Carrabba's Italian Grill
2700 SE Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301196
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 12, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wipe face with napkin, discard napkin then proceed to handle clean food equipment Without washing hands Operator educated employee to wash hands properly
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Observed plastic food Equipment and utensils not properly air-dried - wet nesting at back kitchen
Operator began to lay out items to dry properly
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 18, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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.
Observed at front cook line reach in cooler next to sink- Cream sauce (55°F - Cold Holding); cut tomatoes (52°F cold holding); ; tomato sauce (49°F cold holding); cooked pasta (55°F - Cold Holding) Per operator food moved from walk in cooler into reach in cooler, left out of temperature for approximately 2 hours Observed no covering for coolers at front line Operator voluntarily discarded items and put items in walk in cooler to quick chill.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of cut lettuce and rim of the container.
Operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Observed multiple Ceiling tiles missing through out kitchen
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.