Carrabba's Italian Grill
Last inspected: Apr 15, 2026
74
Score
Carrabba's Italian Grill has been inspected 11 times since 2022. The most recent visit was on Apr 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in Sarasota average 81, so Carrabba's Italian Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed behind east side of cook line, hose connection without breaker.
29-34-4
Basic - Floor area(s) covered with standing water. Observed at walkin cooler entrance and behind bread machine. Employee dried areas. **Corrected On-Site**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walkin cooler door gasket soiled.
23-03-4
Basic - Single-service articles improperly stored. Observed cutlery boxes on floor under front counter. Manager relocated. **Corrected On-Site**
25-05-4
74
Nov 3, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (51F - Cold Holding) in the reach in cooler in front of the sauté station. The operator was unable to determine how long the pasta had been held. The operator discarded the pasta. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (51F - Cold Holding) in the reach in cooler in front of the sauté station. The operator was unable to determine how long the pasta had been held. The operator discarded the pasta. **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at the handwashing sink in the prep area.
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed a paper cup with no handle used as a scoop for flour. The operator removed the cup. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a food preparation table and a reach in cooler. The operator removed the knife for cleaning. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensils used with moist food stored in running water with insufficient velocity to flush food particles away. Observed insufficient water velocity at the dipper well with in-use utensils. The operator removed the utensils. **Corrected On-Site**
10-03-4
Basic - Wall soiled with a black mold-like substance in the prep area near the entrance to the cook line.
36-27-5
Basic - Water draining onto floor surface. Observed water draining on the floor from underneath the handwashing sink at the end of the cook line.
29-03-4
Basic - Water leaking from the sink faucet near the soda machine in the prep area.
29-11-4
47
Jun 13, 2025
Complaint Full
No violations found.
100
Jun 12, 2025
Complaint Full
9 minor violations.
View 9 violations
Basic - Dead roaches on premises. Observed handle one dead roach by ice machine in kitchen and 17 dead roaches by reach-in cooler at bar area. Observed handle sweep up dead roaches. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed walk-in cooler floor throughout kitchen, cooks line and bar area with heavy build of grease and soil and food debris under and behind equipment **Warning**
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Operator corrected above issues to meet inspection standards. Repeat 11-18-24 **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board at cooks line. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of equipment at cooks line with heavy grease and soil buildup. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed handle sides wall in kitchen prep area soiled. **Warning**
36-27-5
Basic - Water draining onto floor surface. Observed walk-in cooler drip well at cooks line leaking from underneath with water accumulated on floor by drain. Repeat 11-20-24 **Repeat Violation** **Warning**
29-03-4
Basic - vents in dinning soiled with accumulated dust mold-like substance. **Warning**
36-34-5
64
Nov 20, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
39
Jul 18, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
43
Jan 25, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart blocking access to the handwashing sink on the cook line. The operator removed the cart from in front of the hand sink. **Corrected On-Site**
31A-09-4
Basic - Waste line missing at soda gun holster behind the bar.
29-17-4
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation table in the prep area. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop behind the bar stored between mixer bottles. The operator replaced and properly stored the ice scoop. **Corrected On-Site**
10-12-5
Basic - In-use spatula stored on lasagna hot holding door handle between uses. The operator properly stored the spatula. **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with plastic to go boxes in the server area. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Observed plastic to go boxes stored on the floor in the take out area. The operator properly stored the to go boxes. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in the handwash sink on the cook line.
29-20-5
55
Aug 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
86
Aug 18, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta cold holding at 50F in the reach in cooler on the cook line. The operator stated the pasta has been held for less than 2 hours. The operator placed ice on the pasta for proper cooling. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of sanitizer stored on a shelf with parmesan graters at the front counter. The operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on the cook line. Operator killed and discarded the roach. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed no temperature log maintained for cook-chill soups and sauces.
03G-18-5
Basic - Floor soiled/has accumulation of debris underneath the fryers on the cook line.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a fork handle not stored above parmesan cheese at the front counter. The operator properly stored the handle. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use bar utensils stored in 67F standing water. The operator removed the utensils from the standing water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers for the reach in coolers on the front of the cook line.
05-09-4
47
Mar 24, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed cooked chicken ready for service at 157F. Operator placed the chicken on the grill and cooked to a temperature of 177F. **Corrected On-Site**
03C-44-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold holding at 50F on the cook line. Operator stated the chicken had been held over 4 hours. Operator discarded the raw chicken. **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed single service bowl with no handle used as a scoop for pasta in the reach in cooler near the dessert station.
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Observed ceiling vents in the prep area not completely attached to the ceiling.
36-51-4
Basic - Floor tiles missing and/or in disrepair. Observed missing and damaged floor tiles on the cook line.
36-17-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop for mashed potatoes stored on top of the container lid. Operator removed the scoop for cleaning. **Corrective Action Taken**
10-06-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed water in the dipperwell holding utensils turned off. Operator turned on the water for the dipperwell. **Corrected On-Site**
10-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water in reach in freezer used for dessert plates. Operator discarded the employee beverage. **Corrected On-Site**
12B-13-4
55
Aug 26, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Bathroom facility not clean. Observed employee bathroom as soiled.
32-07-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used a shelf liner for shelves containing to-go containers at front line. Operator removed cardboard. **Corrected On-Site**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in prep area as soiled.
36-34-5
Basic - Drain cover(s) missing. Observed floor drain missing a cover by dessert station at front of cook line.
29-18-4
82
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 15, 2026. The public record contains 11 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 three times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Sarasota?
Carrabba's Italian Grill most recently scored 74 out of 100, which is lower than the Sarasota average of 81.
Has Carrabba's Italian Grill's inspection record improved over time?
Yes. Recent inspections at Carrabba's Italian Grill have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Carrabba's Italian Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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