Carrabba's Italian Grill
Last inspected: Jan 13, 2026
45
Score
Inspectors have visited Carrabba's Italian Grill nine times, with records going back to 2023. The most recent visit was on Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “time/temperature control for safety food thawed” has been the most frequent reason, cited two times.
That's lower than the typical Kissimmee restaurant, which scores around 78. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Jul 14, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 11, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator - From follow-up inspection 2025-04-11: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg carton in walk in cooler opened 2 days prior per operator - From follow-up inspection 2025-04-11: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf in dishwashing area - From follow-up inspection 2025-04-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles cracked and grout missing in bar area causing water buildup **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish racks in prep area and dishwashing area - From follow-up inspection 2025-04-11: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwashing area **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
36-27-5
64
Apr 10, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg carton in walk in cooler opened 2 days prior per operator
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator removed to clean **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in prep area between bread rack and slicer Operator stocked **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf in dishwashing area
24-08-4
Basic - Floor tiles missing and/or in disrepair. Several tiles cracked and grout missing in bar area causing water buildup **Repeat Violation**
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. On make line Operator removed **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Several on clean dish racks in prep area and dishwashing area
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in sink in standing water Operator drained sink and put under running water **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwashing area **Repeat Violation**
36-27-5
Basic - Equipment in poor repair. Scale on cookline rusted and face plate cracked Operator discarded **Corrected On-Site** **Repeat Violation**
14-11-5
39
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
17
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream. Walk in cooler **Corrected On-Site**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Cookline
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles by dishwasher and cookline
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front line **Repeat Violation**
14-33-4
Basic - Stored food not covered. Ice cream front freezer **Corrected On-Site**
08B-12-5
58
Oct 3, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ali A.
53B-13-5
Basic - Front counter make table unit shelves with rust that has pitted the surface.
14-33-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of meat droppings thawing at cookline table top. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Rolling flour and sugar carts not labeled with in kitchen area, **Corrected On-Site**
02D-01-5
61
Jun 12, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Feb 21, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back mop sink Operator removed splitter **Corrected On-Site**
29-34-4
Intermediate - 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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Above dishwasher shelf Operator removed and stored properly **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Bench knife between wall and equipment in dish room
10-17-4
Basic - Working containers of food removed from original container not identified by common name. White powdery substance on cook line
02D-01-5
61
Frequently Asked Questions
When was Carrabba's Italian Grill last inspected?
The most recent health inspection at Carrabba's Italian Grill on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Carrabba's Italian Grill?
Across the inspection record, “time/temperature control for safety food thawed” has been cited two times, more than any other issue at Carrabba's Italian Grill.
How does Carrabba's Italian Grill compare to other restaurants in Kissimmee?
Carrabba's Italian Grill most recently scored 45 out of 100, which is lower than the Kissimmee average of 78.
Has Carrabba's Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Carrabba's Italian Grill have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Carrabba's Italian Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carrabba's Italian Grill inspected?
Based on the inspection history on file, Carrabba's Italian Grill is inspected around three times per year on average.
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