CARRABBA'S ITALIAN GRILL

Name: CARRABBA'S ITALIAN GRILL
Address: 2240 E HWY 50, CLERMONT, FL, 34711, US
Rating: 41.8

2240 E HWY 50, CLERMONT, FL 34711

License #4508240

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

41.8 Grade F / 100

Failing Health Score

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Quick take

CARRABBA'S ITALIAN GRILL in CLERMONT currently holds an InspectFL Health Score of 41.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 65 total violations — 9 critical, 13 major, 43 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 shows 27 observation rows: 4 critical, 4 major, and 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in kitchen reach in
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71° in kitchen
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to food under prep table bear ice machine
[29-08-4] Plumbing system in disrepair. Hand sink leaking from the bottom of hand sink in prep area
[36-22-4] Floor area(s) covered with standing water in kitchen Under equipment
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Report dated 1/26
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven n prep area soiled
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting on dry rack
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -pasta noodles, time mark started @ 10:10, inspectors observed @ 2:50
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment in kitchen
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch cooking
[50-09-4] Current Hotel and Restaurant license not displayed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. John
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Near office
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood in kitchen Speed racks next to oven in prep area Exterior of tender and calamari batter in prep area Beige cart
[01B-19-5] Time/temperature control for safety food controlled by time and not discarded by time out marked --pasta noodles, time mark started @ 10:10, inspectors observed @ 2:50
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Kitchen
[36-11-4] Floors not maintained smooth and durable kitchen
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lasagna prepped ambient cooling cover walk in cooler
[14-20-4] Ripped/worn tin foil used as shelf cover in kitchen
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Mixer floor and table top
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-69-4] Ice buildup walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cut romaine in bowl (65F - Cold Holding) cut cabbage (46F - Cold Holding) cut romaine (46F - Cold Holding), operator moved cabbage and cut romaine to cooler for quick chill. Recommended operator put cut romaine in bowl on Time as a Public Health Control.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Pomodoro dated 4/26/26 9:40 cook chill Sautéed mushrooms dated 4/27/26 9:30 cook chill Suga Rosa dated 4/27/26 9:30 cook chill Minestrone dated 4/27/26 9:30 cook chill Operator began removing products from bags

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on front line
[02D-01-5] Working containers of food removed from original container not identified by common name. -cooking oil
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on front line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to sodas in server area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry.
[32-07-5] Bathroom facility not clean. -employee restroom
[35A-02-7] Live, small flying insects found -1 in dry storage, 1 in dish area, 2 in bar area
[36-73-4] Floor soiled/has accumulation of debris. -throughout the kitchen
[31B-03-4] No soap provided at handwash sink. -hand sink in kitchen
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. -manager used sanitizer only then put gloves on to handle food and plates on front line.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -0 F, ran three times then got color change on the heat strip, 160F
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-12-4] Utensils in poor condition. -rubber spatulas across from ice machine. Operator discarded.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over blanched asparagus in walk in cooler. Operator moved asparagus with other ready to eat food.
[25-05-4] Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -utensils on cook line, advised operator to get clean container of water to be heated to 135F
[35A-09-4] Presence of insects, rodents, or other pests. -light shield in dry storage and in ice machine hallway
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade caesar (46F - Cold Holding); housemade dressing (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (51F - Cold Holding); stuffed mushrooms (48F - Cold Holding); cooked chicken wings (48F - Cold Holding); reach in cooler on cook line, per operator all held less than four hours per operator. Advised operator to place bags of ice on food or move to walk in cooler for quick chill.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink beside slicer in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under cook tops in front kitchen and prep kitchen -gaskets on all reach in coolers and reach in freezers -speed racks in walk in cooler -garbage cans -front and sides of all equipment on cook line -fan covers in walk in cooler -light shields -hood filters -mop sink ara
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -soups on front line being held on time with no plan
[36-22-4] Floor area(s) covered with standing water.
[14-69-4] Ice buildup in walk-in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink beside dough machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -Marinara sauce dated 10/21 use by 10/25 Sugo Rosa dated 0/21 use by 10/25 Minestrone dated 10/21 use by 10/27 Pic pac sauce dated 10/20 use by 10/24 Pomodoro dated 10/21 use by 10/25 Chicken soup 10/20-10/25
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -range grates -pans encrusted under range on cook line -herb grinder in prep area is soiled and no longer cleanable -small white cutting board on cook line -dry storage shelves -interior of ovens -interior of reach in coolers on cook line
[08B-31-4] Food stored in undrained water. -calamari on cook line stored in water.
[36-24-5] Hole in or other damage to wall. -wall behind grill on cook line in disrepair

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