CARRABBA'S ITALIAN GRILL
931 N SR 434, Altamonte Springs FL 32714 · 407.788.4222
Last inspected Aug 7, 2026 · 13 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Roach activity present as evidenced by live roaches found. -1 live roach on rinse gauge of dish machine.
★ 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 |
|---|---|---|---|
| 4--2023070435 | Oct 2, 2023 | Jan 23, 2024 | $400 |
| 4--2023062141 | Aug 10, 2023 | Nov 27, 2023 | $200 |
Inspection history
13 visits, newest first
Aug 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature 154
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Cooks line and by bread cutter back of the house by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pasta ravioli draw on cooks line. Sides of cooking equipment on cooks line.
Show the remaining 2 findings ▾
Wall soiled with accumulated grease, food debris, and/or dust. By office and dish machine
Water leaking from pipe and/or faucet/handle. Bar triple sink, hand sink by dishwasher machine, and prep sink by dry storage.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature 154
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Cooks line and by bread cutter back of the house by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pasta ravioli draw on cooks line. Sides of cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. By office and dish machine
Water leaking from pipe and/or faucet/handle. Bar triple sink, hand sink by dishwasher machine, and prep sink by dry storage.
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, grid, vent above sauté end of cook line.
Equipment in poor repair. -countertop Hobart mixer rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove has build up of food debris. -grease, food debris on sides of cooking equipment, under equipment.
Wall, floor soiled with accumulated grease, food debris, and/or dust. -wall soiled at drop off end of dish machine. -floor under hand wash sink at hot side.
Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink. -faucet at hand wash sink at bar end of cooking line.
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -strip not turning black, digital display states final rinse 87°. Operator reset booster.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, grid, vent above sauté end of cook line.
Equipment in poor repair. -countertop Hobart mixer rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove has build up of food debris. -grease, food debris on sides of cooking equipment, under equipment.
Wall, floor soiled with accumulated grease, food debris, and/or dust. -wall soiled at drop off end of dish machine. -floor under hand wash sink at hot side.
Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink. -faucet at hand wash sink at bar end of cooking line.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles missing grid broken, tiles and wall dirty at left end of cook line.
Floor soiled/has accumulation of debris. -under cook line equipment.
Wall, floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -tile missing from wall at left end of cook line. -floor tiles missing in dish room causing standing water.
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility conducting cook-chill for Alfredo sauce base with no approved HACCP plan.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles missing grid broken, tiles and wall dirty at left end of cook line.
Drain cover(s) missing. -prep room, behind bar.
Floor soiled/has accumulation of debris. -under cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink at left end of cook line soiled. -mold-like build up on soda gun system behind bar. Soda gun drain hose clogged. -some hood filters have grease build up.
Plumbing system in disrepair. -cold water faucet not working at hand wash sink by dish room.
Wall, floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -tile missing from wall at left end of cook line. -floor tiles missing in dish room causing standing water.
Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink by dish room dripping.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pomodoro (43-47F - Cold Holding); meat sauce (45F - Cold Holding); soup (45F - Cold Holding) in walk in cooler. Some product out of cooler for stocking line. Product moved to walk-in freezer for temperature recovery. Recheck 43.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between red hose and splitter at mop sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom door closer broken.
Floor soiled/has accumulation of debris. -under shelves, cooking equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in some bulk dry goods.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between red hose and splitter at mop sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom closer broken, door does not close.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lentil soup 44, meat sauce 44-45 in walk in cooler. Operator placed product in ice bath for temperature recovery. Recheck 41°.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between red hose and splitter at mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in bar reach in cooler.
Handwash sink not accessible for employee use at all times. -cleaning brush in bar hand wash sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -missing for new host and busser.
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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -per HACCP Plan and Process Waivers Report, Carrabbas has withdrawn their application for conducting cook-chill. Facility conducting cook chill process for soups, sauces.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom closer broken, door does not close.
Floors not maintained smooth and durable. -broken or missing tiles in cook line. Floor soiled/has accumulation of debris. -under cook line equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator in bread area.
Oct 3, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. -floors soiled under majority of equipment on cook line, dish machine, wait station.
Floors not maintained smooth and durable. -missing grout causing standing water and food debris in multiple areas of kitchen. -missing tiles creating standing water under cooking equipment.
Oct 2, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee placed raw beef on grill, removed gloves, touched face and started to put on new gloves without washing hands. Advised.
Roach activity present as evidenced by live roaches found. -2 live roaches on wall at back of booths between dining room and expo line. Manager removed. -1 live roach between wall and trim at end of front line nearest bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato (47F - Cold Holding); stuffed mushrooms (46F - Cold Holding); wings (46F - Cold Holding) in pizza cooler less than 4 hours. meatballs (60F - Cold Holding) less than 4 hours. Product stacked above load line. Operator removed some product.
Handwash sink not accessible for employee use at all times. -both hand wash sinks at cookline filled with utensils or covered with equipment.
Accumulation of debris inside warewashing machine. -extreme build up of debris inside dish machine.
Cutting board has cut marks and is no longer cleanable. -white cutting board across from charbroiler.
Dead roaches on premises. -2 dead on floor by expo shelves. -1 dead on cove molding outside electrical room door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt and bag hanging on shelf with single service items.
Floor soiled/has accumulation of debris. -floors soiled under majority of equipment on cook line, dish machine, wait station.
Floors not maintained smooth and durable. -missing grout causing standing water and food debris in multiple areas of kitchen. -missing tiles creating standing water under cooking equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of salt scoop in product.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -both microwaves on cook line.
No conspicuously located ambient air temperature thermometer in holding unit. -appetizer/pizza cooler.
Water softener salt (food) stored in a location that is not clean and dry. -on floor near dishroom.
Aug 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47, raw calamari 45 less than 4 hours in cook line reach-in cooler drawers. Operator placed product on ice.
Covered waste receptacle not provided in women's bathroom. -in employee restroom.
Floors not maintained smooth and durable. a'missing grout, loose cove molding holding standing water and food debris in multiple areas of kitchen.
Self-closing device on bathroom door disconnected/broken. -employee restroom.
Aug 10, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -roasted tomatoes date marked 8-1. Product discarded.
Roach activity present as evidenced by live roaches found. -1 live roach on rinse gauge of dish machine.
Stop Sale issued due to adulteration of food product. -dead roach in bottom of container of ice cream in cook line reach-in freezer. Operator discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47, raw calamari 45 less than 4 hours in cook line reach-in cooler drawers. Operator placed product on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -pasta cooker.
Covered waste receptacle not provided in women's bathroom. -in employee restroom.
Dead roaches on premises. -1 dead roach in bottom of carton of ice cream in reach-in freezer on cook line. -3 dead roaches on shelves under expo station near single service items.
Floor soiled/has accumulation of debris -floors soiled under dish machine and equipment throughout facility.
Floors not maintained smooth and durable. a¿¿missing grout, loose cove molding holding standing water and food debris in multiple areas of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. -behind faucet of soiled prep sink.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink on left end of cook line soiled. -oven door handle, exterior of burner stove.
Objectionable odors in bathroom or other areas of the establishment. -odor near floor drain at south end of cook line.
Self-closing device on bathroom door disconnected/broken. -employee restroom.
Unwashed fruits/vegetables stored with ready-to-eat food. -cambro of unwashed potatoes above washed cut lettuce in walk-in cooler.
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.