CARRABBA'S ITALIAN GRILL
791 Skymarks Drive
Jacksonville, Florida, 32218
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table in prep area, backpack and cell phone. Operator moved items. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At dish area, dish washer has no hair restraint. Operator had employee put on hat. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area on clean pan shelves, metal pans stacked before air drying. Operator had employee stack to air dry.
- 14-11-5:Basic - Equipment in poor repair. At prep area, plunger block for dicer broken/chipped. Operator removed from use. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment soiled. At wait station, floor and wall at soda dispenser soiled. At wait station, standing water on floor. Operator had employee squeegee. In walk-in freezer, debris on floor. **Corrective Action Taken** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs hanging on edge of grill shelf. Operator moved. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. At cook line, shelves under grill has build,d up **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior bottom of slide top reach-in cooler with glasses soiled.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, sealed bags of pompadour sauce missing label with date and time item sealed in bags. Operator stated sauce was made Saturday afternoon, he removed from rop packaging. **Corrective Action Taken** **Repeat Violation**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar, sanitizerbucket on floor. Operator moved. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station in reach-in cooler drawers, cooked mushrooms (51F - Cold Holding); chicken (47F - Cold Holding). Operator stated items placed in service 2.5 hours earlier. Operator moved items to walk-in cooler, temperature 43f after 45 minutes. In walk-in cooler, alfredo sauce (48F - Cold Holding). Operator stated sauce below 41f at am check, door opened for prep with sauce located close to door. Operator moved sauce to ice bath, cooked below 41f in 30 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/24/2025 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At prep area, employee eating chicken wing in prep area.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line at fry station missing beard guard.
- 36-73-4:Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fry station has grease build up. In prep area, wall behind utensil rack has build up. Exterior of walk-in cooler door soiled. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. At prep area, open container of oil stored on floor. Operator moved to shelf. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill, tongs hanging on front of grill. Employee moved tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dessert station on cook line, edge of reach-in freezer has build up. **Repeat Violation**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, soups in sealed bags do not have date and time bags were sealed. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At prep area storage shelves, bulk flour/sugar/panko containers not labeled. **Repeat Violation**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 156f), ran multiple times with heat strip and thermometer. Operator has triple sink set up to sanitize until machine is serviced.**Warning** **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, in left side flip top reach-in cooler, cooked chicken (46F - Cold Holding); shrimp (46F - Cold Holding); cut tomato (51F - Cold Holding); raw chicken (56F - Cold Holding). Operator stated all items in temp this morning, lid open during lunch, unit under conveyor oven. In walk-in cooler, lobster cream sauce (47F - Cold Holding); campagnolo sauce (46F - Cold Holding) Operator stated hot soup placed in front of sauces could have caused temperature to rise. Operator placed sauces on ice to rapidly cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mushroom sauces (107, 109F - Hot Holding); Marsala sauce without mushrooms (120F - Hot Holding). Employee stated items in steam table 1 hour, added water. At prep area hot holding unit, lasagna (130F - Hot Holding). Operator stated item in unit 1 hour, placed in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink across from grill blocked by bags of pasta. Employee moved pasta. **Corrected On-Site**
Food safety inspection conducted on 11/1/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).