Carrabba's Italian Grill
Last inspected: Jan 28, 2026
70
Score
Inspectors have visited Carrabba's Italian Grill 13 times, with records going back to 2022. Inspectors last stopped by on Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “ice build up on walk-in freezer door **repeat violation**”, which has been cited four times.
Carrabba's Italian Grill's latest score of 70 falls below the Vero Beach average of 77. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. Eye drops above prep table **Corrected On-Site**
41-07-4
Basic - Ice build up on walk-in freezer door **Repeat Violation**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle laying in butter. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on salad drawers. Manager cleaned. Dust build up on vents in servers area.black substance in dish area above clean containers **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken soup in walk in. GM added date and time **Corrected On-Site** **Repeat Violation**
03G-53-1
70
Jul 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dish area are soiled in mold like substance - From follow-up inspection 2025-07-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-07-29: **Time Extended**
14-69-4
90
Jul 28, 2025
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. Marinara sauce 51f. Meat sauce 71f. Cream sauce 49f. ; peas 53f all - Cold Holding 3.5hours. Employee added items to ice to rapid chill **Corrective Action Taken** **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dish area are soiled in mold like substance
36-34-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Marinara in walk in cooler missing label. Employee added **Corrected On-Site**
03G-53-1
74
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Sep 5, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front counter. Manager threw away **Corrected On-Site**
22-02-4
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.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. On oven
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Interior of oven/has accumulation of black substance/grease/food debris. Oven on cooks line
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
67
Mar 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-03-12: **Time Extended**
22-08-4
95
Feb 1, 2024
Complaint Full
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hose leaking from handle at dish area - From follow-up inspection 2024-02-01: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Accumulation of black like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-02-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. 1.Drawers on cooler on main cook line 2.splash guard on cook line is soiled - From follow-up inspection 2024-02-01: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in dish area - From follow-up inspection 2024-02-01: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ripped gasket on cook line drawer **Repeat Violation** - From follow-up inspection 2024-02-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1. On front cook line and by speed rack near walk in cooler 2. Ceiling vents accumulating dust at servers area 3. Accumulation of trash on floor at bar in back corner near hand sink - From follow-up inspection 2024-02-01: **Time Extended**
36-22-4
74
Jan 31, 2024
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Meatballs 51F Cooked pasta 51F Pesto 47F Stuffed mushrooms 47F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in walk in cooler **Corrected On-Site**
02C-03-5
Basic - Accumulation of black 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. In black pepper bin in dry storage. Manager removed **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. 1.Drawers on cooler on main cook line 2.splash guard on cook line is soiled
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in dish area
24-08-4
Basic - Equipment in poor repair. Ripped gasket on cook line drawer **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. 1. On front cook line and by speed rack near walk in cooler 2. Ceiling vents accumulating dust at servers area 3. Accumulation of trash on floor at bar in back corner near hand sink
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In mussels. Manager removed **Corrected On-Site**
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hose leaking from handle at dish area
29-11-4
45
Jan 10, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta and ricotta cheese found at 51F. Manager threw away items.
03A-02-5
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. Establishment doing cook chill and keeping items for up to 5 days. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chill bags in walk in cooler not dated.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Label was added. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In cheese on cooks line. Bowl was removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In walk in freezer, items were placed on crate. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed **Corrected On-Site**
10-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag was removed. **Corrected On-Site**
21-12-4
50
Jul 18, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed under prep station 1. **Warning**
35A-05-4
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. Ran 3 times final rinse at 124°. Triple sink being setup.
22-56-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan.
03G-49-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets
13-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Standing water in floor drain/floor drain draining very slowly.
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut peppers **Corrected On-Site**
08B-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Burrata cheese
10-06-5
50
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over Alfredo sauce **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle blue liquid **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop raspberry sauce **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site**
10-20-4
Basic - Light not functioning. In hood
36-62-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar **Corrected On-Site**
21-38-4
61
Jul 11, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pan in front of sink **Corrected On-Site**
31A-09-4
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna **Corrected On-Site**
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tony Brown
53A-03-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander not clean. Manager said it is not in use and being replaced
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White pepper **Corrected On-Site**
02D-01-5
55
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 Jan 28, 2026. The public record contains 13 inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “ice build up on walk-in freezer door **repeat violation**” 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 Vero Beach?
Carrabba's Italian Grill most recently scored 70 out of 100, which is lower than the Vero Beach 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 four violations per visit across the recent 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 four times per year on average.
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