CARRABBA'S ITALIAN GRILL
1940 STICKNEY POINT RD, Sarasota FL 34231 · 941.925.7407
Last inspected Apr 15, 2026 · 9 visits since August 2023
JUL 24
NOV 24
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed one live roach on the cook line. Operator killed and discarded the roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed behind east side of cook line, hose connection without breaker.
Floor area(s) covered with standing water. Observed at walkin cooler entrance and behind bread machine. Employee dried areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walkin cooler door gasket soiled.
Single-service articles improperly stored. Observed cutlery boxes on floor under front counter. Manager relocated.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (51F - Cold Holding) in the reach in cooler in front of the sauté station. The operator was unable to determine how long the pasta had been held. The operator discarded the pasta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (51F - Cold Holding) in the reach in cooler in front of the sauté station. The operator was unable to determine how long the pasta had been held. The operator discarded the pasta.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at the handwashing sink in the prep area.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed a paper cup with no handle used as a scoop for flour. The operator removed the cup.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a food preparation table and a reach in cooler. The operator removed the knife for cleaning.
In-use utensils used with moist food stored in running water with insufficient velocity to flush food particles away. Observed insufficient water velocity at the dipper well with in-use utensils. The operator removed the utensils.
Wall soiled with a black mold-like substance in the prep area near the entrance to the cook line.
Water draining onto floor surface. Observed water draining on the floor from underneath the handwashing sink at the end of the cook line.
Water leaking from the sink faucet near the soda machine in the prep area.
Jun 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Dead roaches on premises. Observed handle one dead roach by ice machine in kitchen and 17 dead roaches by reach-in cooler at bar area. Observed handle sweep up dead roaches. Operator corrected above issues to meet inspection standards.
Floor not cleaned when the least amount of food is exposed. Observed walk-in cooler floor throughout kitchen, cooks line and bar area with heavy build of grease and soil and food debris under and behind equipment
In-use knife/knives stored in cracks between pieces of equipment at cooks line. Operator corrected above issues to meet inspection standards. Repeat 11-18-24
In-use wet wiping cloth/towel used under cutting board at cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of equipment at cooks line with heavy grease and soil buildup.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Observed handle sides wall in kitchen prep area soiled.
Water draining onto floor surface. Observed walk-in cooler drip well at cooks line leaking from underneath with water accumulated on floor by drain. Repeat 11-20-24
vents in dinning soiled with accumulated dust mold-like substance.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (45F - Cooling) time stamped 11/19 at 4:49PM in the walk in cooler. The operator discarded the meatballs.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked meatballs (45F - Cooling) time stamped 11/19 at 4:49PM in the walk in cooler. The operator discarded the meatballs.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked lasagna date marked 11/12 in the walk in cooler. The operator discarded the lasagna.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked lasagna date marked 11/12 in the walk in cooler. The operator discarded the lasagna.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Oba paper bowl with no handle used as a scoop for cooked pasta. The operator removed the paper cup.
Food stored on floor. Observed a box of fries stored on the floor in the walk in freezer. The operator properly stored the fries.
In-use knife/knives stored in cracks between pieces of equipment near the dessert reach in cooler. The operator removed the knives for cleaning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 76F standing water near the dessert reach in cooler. The operator properly stored the utensils.
Water draining onto floor surface from the dipper well near the dessert reach in cooler. Water draining onto floor surface from underneath the three compartment sink behind the bar.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled. The operator cleaned the thermometer with an alcohol wipe.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade pesto sauce date marked 7/9. Observed housemade Parmesan dressing date marked 7/10. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed housemade pesto sauce date marked 7/9. Observed housemade Parmesan dressing date marked 7/10. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Observed raw chicken (56F - Cold Holding) in the cold holding unit on the cook line near the fryer. The operator voluntarily discarded the above foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs (128F - Hot Holding) in a hot holding unit nearest the hand sink on the cook line. The operator reheated the meatballs to 175F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Observed a cart blocking access to the handwashing sink on the cook line. The operator removed the cart from in front of the hand sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on top of the warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation table in the prep area. The operator properly stored the cell phone.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop behind the bar stored between mixer bottles. The operator replaced and properly stored the ice scoop.
In-use spatula stored on lasagna hot holding door handle between uses. The operator properly stored the spatula.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with plastic to go boxes in the server area. The operator properly stored the sanitizer bucket.
Single-service articles improperly stored. Observed plastic to go boxes stored on the floor in the take out area. The operator properly stored the to go boxes.
Standing water or very slow draining water in the handwash sink on the cook line.
Waste line missing at soda gun holster behind the bar.
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed no temperature log maintained for cook-chill soups and sauces.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers for the reach in coolers on the front of the cook line.
Aug 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach on the cook line. Operator killed and discarded the roach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta cold holding at 50F in the reach in cooler on the cook line. The operator stated the pasta has been held for less than 2 hours. The operator placed ice on the pasta for proper cooling.
Toxic substance/chemical improperly stored. Observed a spray bottle of sanitizer stored on a shelf with parmesan graters at the front counter. The operator properly stored the spray bottle.
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. Observed no temperature log maintained for cook-chill soups and sauces.
Floor soiled/has accumulation of debris underneath the fryers on the cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a fork handle not stored above parmesan cheese at the front counter. The operator properly stored the handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use bar utensils stored in 67F standing water. The operator removed the utensils from the standing water.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers for the reach in coolers on the front of the cook line.
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.