Carrabba's Italian Grill
2106 W Cortez Rd, Bradenton, FL 34207 · Permanent Food Service · License 5104092
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition. observed at soup station chicken soup,pasta and sausage soup time marked out at 2:52pm.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
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 28, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition. observed at soup station chicken soup,pasta and sausage soup time marked out at 2:52pm.
Time observed 3:20pm. person in charge voluntarily discarded items.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
See stop sale.observed at soup station chicken soup,pasta and sausage soup time marked out at 2:52pm. Time observed 3:20pm. person in charge voluntarily discarded items..
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink on front kitchen area 2 sinks.Person in charge filled paper towels.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation on front cooks line.employee put on guard.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on front cooks line wrist ban on wrist.Person in charge had employee remove and wash hands.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.observed interior of dishwasher soiled with mold like substance.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface in front kitchen area handwashing sink.
Code 33, Garbage and refuse: Open dumpster lid.Person in charge closed lid
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed in back kitchen area and walk-in cooler standing water on floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Priority: Basic
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.