Carrabba's Italian Grill
12631 E Tamiami Trl, Naples
Jul 21, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Floors, walls, ceilings properly constructed and clean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents next to walk in cooler have a dust and grease build up.
36-34-5 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Hood filter missing from automatic fire suppression/exhaust system. Above char grill. This is a repeat violation from previous inspection dated
14-42-4 - Basic·Temperature control for safety foods (receiving, holding, cooking, cooling, reheating)Repeat
025
03-21-2 - Basic·Employee eating, drinking, tasting food, smokingCorrected on-site
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of Pepsi inside reach in reach in cooler at dessert station. Operator discarded.
12B-13-4 - High Priority·Cooling PH/TCS foods; proper cooling methods
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Minestrone soup (48F - Cooling), per operator was prepared and placed in the cooler the day prior. It can be easily determined that food did not cool properly to below 41 F within 6 hours
03D-02-5 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued due to food not being in a wholesome, sound condition. On storage rack, two cans of kidney beans with deeply dented rims were observed.
01B-13-4 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Minestrone soup (48F - Cooling), per operator was prepared and placed in the cooler the day prior. It can be easily determined that food did not cool properly to below 41 F within 6 hours
01B-02-5
Violation codes
5 categories| Count | Violation |
|---|---|
| 2 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Floors, walls, ceilings properly constructed and clean |