, clean lemon slicer **Corrected On-Site**
24-27-4
Basic - Equipment in poor repair, gaskets on walk in cooler torn
14-11-5
Basic - Floor area near the triple sink has standing water, operator had it squeegeed and multiple floor fans are set up to help diminish the issue **Corrected On-Site**
36-22-4
Basic - Unwashed mushrooms stored over prepped lettuce. **Corrected On-Site**
08B-17-4
55
Aug 23, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 7, 2023
Complaint Full
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All small cutting boards on cookline **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets under counter reach in cooler all Floor cookline Grease behind and food debris on floor at grill Hood filters Exterior sugar and flour container
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Calimari flour
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop calimari **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen line
36-32-5
Basic - Drain cover(s) missing. **Corrected On-Site** **Repeat Violation**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
58
Jul 14, 2022
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (58F - Cold Holding); raw shrimp (57F - Cold Holding); salmon raw (56F - Cold Holding); raw beef (57F - Cold Holding); raw steak (55F - Cold Holding) Operator states that items were placed in unit at 10 recommended rapid chill in freezer. Items retemp Ed and temperature dropping Remtemped Raw Salmon 50F Raw beef 51F Raw pork 50F Raw beef 50F Raw mahi 52F Raw shrimp 33F Raw scallops 45F **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
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. Undated milk in walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline first hand wash sink **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle hanging in servers station On cookline
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop food on cookline multiple items **Corrected On-Site**
14-01-5
Basic - Drain cover(s) missing. At mop sink
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cookline **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food no beard guard
13-04-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of utensil in chocolate dreams cake **Corrected On-Site**
10-06-5
Basic - Light not functioning. In hood one light out
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers on cookline soiled Hood filters soiled Exterior of flour and sugar bins old food debris **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Ice cream in freezer not covered **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Along triple sink black like substance on wall Wall behind soda bags
36-27-5
27
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 Dec 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” 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 Palm Bay?
Carrabba's Italian Grill most recently scored 35 out of 100, which is lower than the Palm Bay average of 76.
Has Carrabba's Italian Grill's inspection record improved over time?
No. Recent inspections at Carrabba's Italian Grill have averaged around 11 violations per visit, up from roughly eight 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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