CARRABBA'S ITALIAN GRILL

Name: CARRABBA'S ITALIAN GRILL
Address: 2240 E HWY 50, CLERMONT, FL, 34711, US
Rating: 60.3

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

60.3 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 60.3 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 49 total violations — 6 critical, 8 major, 35 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Warning Issued
[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
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting on dry rack
[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
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven n prep area soiled
[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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Near office
[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
[14-69-4] Ice buildup walk-in freezer.

Warning Issued
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack. Operator spaced out to air dry.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink beside slicer in prep area
[35A-09-4] Presence of insects, rodents, or other pests. -light shield in dry storage and in ice machine hallway
[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.
[08B-31-4] Food stored in undrained water. -calamari on cook line stored in water.
[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.
[31B-03-4] No soap provided at handwash sink. -hand sink in kitchen
[36-24-5] Hole in or other damage to wall. -wall behind grill on cook line in disrepair
[14-12-4] Utensils in poor condition. -rubber spatulas across from ice machine. Operator discarded.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[32-07-5] Bathroom facility not clean. -employee restroom
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to sodas in server 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
[25-05-4] Single-service articles improperly stored. -outdoor storage area holding single service items have no doors and no locks, open to public.
[02D-01-5] Working containers of food removed from original container not identified by common name. -cooking oil
[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
[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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on front line
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[14-69-4] Ice buildup in walk-in freezer.
[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

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