CARRABBA'S ITALIAN GRILL
1999 N CONGRESS AVE, Boynton Beach FL 33426 · 561.734.5152
Last inspected Jul 30, 2026 · 10 visits since October 2023
SEP 24
OCT 24
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta 49F-50F, chicken 50F, in left cold holding unit at cook line over night, not prepped or cooked today. Unit was unplugged for unknown amount time. See stop sale
★ 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--2024025087 | Apr 3, 2024 | May 30, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: crab cakes (44F - Cold Holding); cooked pasta (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed product in oven to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grill drawer: chicken (44F - Cooling) at 11:57; cooling since 11:15 - 44F at 12:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
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. Not available at time of inspection.
Show the remaining 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with seasoning at dry storage.
Jan 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 ▾
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. Missing time stamp for grill base (butter blend) and cooked ginger honey glaze. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at dish rack.
Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored on wall that has food splatter in back prep area.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Records/documents for required employee training do not contain all of the required information. Training certificates do not include date of birth.
Bowl with no handle used to dispense ketchup on cook line. Cook removed.
Employee eating in a food preparation area next to ice machine. Employee stopped eating.
Oct 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. 9 bags of lentil soup, 2 bags of marinara sauce, bagged 3 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta 49F-50F, chicken 50F, in left cold holding unit at cook line over night, not prepped or cooked today. Unit was unplugged for unknown amount time. See stop sale
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area and on cook line.
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. 9 bags of lentil soup, 2 bags of marinara sauce, bagged 3 days ago.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Meat sauce packaged 3 days ago. Label reads Friday 9.13.24 12:00pm. Not removed from package within 48 hours.
Ceiling vents soiled with accumulated grease, dust, or mold-like substance in dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 104F on cook line. Cook turned heat up.
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. Label on reduced oxygen packaged soups and sauces states production time and date, but also states a use by date, that exceeds the 48 hour time limit in which the food has to be removed from the packaging. Operator replaced "use by date" with the date and time foods have to be removed from packaging, 48hours.
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. Meat sauce packaged 3 days ago. Label reads Friday 9.13.24 12:pm. Not removed from package within 48 hours. See stop sale.
Wall soiled with accumulated grease, food debris, and/or dust at triple sink.
Jun 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe open bottle of water in freezer. Operator discarded.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observe no light in walk-in refrigerator
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. sauté station drawers - cooked pasta (51F-56F - Cold Holding); cooked chicken strips (54F - Cold Holding); portioned goat cheese (51F - Cold Holding); breaded chicken 54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station drawers - cooked pasta (51F-56F - Cold Holding); cooked chicken strips (54F - Cold Holding); portioned goat cheese (51F - Cold Holding); breaded chicken 54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Handwash sink not accessible for employee use at all times. Garbage can blocking prep station hand sink and hot line hand sink block by pots - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed beverage from prep pizza prep surface.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Food contaminated by employees/consumers and operator continued to work with food. See stop sale. Employee handled garbage can with gloved hands then touched 1 bunch of fresh asparagus.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled garbage can with gloved hands then touched 1 bunch of fresh asparagus. Operator instructed employee to remove gloves and wash hands.
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. Fry station - lemon butter sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. Walk in cooler - Gorgonzola portions (45F - Cold Holding) not portioned or prepared today held in walk in cooler since Saturday and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station - lemon butter sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. pizza station - portioned butter (46F-52 - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved to freezer. grill station - meatballs (44F-45 - Cold Holding); goat cheese (44F-45 - Cold Holding) sauté station - cooked pasta (47F - Cold Holding); breaded chicken (48F - Cold Holding) - all not portioned or prepared today and held under 4 hours - operator moved to walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos on prep table - operator removed.
Working containers of food removed from original container not identified by common name. Spray bottle of oil on hot line not labeled - operator labeled.
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.