Carrabba's Italian Grill
Last inspected: Mar 13, 2026
86
Score
Inspectors have visited Carrabba's Italian Grill nine times, with records going back to 2022. Inspectors last stopped by on Mar 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Port Richey restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers were found wet nesting on the shelves near the dishwasher area.
24-08-4
Basic - No Heimlich maneuver/choking sign posted. The operator posted the poster they had. **Corrected On-Site**
51-13-4
Basic - Ice buildup in the walk-in freezer.
14-69-4
86
Apr 2, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook dropped food on floor in walk in cooler, picked up, then went to cook line and picked up clean dish, discussed proper hand wash with manager on duty **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler at front counter, across from fryer, meatball (51F - Cold Holding); discarded, cooked chicken (46F - Cold Holding);discarded , both filled above fill line, moved to walk in cooler and put on ice. Breaded cheese sticks (62F - Cold Holding); in cooler by flat top, moved from walk in cooler to front counter 3 hours ago, operator discarded, other food in cooler at proper temp. In cooler at front counter-temperatures taken at 11 am were proper - cheesecake (61F - Cold Holding); recheck- 39f, raw chicken (58F - Cold Holding);moved to walk in cooler and put on ice. Recheck 42F fresh tomato sauce (48F - Cold Holding) at pasta station, pan overfilled, moved back to walk in cooler, cooled to 41F **Corrective Action Taken** **Repeat Violation** **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. In alto sham - sausage Lentil soup (118F - Hot Holding), reheated at 12, operator put back on stove. Heated to 151F, operator put back on stove, operator put on stove again 185f, **Corrected On-Site** **Warning**
03B-01-6
64
Dec 30, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler -anchovies (50F - Cold Holding) burrata cheese (48F - Cold Holding) put in cooler 30 minutes prior, moved back to walk in cooler, **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. On cook line - stack of plates blocking hand wash sink , in kitchen- scrubby in sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table in prep area, moved to bottom shelf **Corrected On-Site**
12B-07-4
74
Apr 26, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw chicken with gloves on, picked up lid for breading pan, took gloves off and put new gloves on, no hand wash. Discussed proper hand wash with operator. Cook washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on front line -); sausage sauce (45F - Cold Holding), operator discarded. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Carton of lemonade thawing in hand wash sink on prep line. Operator removed **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
64
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
67
Mar 10, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler next to fryer - milk for breading (45F - Cold Holding); garlic aioli (50F - Cold Holding), was removed from walk in cooler, operator discarded **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. On front cook line, moved to shelf **Corrected On-Site**
21-38-4
Basic - Water leaking from pipe. - On front cook line, water runs out of hand wash sink to floor to drain 8 ft away, cooks will use hand wash sink on other end of cook line till repaired.
29-11-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid not at proper minimum strength, on cook line, wait station, operator will call tech for repair. Lactic acid dispenser in bar is accurate, operator will use bar dispenser.
21-45-1
74
Jul 18, 2022
Complaint Full
No violations found.
100
Jul 15, 2022
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar, quat sanitizer less than 200 ppm, **Warning**
22-43-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for less than 10 seconds, discussed with mgr. Proper hand wash. **Warning**
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in coolers on front line - meatballs (46F - Cold Holding); fresh Mozzerella (48F - Cold Holding); Gorgonzola (48F - Cold Holding); ricotta (54F - Cold Holding); Dairy Gorgonzola (46F - Cold Holding); moved to walk in cooler In drawer on middle of cook line - ; flat pasta ball (47F - Cold Holding); scallops (47F - Cold Holding); meat sauce (45F - Cold Holding); cheese sauce (46F - Cold Holding); ground pork (46F - Cold Holding) In drawers on middle cook line - stuffed mushrooms (46F - Cold Holding); butter (47F - Cold Holding); broccoli (47F - Cold Holding)broccoli discarded. All food moved back to walk in cooler or iced. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook held raw steak with gloved hand, then used same hand to pick up seasoning shaker. Discussed proper hand wash with mgr. Cook **Warning**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bags of ice in hand wash sink on cook line, other sink on cook line full of pans, utensils, operator removed all. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One on each wrist on 1 cook, manager asked him to remove jewelry **Corrected On-Site** **Warning**
13-07-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid in buckets on cook line Less than proper strength. **Corrected On-Site** **Warning**
21-45-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage in rack over breading and on top of cooler. Operator discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In cooler at server Staion, container of watermelon, operator discarded **Corrected On-Site** **Warning**
40-06-5
37
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 Mar 13, 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 five times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Port Richey?
Carrabba's Italian Grill most recently scored 86 out of 100, which is higher than the Port Richey average of 80.
Has Carrabba's Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Carrabba's Italian Grill have averaged around three violations per visit across the recent 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 two times per year on average.
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