CARRABBAS ITALIAN GRILL
8355 INTERNATIONAL DR, Orlando FL 32819 · 407-351-5494
Last inspected May 15, 2026 · 6 visits since August 2023
FEB 24
NOV 24
APR 25
NOV 25
MAY 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 49F, bar reach in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut purple cabbage cold holding at 45F. Roasted tomatoes cold holding at 44F. Both less than 4 hours/moved to walk in cooler/rechecked cabbage 40F, roasted tomatoes 41F
Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack.
Food storage container/cracked or broken/plastic container on shelf/discarded by manager/
In-use tongs stored on equipment door handle between uses./front cook line/
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line oven exterior soiled. Wait station hand sink soiled.
Working containers of food removed from original container not identified by common name./panko/storage area outside walk in cooler.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./several employee's training date more than 3 years.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack/dish washing area.
Equipment in poor repair./several cook line reach in cold drawers gaskets torn.
Hole in or other damage to wall./missing tiles on wall/kitchen entrance.
Ice buildup in walk-in freezer.
Trash receptacles not provided where needed in establishment./front line salad station hand sink.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/chicken stock on time plan but no time marked at cook line/out for 2 hours/
Food-contact surface soiled with food debris, mold-like substance or slime./cutting boards at cook line, back prep area soiled.
Current Hotel and Restaurant license not displayed./operator printed updated license/
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair./missing one tile with standing water, dish area, in front of the dish machine.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed green onions stored over bread, walk in cooler/
Wiping cloth/towel used under cutting board./cook line prep table/removed immediately/
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 49F, bar reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./milk 49F, bar reach in cooler overnight.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./pasta for soup with a 4 hour sticker not on time as public health control form, manager added pasta next to hot holding soup on time control form immediately/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf and metal containers on cleaned dish rack.
Ice buildup in reach-in cooler./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar bin exterior soiled.
Single-service articles not stored inverted or protected from contamination./coffee filters/wait station.
Working containers of food removed from original container not identified by common name./salt, flour bins/dry storage area.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind ready to eat spinach in under counter drawer across from stove on cooks line
Handwash sink not accessible for employee use at all times. Lids on top of hand sink guards in prep kitchen
Floor tiles missing and/or in disrepair at the bar.
Ice buildup in walk-in freezer on the door
In-use tongs stored on equipment door handle between uses. Lid of tilt skillet
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station- Alfredo 48F Suga Rosa sauce 49F Marinara 48F Meat sauce 49F Lobster sauce 47F Per operator, items in unit less than 4 hours, items added to ice for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator, items in steam table less than 4 hours, returned to stove for temperature recovery. cooked mushroom 111F Mushroom sauce 115F Lemon butter sauce 120F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along cook line
Floor area(s) covered with standing water. On cook line.
Floor soiled/has accumulation of debris. Floor drain and surrounding floor at dish.
Floor tiles missing and/or in disrepair. Cracked and missing tiles on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in Shelves at dry storage and walk in cooler. Table that register is on, next to glass cooler has black build up. Exterior of ice machine.
Objectionable odors in walk in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler at bar
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.