Carrabba's Italian Grill
Last inspected: Nov 17, 2025
82
Score
Going back to 2022, Carrabba's Italian Grill has eight inspections in the public record. The most recent report on file is from Nov 17, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly eight violations earlier in the record.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Compared to the broader The Villages restaurant scene, this is about average. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Under 6 burner. **Warning** - From follow-up inspection 2025-11-17: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer on line. **Warning** - From follow-up inspection 2025-11-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives and spatulas in 104f. **Warning** - From follow-up inspection 2025-11-17: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Left side of cook line. **Warning** - From follow-up inspection 2025-11-17: **Time Extended**
31B-04-4
82
Nov 6, 2025
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Alfredo 10/31. 13 gallons. -Chicken soup 10/31. 20 gallons. -Lentil soup 11/01. 11 gallons. -Beef base 10/31. 10 gallons. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken 47f. Over 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 47f. Over 4 hours. -Butter 67f. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Icy hot over prep table. **Warning**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Salads, Butter. **Warning**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Exterior of warming pan. -White cutting board on cook line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -At wait station. -Masher in rear hand sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Oven door handle. -Oven knobs. **Warning**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -Clean racks and bowls at ware wash. **Warning**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Sweater stored on boxes of sauce. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic rack holding forks and knives. **Warning**
14-10-4
Basic - Floor soiled/has accumulation of debris. -Cook line. -Under cook line equipment. -Floor drain under ice machine. -Dry storage. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -Under 6 burner. **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer on line. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives and spatulas in 104f. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Left side of cook line. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under all cook line equipment. -Exterior of ovens. -Exterior of bread slicer at wait station. -Exterior of flour bin. **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by slicer at wait station. **Warning**
21-44-1
Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
24-18-4
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. -Alfredo 10/31. 13 gallons. -Chicken soup 10/31. 20 gallons. -Lentil soup 11/01. 11 gallons. -Beef base 10/31. 10 gallons. **Warning**
03G-54-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. -On cook line. **Warning**
21-38-4
19
Apr 24, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade. -White cutting board in rear prep.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on soda syrup box. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. -Rear prep line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. -On cookline.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Some hoods.
23-03-4
Basic - Plumbing system in disrepair. -Cold water handle stripped on handsink in warewash.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Small reach in freezer on cookline.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep cooler. **Corrected On-Site**
21-44-1
61
Aug 1, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
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
Lighting Adequate; Required Shields in Place
FL-36
47
Mar 12, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in rear prep.
22-02-4
Basic - Floor area(s) covered with standing water. In prep area.
36-22-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored on ice machine.
10-12-5
Basic - Light shield damaged/in disrepair. -In warewash. **Repeat Violation**
38-01-4
Basic - Water leaking from pipe and/or faucet/handle. -At wait station.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In warewash. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
58
Dec 7, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In warewash.
36-34-5
Basic - Food stored on floor. -Cooking oil. **Corrected On-Site**
08B-38-4
Basic - Light shield damaged/in disrepair. -In warewash.
38-01-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on dessert cooler. **Corrected On-Site**
21-44-1
64
Mar 22, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray paint by clean pans. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over cooked mussels in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat sauce 49f, Less than 4 hours. Manager placed lid to rapid chill on freezer top. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 117f. Less than 2 hours. Advised to reheat.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -At front hostess stand. **Corrected On-Site**
41-17-4
Basic - Dead roaches on premises. In oven.
35A-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on top of prep cooler.
21-44-1
45
Dec 12, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
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 cannot be determined. Calamari. Manager determined correct time. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cookline.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in handsink on cookline.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -Windex. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jacket stored in plastic container. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. -On cookline.
36-22-4
Basic - Old labels stuck to food containers after cleaning. On shelf by ovens. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. -Ice Cream in walk in freezer. **Corrected On-Site**
08B-12-5
52
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 Nov 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “food-contact surface soiled with food debris” 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 The Villages?
Carrabba's Italian Grill most recently scored 82 out of 100, which is about the same as the The Villages 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 12 violations per visit, up from roughly eight 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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