CARRABBA'S ITALIAN GRILL
2240 E HWY 50, Clermont FL 34711 · 352.394.8602
Last inspected Aug 26, 2026 · 10 visits since December 2023
DEC 24
MAY 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live and 3 dead flies in dry storage closet. 1 live fly around ice machine. 4 around beer taps in the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours per operator meat sauce (46F - Cold Holding); Alfredo (45F - Cold Holding);; lobster cream sauce (46F - Cold Holding); housemade marinara (47F - Cold Holding); tomato cream sauce (48F - Cold Holding) raw chicken (50F - Cold Holding). Operator discarded chicken and moved other items to walk in freezer for quick chill. -meat sauce, 41F, alfredo 39F, tomato cream sauce 37F, lobster cream sauce 40F, marinara 40F
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf in walk in cooler closest to freezer -plate cooler on cook line -cutting board on cook line
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. -cook line, operator discarded
Show the remaining 5 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. -cook line, operator educated employee, employee put on beard guard
Equipment and utensils not properly air-dried - wet nesting. -glasses at bar
Equipment in poor repair. -fryer baskets
Floors not maintained smooth and durable in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets have residue buildup -employee drink holders -exterior of hot holding unit on cook line
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting on dry rack
Equipment or utensils not designed or constructed in a durable manner. Mixer floor and table top
Floor area(s) covered with standing water in kitchen Under equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood in kitchen Speed racks next to oven in prep area Exterior of tender and calamari batter in prep area Beige cart
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority4 Intermediate19 Basic
Show 27 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in kitchen reach in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cut romaine in bowl (65F - Cold Holding) cut cabbage (46F - Cold Holding) cut romaine (46F - Cold Holding), operator moved cabbage and cut romaine to cooler for quick chill. Recommended operator put cut romaine in bowl on Time as a Public Health Control.
Time/temperature control for safety food controlled by time and not discarded by time out marked --pasta noodles, time mark started @ 10:10, inspectors observed @ 2:50
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -pasta noodles, time mark started @ 10:10, inspectors observed @ 2:50
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lasagna prepped ambient cooling cover walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven n prep area soiled
Manager or person in charge lacking proof of food manager certification. John
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Report dated 1/26
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch cooking
Equipment and utensils not properly air-dried - wet nesting on dry rack
Equipment or utensils not designed or constructed in a durable manner. Mixer floor and table top
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water in kitchen Under equipment
Floors not maintained smooth and durable kitchen
Ice buildup walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71° in kitchen
No waste receptacle installed at handwash sink provided with disposable towels. Near office
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood in kitchen Speed racks next to oven in prep area Exterior of tender and calamari batter in prep area Beige cart
Plumbing system in disrepair. Hand sink leaking from the bottom of hand sink in prep area
Reach-in cooler shelves with rust that has pitted the surface. Kitchen
Ripped/worn tin foil used as shelf cover in kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to food under prep table bear ice machine
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. Pomodoro dated 4/26/26 9:40 cook chill Sautéed mushrooms dated 4/27/26 9:30 cook chill Suga Rosa dated 4/27/26 9:30 cook chill Minestrone dated 4/27/26 9:30 cook chill Operator began removing products from bags
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Employee applied hand antiseptic in place of washing hands as required. -manager used sanitizer only then put gloves on to handle food and plates on front line.
Food-contact surface soiled with food debris, mold-like substance or slime. -range grates -pans encrusted under range on cook line -herb grinder in prep area is soiled and no longer cleanable -small white cutting board on cook line -dry storage shelves -interior of ovens -interior of reach in coolers on cook line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -soups on front line being held on time with no plan
Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry.
Hole in or other damage to wall. -wall behind grill on cook line in disrepair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under cook tops in front kitchen and prep kitchen -gaskets on all reach in coolers and reach in freezers -speed racks in walk in cooler -garbage cans -front and sides of all equipment on cook line -fan covers in walk in cooler -light shields -hood filters -mop sink ara
Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Oct 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 5 high priority.
5 High priority6 Intermediate19 Basic
Show 30 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. -0 F, ran three times then got color change on the heat strip, 160F
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -utensils on cook line, advised operator to get clean container of water to be heated to 135F
Live, small flying insects found -1 in dry storage, 1 in dish area, 2 in bar area
Presence of insects, rodents, or other pests. -light shield in dry storage and in ice machine hallway
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade caesar (46F - Cold Holding); housemade dressing (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (51F - Cold Holding); stuffed mushrooms (48F - Cold Holding); cooked chicken wings (48F - Cold Holding); reach in cooler on cook line, per operator all held less than four hours per operator. Advised operator to place bags of ice on food or move to walk in cooler for quick chill.
Employee applied hand antiseptic in place of washing hands as required. -manager used sanitizer only then put gloves on to handle food and plates on front line.
Food-contact surface soiled with food debris, mold-like substance or slime. -range grates -pans encrusted under range on cook line -herb grinder in prep area is soiled and no longer cleanable -small white cutting board on cook line -dry storage shelves -interior of ovens -interior of reach in coolers on cook line
No soap provided at handwash sink. -hand sink in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -soups on front line being held on time with no plan
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. -Marinara sauce dated 10/21 use by 10/25 Sugo Rosa dated 0/21 use by 10/25 Minestrone dated 10/21 use by 10/27 Pic pac sauce dated 10/20 use by 10/24 Pomodoro dated 10/21 use by 10/25 Chicken soup 10/20-10/25
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom facility not clean. -employee restroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on front line
Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry.
Floor area(s) covered with standing water.
Floor soiled/has accumulation of debris. -throughout the kitchen
Food stored in undrained water. -calamari on cook line stored in water.
Hole in or other damage to wall. -wall behind grill on cook line in disrepair
Ice buildup in walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on front line
No handwashing sign provided at a hand sink used by food employees. -hand sink beside dough machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under cook tops in front kitchen and prep kitchen -gaskets on all reach in coolers and reach in freezers -speed racks in walk in cooler -garbage cans -front and sides of all equipment on cook line -fan covers in walk in cooler -light shields -hood filters -mop sink ara
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to sodas in server area
Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over blanched asparagus in walk in cooler. Operator moved asparagus with other ready to eat food.
Utensils in poor condition. -rubber spatulas across from ice machine. Operator discarded.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe and/or faucet/handle. -hand sink beside slicer in prep area
Working containers of food removed from original container not identified by common name. -cooking oil
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate11 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -slicer in back kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -tea spoons in server area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing a bracelet and a watch while cooking.
Floor area(s) covered with standing water on cook line.
Floors not maintained smooth and durable. -cook line and back kitchen.
In-use tongs stored on equipment door handle between uses. -oven door handle on prep line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior pepper grinder on prep table. -floor in walk in freezer
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -boxes of aluminum cooking pans and styrofoam containers stored in outdoor storage area on ground. Operator corrected.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -sausage and lentil soup and pomodoro sauce in walk in cooler. Operator determined time and date and labeled.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed zucchini and asparagus over prepped carrots in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
Water leaking from pipe and/or faucet/handle at mop sink.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -prep line
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at fitting/splitter added to mop sink faucet.
Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1)White cutting board in prep kitchen 2) mixer head soiled in prep kitchen 3) can open soiled prep kitchen 4) oven interior soiled 5) ice machine interior
No soap provided at handwash sink. Sink closest to manager office
Clean silverware not stored inverted or in a protected manner in dry stock room by ice machine
Equipment in poor repair. Alto sham handle on cooks line
Floors not maintained smooth and durable. Dish room
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning. On clean item shelf in dish area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep kitchen
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soups in walk cooler Verified date and they labeled correctly
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. -Advil by prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken breast 49f. Less than 4 hours. Advised to rapid chill. Operator discarded.
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. -Garlic and ricotta. Manager determined correct time.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. Manager discarded.
Floor area(s) covered with standing water. -Under fryers.
Floors not maintained smooth and durable. -Under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ansul system piping over stove.
Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler containing salad plates.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight per operator: Alfredo 46F, chicken soup 44F, meat sauce 44F. All cook chill cooling overnight per operator. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live and 3 dead flies in dry storage closet. 1 live fly around ice machine. 4 around beer taps in the bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw sausage and ground beef over whole muscle steaks
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. - Blue cheese 60F, feta 53F, fresh mozzarella 46F, top of reach in cooler across from cookline fryers. All items nested on top of others pans. Moved underneath - shredded cheese 47F, sliced cheese 50F at the top, marinara 47F, vodka 50F. 2nd cookline cooler from handsink, top portion of cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - In warmer approximately 3 hours. Mashed potatoes 117-130F. Advised to reheat to 165F to hot hold at 135F or above. - lemon butter sauce 92F after stirring. Operator stated product normally has 4 hour time marking. Cook reheating to 175F
Handwash sink not accessible for employee use at all times. Cookline, faucet removed
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. No HACCP plan available for cook/chill. No temperature records available. Operator was emailed plan to keep on file and follow
Equipment in poor repair. Large crack in plastic ice bucket. Operator discarded and replaced.
Floor area(s) covered with standing water. Cookline, not sloped to drain/ floor covered in disrepair with holes
Ice scoop handle in contact with ice. Bar
Working containers of food removed from original container not identified by common name. Flour
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.