Georgia › Cobb County › Atlanta
CARRABBA'S ITALIAN GRILL #1105
2999 CUMBERLAND BLVD , ATLANTA, GA 30339 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 10, 2026): Inspectors recorded 7 violations, 5 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B80August 10, 20267 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
OBSERVED AN EXCESSIVE NUMBER OF TCS ITEMS COLD HOLDING ABOVE 41F IN FRONT FOOD SERVICE AREA PREP TOP COOLERS, OVEN AND FREEZER DRAWERS AND MAIN KITCHEN IN WIC. (MOZZARELLA CHEESE, (2) PANS OF LOBSTER CREAM SAUCE, MULTIPLE PANS OF RAW CHICKEN, MULTIPLE BAGS OF COOKED PASTA, RAW SHRIMP & SCALLOPS, TOMATO CREAM SAUCE, SEVERAL PANS OF ALFREDO AND MEAT SAUCES, PANS OF COOKED VEGETABLES, MULTIPLE PANS OF RAVIOLI, CHICKEN WINGS, CHEESE STICKS, SHREDDED PURPLE CABBAGE, CRAB CAKES, (2) CONTAINERS OF ROMAINE LETTUCE AND (2) BAGS OF SPINACH, (4) CONTAINERS OF HOMEMADE CAESAR DRESSING) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL RTE FOODS WERE DISCARDED; RAW ANIMAL PRODUCTS WERE PLACED IN FREEZER TO COOL. EHS OBSERVED ALL RAW ANIMAL PROTEINS COOLED TO 41F OR BELOW @ APPROXIMATELY 2:30PM.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”OBSERVED MASHED POTATOES HOT HOLDING BELOW 135F IN WARMER CAB IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: MASHED POTATOES DISCARDED.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”OBSERVED 2 METAL PANS AND BAG OF PASTA STORED IN THE HAND SINK (ON FAR-LEFT WALL) IN FRONT FOOD SERVICE. OBSERVED COOK RINSING DITALINI PASTA & A PITCHER STORED IN HAND SINK (NEXT TO PIZZA OVEN) IN FRONT FOOD SERVICE AREA. OBSERVED A RACK STORED OVER HAND SINK AND IN BAR AREA FOR DRYING EQUIPMENT. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: ALL ITEMS REMOVED FROM HAND SINKS; PASTA BEING RINSED WAS DISCARDED.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”OBERVED NO HAND DRYING PROVISIONS AT HAND SINK (ON FAR LEFT WALL) IN FRONT FOOD SERVICE AREA. C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AVAILABLE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS PROVIDED.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”OBSERVED FOOD DEBRIS IN PANS STORED AS CLEAN AND READY TO USE. OBSERVED BLACK MOLD-LIKE BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH PANS PLACED BACK IN WAREWASHING TO BE CLEANED AND SANITIZED; FACILITY HAS 72 HRS TO CLEAN AND SANITIZED BULK ICE MACHINE.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”OBSERVED CONTAINER OF CROUTONS AND ALL ITEMS IN STEAM TABLES AND PREP TOP COOLERS STORED UNCOVERED ON PREP COUNTER IN FRONT FOOD SERVICE WHILE NOT IN USE. OBSERVED LIMES AND LEMONS STORED UNCOVERED IN MAIN KITCHEN AT DRINK MACHINE AND IN FRONT FOOD SERVICE AREA NEAR STEAM WELL 5. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”OBSERVED MOLD IN SHREDDED MOZZARELLA CHEESE IN FRONT FOOD SERVICE AREA C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: CHEESE DISCARDED.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”A91October 28, 20255 violations
Inspectors recorded 5 violations, 4 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
Observed hand washing sink in main kitchen in serving area not equipped with hot water.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed hand washing sink in front food service area being used for storage of dishware.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed main kitchen's hand washing sink without paper towels to dry hands. Per food employee, paper towel dispenser was not working. CA:ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed chemicals stored in spray bottles without identification or name label.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed several employees belongs in the following food prep area: in serving area on top of boxes of gloves, on shelf with clean dishware, and on equipment in main kitchen.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A96September 5, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed pasta portions cooling in the front left prep top cooler drawer; not arranged to maximize heat transfer.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed in front right prep top cooler bottom, ambient air temperature ranging 42°F-45°F.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (c)”A91January 3, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed many TCS items (see temperature log) inside the prep cooler on the right side of the prep line cold holding above 41°F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed butter sauce and marsala with mushrooms hot holding in steam well below 135°F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 1-25197. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.