CARRABBA'S ITALIAN GRILL
1430 SE 17 ST, Fort Lauderdale FL 33316 · 954-760-4281
Last inspected Jun 25, 2026 · 7 visits since January 2024
AUG 24
JAN 25
OCT 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam - table Ricardo sauce (sea food)( 67 - Hot Holding) as per operator item held out of temperature for approximately 2 hours - employee placed on stove to bring back up to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059369 | Aug 29, 2024 | Dec 2, 2024 | $200 |
Inspection history
7 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Floor area(s) covered with standing water. Cook line under prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer doors of large ice machine. Employee cleaned and sanitized.
Old labels stuck to food containers after cleaning. Cleaning equipment storage rack, employee removed.
Plumbing system in disrepair. Under prep table in cook line, leaking pipe.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (sink and surface 800+), employee made new solution- sink and surface-700).
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 6 findings ▾
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (00-sink and surface ), employee made new sink and surface sanitizer- 700 ppm.
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. Per operator chicken stock on time two hours ago, employee placed time label.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled shrimps (122F - Hot Holding), per employee food hot held less than one hour, employee reheated on warmer to 167F.
Handwash sink used for purposes other than handwashing. Service station- Two large utensils, inside sink, employee removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.cleaning equipment storage table- spoons and forks
Wet mop not stored in a manner to allow the mop to dry. Inside mop sink, employee removed and stored properly.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Metal stem-type thermometer soiled. Probe thermometer soiled with food debris. Operator cleaned thermomter
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer in mop sink area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right cold rail under unit- at 11:45am cut lettuce 51F ambient cooling for 1 hour to 52F at 12:15pm. At this rate proper cooling to 41F in four hours will not occur. Observed unit in defrost. Operator placed ice on food o quick cool
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards contain contains deep cut marks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes in back of cook equipment soiled with grease
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside walk in cooler. Operator properly stored.
No soap provided at handwash sink. Observed no soap at hand wash sink next to dish pit. Operator provided.
Bathroom facility not clean. Observed trash can located in employee bathroom overflowing.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard on floor at cook line. Employee replaced with clean cardboard.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside cut lettuce container at cook line, handles in contact with lettuce. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and tongs stored in container of 113F standing water at cook line. Employee put container over heat to bring temperature up to 135F
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handled bread with bare hands. Employee discarded at will.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at flip top cooler next to pizza oven - mushroom stuffed with cheese marked with 8/28/2024. Operator discarded at will. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to pizza oven - grilled peppers (49F - Cold Holding); mushrooms stuffed with cheese (53F - Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to pizza oven - grilled peppers (49F - Cold Holding); mushrooms stuffed with cheese (53F - Cold Holding) as per operator items held out of temperature approximately for 5 hours, items not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam - table Ricardo sauce (sea food)( 67 - Hot Holding) as per operator item held out of temperature for approximately 2 hours - employee placed on stove to bring back up to 165F
Cutting board has cut marks and is no longer cleanable. Observed cutting board on prepping table by triple sink.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while portioning potatoes at prepping table across triple sink. Employee complied
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hotbox// mashed potatoes (125F - Hot Holding). Per operator, food out of temperature for approximately 15 minutes. Operator removed to reheat to 165F for hot holding.
Floor area(s) covered with standing water. Observed standing water on floor in kitchen.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Observed no time marking on mushroom soup at cook line. Per operator, food was put on time at 11:00am. Operator put time marking on soup.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Operator removed water.
Floor tiles missing and/or in disrepair. Observed floor tiles at Dishmachine area in disrepair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cheese grater handle in contact with shredded mozzarella at cook line. Operator properly stored.
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.