CARRABBA'S ITALIAN GRILL

Name: CARRABBA'S ITALIAN GRILL
Address: 4675 SAINT JOHNS PARKWAY, SANFORD, FL, 32771, US
Rating: 16.3

4675 SAINT JOHNS PARKWAY, SANFORD, FL 32771

License #6905013

🍕 Pizza/Italian ℹ️

16.3 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 12 findings · 1 critical

Complaint Full

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Quick take

CARRABBA'S ITALIAN GRILL in SANFORD currently holds an InspectFL Health Score of 16.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 105 total violations — 15 critical, 21 major, 69 minor.

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Record snapshot

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The latest inspection on September 15, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

105

Coverage note

Inspector notes linked where available

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CARRABBA'S ITALIAN GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. -meat cage, operator states new shelves have been ordered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside reach-in cooler drawers under cooking station
[23-03-4] 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
[25-05-4] Single-service articles improperly stored. -cases of plastic cutlery and bags stored on the floor in the front service area, operator elevated
[29-49-6] Standing water in bottom of reach-in-cooler. -reach-in cooler drawers under cooking station
[36-22-4] Floor area(s) covered with standing water. -front cookline in front of cooking station
[36-73-4] Floor soiled/has accumulation of debris. -walk-in freezer floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta spirals 47F, per operator less than 2 hours stored in reach-in cooler drawer, operator relocated to walk-in cooler to rapidly cool
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in "Sever Aisle" blocked by tea urn, operator relocated tea urn
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing electronic watch
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, operator relocated-installed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall to right of ice cream freezer

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling over dishwashing area has an accumulation of black, mold-like substance
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -side glass door near entrance to kitchen
[36-22-4] Floor area(s) covered with standing water. -in front kitchen
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath grill has a significant accumulation of grease and food debris
[36-17-5] Floor tiles missing and/or in disrepair. -multiple broken tiles in front kitchen area
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of lobster ravioli stored on the floor in the walk-in freezer, operator elevated
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in water 91F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf below grill has a significant accumulation of grease and food debris -handwash sink next to dishwasher soiled -exterior of dry goods containers have an accumulation of food debris -walk-in cooler fan covers have an accumulation of dust/debris
[29-03-4] Water draining onto floor surface. -underneath dishwasher
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container in front kitchen lacking label
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -lemon butter sauce 120F and marsala sauce 122F, per employee less than 1 hour stored in steam table double panned, employee retuned sauces to pans to rapidly reheat, rechecked lemon butter sauce 210F and marsala sauce 202F
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink next to dishwasher blocked by large round trash can, operator relocated
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to dishwasher used to store discarded piece of wood, operator removed
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area water 73F, operator states repairs have been requested

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -intake vents over rear prep area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -large plastic container on shelf in dishwashing area, operator reorganized
[36-17-5] Floor in disrepair. -walk-in freezer
[36-73-4] Floor soiled/has accumulation of debris. -walk-in freezer underneath shelves
[08B-47-4] Food not stored at least 6 inches off of the floor. -large plastic container of pomodoro sauce stored on the floor underneath prep sink, employee relocated to walk-in cooler
[10-17-4] In-use spatula stored in cracks between side of grill and wall, operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers soiled -walk-in cooler door/gasket -shelves below grill
[29-08-4] Plumbing system in disrepair. -plastic pipe leaking from Ecolab soap dispenser -water continuously flowing from triple sink, operator repaired
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall to right of grill at end of cookline -wall above triple sink has an accumulation of has an accumulation of black, mold-like substance
[29-03-4] Water draining onto floor surface. -underneath dishwasher
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rigatoni cooked 5/31/2025 @ 11:36am and linguine cooked 6/2/2025 @ 11:52am, operated discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked fettuccine 48-49F, per operator stored with reach-in cooler drawer partially open less than 4 hours, operator relocated to walk-in freezer to rapidly cool
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in bar area
[22-02-4] Food-contact surface soiled with food debris. -inside of ice machine in rear prep area -white cutting boards stained throughout kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -unlabeled spray bottle stored in bar area, operator discarded
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area water 78F

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents over rear prep area have an accumulation of black, mold-like substance
[14-11-5] Equipment in poor repair. -Hobart mixer cover cracked, operator states replacement cover has been ordered
[36-22-4] Floor area(s) covered with standing water. -cookline
[14-38-4] Food storage container/container lid cracked or broken. -large pasta container lids corners cracked
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink at cookline across from fryers, provided handwashing signs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. -walk-in cooler shelves have a light accumulation of grease and food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep table, behind Hobart mixer, has an accumulation of food debris -walls over handwash sink in cookline area -wall above triple sink has an accumulation of black, mold-like substance
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee filling cannolis while touching the shell with his bare hands, operator immediately coached employee regarding correct procedure
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked beef short ribs in walk-in cooler, operator relocated cooked beef short ribs
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in rear prep area blocked by trash can, operator relocated
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in cookline area across from grill and handwash sink in employee unisex bathroom, operator installed paper towels
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle hanging off round tray holder in service area, operator discarded
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in rear prep area: water turned off, operator turned back on

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - cookline
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. See stop sale.
[36-22-4] Floor area(s) covered with standing water. - near pasta cooker
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer across from fryers - walk in freezer
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. - opened bag of rice in dry storage area
[14-17-4] Walk-in cooler door with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. - elbow fitting at handsink in center of front line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over washed produce in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings, 47F; meatballs, 47F; butter, 47F; cheese 45F; (cooler near fryer) -pasta 45F; mussels 44F; (cooler across from stove) - pasta 45F, cooler across from pasta cooker Butter43F second temperature reading,
[31A-11-4] Handwash sink used for purposes other than handwashing. - ice discarded in server station hand sink
[31B-03-4] No soap provided at handwash sink. - across from pizza oven
[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.