Carrabba's Italian Grill
2501 University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1617917
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (2 fixed by the Oct 6 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 4 basic (1 repeat)-25
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at callback inspection standing water in bar area.
More time given
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1) Pasta Cooler LEFT/// ; meat sauce (52°F - Cold Holding); Sogu Sauce (50°F - Cold Holding); tomatoe sauce (52°F - Cold Holding); lobster Cream (49°F - Cold Holding); lemon butter (48°F - Cold Holding); liquid gold (45°F - Cold Holding); Carbonara (48°F - Cold Holding); Alfredo Sauce (43°F); liquid Eggs (49°F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55°F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Pasta Cooler LEFT/// ; meat sauce (52°F - Cold Holding); Sogu Sauce (50°F - Cold Holding); tomatoe sauce (52°F - Cold Holding); lobster Cream (49°F - Cold Holding); lemon butter (48°F - Cold Holding); liquid gold (45°F - Cold Holding); Carbonara (48°F - Cold Holding); Alfredo Sauce (43°F); liquid Eggs (49°F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55°F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed server drop off dirty dishes then proceeded to handled plated customers food with out hand washing. Discussed proper hand washing procedures with operator. Employee washed hands.
Fixed on the spot
Employee washed hands with no soap.
Observed employee wash hands at prep sink with no soap. Operator instructed employee to wash hands at hand washing sink with soap.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Bar reach in cooler: Milk per operator opened approximately 48 hours ago. Operator date marked
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Noodles at expo line and chicken stock at the cook line Provided time as a public health control form to operator, operator filled out.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands inside cook line prep sink. Operator instructed employee to wash hands at approved hand wash sink.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils at bar counter stored inside container with water at 57°F. Operator removed container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Observed walk in freezer with ice build up around circulation fan.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
1) At cook line near pasta station standing water observed on floor. Operator removed standing water. 2) Bar area standing water observed on the floor operator instructed employee to mop up water.
Fixed on the spot
Floor soiled/has accumulation of debris.
Inside dry storage area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.