CARRABBA’S ITALIAN GRILL Inspection – February 28, 2025

High Priority 2

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop and shrimp over pasta in cooler drawer on cookline **Corrected On-Site**

Corrected On-Site

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F – Cold Holding) top of make table near fry station. Operator states in unit less then four hours, exchanged with cold product. milk (45F – Cold Holding); butter (45F – Cold Holding) at server station in black cooler. Operator moved to different unit. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter at server station

Basic 6

#1Basic36-22-4

Basic – Floor area(s) covered with standing water. On cookline. Operator states sink floor drain tends to overflow

#2Basic36-11-4

Basic – Floors not maintained smooth on cookline

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer at server area

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. At server station. Emailed operator handwashing signs **Corrective Action Taken**

Corrective Action Taken

#5Basic29-11-4

Basic – Water leaking from faucet triple sink at bar.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Two containers in dry storage room

Florida Food Watch