CARRABBA’S ITALIAN GRILL Inspection – March 14, 2024

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – milk (45F – Cold Holding); – butter (51F – Cold Holding) Small fridge in server station

Intermediate 2

#10Intermediate03C-89-4

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. – chicken wings. Email forms and guidelines to operator

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. – 3 hand wash sinks on main cook line **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. – mop station – loading area

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#3Basic36-22-4

Basic – Floor area(s) covered with standing water. – deep grout lines causing retention of standing water on main cook line

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. – corner below salad station

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – small mixer – cooler door opening at salad station

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#7Basic08B-12-5

Basic – Stored food not covered. – water softener container left open **Corrected On-Site**

Corrected On-Site

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. – at dish machine line

Florida Food Watch