CARRABBA'S ITALIAN GRILL
10562 EMERALD COAST PKWY, San Destin FL 32550 · 850.837.1140
Last inspected Mar 4, 2026 · 8 visits since October 2023
DEC 23
AUG 24
JAN 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 131F (11:00-1:00). Manager stored potatoes, rechecked- 139F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024001133 | Oct 23, 2023 | Jan 29, 2024 | $320 |
Inspection history
8 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
Handwash sink used for purposes other than handwashing in wait station. Observed brown liquid in bottom of sink.
Bowl or other container with no handle used to dispense food. Bowl stored in flour in cold hold drawers on cook line. Manager removed bowl from flour.
Current Hotel and Restaurant license not displayed.
Show the remaining 2 findings ▾
Food stored on floor. Case of white shrimp stored on floor in walk in freezer. Manager placed shrimp on shelf.
Multiple Cutting boards have cut marks and are no longer cleanable. Manager stated cutting boards are in process of getting re surfaced.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Sink next to slicer machine was blocked by a food cart. Employee removed cart from sink.
Faucet/handle missing at middle hand wash sink on cook line. Manager has ordered a replacement faucet.
Floor area(s) covered with standing water in cook line and in walk in cooler near walk in freezer door. Manager placed a fan on floor to dry up water.
In-use wet wiping cloth/towel used under cutting board. Manager removed cloth from under cutting board.
Multiple Cutting boards have cut marks and are no longer cleanable. Manager threw out 1 cutting board and is in process of ordering new ones.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on floors on cook line. Manager is in process of replacing floors thru company that installed floors.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute inside ice machine soiled.
Equipment and utensils not properly air-dried - wet nesting. Manager sloped dishes on shelf to drain.
Exterior door has a gap at the threshold that opens to the outside. Establishment has a bill of sale where they have ordered new doors and frames..
Old labels stuck to food containers after cleaning. Manager sent dishes back to warehouse washing area.
Soiled dry wiping cloth in use on cutting board at make table. Employee placed cloth in sanitizer solution.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Manager has put a work order into install back flow preventer at mop sink.
Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with dish cart. Manager removed cart from sink.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Manager asked employee to stock paper towels.
No soap provided at handwash sink on cook line. Manager asked employee to stock soap.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles/ vents rusted. Establishment is in process of removing rust/ replacing tiles.
Floor area(s) covered with standing water in walk in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Small hole on interior door of walk-in cooler exposing insulation. Manager stated he is in process of making repairs.
Multiple Cutting boards have cut marks and are no longer cleanable. Manager discarded some of the cutting boards at time of inspection. Manager is in process of resurfacing / replacing all cutting boards.
Dec 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. Meat sauce 37 cold held in walk in cooler.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 131F (11:00-1:00). Manager stored potatoes, rechecked- 139F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
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. Addressed on previous call back ( AC Request).
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple heavily soiled cutting boards on cook line and prep kitchen not in use.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Log not maintained properly, missing days. Addressed on previous callback (AC Request ).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drain cover(s) missing under 3 compartment sink.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole wall near door on interior walk in cooler exposing insulation.
Multiple Cutting boards have cut marks and are no longer cleanable.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing under running water- salmon 52F ( 12:30-1:20 ).Manager removed salmon and placed in walk-in cooler.
Oct 24, 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. Meat sauce 37 cold held in walk in cooler.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- make bar- ( overnight )- meat sauce 50F, sausage sauce 51F, marinara 49F, Alfredo sauce 54F, lobster ravioli sauce 54F, cheese sauce 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cold hold- make bar- ( held overnight)- meat sauce 50F, sausage sauce 51F, marinara 49F, Alfredo sauce 54F, lobster ravioli sauce 54F, cheese sauce 51F. Liquid egg 45F ( 9:00-12:00 ). Liquid eggs removed and placed in walk in cooler. Recheck 12:30 38F.
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. Meat sauce 37 cold held in walk in cooler.
Lack of toilet tissue at each toilet. Ladies stall had no toilet paper. Manager in process of replacing toilet paper dispenser.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F.
Cutting board has cut marks and is no longer cleanable. 2 cutting boards on cook line with deep grooves.
Food stored on floor. Case of French fries stored on floor in walk in freezer.
No handwashing sign provided at a hand sink used by food employees on cook line between make bars.
Standing water in walk in cooler in front of food shelves.
Working containers of food removed from original container not identified by common name. Portioned muscles stored in walk in freezer not labeled.
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.