CARRABBA'S ITALIAN GRILL
11141 SOUTHERN BLVD · ROYAL PALM BEACH · Palm Beach County · FL 33411
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
41-07-4High Priority – Container of medicine improperly stored. At front counter cough medicine stored over straws- operator removed. **Corrected On-Site** **Warning**
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight) ,chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) – food over stacked- food did not reach 41F within 6 hours- see stop sale,. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area – employee touched soiled cloth then proceeded too handle clean plate- educated operator employee washed hands. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bread station- approximately 3 small flying insects landing on single serve boxes above cutting boards. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.At walk in cooler raw scallops stored over cooked mussels- operator moved mussels to top shelf. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight) ,chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) – food over stacked- food did not reach 41F within 6 hours- see stop sale,. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce 128F- hot holding inside hot box on cook line Per operator product stored for approximately 1 hour. Operator reheated to 197°F **Corrected On-Site** **Warning**
Intermediate 3
03G-19-5Intermediate – Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine – operator could not provide. **Warning**
03G-18-5Intermediate – Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. During time of inspection asked operator to provid cooling log for soups and sauce cooling in cook/chill bags- operator unable to provide for today. **Warning**
Basic 2
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed egg plant stored over cooked pasta and chopped lettuce- operator moved. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 21, 2026 12:59 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.