Carrabba's Italian Grill

1299 S Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1620601

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 3 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot)
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

4 violations found

First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 4 High priority
What 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.
  1). SALAD COOLER // Uncooked Crab Cakes (50°F - Cold Holding), Per operator, food not prepped or portioned today. Food held in cooler on cook line for 2 days. Food was discarded. See Stop Sale. 2). 2). In low drawers # 3, Cooked Pasta (51°F - Heated Cooling). Per operator, food prepared yesterday and held in low drawers cooler on cook line overnight.Food was discarded . See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1), In low drawers # 2 // Sliced Cheese (51°F - Cold Holding). Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to low drawers cooler on cook line and held for approximately 2 hours. Ice was placed on food to quick chill. 2). SALAD COOLER // Uncooked Crab Cakes (50°F - Cold Holding), Per operator, food not prepped or portioned today. Food held in cooler on cook line for 2 days. Food was discarded. See Stop Sale.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  In flip top # 1, Cooked Sausage (76°F - Heated Cooling) at 1:45 pm, since 12:30 pm to 75°F at 2:30 pm. At this rate, proper cooling did not occur.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  1). In low drawers # 1, Cooked Pasta (50°F - Heated Cooling. Per operator, food prepared yesterday and held in walk in cooler and portioned in bags and moved to low drawers cooler on cook line and held for approximately 2 hours. Ice was placed on food to quick chill. 2). In low drawers # 3, Cooked Pasta (51°F - Heated Cooling). Per operator, food prepared yesterday and held in low drawers cooler on cook line overnight.Food was discarded . See Stop Sale.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.