CARRABBA'S ITALIAN GRILL
2700 SE FEDERAL HWY, Stuart FL 34994 · 772.223.6377
Last inspected Aug 18, 2026 · 11 visits since October 2023
NOV 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves.
★ 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--2025003766 | Nov 12, 2024 | Mar 3, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front cook line reach in cooler next to sink- Cream sauce (55F - Cold Holding); cut tomatoes (52F cold holding);; tomato sauce (49F cold holding); cooked pasta (55F - Cold Holding) Per operator food moved from walk in cooler into reach in cooler, left out of temperature for approximately 2 hours Observed no covering for coolers at front line Operator voluntarily discarded items and put items in walk in cooler to quick chill.
In-use utensil not stored with handle above the top of cut lettuce and rim of the container. Operator removed
Observed multiple Ceiling tiles missing through out kitchen
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Observed Employees touched soiled apron/clothes and then engaged in food preparation at catering order without washing hands Manager reviewed hand washing so all kitchen staff washed hands
Bowl or other container with no handle used to dispense food. Observed employee scooping pasta into paper to go bowl with no handle Employee discarded and used proper tool, washed hands
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 125F Operator discarded
Aug 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceed to handle and plate orders and handle clean food equipment with out washing hands Employee washed hands
Live, small flying insects found Observed approximately 15 small flying insects flying around and landing on alcohol bottles and drink syrups at bar. Observed approximately 5 small flying insects flying around and landing on single service items at dry storage closet in back kitchen. Advised operator to kill and sanitize areas
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. Observed sink and surface sanitizer at triple sink at 0 ppm. Do not use equipment/utensils not properly sanitized. Operator has service order to fix triple sink.
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 reach in cooler at cook line: cut tomatoes (46F-cold holding); diced chicken (46F-cold holding) cooked pasta (47F-50F-cold holding);; raw breaded chicken kabobs (47F - Cold Holding) Per operator, not prepared or portioned today. Items placed inside flip top reach in cooler the day before and left over night, items left out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler at cook line: cut tomatoes (46F-cold holding); diced chicken (46F-cold holding) cooked pasta (47F-50F-cold holding);; raw breaded chicken kabobs (47F - Cold Holding) Per operator, not prepared or portioned today. Items placed inside flip top reach in cooler the day before and left over night, items left out of temperature for more than 4 hours. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 more employees handling food with no food manager present at establishment at time of inspection. Amanda Sarno 11/30/2026- not present at time of inspection
No soap provided at handwash sink at back kitchen server station
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed marinara sauce on time as a public health control with no written procedures. Emailed operator proper documentation
Floor soiled/has accumulation of debris. Floor soiled with old food debris at cook line
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed sink and surface sanitizer bucket at 0ppm. Advised operator to use chlorine sanitizer until triple sink pre mix sink and surface chemical sanitizer is fixed.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects found At bar area in dinning room - approximately 20 small flying insects landing on wall and shelves with clean wine glasses and bottles of alcohol. At back server station in kitchen area- approximately 15 small flying insects landing on prep counter, shelves with boxes of single service containers. At dry storage room in kitchen near back of kitchen- approximately 5 small flying insects landing on boxes of single service items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled in women's bathroom.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. At employee bathroom - containers of napkins stored in bathroom.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink by cookline used by food employees.
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area, 3 dented cans of kidney beans 2 dented cans of artichokes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects in dry storage area. 1 flying insect at bar, 1 in dish room area. Landing on boxes, shelves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken breasts stored over raw mechanically tenderized beef. Advised operator of proper food storage. Operator stored correctly.
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. At cook line, cut tomatoes (45F-Cold holding); cooked pasta (47F - Cold Holding); ground sausage (47F - Cold Holding); cooked shrimp (57F - Cold Holding), cooked mushrooms (124F - Hot Holding);; sliced tomatoes (49F - Cold Holding); cut tomatoes (51F - Cold Holding); pasta salad (57F -Cold holding) not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, flip top #1 cut tomatoes (45F-Cold holding); cooked pasta (47F - Cold Holding); ground sausage (47F - Cold Holding); cooked shrimp (57F - Cold Holding), cooked mushrooms (124F - Hot Holding);; flip top #3 sliced tomatoes (49F - Cold Holding); cut tomatoes (51F - Cold Holding); pasta salad (57F -Cold holding) not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked mushrooms (124F - Hot Holding). Operator stated item held out of temperature approximately 2 1/2 hours. Advised operator to reheat item to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, meat sauce (47F - Cooling)@2:40, since 11:00, 46F @3:23; at the current rate, product will not reach 41F within 6 hours. Advised operator of proper cooling parameters. Operator vented product to fascilitate cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean utensils or equipment stored in dirty drawer or rack. At cook line, clean plates stored in drawer with dirty water at bottom of drawer.
Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with food debris.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pomodoro sauce 54°F-57°F, chef stated cooked yesterday and placed inside zip tie bags stacked together in a bin in walk in cooler.
Handwash sink used for purposes other than handwashing. Cook filled up a pitcher with water at hand sink on cook line. Reviewed proper procedures with cook.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Sauces and soup bags tied with a zip tie wrap, not marked with date and time of packaging, in walk in cooler. Chef is stating food is no longer kept than 24 inside bags.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawers in salad prep are soiled with food debris.
Oct 17, 2023□ 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 ▾
Ceiling tiles missing. -above dish machine.
Floor soiled/has accumulation of debris. -large amount of grease and food debris on cook line floors under equipment.
Floors not maintained smooth and durable. -multiple areas of restaurant with standing water and food debris where grout is missing.
Plumbing system in disrepair. -cold water handle broken off in women's restroom.
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near hand wash sink and sanitizer bucket across from salad cooler, 2 on measuring pitcher. Operator washed, rinsed and sanitized pitcher.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta portions (50F - Cold Holding); cooked broccoli (48F - Cold Holding); fresh pasta (50F - Cold Holding) less than 4 hours in cook line drawers. Maintenance being conducted on refrigeration, product moved to walk-in freezer for temperature recovery.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -paper towels not dispensing at hand wash sink near walk-in freezer. Operator fixed towel feed.
Ceiling tiles missing. -above dish machine.
Dead roaches on premises. -1 dead roach on cove molding under single service shelves by expo line. Operator removed.
Floor soiled/has accumulation of debris. -large amount of grease and food debris on cook line floors under equipment.
Floors not maintained smooth and durable. -multiple areas of restaurant with standing water and food debris where grout is missing.
Plumbing system in disrepair. -cold water handle broken off in women's restroom.
Reach-in cooler interior/shelves have accumulation of soil residues. -interior of salad cooler soiled. -ice cream freezer soiled, ice build up.
Working containers of food removed from original container not identified by common name. -bulk salt, 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.