Carrabba's Italian Grill

8702 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5811825

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. roasted peppers (48°F - Cold Holding) top of make table.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate3
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic3
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler at server area
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. roasted peppers (48°F - Cold Holding) top of make table.
  In unit less then fours hours. Operator with place on ice heavy cream (47°F - Cold Holding); burrata (44°F - Cold Holding); milk (45°F - Cold Holding) in walk in cooler near door. Rear of walkin temping at 39°, front at 42°, suggested operator move dairy to rear and non tcs veg to door at server area (); milk (47°F - Cold Holding); butter blend (50-51°F - Cold Holding) operator discarded
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over pasta in cooler drawers on cookline
  Fixed on the spot
Intermediate3
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  On cookline at pizza oven. Was turned off
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Green scrub pad in sink in prep area
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  In prep area
  Fixed on the spot
Basic3
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  In ice cream freezer on cookline
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler at server area
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handsink on cookline at pizza oven leaking from hot water base
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.