CARRABBA'S ITALIAN GRILL #6026
8137 Point Meadows Way
Jacksonville, Florida, 32256
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/11/2024
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 12/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
7
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several items wet nesting at dish storage area. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Mixers in kitchen with peeling paint, not smooth and easily cleanable.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease/ debris buildup on ground observed on ground by back door and in dumpster enclosure.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by server bread station. Dust observed on vent above bread station. Mold like substance observed on wall in walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in sauté reach in cooler, items in unit below not holding temperature.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan near liquor storage in walk in cooler with dust buildup. Exterior of large mixer with debris buildup. Exterior door of ice machine with debris buildup. Hood filters on main line with grease buildup. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers with food product unlabeled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sauté make line mussels, shrimp, pasta, pasta, chicken 47-50F. Person in charge states drawers have been open. Moved all items to walk in cooler to rapidly chill, called for rapid service. Also, burrata at salad station at 52F stored above fill line. Person in charge moved below to unit holding temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sink and surface too strong at 848ppm. Above maximum ppm. Person in charge will dilute until serviced. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining, interior of ovens with grease buildup. Interior reach in coolers on make line, interior of salad plate cooler with debris buildup.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink in kitchen. Person in charge removed. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temperature dishmachine.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to pull training report during inspection. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds spaces, pasta on time. Unable to provide time paperwork. Person in charge filled out during inspection. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce not properly labeled. Person in charge marked appropriately. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle with table sanitizer unlabeled. Person in charge labeled. Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 16 total violations (2 high priority, 7 intermediate, 7 basic).
Inspection on 4/30/2024
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 4/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several pans in clean dish area wet nesting. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on far protein cookline with debris buildup. Far cookline with debris buildup under grill. Repeat Violation
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at grill station at 161F, person in charge added back to grill and retemped at 168F. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on salad line touch hat with gloved hands, then handle salad items with gloved hands without hand wash. Person in charge spoke to employee. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle ready to eat bread loaves with bare hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in bar reach in cooler at 46F. Ambient temperature of unit at 46F during inspection. Person in charge unsure how long unit has been out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line across from far cookline tomatoes, lasagna, cheese at 47-61F. Person in charge moved to reach in freezer, retemped at 35-41F. At bar cooler milk at 46F. Person in charge discarded. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on far cookline blocked by cart. Person in charge moved. Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. One manger on duty working approximately just under 1 year with no proof of CFM.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items on line held on time not indicated on time paperwork.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is operating on withdrawn Carrabbas HACCP plan. Cook-chilling multiple soups, sauces and holding longer than 48 hours. No cooling logs or continuous monitoring system on site during inspection. Warning
Food safety inspection conducted on 2/28/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile in warewashing area missing.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged reduced oxygen fish with a label stating to remove before thawing still in sealed packaging. Discussed with operator.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in bar area. Operator killed and discarded. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning area with gloves on, touched trash can to move it out of way, then continued to touch clean pan without washing hands and changing gloves. Discussed with operator. Operator discussed with employee. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at prep table soiled. Portable Cutting boards on cook line and in prep area soiled/ stained. Also, underside of mixer across from walk-in-cooler soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of kitchen next to kitchen entry door blocked with cart and misc pans. Repeat Violation
Food safety inspection conducted on 10/3/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).