Carrabba's Italian Grill
4320 N Tamiami Trl, Naples, FL 34103 · Permanent Food Service · License 2101970
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 Jul 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the left reach in cooler facing the dining room, observed cooked tomatoes (51°F - Cold Holding); ricotta cheese (54°F - Cold Holding); raw calamari (42°F - Cold Holding). Operator stated foods are placed in the reach in cooler around 11:30am. Operator and I concluded the reach in cooler is working properly, the food is filled above the fill line. Operator removed foods from reach in cooler and placed in walk in to cool. At the pasta reach in cooler across from the cook top, observed cooked pasta (51°F - Cold Holding). Establishment is filling food above the fill line. Operator reduced the amount of food in containers.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed cooked pasta without time marking held at room temperature. Operator stated they switch their food at the cook line after lunch time (4hr service), and food will be discarded after lunch service.
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.