CARRABBA’S ITALIAN GRILL Inspection – September 9, 2026

High Priority 2

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 52f per manager less than 4 hours. Employee placed ice on pasta cooled to 43f -wings and meat balls 51f per manager was sitting out for catering order cooled to 41f **Corrected On-Site**

Corrected On-Site

#10High Priority03E-02-5

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -broccoli 109f ,mashed potatoes 124f manager reheating

Intermediate 2

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard

#12Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -by fan on cookline **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount , per manager being replaced

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Manager discarded **Corrected On-Site**

Corrected On-Site

#3Basic38-01-4

Basic – Exit light hanging by wires in hallway by bathrooms.

#4Basic36-24-5

Basic – Hole in or other damage to wall. -hole in wall in storage room

#5Basic14-69-4

Basic – Ice buildup in walk-in freezer. -some ice on boxes

#6Basic22-08-4

Basic – Interior of 2 oven has accumulation of black substance/grease/food debris.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. -prep area

Florida Food Watch