CARRABBA'S ITALIAN GRILL

Basic - - From initial inspection : Basic - Reach in freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth Sink and Surface Sanitizer sanitizing solution not at proper minimum strength. Server station: sanitizer bucket (Sink and Surface Sanitizer 170ppm) Warning - From follow-up inspection 2026-06-10: Tested at 170 ppm Sink and Surface Sanitizer Time Extended

High Priority - Dented cans present. See stop 1 can sale.casa diva artichokes can shelf rack kitchen manager removed from shelf Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers By dry storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over ready to eat cooked noodles. Walk in cooler.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Frasquillo 3-20-2020, Serv Safe expired in 3-20-2025 Warning - From follow-up inspection 2025-07-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Rop cook chill held longer than 48 hours and no HACCP plan in place Chicken Soup packaged on 5-17-2025 at 12:54pm 11 gallons Pomodoro sauce packaged on 5-17-2025, at 12:53pm 8 gallons Sausage Lentil Soup packaged on 5-17-2025, at 12:52pm 2 gallons Warning - From follow-up inspection 2025-07-22: Operator still doing ROP for soups and sauces without a HAACP plan. All products made more than 48 hours ago, labels dated 7/19 and 7/20 Tomato Basel soup 8 gallon, Sugo sauce 5 gallons Lentil 5 gallons Meat sauce 4 gallons Alfredo 10 gallons Chicken soup 13 gallons Marinara 6 gallons See stop sale Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lattic acid ddbsa tested above the labels requirement tested at 849-1130 employees added water and remade solution to 700 Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee employee added beard guard Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor manager double bucketed at time of inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in upper interior areas of unit.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on white board on cookline, person in charge replaced board. Corrected On-Site

Basic - Stored food not covered. Observed tea urns with tea not covered in service station. Manager covered. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed dishwasher change gloves with no handwashing after handling dirty dishes immediately start putting away clean dishes. Discussed proper handwashing with manager on duty.

High Priority - Nonfood-grade spray bottle used for food storage - direct contact with food. -Cooking oil kept in non-food grade spray bottle on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bread hot holding unit in Togo area soiled with food debris

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided operator with DBPR HR-5022-090

Basic - Damaged/spoiled/recalled food not properly segregated. -1 dented can of white kidney beans not segregated from food to be served to the public. Operator segregated can. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Hotel pans on drying rack next to dry storage stacked while wet and not inverted for drying.

Basic - Single-service articles improperly stored. -Catering boxes stored on floor of Togo area Operator properly stored boxes Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -Hand washing station on cook line next to Togo area leaking from pipe below sink

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and did not wash hands before putting away clean dishes. Discussed with manager.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly at wait station.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pasta at expo line no time mark. Manager time marked pasta. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in hot hold drawer on line 125F. Manager put in oven to reheat. Recheck 180F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling bowl with water at hand sink in back kitchen. Manager removed bowl and discussed using hand sinks for hand washing only. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Current Hotel and Restaurant license not displayed. Manager displayed license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table at wait station area. Manager removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks no beard guards. Manager had employees put on beard guards. Corrected On-Site

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

Basic - No copy of latest inspection report available.