CARRABBA'S ITALIAN GRILL
791 Skymarks Drive
Jacksonville, Florida, 32218
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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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).
Inspection on 4/9/2024
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 4/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on prep table. Operator removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At prep area, employee cutting potatoes with no hair protection. 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, large plastic containers stacked before air drying. Operator moved to air dry. **Corrective Action Taken**
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and walls under and behind equipment on cook line. Floor by ice machine. Wall under counter at dish area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of cooking equipment soiled. Multiple gaskets on cook line and prep area are soiled. In prep area, bulk storage bins have soiled exteriors. Walk-in cooler gasket has black staining. Top of dish machine soiled. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar, sanitizer bucket stored over single service items. Operator moved bucket. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. At front line area, Togo containers stored on floor. Operator moved to shelf. Corrected On-Site 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, rop soup does not have dated/time marked. Operator stated soup held less than 48 hours.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, 3 bulk storage bins not labeled.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at fry station placed headphones on head, put on gloves without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station on cook line, right side flip top reach-in cooler, cheesestix, ravioli, meatballs, stuffed mushrooms, ricotta, milk (47-50F - Cold Holding). Operator stated items in cooler 2 hours. Moved to walk-in freezer to rapidly cool. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table across from saute station, pompadour sauce (107F - Hot Holding); lemon mushrooms (128F - Hot Holding). At hot holding box by fry station, ricardo sauce (107F - Hot Holding); marinara (121F - Hot Holding). Operator moved all items to reheat. Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar reach-in cooler, ice cream mix not dated. Operator not sure when opened. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach-in coolers at fry station have staining. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line across from grill. Operator supplied. Corrected On-Site
Food safety inspection conducted on 4/1/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 9/13/2023
High Priority
1
Intermediate
6
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket on top of cook line prep area. Red sanitizer bucket on floor in bar area. Buckets moved and stored correctly. Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom in dining area, middle stall is missing lid for receptacle. Manager states he will order lid. **Corrective Action Taken**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating (McDonald's) food in pass through window at end of line. Food discarded. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under server station equipment. Floor under bar top. Wall under long prep table in back kitchen.
- 08B-38-4:Basic - Food stored on floor. In back prep area, container of oil and bag of flour on floor. In walk in freezer, case of peas on floor. Items moved and stored correctly. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of old pizza oven on cook line is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Utility carts near dish area. Manager asked employee to clean today. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. To go containers on floor near pass through window.
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. In men's restroom in dining area, urinal out order due to overflow of water. Manager states repair company has been notified. **Corrective Action Taken**
- 12A-13-4: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. Dishwasher handled soiled dishes and then immediately handled clean dishes at other end of machine without washing hands. Cook in prep area touched trash in trash can and immediately began preparing potatoes without washing hands. Manager coached employees on proper hand washing procedures. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, container of milk opened yesterday. Milk dated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards on cook line and in prep areas. Manager states boards will be cleaned today. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by utility cart. Cart moved. Hand washing sink on cook line across from grill blocked by large cutting board. Board moved. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at end of cook line across from grill. Towels provided. Corrected On-Site
- 03G-49-1:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. HACCP charts not being filled out - temperatures not being documented. Manager coached employees on proper documentation. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One training record expired. Employee has begun training but has not completed. **Corrective Action Taken**
Food safety inspection conducted on 9/13/2023 revealed 17 total violations (1 high priority, 6 intermediate, 10 basic).