Carrabba's Italian Grill
Last inspected: Feb 18, 2026
33
Score
Inspectors have visited Carrabba's Italian Grill 16 times, with records going back to 2022. The newest entry in the record is dated Feb 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 81, which Carrabba's Italian Grill's 33 doesn't quite reach. This restaurant has more on its record than most do.
16
Inspections
4
Critical latest
0
Major latest
10
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
4 critical violations. 10 minor violations.
View 14 violations
High Priority - Presence of insects, rodents, or other pests. Observed 50 ants on floor by emergency door next to three compartment sink. Manager eradicated and cleaned and sanitized areas **Corrected On-Site**
35A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line homemade dressing 46 , homemade Caesar dressing 48 from previous day
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line homemade dressing 46 , homemade Caesar dressing 48 from previous day. Stop sale issued
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and Surface Sanitizer exceeded 842 operator remade 242 ppm **Corrected On-Site**
41-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink on cooks line and women's restroom
31B-04-4
Basic - Cloth used as a food-contact surface. Establishment using linen cloth to dry parsley. Establishment using linen cloth to dry mushrooms.
21-05-5
Basic - Current Hotel and Restaurant license not displayed. Current license expired 2-1-2026
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Back prep kitchen shelves
24-08-4
Basic - Equipment in poor repair. Cracked containers holding cut lettuce in in walk in cooler Door on walk in freezer in disrepair
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under bar hand sink. Manager began cleaning **Corrected On-Site**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water temped at 86 degrees on grill Manager reheated to 189f **Corrected On-Site**
10-07-4
33
Oct 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operator's thermometer for dish machine registering at 156f. Tested dish machine with issued thermometer and hit 158f. Discussed surface temperature for dishes is 160f **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
05-07-4
90
Aug 14, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operator's thermometer for dish machine registering at 156f. Tested dish machine with issued thermometer and hit 158f. Discussed surface temperature for dishes is 160f **Warning**
05-07-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to log into system to verify employee food handler training. **Warning**
53B-01-5
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. Manager unable to log into system to show reporting a acknowledgements or food handler training **Warning**
11-26-1
Basic - Floor soiled/has accumulation of debris. In walk in freezer **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked tiles throughout kitchen and mop sink. **Warning**
36-17-5
67
May 13, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill ROP 6 zip tied bags Pomodoro sauce prepped on Friday 3-7-2025 **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 6 bags Pomodoro sauce prepped on Friday 3-7-2025 **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
03G-54-1
86
Mar 10, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second and third cold well to far right cook line: butter (50F - Cold Holding); aioli (50F - Cold Holding); roasted red peppers (48F - Cold Holding); cream sauce (48F - Cold Holding). Manager voluntarily discarded. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep station. Manager refilled **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill ROP 6 zip tied bags Pomodoro sauce prepped on Friday 3-7-2025 **Warning**
03G-50-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 6 bags Pomodoro sauce prepped on Friday 3-7-2025 **Warning**
03G-54-1
67
Dec 3, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
78
Nov 21, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 156.4f. Manager re-ran and tested at 156.2f. **Warning**
22-57-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle cook line hand sink manager refilled **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee rehired two days ago. Manager unable to provide acknowledgement on company computer, no docs uploaded. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Middle cook line hand sink manager refilled **Warning**
31B-03-4
Basic - Cove molding at floor/wall juncture broken in mop sink. **Warning**
36-03-4
Basic - Floors not maintained smooth and durable. Observed missing floor grout, on cook line. Tiles broken in dish area **Warning**
36-11-4
Basic - Ice buildup in walk-in freezer under condenser **Warning**
14-69-4
Basic - Observed slow draining water in handwash sink on left of cook line **Warning**
29-20-5
Basic - Standing water in floor drain in dish area blocked. Manager cleared line **Corrected On-Site** **Warning**
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt in dry storage. Manager labeled **Corrected On-Site** **Warning**
02D-01-5
47
Apr 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan **Warning** - From follow-up inspection 2024-02-05: Approval letter not on site for Haccp plan **Time Extended** - From follow-up inspection 2024-02-13: corporate withdrew plan, and has agreed to do 48hour time marking. Currently establishment had 4- 5 day labels on product **Time Extended** - From follow-up inspection 2024-04-03: 14 bags Lemon butter sauce labeled 4/1 at 10:57am, time observed 12:20pm on 4/3 11 bags Marsala sauce printed labeled at 4-1 at 10:58am, observed at 12:25pm. 14 bags Sausage lentil soup printed label at 4-1 at 10:25am,time observed 12:27pm 9 Bags of Marinara printed label at 4-1 at 10:36am, time observed 12:28pm 3 bags of Meat sauce printed at 4-1 at 11:48am, time observed 12:28pm 17 Bags of pomodoro sauce printed 4-1 at 10:25am, time observed 12:30pm Observed Several bags missing date tags Establishment is no longer allowed to do ROP without Haccp if product will be keptinrop environment longer than 48 hours **Admin Complaint**
03G-49-1
90
Feb 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan **Warning** - From follow-up inspection 2024-02-05: Approval letter not on site for Haccp plan **Time Extended** - From follow-up inspection 2024-02-13: corporate withdrew plan, and has agreed to do 48hour time marking. Currently establishment had 4- 5 day labels on product **Time Extended**
03G-49-1
90
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Observed waste water, backing up through blocked floor drain underneath the dish machine. Water was only backing up, and when dish machine was actively running. All other drains are clear when water is run through them. Floor drain was blocked from underneath dishmachine. Observed three compartment sink on other side of dish machine so ware washing can continue, and dishmachine area blocked off. Manager has plumber coming out to service. Dish washer is currently washing dishes in three compartment sink. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-02-05: Dish machine not being used at time of callback. Drain clogged. Manager stated extensive repairs will be done overnight on 2-7 **Time Extended**
28-26-5
Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan **Warning** - From follow-up inspection 2024-02-05: Approval letter not on site for Haccp plan **Time Extended**
03G-49-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink. In prep station due to leak **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. From cook line hand sink. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
29-03-4
67
Feb 2, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Cook-chill or sous vide reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cook chilled rop Chicken soup made yesterday afternoon and labeled 4:30pm Walk in cooler- rop chicken soup (45F - Cooling); rop chicken soup (45F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling) Walk in cooler- rop chicken soup (45F - Cooling); rop chicken soup (45F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling) **Warning**
03G-22-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed salad bowls on cook line that exceeded time mark by 45 minutes. Manager put bowls in dish **Corrective Action Taken** **Warning**
22-11-5
High Priority - Observed waste water, backing up through blocked floor drain underneath the dish machine. Water was only backing up, and when dish machine was actively running. All other drains are clear when water is run through them. Floor drain was blocked from underneath dishmachine. Observed three compartment sink on other side of dish machine so ware washing can continue, and dishmachine area blocked off. Manager has plumber coming out to service. Dish washer is currently washing dishes in three compartment sink. **Corrective Action Taken** **Admin Complaint**
28-26-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rop- cooling since yesterday afternoon 4:30 rop chicken soup (45F - Cold Holding); rop chicken soup (45F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding) Walk in cooler- rop chicken soup (45F - Cold Holding); rop chicken soup (45F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding) **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Middle cook line hand sink being used as dipper well and dish storage sink **Warning**
31A-09-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan **Warning**
03G-49-1
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink. In prep station due to leak **Warning**
27-16-4
Basic - Water draining onto floor surface. From cook line hand sink. **Warning**
29-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line hand sinks No soap or paper towels on middle cook line hand sink **Warning**
31B-04-4
35
Sep 5, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
82
Mar 16, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers bring dirty dishes to dishroom, no hand washing before returning to dining room and pickup food at pass bar.
12A-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Sanitizer temp reached 156.8 using min/max thermometer. Operator has quaternary sanitizer setup 200 ppm for sanitizing. **Corrective Action Taken**
22-56-4
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in to go staging are.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jackets in to go area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Manager plating food at passbar in dining room.
13-03-4
Basic - Equipment in poor repair. Beer reachin cooler doors.
14-11-5
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed employee hitting salad bowl on top trash can, before start to refill. Ask employee to remove from service.
22-09-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Frontline
21-12-4
50
Jan 10, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Dec 14, 2022
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 boxes of gloves stored in hand sink in dish area
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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/ Observed approximately 6 employee working with no food manager on site
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored over clean dishes on shelf in dish pit
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed pink employee bag stored on shelf above clean dishes in dish pit
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed 2 bags of potatoes stored on floor in front of walk-in cooler
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline Observed paper towels missing at service station hand sink
31B-04-4
Basic - Unnecessary items/unused equipment on the premises. Observed fryers stored outside in garbage area
33-31-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep table on cookline **Warning**
21-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor on cookline
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled in back kitchen
02D-01-5
45
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 18, 2026. The public record contains 16 inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “no handwashing sign provided at a hand sink used” 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 Plant City?
Carrabba's Italian Grill most recently scored 33 out of 100, which is lower than the Plant City 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 seven violations per visit, up from roughly two 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 five times per year on average.
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