Carrabba's Italian Grill
4675 Saint Johns Parkway, Sanford, FL 32771 · Permanent Food Service · License 6905013
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 Sep 15 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic (2 repeats)-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 visitComplaint inspection
- First visitSep 15, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked pasta spirals 47°F, per operator less than 2 hours stored in reach-in cooler drawer, operator relocated to walk-in cooler to rapidly cool
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-inside reach-in cooler drawers under cooking station
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-handwash sink in "Sever Aisle" blocked by tea urn, operator relocated tea urn
Fixed on the spot
Basic9
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee wearing electronic watch
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
-meat cage, operator states new shelves have been ordered
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of trash can at the end of the cookline is heavily soiled -lids of appetizer reach-in cooler
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
-cases of plastic cutlery and bags stored on the floor in the front service area, operator elevated
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-reach-in cooler drawers under cooking station
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-handwash sink in bar area, operator relocated-installed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-front cookline in front of cooking station
Wall soiled with accumulated grease, food debris, and/or dust.
-wall to right of ice cream freezer
Repeat violation
Floor soiled/has accumulation of debris.
-walk-in freezer floor
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.