CARRABBA'S ITALIAN GRILL

Name: CARRABBA'S ITALIAN GRILL
Address: 650 US HWY 441 N, THE VILLAGES, FL, 32159, US
Rating: 72.4

650 US HWY 441 N, THE VILLAGES, FL 32159

License #4508258

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

72.4 Grade C / 100

Mixed Health Record

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Quick take

CARRABBA'S ITALIAN GRILL in THE VILLAGES currently holds an InspectFL Health Score of 72.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 3 major, 27 minor.

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Start with the newest inspection, then verify the pattern

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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 May 6, 2026 shows 11 observation rows: 3 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Administrative complaint recommended
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. -Raw chicken stored behind spinach balls.
[14-11-5] Equipment in poor repair. -Mixer head flaking paint off.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Left hand sink on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Top oven.
[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. -2 bags Grill baste prepped 05/01, still in bag.
[36-22-4] Floor area(s) covered with standing water. -Cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under hand sink on cook line. -Under grill.
[36-36-4] Ceiling tile missing. -Dish area.
[36-73-4] Floor soiled/has accumulation of debris. -In kitchen. -Walk in freezer.
[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. See stop sale. -Butter at wait station. -Salad on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Calamari 49f. Less than 4 hours, manager discarded.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives and spatulas in 104f.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Exterior of warming pan. -White cutting board on cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Oven door handle. -Oven knobs.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -Clean racks and bowls at ware wash.
[36-73-4] Floor soiled/has accumulation of debris. -Cook line. -Under cook line equipment. -Floor drain under ice machine. -Dry storage.
[31A-09-4] Handwash sink not accessible for employee use at all times. -At wait station. -Masher in rear hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Sweater stored on boxes of sauce.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Salads, Butter.
[41-10-4] Toxic substance/chemical improperly stored. -Icy hot over prep table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken 47f. Over 4 hours.
[36-17-5] Floor tiles missing and/or in disrepair. -Under 6 burner.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Plastic rack holding forks and knives.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -On cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer on line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Left side of cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under all cook line equipment. -Exterior of ovens. -Exterior of bread slicer at wait station. -Exterior of flour bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 47f. Over 4 hours. -Butter 67f.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Alfredo 10/31. 13 gallons. -Chicken soup 10/31. 20 gallons. -Lentil soup 11/01. 11 gallons. -Beef base 10/31. 10 gallons.
[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. -Alfredo 10/31. 13 gallons. -Chicken soup 10/31. 20 gallons. -Lentil soup 11/01. 11 gallons. -Beef base 10/31. 10 gallons.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by slicer at wait station.

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