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Licensee
Name:
CARRABBA'S ITALIAN GRILL
License Number:
SEA4605269
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
27220 BAY LANDING DR BONITA SPRINGS, FL 34135
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/17/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
6
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed red sauce (50°F - Cold Holding); cooked mushrooms (54°F - Cold Holding); ricotta (54°F - Cold Holding)in top of reach in cooler opposite pizza oven. Stocked approximately at 11am, operator to add to time as a public health control plan.
All items in ric across from stove furthest from pizza station red sauce (52°F - Cold Holding); cream sauce (52°F - Cold Holding); cooked mushrooms (52°F - Cold Holding). All stocked from walk in cooler at approximately 11am. Cooler top closed to assist unit in reaching appropriate temperature till can be serviced. **Corrective Action Taken** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working with dirty dishes move to working with clean, no handwash between. Educated employee on proper handwashing. employee is a new hire. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed milk (59°F - Cold Holding) out of temperature control for approximately 2 hours. Educated operator on Time as a Public Health Control and provided documentation for completion. operator time stamped product. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food for time stamped foods on cookline, hot held and cold held items. **Warning**
Intermediate - 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. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
