Carrabba's Italian Grill
1999 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6011356
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 Jul 30 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
No items cooling.
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: crab cakes (44°F - Cold Holding); cooked pasta (44°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in freezer to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
alto sham: mashed potatoes (130°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed product in oven to reheat to 165+F.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
grill drawer: chicken (44°F - Cooling) at 11:57; cooling since 11:15 - 44°F at 12:25 At current rate of cooling product will not reach 41°F within 4 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Basic1
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in contact with seasoning at dry storage.
Fixed on the spot
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.