Carrabba's Italian Grill
Last inspected: Jan 7, 2026
74
Score
The health department has logged seven inspections at Carrabba's Italian Grill, the earliest from 2023. Carrabba's Italian Grill was last inspected on Jan 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited six times.
By comparison, the average Warwick facility scores 86, putting Carrabba's Italian Grill on the weaker side. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermos label (temperature indicator) affixed to the surface of a utensil to turn black. PIC placed a service order for dishwasher during time of inspection. Establishment shall sanitize in 3-bay sink until dishwasher is serviced and in good repair.
4-501.111
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and knives in knife rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC had staff clean the slicer and placed knives and ladles in dishwasher area at time of inspection.
4-601.11(A)
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in poor repair: 1) The floors within the establishment had grout missing throughout 2) Several tiles (floor to wall junctures) were broken/cracked exposing gaps within walls 3) The base of the walk-in freezer was lacking a large piece/covering
6-501.11
74
Jun 12, 2024
Re-Inspection
No violations found.
100
May 29, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of roaches is not controlled as evidenced by live roach activity observed on table tops of prep and coffee areas. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of equipment and countertops have an accumulation of food debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in areas around the kitchen and prep lines area have an accumulation of soil residue and pooling water. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
82
May 13, 2024
Re-Inspection
1 critical violation. 3 minor violations.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: The following plumbing were observed in poor repair: 1) The plumbing under the rinsing station in the ware-wash area had an active leak 2) The plumbing under the hand sink in the front cook line was disconnected causing a large amount of pooling water
5-205.15
Equipment not in good repair or proper adjustment
Inspector notes: The faucet of the spray hose in the ware-washing area was observed with an active leak.
4-501.11
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in poor repair: 1) The floors within the establishment had grout missing throughout 2) Several tiles (floor to wall junctures) were broken/cracked exposing gaps within walls 3) The base of the walk-in freezer was lacking a large piece/covering
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the front cook line have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
74
Apr 29, 2024
Environmental Complaint
1 critical violation. 6 major violations. 6 minor violations. 7 corrected on site.
View 13 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours. PIC was instructed to re-heat food item to 165 and begin cooling process again.
3-501.14
Insects, rodents, & animals not present
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was observed cooling in an un-chilled water bath (water was observed at 79 degrees Fahrenheit). PIC instructed to use ice water bath or cool under refrigeration.
3-501.15
Proper cooling time and temperatures
(corrected on site)
Inspector notes: Thermometers were lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of roaches is not controlled as evidenced by dead and live activity observed throughout the front prep lines, back prep area, dish machine area, server area, and dining room. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in unclean area between uses (behind knife rack in direct contact with wall). Utensils must be stored in clean dry location between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) Shelving and counter tops throughout facility observed with spilled food debris 2) Sides of equipment in front cook line had an accumulation of grease and food residue
4-602.13
Physical facilities not in good repair
Inspector notes: The floor within the establishment was observed in poor repair (grout missing throughout).
6-501.11
Physical facilities not in good repair
Inspector notes: The follwing areas of the physical facilities were observed in poor repair: 1) Several tiles (floor to wall junctures) were broken/cracked exposing gaps within walls 2) The base of the walk-in freezer was lacking a large piece/covering
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the front prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
35
May 9, 2023
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The grout in the kitchen area is in poor repair. The physical facilities must be maintained in good repair. Per PIC, establishment is going to re-grout the entire kitchen.
6-501.11
95
Apr 24, 2023
Routine
3 critical violations. 5 minor violations. 5 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Pasta, fish, sauce was observed held between 42-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Fish was disposed of. Pasta and sauce were moved out of the prep unit not holding adequate ambient temperature.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: The sink and surface sanitizer in the 3-bay sink of the bar area was observed in excess of the proper ppm according to the manufacture. 3-bay sink was emptied and proper sanitizer solution reviewed with PIC.
7-204.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (Bread) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Bread was disposed of.
3-301.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Beverages were disposed of.
2-401.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of a pad in the bar area) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC moved into a sanitized container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were moved.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in poor repair: -The lower half of the prep unit was not in good repair (not holding adequate ambient temperature). Unit was taken out of service at the time of inspection. -Several gaskets were observed torn/missing on multiple hot/cold hold units. Gaskets to be replaced. -A spatula handle was observed wrapped with tape. -The bread cutting glove was observed with holes in it. Equipment must be in good repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The grout throughout the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
50
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 7, 2026. The public record contains seven inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited six times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Warwick?
Carrabba's Italian Grill most recently scored 74 out of 100, which is lower than the Warwick average of 86.
Has Carrabba's Italian Grill's inspection record improved over time?
Yes. Recent inspections at Carrabba's Italian Grill have averaged around two violations per visit, down from roughly six 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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