Carrabba's Italian Grill
11435 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3910975
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority, 4 intermediate (3 fixed on the spot), 10 basic (2 repeats)-39
- Extension granted on Oct 30Counts in full until a follow-up finds the problems fixed-3
- Safety score58
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 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans stacked with moisture in between on shelf in food prep areas
More time given
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
sausage (44 - Cold Holding) in walkin cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sausage (44 - Cold Holding) in walkin cooler.
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 to dish pit and proceed to go back out to food without washing hands first. Discussed proper hand washing with manager.observed employee wash hands.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed rinse temp at 173 at dish machine. Inspector suggested to operator to only use dish machine for initial wash and to use 3-compartment sink for the final sanitation step. Operator set up 3-compartment sink. Sanitizer tested at 700ppm lactic acid.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink blocked by push cart. Employee removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observe spray bottle filled with clear liquid stored above mop sink. Employee labeled.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for 40 employees.
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Box of pasta stored on floor in walkin freezer. Employee placed on shelf.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle for bulk flour stored in product under prep table in back kitchen. Employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored under prep table next to slicer machine.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to scoop chocolate mousse on shelf above back prep table. Employee removed.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed white cutting board on prep table stained and grooved in back kitchen. Employee removed.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.old label on clean dish adjacent to 3-compartment sink.
Employee removed old labels and placed dishes in dish pit to be washed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Stored on prep table adjacent to manager office. Employee removed and placed in sanitizer bucket.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans wet nesting on shelf adjacent to front kitchen door.
Code 33, Garbage and refuse: Open dumpster lid.
Employee closed dumpster lid.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Manage rcould not find license. Manager found license towards middle of inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.