CARRABBA'S ITALIAN GRILL
11141 SOUTHERN BLVD, Royal Palm Beach FL 33411 · 561.793.9980
Last inspected Jul 29, 2026 · 10 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bread station- approximately 3 small flying insects landing on single serve boxes above cutting boards.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023063635 | Sep 27, 2023 | Dec 14, 2023 | $200 |
| 2--2017026584 | May 9, 2017 | Jun 22, 2017 | $400 |
Inspection history
10 visits, newest first
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 flip top cooler, bolognese (47F - Cold Holding); marinara sauce (45F - Cold Holding); not prepared or portioned today, operator stated items held in unit over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, bolognese (47F - Cold Holding); marinara sauce (45F - Cold Holding); not prepared or portioned today, operator stated items held in unit over 4 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink, no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At kitchen, no hand soap at designated hand sink.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. At kitchen, ground meat thawing in standing water. Advised operator of proper thawing. Operator placed into continuous running water.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 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. At walk in cooler, Cream sauce 49F Chicken meatballs 49F Alfredo sauce 47F Tomato sauce 46F Chicken soup 47F Sausage stuffed mushrooms 46F Lasagna 47F Cooked pasta 47F Roasted garlic 46F Raw Salmon 45F Raw shrimp 45F, not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line flip top cooler, cheesecake (54F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator moved items to reach in to quick chill. At walk in cooler, Cream sauce 49F Chicken meatballs 49F Alfredo sauce 47F Tomato sauce 46F Chicken soup 47F Sausage stuffed mushrooms 46F Lasagna 47F Cooked pasta 47F Roasted garlic 46F Raw Salmon 45F Raw shrimp 45F, not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam well, Marsala sauce (133F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stove to reheat.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At designated hand sink at prep area, unable to dispense paper towels. Operator fixed.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Metal strainer - blocking hand sink by cook line- operator removed.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. At handwashing sink by drink station- cup in handwashing sink- operator removed.
Spray bottle containing toxic substance not labeled. At bar area- unlabeled spray bottle of sanitizer- operator labeled.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. At cookline area knife in between reach in cooler and prep counter- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled in drink station
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground pork stored over raw shell eggs- operator stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above bread station cutting board - operator removed.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by service kart- operator removed.
Jan 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over container of raw shell eggs- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- at cookline handwash sink- operator provided.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees- at cookline handwash sink- operator provided.
Nov 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine - operator could not provide.
Sep 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine - operator could not provide.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Container of medicine improperly stored. At front counter cough medicine stored over straws- operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight),chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) - food over stacked- food did not reach 41F within 6 hours- see stop sale,.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area - employee touched soiled cloth then proceeded too handle clean plate- educated operator employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bread station- approximately 3 small flying insects landing on single serve boxes above cutting boards.
Raw animal food stored over/not properly separated from ready-to-eat food.At walk in cooler raw scallops stored over cooked mussels- operator moved mussels to top shelf.
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. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight),chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) - food over stacked- food did not reach 41F within 6 hours- see stop sale,.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce 128F- hot holding inside hot box on cook line Per operator product stored for approximately 1 hour. Operator reheated to 197°F
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine - operator could not provide.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. During time of inspection asked operator to provid cooling log for soups and sauce cooling in cook/chill bags- operator unable to provide for today.
Current Hotel and Restaurant license not displayed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed egg plant stored over cooked pasta and chopped lettuce- operator moved.
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.