Carrabba's Italian Grill
5475 Gateway Village Cir. Ste 103, Orlando, FL 32812 · Permanent Food Service · License 5813334
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (no follow-up needed), 7 basic-16
- Safety score84
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 visitOct 9, 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.
10 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.
goat cheese (50°F - Cold Holding) over night .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
goat cheese (50°F - Cold Holding) over night
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 small live flying insects by dish area not landing at any food . Next routine visit per supervisor.
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Knife and utensil stored in standing water at 67 f . Operator turn on water to be a running water instead of standing water .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Dishwasher.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves and interior of make table front area .
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The Hoods.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom cooler front area .
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen front and back .
Floor soiled/has accumulation of debris.
Prep area back of the house.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.