Carrabba's Italian Grill

335 E Linton Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6011878

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...minestrone soup and sausages Italiano soup 45°F-48°F in walk in cooler.High priority, repeat · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot)
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

6 violations found

First visitJul 21, 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.
6 violations found:
- 4 High priority
- 2 Intermediate
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...minestrone soup and sausages Italiano soup 45°F-48°F in walk in cooler.
  Per manager and date food was cooked yesterday. ...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...herb butter 70°F in cook line bread station , food not prepped or portioned today , food being held less than 4 hours .
  Employee voluntarily discarded food.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...minestrone soup and sausages Italiano soup 45°F-48°F in walk in cooler.
  Per manager and date food was cooked yesterday. Stop sale issue . Manager discarded food.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours See stop sale.
  Manager discarded food.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen.
  Employee provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
Stop sale: An order that the food can’t be sold or served.