CARRABBA'S ITALIAN GRILL

Name: CARRABBA'S ITALIAN GRILL
Address: 7890 W IRLO BRONSON HWY, KISSIMMEE, FL, 34747, US
Rating: 52.7

7890 W IRLO BRONSON HWY, KISSIMMEE, FL 34747

License #5907691

🍕 Pizza/Italian ℹ️

52.7 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 14 findings · 0 critical

Routine - Food

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Quick take

CARRABBA'S ITALIAN GRILL in KISSIMMEE currently holds an InspectFL Health Score of 52.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 87 total violations — 9 critical, 14 major, 64 minor.

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The latest inspection on January 13, 2026 shows 14 observation rows: no critical rows, 2 major, and 12 minor.

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Inspection coverage

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Inspector notes

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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.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line next to sauces, operator removed item.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above prep table with spices. Operator removed phone.
[14-38-4] Food storage container/container lid cracked or broken. 2 small plastic lids on drying rack cracked, operator discarded items
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handle at grill on cooks line, operator removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Second microwave on cooks line next to fryers soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression sprayers soiled with grease and starting to drip onto grill on cooks line.
[16-48-4] Old food stuck to clean dishware/utensils. On 2 metal pans on drying rack. Operator moved items to dish machine.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple metal pans on drying rack with old labels. Operator removed labels.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from stove
[08B-12-5] Stored food not covered. Ice cream in reach in freezer has no lid
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to hand sink and stove on cooks line soiled with old food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On stove on cooks line, operator moved sanitizer cloth to bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of oven in prep area soiled with old and burnt food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink near fryers and salad station blocked by pan inside hand sink. Operator removed pan.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Several tiles cracked and grout missing in bar area causing water buildup
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf in dishwashing area
[14-11-5] Equipment in poor repair. Scale on cookline rusted and face plate cracked Operator discarded
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On make line Operator removed
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish racks in prep area and dishwashing area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Calamari thawing in sink in standing water Operator drained sink and put under running water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In dishwashing area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on make line across from hot holding equipment: sliced tomatoes (58F - Cold Holding); cooked shrimp (56F - Cold Holding); ricotta cheese (58F - Cold Holding); bleu cheese crumbles (59F - Cold Holding); cooked zucchini (57F - Cold Holding); cooked red peppers (54F - Cold Holding); aioli sauce (51F - Cold Holding); burrata (58F - Cold Holding); spicy butter (57F - Cold Holding); stuffed mushrooms (52F - Cold Holding); water with milk (54F - Cold Holding); raw chicken (57F - Cold Holding) All in cooler overnight per operator
[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. Liquid egg carton in walk in cooler opened 2 days prior per operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator removed to clean
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in prep area between bread rack and slicer Operator stocked

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cold side front counter
[14-11-5] Equipment in poor repair. Cracked front of scale cookline
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. Bar are Missing grout causes water to build
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main cookline
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in herbs server area Operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar Emailed copy to operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in bar and expo area. Burner Grill top in prep area Outside of cooking equipment in prep area
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. On cookline
[22-16-4] Reach-in hot box interior/shelves have accumulation of soil residues. Cookline
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes bar area
[29-49-6] Standing water in bottom of reach-in-cooler. Salad make table Bottom shelf of beverage cooler
[08B-12-5] Stored food not covered. Ice cream in reach in freezer by salsd are Raw chicken in walk in cooler Raw steak in walk in cooler Operator covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Grape tomatoes over tubs of ricotta cheese in walk in cooler Operator moved tomatoes
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By mixer Dishwashing area
[29-11-4] Water leaking from pipe and/or faucet/handle. Prep sink in prep area Work order in
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner 0ppm Operator remade Recheck 700ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour bins in prep area. Operator labeled
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Soups in expo area A few of the make tables on cookline on time pla
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (123F - Hot Holding) Lasagna in hot box 119F Operator put to reheat
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-11-4] Handwash sink used for purposes other than handwashing. Wisk used to stir tea in handwashing sink expo area. Operator re,oved
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has plan but several items that were time marked in make tables on cookline not on time plan.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooke pasta cookline drawers Sauces in walk in cooler.