CARRABBA'S ITALIAN GRILL
2501 UNIVERSITY DR, Coral Springs FL 33065 · 954.345.4600
Last inspected Feb 18, 2026 · 9 visits since November 2023
JAN 25
MAR 25
JUN 25
OCT 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019029789 | Jun 5, 2019 | Jun 27, 2019 | $800 |
| 2--2018030166 | May 11, 2018 | Jun 27, 2018 | $200 |
Inspection history
9 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind fan u it in walk in freezer
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Main cook line table; diced tomatoes (42-50F - Cold Holding); fresh mozzarella (41-53F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items over filled in containers. Operators donned hair removed excess foods from container to be quick chilled in blast chiller. 2)Appetizer flip top; chicken wings (44F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items over filled in containers and flip top cooler kept open. Operators donned hair closed flip top cooler for quick chill.
Cutting board has cut marks and is no longer cleanable. Behind main kitchen cook line, observed cutting board with black cut marks
Employee with no beard guard/restraint while engaging in food preparation. Operators donned hair behind main cook line actively preparing with no beard guard
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind fan u it in walk in freezer
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler under unit at 1:00pm raw chicken 53F ambient cooling for 1 hour to 53F at 1:30pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed food in freezer to quick chill
Cutting board has cut marks and is no longer cleanable. Cutting board at Cookline contains deep cut marks
Equipment in poor repair. Gaskets at hot box torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease
Jun 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards
Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line with no beard gaurd
Ice buildup in reach-in freezer and/or walk-in freezer. Slight ice build up at walk in refrigerator door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cookline contains food debris. Operator began cleaning
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 On cook line, wings (45F - Cold Holding) crushed tomatoes (45F - Cold Holding). Operator stated held in cooler less than two hours. Operator moved to cooler to quick chill
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. Emailed to operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone stored on cook line. Operator removed cell phone
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen cold rail lobster cream (41-50F - Cold Holding). Observed container overfilled. Operator placed over filled item in walk in freezer to quick chill. Items not prepared or portioned today
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 and the time removed from temperature control cannot be determined. Cut tomatoes and chicken base at Cookline not time marked. Per operator items at Cookline places less than four hours ago. Operator time marked
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 1:50pm cut tomatoes 53F ambient cooling for 10 minutes to 53F at 2:45pm. At this rate proper cooling to 41F in four hours will not occur. Observed items being cooled in warm ambient environment. Operator moved item to walk in freezer to quick chill
Bowl or other container with no handle used to dispense food. Cup used as scoop at Cookline four drawer cooler. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Open dumpster lid. Operator closed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. echo lab sink and surface (0ppm). Operator remade solution echo lab tested 700ppm
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed Chafing fuel over single use utensils at dry storage area by dish machine. Operator stored properly.
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.
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. Operator does cook chill for soups and sauces, no haccp plan.
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. No temperature records for cook/chill soups and sauces.
Cutting board has cut marks and is no longer cleanable. Observed in prep kitchen area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of ice machine. Employee removed purse.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.