Georgia › Forsyth County › Cumming
CARRABBAS ITALIAN GRILL
420 PEACHTREE PKWY , CUMMING, GA 30041 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 17, 2026): Inspectors recorded 9 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.
C73March 17, 20269 violations
Inspectors recorded 9 violations, 5 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Inspector observed potentially hazardous - hot held products (in steam well at cook line) below 135 degrees F. COS PIC reheated products to 165+ degrees F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed cook hand washing at dump sink (location adjacent to hand sink). COS PIC retrained employee where to wash.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Inspector observed hand both hand sinks at appetizer / cook line blocked with meatballs, herbs, & knife. COS PIC relocated items.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Inspector observed food residue and labels on utensils stored clean in the prep area. (3 separate labels on a single utensil pan stored clean) COS PIC pulled for wash, rinse, and sanitize.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed live roach at expo line with clean utensils. COS PIC pulled utensils to be washed, rinsed, and sanitized. Pest Control Company coming for site visit to evaluate on Mon. 3.23.26. PIC to provide reports for approximately the next 2 months.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Inspector observed light showing around seams of the exterior doors.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Inspector observed spatula stored between handle and drawer (behind cook line). Inspector observed knife stored between cutting board and prep top (at salad station). Inspector observed utensils stored in water less than 135 degrees F (Stored in steamwell at salad prep station) COS PIC pulled utensils for wash, rinse, and sanitize.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Inspector observed utensils stacked wet in the dish pit area and prep area. COS unstacked wet utensils.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Inspector observed employee bag and drink stored in wall cubby touching single service items (location: hallway from back kitchen to expo line). Inspector observed employee water bottle on prep table where brownie was actively being prepped. Inspector observed red bull on cart touching single service items (aluminum utensil lids).
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”C73February 18, 20267 violations
Inspectors recorded 7 violations, 4 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Inspector observed grill line cook switch tasks without doffing gloves, washing hands, nor donning new gloves (Cook, with gloved hands, slicing tomatoes then pick up dirty cup and returned to slice tomatoes) (Cook, with gloved hands, exit & enter rear exterior door but only changed gloves before returning to prep/cook). COS PIC had employee doff gloves, wash hands, and don new gloves.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Inspector observed cold held TCS foods greater than 41 degrees F. COS PIC discarded food product not in the proper temp range.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed chicken hot held on grill below 135 degrees F. COS PIC reheated chicken to 165+ degrees F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed food residue and labels on numerous utensils stored clean in the dish pit. COS PIC pulled for wash, rinse, and sanitize.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed utensils not inverted at grill line, salad/appetizer station, & server station. Inspector observed utensils stacked wet in the dish pit area. COS unstacked wet utensils.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Inspector observed numerous chipped and stained utensils (spatulas, knives).
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Inspector observed ceiling vents above prep line with copious amounts of dust.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A91May 6, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed TCS foods not held below 41 degrees. COS PIC discarded. Advised PIC to hold items below 41 degrees, and check temperatures or use a log to make sure TCS food are completely cooled to 41 degrees prior to placing stacked pans of sauces in the walk-in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A100January 3, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
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 058-FS-2012-05028. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.