Carrabba's Italian Grill
1811 N Tamiami Trl, Port Charlotte, FL 33948 · Permanent Food Service · License 1801623
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 Aug 27 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (4 repeats)-22
- Safety score78
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 28, 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 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Observed cooked pasta (54°F - Cold Holding); cooked meatballs (50°F - Cold Holding) in the lower drawers in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the above foods to the walk in cooler. Observed sliced mozzarella (62°F - Cold Holding); pork stuffed mushrooms (51°F - Cold Holding) in the reach in cooler against the wall in the salad station. The operator voluntarily discarded the cheese. The operator moved the mushrooms to the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw pork stored with raw chicken in the drawer portion of the reach in cooler at the entrance to the cook line. The operator discarded the raw pork.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee handle soiled dishware then handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at the salad station and behind the bar.
The operator provided paper towels for the hand sinks.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses at the salad station behind.
The operator properly stored the tongs.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
The employee put on a beard guard.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor behind the bar.
The operator properly stored the sanitizer bucket.
Fixed on the spotRepeat violation
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a sanitizer bucket stored on a shelf with clean metal mixing bowls. The operator properly stored the sanitizer bucket.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from the handwashing sink at the end of the cook line.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at the end of the cook line.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed the path to the marked exit near the employee restroom blocked by various pieces of equipment. The operator cleared the pathway to the exit.
Fixed on the spot
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.