Carrabba's Italian Grill
2240 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508240
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 26 complaint inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 7 basic (2 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Less than four hours per operator meat sauce (46°F - Cold Holding); Alfredo (45°F - Cold Holding);; lobster cream sauce (46°F - Cold Holding); housemade marinara (47°F - Cold Holding); tomato cream sauce (48°F - Cold Holding) raw chicken (50°F - Cold Holding). Operator discarded chicken and moved other items to walk in freezer for quick chill. -meat sauce, 41°F, alfredo 39°F, tomato cream sauce 37°F, lobster cream sauce 40°F, marinara 40°F
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-shelf in walk in cooler closest to freezer -plate cooler on cook line -cutting board on cook line
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
-cook line, operator educated employee, employee put on beard guard
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cook line, operator discarded
Fixed on the spot
Equipment in poor repair.
-fryer baskets
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-top back of fryer cabinets have residue buildup -employee drink holders -exterior of hot holding unit on cook line
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-glasses at bar
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in kitchen.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.