Carrabba's Italian Grill #6051
13820 Panama City Beach Pkwy, Panama City Beach, FL 32407 · Permanent Food Service · License 1305228
What drove the grade
Hand wash sink in prep area leaking/draining on to floor surface.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (1 fixed by the Aug 10 follow-up, 2 fixed on the spot), 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pomodoro sauce 67°F, Alfredo 66°F, English peas 65°F, per manager items on grill cooler approximately 1 hour, moved to walk-in during inspection,
Fixed on the spot
Code 28, Sewage and wastewater disposal: Hand wash sink in prep area leaking/draining on to floor surface.
Manager placed bucket under sink to catch water.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live on floor near oven.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Ripped open bag of panko on dry storage shelf. Panko covered at time of inspection.
Fixed on the spot
Food stored on floor.
Case of shrimp on floor in walk-in cooler. Bag of grits on floor in dry storage.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust/mold like substance on cook line vents. Dust build up on vent in paper goods closet.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.