DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL #6060

With 7 documented inspections, CARRABBA'S ITALIAN GRILL #6060 in JACKSONVILLE has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

9965 San Jose Boulevard
Jacksonville, Florida, 32257
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13481350

  • N/A:No Violations Were Observed

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10871553

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple at Frontline.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table next to Hand Wash Sink at frontline prep: (per Person In Charge , items placed at 11 am. ) Raw beef 53°. Cooked beef 55°. Cooked squash 50°. Cooler doors not tightly closing. Second cooler at prep line : butter 50°. Raw shrimp 49°. Meat balls 48°. Pasta 50°. Cooler Doors not tightly closing. Third unit at front prep line. Pest 55°. Butter 50°. Pasta 50°. Crab 53°. 54°. 55°. Cut tomato, cut lettuce , 55°. Per Person In Charge , unit needed resetting from defrost. Warning
  • 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. 7 Rop Mahi fully thawed packets in frontline drawer cooler. (Items not cut/ removed from packaging as required per label). See stop sale. 7 Rop Mahi frozen packets in walk in cooler. (Items not cut/ removed from packaging as required per label) items. Person In Charge had items removed from packaging. **Corrective Action Taken** Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. multiple wait-station employees. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by frontline prep area under coolers. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup behind, and under cook line equipment
  • 08B-38-4:Basic - Food stored on floor. Tubs of food on floor in walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue buildup on exterior of Bulk food containers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Moved by manager. **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Bar. Moved by manager Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Boxed single service items on floor . Wait-station.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers placed close to wait-station Hand Wash Sink. Moved by manager. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter at frontline prep line Moved by manager. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 2 flies by rear goods area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 Rop Mahi fully thawed packets in frontline drawer cooler. (Items not cut/ removed from packaging as required per label) Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushroom held on Time Temperature Controlled for Safety at front prep line not discarded at indicated time of 1 pm. 2 pans. Fresh garlic in oil at 70°. At cook line. Oil accidentally spilled into garlic container. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler / make table next to Hand Wash Sink at frontline prep: (per Person In Charge , items placed at 11 am. ) Raw beef 53°. Cooked beef 55°. Cooked squash 50°. Cooler doors not tightly closing. Second cooler at prep line : butter 50°. Raw shrimp 49°. Meat balls 48°. Pasta 50°. Cooler Doors not tightly closing. Third unit at front prep line. Pest 55°. Butter 50°. Pasta 50°. Crab 53°. 54°. 55°. Cut tomato, cut lettuce , 55°. Per Person In Charge , unit needed resetting from defrost. Fresh garlic in oil at 70°. At cook line. Oil accidentally spilled into garlic container. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked mushroom held on Time Temperature Controlled for Safety at front prep line not discarded at indicated time of 1 pm. 2 pans. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter incorrectly time marked. Labeled 1:22 pm when actually prepped about 1 hour before. Person In Charge remarked butter container. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Frontline prep Hand Wash Sink blocked by large tray of food in sink. ( employee preparing vegetables for cooking. )
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sink with utensils in sinks.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Rear kitchen towels dispenser not functioning.

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8853250

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by frontline Hand Wash Sink. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup doorframe of walk in freezer. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak at wait-station Hand Wash Sink faucet.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger.

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8724856

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water multiple locations in kitchen throughout. Some areas cleaned by manager. **Corrective Action Taken** Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice buildup in walk in freezer by door. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak under Hand Wash Sink in rear kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled oil bottle by prep line.
  • 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. Food prep employee handling ready to eat anchovies with bare hand contact. Manager intervened. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50°. Dairy 50°. Top Frontline chill box . Placed about 3 mins ago per Person In Charge . Items iced down. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large pan in front of front line Hand Wash Sink. Moved by manager. Corrected On-Site

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8506800

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone , hat by prep areas. Moved by manager. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor. Rear kitchen. Cleaned by manager. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door frame.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak at water faucet Dish Machine line.

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8506548

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer coolers at frontline not holding Time Temperature Controlled for safety foods to safe levels of 41 or below. - From follow-up inspection 2023-09-28: At callback : no change. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler by front prep line (left side). Raw chicken 49, 51. 50. Raw salmon 55,53, 54. Pasta 59.58, 58. Cooked vegetables 55. Beef 54. Items on ice but ice bags melted. Warning - From follow-up inspection 2023-09-28: At callback : Ravioli. 48°. Butter 49° cut tomato. 50°. Tomato sauce. 49° cooked Mushrooms. 50°. Person In Charge moved items from line. Admin Complaint

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8346329

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents by Dish Machine line.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer coolers at frontline not holding Time Temperature Controlled for safety foods to safe levels of 41° or below.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink container on prep table. Moved by manager.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat, cell phone on in use cutting board at frontline. Moved by manager for cleaning. **Corrective Action Taken**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee cutting breads with no hair net.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen , frontline, rear Dish Machine line.
  • 08B-38-4:Basic - Food stored on floor. Tub of raw beef on floor in walk in freezer. Moved by manager. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lasagna at 54°. (Overnight temperatures ) Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 49°, 51.° 50°. Raw salmon 55°,53°, 54°. Pasta 59°.58°, 58°. Cooked vegetables 55°. Beef 54°. Items on ice but ice bags melted. Cooked lasagna at 54°. (Overnight temperatures ) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler by front prep line (left side). Raw chicken 49°, 51.° 50°. Raw salmon 55°,53°, 54°. Pasta 59°.58°, 58°. Cooked vegetables 55°. Beef 54°. Items on ice but ice bags melted. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tray off cooked lasagna cooling while still covered , sealed.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.