Carrabba's Italian Grill
Last inspected: Apr 22, 2026
78
Score
Public records show 10 inspections at Carrabba's Italian Grill stretching back to 2022. Carrabba's Italian Grill was last inspected on Apr 22, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly one violation before.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited three times.
The city-wide average for Palm Harbor sits at 74, putting Carrabba's Italian Grill on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line, **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and a wrist watch. Operator had employee remove watch. **Corrected On-Site**
13-07-4
Basic - Food storage container/container lid cracked or broken. Container lids cracked in ware washing areas. Operator disposed of lids **Corrected On-Site**
14-38-4
78
Mar 13, 2026
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds.
12A-17-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee went from bathroom to cook line without washing hands, was gloves before told by operator to wash hands.
12A-11-4
High Priority - Stop Sale issued due to adulteration of food product. 2.5 lbs of moldy strawberries in walk in cooler.
01B-03-5
High Priority - Toxic substance/chemical improperly stored. Butane store on top of ready to eat food in dry storage. Operator moved chemical to proper location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cook line.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen has accumulation of debris.
22-08-4
Basic - Single-service articles improperly stored. Single service items in dry storage stored on floor. Operator moved to proper area.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of soybean oil unlabeled on cook line.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored in dry storage room. Operator moved employee beverage. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2lbs of soiled strawberries stored with unspoiled product in walk in cooler. See stop sale
08B-20-4
Basic - Employee personal food not properly identified and segregated from items to be served to the public. Employee food stored above to go boxes and cups in dry storage. Operator moved employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee AirPods stored in box containing cans. Operator removed AirPods.
40-06-5
Basic - Food stored on floor. Boxes of soda stored on floor. Operator moved soda boxes to proper location. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs store on handle of stove. Operator moved tongs to proper area. **Corrected On-Site**
10-20-4
30
Mar 4, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Nov 7, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pomodoro sauce 48f, Alfredo base 47f, minestrone 48f, all items made on 11/5/2024, missed cooling window, items discarded.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pomodoro sauce 48f, Alfredo base 47f, minestrone 48f, all items made on 11/5/2024, missed cooling window, items discarded.
01B-02-5
74
Oct 31, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - Floor area(s) covered with standing water.Front line
36-22-4
95
Aug 28, 2023
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Apr 10, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 157F cook temp and held in pan on cook line until it is reheated to a minimum of 165F for service. Will provide forms for non continuous cooking form HR 5022-101 and
03C-44-5
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.
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Butter sauce was thawing in sink until it reached a temperature between 69F to 71F. Operator placed chicken in ice bin for quick chill. I was unable to obtain a second temperature.
06-01-5
74
Mar 27, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (45F - Cold Holding); pasta (52F - Cold Holding); Beef (44F - Cold Holding), stuffed mushrooms 44F cold hold ,lettuce cut 45F cold hold on front line. The walk in cooler was propped open for an extended time during deliveries. Other items in the unit were at proper temperature. Ambient temp temperature of the walk in was 41F. **Warning**
03A-02-5
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. Discussed and provided employee agreement **Warning**
11-26-1
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. **Warning**
53B-13-5
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. Discussed and provided handout pertaining to vomit and diarrheal **Warning**
11-27-4
Basic - Floor area(s) covered with standing water. Prep area **Warning**
36-22-4
Basic - Water draining onto floor surface. Behind the bar the drain line for ice drains onto the floor toward a drain. **Warning**
29-03-4
58
Sep 8, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
14-09-4
Basic - Floor area(s) covered with standing water. Back prep area, bar area, front line. **Repeat Violation**
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination. To go cups at front line not inverted **Corrected On-Site**
25-06-4
86
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 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” 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 Palm Harbor?
Carrabba's Italian Grill most recently scored 78 out of 100, which is higher than the Palm Harbor average of 74.
Has Carrabba's Italian Grill's inspection record improved over time?
No. Recent inspections at Carrabba's Italian Grill have averaged around seven violations per visit, up from roughly one 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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