Carrabba's Italian Grill
10110 US Hwy 19 N, Port Richey, FL 34668 · Permanent Food Service · License 6102447
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Aug 3 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (fixed on the spot)-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 visitComplaint inspection
- First visitAug 3, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler in bar -milk (44°F - Cold Holding), moved to walk in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked mushrooms(129°F - Hot Holding) in steam table for 3 hours, operator moved to stove to reheat, corrected to 167°F
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink splitter added to mop sink faucet.
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Approximately 8 Small ants on leg of dish rack by soiled dishes, operator moved eradicated and sanitized area.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in prep area blocked by metal racks, operator removed
Fixed on the spot
No soap provided at handwash sink.
On cook line, operator provided soap
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.