Carrabba's Italian Grill
1751 S Tamiami Trail, Venice, FL 34293 · Permanent Food Service · License 6805557
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection3 high priority (1 fixed by the Jul 16 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Observed Salad side make Table: Gorgonzola cheese (56°F - Cold Holding) 1cup; chicken tenders (57°F - Cold Holding)2 lbs; squid (57°F)5 lb bag; mozzarella sticks (58°F - Cold Holding) 12 pc; chicken wings (58°F - Cold Holding) 5lbs. Operator voluntarily disposed of all above items.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad side make Table: Gorgonzola cheese (56°F - Cold Holding) 1cup; chicken tenders (57°F - Cold Holding)2 lbs; squid (57°F)5 lb bag; mozzarella sticks (58°F - Cold Holding) 12 pc; chicken wings (58°F - Cold Holding) 5lbs. Operator voluntarily disposed of all above items. Observed operator checked gfi plug tripped operator fixed plug.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb at outdoor mop sink area.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink at end of cooks line blocked by trash can. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Basic3
Code 32, Restrooms: Covered waste receptacle not provided in co-gender employee bathroom.
Code 33, Garbage and refuse: Open dumpster lid.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents over cooks line with build up of mold-like substance and dust.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.