Carrabba's Italian Grill
Last inspected: Mar 17, 2026
78
Score
Across the available record, Carrabba's Italian Grill has 14 inspections on file, the first dated 2023. Inspectors last stopped by on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited five times.
Among St. Petersburg restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Fry baskets stored in hand washing sink on cook line. Operator removed fry baskets. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep table in kitchen is grooved with cut marks **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. - part of bar floor covered with standing water **Repeat Violation**
36-22-4
Basic - Interior of ovens have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
78
Jan 13, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line **Repeat Violation** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Multiple cutting boards have cut marks and are no longer cleanable. - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
14-09-4
74
Jan 12, 2026
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (46F - Cold Holding); ricotta (46F - Cold Holding); burrata (50F - Cold Holding) Items in deli reach in cooler stacked too high or left uncovered too long. Operator moved items to walk in cooler to cool. I advised that they not overfill containers and cover items as much as they can to keep proper temperature. **Corrective Action Taken**
03A-02-5
High Priority - Line cook failed to wash hands before putting on gloves to initiate a task working with food. I saw him change his gloves multiple times without Hans washing between. Discussed with line cook and manager that hands should be washed before putting on gloves and between glove changes.
12A-07-5
High Priority - Live, small flying insects found 12 live flies behind bar congregating around fly traps, landing on sinks and prep surfaces 1 live fly in kitchen under soda machine, not observed landing on food contact surface 4 live flies in dish pit area, near trash cans and under sink. 2 live flies in dry storage room near office 2 live flies in hallway outside of office near exit 1 live fly near 3 comp sink next to ice machine 8 live flies in bin of onions in kitchen, onions are unpeeled, not yet ready to eat. 3 live flies near stand mixer in kitchen, not observed landing on food contact surfaces Staff are in process of killing flies. **Repeat Violation**
35A-02-7
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. Temping at 155F, machine says 180F for sanitize step. Operator has been directed to chemical sanitize in 3 compartment sink until dish machine is fixed.
22-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -martini glasses stored in handwashing sink behind bar Operator removed glasses. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish pit
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pomodoro sauce in hot holding unit on cook line at 88F being held on time, but Time as a Public Health Control written procedures were not filled out. Operator voluntarily discarded sauce, and filled out written procedures. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink b dish pit hot water handle doesn't move and cold side temping at 75F.
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Multiple cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - Water draining onto floor surface. -wastewater from hand wash sink at end of cook line draining onto floor. Operator cleaned up floor and repaired pipe which resolved leak. **Corrected On-Site**
29-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -5 packages of branzino fully thawed in vacuum packaging. Operator voluntarily discarded.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Expired Feb 2025.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet
24-08-4
Basic - Floor area(s) covered with standing water. -floor in corner of kitchen near stand mixer has standing water. Operator cleaned floor. **Corrected On-Site** **Repeat Violation**
36-22-4
22
Jul 8, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap at bottom. **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior or oven in prep area soiled with burnt on food debris. **Warning** - From follow-up inspection 2025-07-08: I **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of press soiled. **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in prep area. **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
29-11-4
78
Jul 7, 2025
Complaint Full
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Live, small flying insects found 2 live flies in dish area landing on bus tray 1 live fly in rear 3 compartment sink area flying, 4 live flies in wait station on wall 2 live flies in bar area flying near beer taps. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on deli reach in cooler and cook line soiled. Employee removed cutting boards and put in new ones. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to portion lemon butter. Employee removed portion cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged in rear prep area leaking. **Repeat Violation** **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over bread slicer in use. Employee removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap at bottom. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Standing water on floor in prep area. **Warning**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs on the oven door on cook line. Employee removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior or oven in prep area soiled with burnt on food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of press soiled. **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in prep area. **Warning**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor in the cook line area. Employee moved to shelf. **Corrected On-Site** **Warning**
21-38-4
45
Nov 5, 2024
Complaint Full
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb missing at mop sink in back kitchen area.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and prep area soiled with food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle in black pepper. Manager removed pan. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in back dining room area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the entire dining room and back room area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelves in prep are wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris in walk-in freezer.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 75f. Employee removed water. **Corrected On-Site**
10-07-4
Basic - Objectionable odors in back dining room area of the establishment has a strong musty smell.
36-64-5
Basic - Old labels stuck to food containers after cleaning in back prep area in shelves. Manager removed old labeled. **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks, knives not inverted in dining room area where employees roll silverware.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in back kitchen area next to walk-in cooler behind coke boxes.
36-27-5
45
Oct 2, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - Observed: Cutting board has cut marks and is no longer cleanable. On cook line Priority: Basic
14-09-4
Basic - Observed: Floor soiled/has accumulation of debris. Walk in freezer Priority: Basic
36-73-4
Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Staff observed cutting red onion without washing prior to cutting, staff corrected process **Corrective Action Taken** Priority: Basic
08B-39-4
86
Aug 22, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to breading station: raw chicken (44F - Cold Holding); raw squid (47F - Cold Holding), staff placed ice bags on items **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dish machine, staff repaired **Corrected On-Site**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees with expired training
53B-14-5
Basic - Condensation or other drainage not disposed of according to law. Condensation dripping from ceiling air vents in kitchen on to sides of hood (not landing on food or food contact surfaces)
28-02-4
Basic - Equipment in poor repair. Coolers on cook line not properly holding temperature, staff temporarily holding time/temperature control for safety foods in ice bath, repairs already scheduled **Corrective Action Taken**
14-11-5
Basic - Waste line missing at soda gun holster. Behind bar
29-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, removed **Corrected On-Site**
21-38-4
52
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 2, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-02: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans at ware washing area. **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water though out the back kitchen area - From follow-up inspection 2023-08-02: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceilings have built up grease. - From follow-up inspection 2023-08-02: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-08-02: **Time Extended**
36-27-5
78
Jul 31, 2023
Complaint Full
6 critical violations. 2 major violations. 16 minor violations.
View 24 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken (135F - Cooking); Manager placed chicken back on grill and cooked to 167F **Corrected On-Site**
03C-44-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in prep area wiped gloved hands on dirty apron and continued working with no hand wash.
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dish area not landing on food or food contact areas. **Repeat Violation**
35A-02-6
High Priority - Presence of insects, rodents, or other pests. 4 dead flies in dry goods storage area. Manager removed and sanitized the area. **Corrected On-Site**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing made from scratch (49F - Cold Holding) ; cooked meatballs (47F - Cold Holding) Temperatures taken at 11:30 am. Manager placed dressing in freezer and manager discarded meatballs for quality reasons, Caesar dressing at 39 F after temperature taken again at 12:15 pm. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine lacks a vacuum breaker.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer machine soiled with food debris. Oven in prep area soiled with food debris. Cutting boards on cooked line soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink at salad prep station. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has mold like debris.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 50 dead flies in Back door entry fly traps. Manager removed and sanitized the area. **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Sugar on cook line being dispensed with soufflé cup. Manager removed. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prep table next to vegetable washing sink.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans at ware washing area. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Plastic container cracked, manager discarded. **Corrected On-Site**
14-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceilings have built up grease.
36-68-5
Basic - Ice buildup in reach-in freezer on front cook line.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pasta cooling in walk in cooler with lids on. Manager removed lids. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in prep area behind kitchen not labeled. Squeeze bottle of oil not labeled at prep station. Manager labeled correctly. **Corrected On-Site**
02D-01-5
Basic - Floor area(s) covered with standing water. Standing water though out the back kitchen area
36-22-4
15
Apr 17, 2023
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area not landing
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter in use.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and unwashed produce over ready to eat food in walk in cooler. Manager removed and placed properly **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Empty bottle of degreaser on food prep table. Manager removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced blade soiled. Clean dishes still have food debris in prep area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near disk machine no paper towels. Paper towels replaced **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Printed during inspection. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
41
Jan 27, 2023
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: Alfredo sauce 48 degrees F. Bottom portion temped appropriately. Operator stirred **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Cooked pasta held on time as a public health control at expo window has no time mark. Operator added time.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box of fry line: Sugerosa sauce 125 degrees F, ricardo sauce 110 degrees F, meatballs 110 degrees F. Employee reheated to 165 degrees F for 15 seconds. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pitchers on cook line. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink of server's station. Operator replaced **Corrected On-Site**
31B-02-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment holds cook-chill or sous vide food for more than 48 hours and there is no approved HACCP plan. Establishment takes their lentil soups, chicken soups, and marinara sauces at a hot temperature and placed them in a plastic bag, then zip ties and cools them in an ice bath. Soups and sauces are then held longer than 48 hours up to 5 days.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Little plastic cups used as scoopers in sauce on cook line.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf next to clean linens above hand sink next to fry line
40-06-5
Basic - Food stored on floor. Container of oil on floor of dry storage. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. In plastic containers in dish
16-46-4
37
Jan 9, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
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 17, 2026. The public record contains 14 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 five times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in St. Petersburg?
Carrabba's Italian Grill most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
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 10 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 four times per year on average.
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