CARRABBA'S ITALIAN GRILL
335 E LINTON BLVD, Delray Beach FL 33483 · 561.266.9393
Last inspected Jul 21, 2026 · 10 visits since October 2023
SEP 24
APR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. 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...one live fly, flying around at storage area. It Killed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday. Stop sale issue. Manager discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday....Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...pasta at expo line stayed over 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...herb butter 70F in cook line bread station, food not prepped or portioned today, food being held less than 4 hours. Employee voluntarily discarded food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...pasta at expo line stayed over 4 hours See stop sale. Manager discarded food.
Show the remaining 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen. Employee provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server bring dirty dishes from the customer table and then serve soup without washing hands. Server washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mashed potatoes 44F, ricotta cheese 46F, roasted tomatoes 49F in flip top reach in cooler across from fryer, grill at kitchen, food not prepped or portioned today, food being held less than 4 hours, employee removed food another acceptable cooler.
Bathroom door left open other than during cleaning or maintenance...employee bathroom, employee closed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors..employee bathroom.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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....mushroom 49F, pomodoro sauce 50F, Alfredo 47F, pick pack sauce 549F in flip top at middle reach in cooler at kitchen. Food not prepped or portion today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49F, pomodoro sauce 50F, Alfredo 47F, pick pack sauce 549F in flip top at middle reach in cooler at kitchen. Food not prepped or portion today, food being held more than four hours. Stop sale issue, employee discarded food.
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..pasta for soup at expo line being held less than four hours, employee time marked.
Handwash sink not accessible for employee use at all times...stored bunch of containers stored front of handwashing sink at kitchen, employee removed.
Spray bottle containing toxic substance not labeled....couple degreaser spray bottles, manager labeled.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle soiled dishes to cleaned and then put it way cleaned dishes to air dry. Employee washed hands after discussion.
Handwash sink not accessible for employee use at all times....blocked by moving rack at dishwashing area. Employee removed.
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 without a HACCP plan approved by the Division of Hotels and Restaurants.... Cooked chilled all sauces and soup
Nov 12, 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 ▾
Floor soiled/has accumulation of debris underneath cooking equipment at prep kitchen.
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... 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. Caper in line table at cook line. Not determined how long food being held
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...capers 77F at expo self. Manager not aware when was the food opened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...capers 77F at expo self. Manager not aware when was the food opened. Stop sale issue. Employee discarded food.
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. Caper in line table at cook line. Not determined how long food being held.See stop sale. Employee discarded food.
Handwash sink not accessible for employee use at all times...blocked by floor fan at kitchen. Manager removed fan.
Handwash sink used for purposes other than handwashing...stored lid in handwashing sink at kitchen. Manager removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...measuring test strips are damage.
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.
Spray bottle containing toxic substance not labeled...sanitizer, multiple degreaser spray bottle not labeled.
Floor area(s) covered with standing water multiple areas in the premises.
Floor soiled/has accumulation of debris underneath cooking equipment at prep kitchen.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 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....running 2 times then getting tuned black. Dishmachine was running before testing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one live fly, flying around at storage area. It Killed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food...crab cake make with eggwash above bread, veal above ravioli in reach in drawer at kitchen. Manager properly stored.
No paper towels or mechanical hand drying device provided at handwash sink at bar, dishwashing area. Manager provided
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.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety chicken broth identified in the written procedure as a chicken broth held using time as a public health control has no time marking and the time removed from temperature was less than 2 hours ago. Manager time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Asparagus 12:35 (78F - Cooling); asparagus 1:40 (78F - Cooling) in walk in cooler, cooked 1.5 hours ago. Asparagus portioned and wrapped, in a covered deep disk. Manager placed in freezer to quickly chill below 70F.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. Manager set triple sink at 700ppm sink and surface cleaner.
Time/temperature control for safety chicken broth identified in the written procedure as a chicken broth held using time as a public health control has no time marking and the time removed from temperature was less than 2 hours ago. Manager time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Asparagus 12:35 (78°F - Cooling); asparagus 1:40 (78°F - Cooling) in walk in cooler, cooked 1.5 hours ago. Asparagus portioned and wrapped, in a covered deep disk. Manager placed in freezer to quickly chill below 70°F.
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.