CARRABBA'S ITALIAN GRILL
1205 TOWNSGATE, Plant City FL 33563 · 813.752.0760
Last inspected Jul 8, 2026 · 14 visits since September 2023
NOV 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed 50 ants on floor by emergency door next to three compartment sink. Manager eradicated and cleaned and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023004626 | Jan 9, 2023 | Feb 3, 2023 | $400 |
Inspection history
14 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionComplaint Investigation
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 →
Cloth used as a food-contact surface. Observed black cloth napkin being used to drain chopped parsley.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with long facial hair in prep area working with no beard guard. Educated manager and employee put beard guard on
Exterior door has a gap at the threshold that opens to the outside.Back door
Food storage container lid cracked, full pan lids.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. From cook line hand sink
Feb 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Presence of insects, rodents, or other pests. Observed 50 ants on floor by emergency door next to three compartment sink. Manager eradicated and cleaned and sanitized areas
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line homemade dressing 46, homemade Caesar dressing 48 from previous day
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line homemade dressing 46, homemade Caesar dressing 48 from previous day. Stop sale issued
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and Surface Sanitizer exceeded 842 operator remade 242 ppm
Cloth used as a food-contact surface. Establishment using linen cloth to dry parsley. Establishment using linen cloth to dry mushrooms.
Current Hotel and Restaurant license not displayed. Current license expired 2-1-2026
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Back prep kitchen shelves
Equipment in poor repair. Cracked containers holding cut lettuce in in walk in cooler Door on walk in freezer in disrepair
Exterior door has a gap at the threshold that opens to the outside. Emergency door
Floor soiled/has accumulation of debris. Under bar hand sink. Manager began cleaning
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water temped at 86 degrees on grill Manager reheated to 189f
No handwashing sign provided at a hand sink used by food employees. Handwashing sink on cooks line and women's restroom
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food thermometer(s) not calibrated according to manufacturer's specifications. Operator's thermometer for dish machine registering at 156f. Tested dish machine with issued thermometer and hit 158f. Discussed surface temperature for dishes is 160f
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications. Operator's thermometer for dish machine registering at 156f. Tested dish machine with issued thermometer and hit 158f. Discussed surface temperature for dishes is 160f
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to log into system to verify employee food handler training.
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. Manager unable to log into system to show reporting a acknowledgements or food handler training
Floor soiled/has accumulation of debris. In walk in freezer
Floor tiles missing and/or in disrepair. Observed cracked tiles throughout kitchen and mop sink.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Cook chill ROP 6 zip tied bags Pomodoro sauce prepped on Friday 3-7-2025
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. 6 bags Pomodoro sauce prepped on Friday 3-7-2025
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second and third cold well to far right cook line: butter (50F - Cold Holding); aioli (50F - Cold Holding); roasted red peppers (48F - Cold Holding); cream sauce (48F - Cold Holding). Manager voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. In prep station. Manager refilled
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. Cook chill ROP 6 zip tied bags Pomodoro sauce prepped on Friday 3-7-2025
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. 6 bags Pomodoro sauce prepped on Friday 3-7-2025
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee rehired two days ago. Manager unable to provide acknowledgement on company computer, no docs uploaded.
Cove molding at floor/wall juncture broken in mop sink.
Floors not maintained smooth and durable. Observed missing floor grout, on cook line. Tiles broken in dish area
Ice buildup in walk-in freezer under condenser
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 156.4f. Manager re-ran and tested at 156.2f.
No paper towels or mechanical hand drying device provided at handwash sink. Middle cook line hand sink manager refilled
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee rehired two days ago. Manager unable to provide acknowledgement on company computer, no docs uploaded.
No soap provided at handwash sink. Middle cook line hand sink manager refilled
Cove molding at floor/wall juncture broken in mop sink.
Floors not maintained smooth and durable. Observed missing floor grout, on cook line. Tiles broken in dish area
Ice buildup in walk-in freezer under condenser
Observed slow draining water in handwash sink on left of cook line
Standing water in floor drain in dish area blocked. Manager cleared line
Working containers of food removed from original container not identified by common name. Container of salt in dry storage. Manager labeled
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan
Feb 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan
Feb 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Observed waste water, backing up through blocked floor drain underneath the dish machine. Water was only backing up, and when dish machine was actively running. All other drains are clear when water is run through them. Floor drain was blocked from underneath dishmachine. Observed three compartment sink on other side of dish machine so ware washing can continue, and dishmachine area blocked off. Manager has plumber coming out to service. Dish washer is currently washing dishes in three compartment sink.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan
Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink. In prep station due to leak
Water draining onto floor surface. From cook line hand sink.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cook-chill or sous vide reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cook chilled rop Chicken soup made yesterday afternoon and labeled 4:30pm Walk in cooler- rop chicken soup (45F - Cooling); rop chicken soup (45F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling); rop chicken soup (48F - Cooling) Walk in cooler- rop chicken soup (45F - Cooling); rop chicken soup (45F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling); rop chicken soup (47F - Cooling)
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed salad bowls on cook line that exceeded time mark by 45 minutes. Manager put bowls in dish
Observed waste water, backing up through blocked floor drain underneath the dish machine. Water was only backing up, and when dish machine was actively running. All other drains are clear when water is run through them. Floor drain was blocked from underneath dishmachine. Observed three compartment sink on other side of dish machine so ware washing can continue, and dishmachine area blocked off. Manager has plumber coming out to service. Dish washer is currently washing dishes in three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rop- cooling since yesterday afternoon 4:30 rop chicken soup (45F - Cold Holding); rop chicken soup (45F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding); rop chicken soup (48F - Cold Holding) Walk in cooler- rop chicken soup (45F - Cold Holding); rop chicken soup (45F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding); rop chicken soup (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Middle cook line hand sink being used as dipper well and dish storage sink
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Establishment conducting cook chill rop and does not have approved plan on site. For soups and sauces prepared on site. Operator stated they were not aware of requirement for HACCP plan
Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink. In prep station due to leak
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. On cook line hand sinks No soap or paper towels on middle cook line hand sink
Water draining onto floor surface. From cook line hand sink.
Sep 5, 2023Inspection 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 ▾
Toxic substance/chemical improperly stored. Sanitizer bucket on back prep table Sanitizer bucket in floor on cook line
In-use tongs stored on equipment door handle between uses. Pizza oven door
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.