CARRABBA'S ITALIAN GRILL #6021
2779 CAPITAL CIR NE, Tallahassee FL 32308 · 850.297.1100
Last inspected Feb 3, 2026 · 11 visits since August 2023
SEP 23
JUL 24
APR 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 one fly in back of kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles has debris, grease build up.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has a gap at threshold.
Jul 23, 2025Inspection 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles above prep area and kitchen observed grease build up
Exterior door has a gap at the threshold that opens to the outside. Gap by back door in kitchen.
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature at dish tank rinse 145F. Manager set up triple sink with sanitizer at 200 ppm to sanitize dishes after wash.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen prep room by bread and at dishwasher are soiled with dust and debris.
Exterior door has a gap at the threshold that opens to the outside. Gap at back door threshold in kitchen leading to trash cans.
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef 51F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef at 51F held more than 4 hours. - see stop sale
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Hot water sanitizing dish machine failed to reach proper temperature of 160. Dish machine temp:114. Instructed operator to set up three compartment sink to wash, rinse, and sanitize dishes until dish machine is working properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on ceiling in dish area.
Current Hotel and Restaurant license not displayed. Operator printed and posted current license during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed equipment wet nesting in dish area.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
Single-service articles improperly stored. Observed To Go boxes on floor in dry storage area. Operator removed boxes from floor during time of inspection.
Mar 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Manager unable to provide 6 months worth of records.
Dec 20, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Manager unable to provide 6 months worth of records.
Sep 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Per manager continuous electronic monitoring device.
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. Keg cooler: Milk 51. Per bar tender overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Keg cooler: Milk 51. Per bar tender overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Underside of mixer head soiled with food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with written plan. Observed butter being held on cook line.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Manager unable to provide 6 months worth of records.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket at server station tested at 170/452 lactic acid/DDBSA. Manager made new solution tested at 700/1875.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in back of kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken tenders at 55F. Manager threw away.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened milk with no date mark in walk in cooler held overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in prep area with dust and old debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons not inverted in expo station. Manager inverted spoons correctly.
Food-contact surface not smooth and easily cleanable. Observed potato masher with zip ties holding screen. Manager threw away.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of reach in cooler on cook line with food debris, outside of knife storage box and walls in prep area with food debris and dust. Manager had employees cleaning these items.
Stored food not covered. Observed ravioli and eggplant not covered in walk in freezer. Manager had employee cover.
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.