CARRABBA'S ITALIAN GRILL
8702 VINELAND AVE, Orlando FL 32821 · 407.938.0015
Last inspected Feb 11, 2026 · 7 visits since August 2023
JAN 24
JUL 24
FEB 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three at bar. Next routine per Randy Hicks
★ 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 |
|---|---|---|---|
| 4--2021042904 | Aug 5, 2021 | Jan 11, 2022 | $400 |
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked asparagus (59F - Cold Holding) top of make table on cookline, over filled, wrapped in bunches. Advised operator to place in lowboy cooler. milk (47F - Cold Holding); butter (54F - Cold Holding)in small cooler in server area. Operator discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at server station. Operator unable to determine when opened
Handwash sink not accessible for employee use at all times. On cookline, multiple items blocking sink access
Equipment in poor repair. Small cooler in server station ambient 54°F
Floors not maintained smooth and durable. On cookline
Ice buildup in reach-in cooler in server area
Water leaking from faucet at three compartment sink at bar
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop and shrimp over pasta in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding) top of make table near fry station. Operator states in unit less then four hours, exchanged with cold product. milk (45F - Cold Holding); butter (45F - Cold Holding) at server station in black cooler. Operator moved to different unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter at server station
Floor area(s) covered with standing water. On cookline. Operator states sink floor drain tends to overflow
Floors not maintained smooth on cookline
Ice buildup in reach-in freezer at server area
No handwashing sign provided at a hand sink used by food employees. At server station. Emailed operator handwashing signs
Water leaking from faucet triple sink at bar.
Working containers of food removed from original container not identified by common name. Two containers in dry storage room
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (50-50F - Cooling) at appetizer station lowboy. Cooked last night
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 server handling bread with bare hands. Operator coached employee on proper glove usage
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Padta 50-58° overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta (50-50F - Cooling), packed into deep container covered
Floor tiles missing and/or in disrepair. On cookline
Light not functioning. On cookline
Wall soiled with accumulated grease, food debris, and/or dust. At bread soda station
Jan 16, 2024□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cold plate cooler at salad station
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (60F - Cold Holding); sliced mozzarella (60F - Cold Holding); roasted peppers (60F - Cold Holding); pesto (60F - Cold Holding) top of make table on cookline at salad station. Operator states I unit less then 4 hours. Placed in cooler to chill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cold plate cooler at salad station
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs in walk-in cooler from approximately 2 days prior.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves to handle sliced cheese without first washing hands. Coached employee on proper hand washing
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three at bar. Next routine per Randy Hicks
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs improperly cooled
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (51F - Cold Holding) on cookline. Overfilled containers. Operator states in unit less than 3 hours, removed product above chill line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overfilled container with lid on.
Handwash sink not accessible for employee use at all times. Handsink far right of cookline, strainers in sink
Clean utensils or equipment stored in dirty drawer or rack. Ramekins in bus tub on cookline, salad plates in dirty cooler. Operator washed ramekins, will clean salad plate cooler at end of night
Floor area(s) covered with standing water. On cookline
Floors not maintained smooth and durable. On cookline. Crevices that hold water
No handwashing sign provided at a hand sink used by food employees. In mens bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding microwave on cookline near dessert station.
Single-service articles improperly stored. To go containers on floor in dry storage
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.