Carrabba's Italian Grill
11141 Southern Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6019733
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 29 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-20
- Administrative complaint on Jul 29Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler, bolognese (47°F - Cold Holding); marinara sauce (45°F - Cold Holding); not prepared or portioned today, operator stated items held in unit over 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, bolognese (47°F - Cold Holding); marinara sauce (45°F - Cold Holding); not prepared or portioned today, operator stated items held in unit over 4 hours. See stop sale.
Repeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At prep area hand sink, no paper towels. Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
At kitchen, no hand soap at designated hand sink.
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, ground meat thawing in standing water. Advised operator of proper thawing. Operator placed into continuous running water.
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.
- Stop sale
- An order that the food can’t be sold or served.