CARRABBA'S ITALIAN GRILL #6060
9965 San Jose Boulevard
Jacksonville, Florida, 32257
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 12/2/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 12/2/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/7/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 8/7/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 2/23/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
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. 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.
Food safety inspection conducted on 2/23/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 9/28/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 9/28/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/22/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 9/22/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).