CARRABBA’S ITALIAN GRILL Inspection – August 26, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours per operator meat sauce (46F – Cold Holding); Alfredo (45F – Cold Holding);; lobster cream sauce (46F – Cold Holding); housemade marinara (47F – Cold Holding); tomato cream sauce (48F – Cold Holding) raw chicken (50F – Cold Holding). Operator discarded chicken and moved other items to walk in freezer for quick chill. -meat sauce, 41F, alfredo 39F, tomato cream sauce 37F, lobster cream sauce 40F, marinara 40F **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -shelf in walk in cooler closest to freezer -plate cooler on cook line -cutting board on cook line

Basic 7

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. -cook line, operator discarded **Corrected On-Site**

Corrected On-Site

#3Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. -cook line, operator educated employee, employee put on beard guard **Corrected On-Site**

Corrected On-Site

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. -glasses at bar **Repeat Violation**

Repeat Violation

#5Basic14-11-5

Basic – Equipment in poor repair. -fryer baskets

#6Basic36-11-4

Basic – Floors not maintained smooth and durable in kitchen. **Repeat Violation**

Repeat Violation

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets have residue buildup -employee drink holders -exterior of hot holding unit on cook line

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