DirtyFLRestaurant Inspection Data

CARRABBA'S ITALIAN GRILL

CARRABBA'S ITALIAN GRILL maintains a 2.1/5 food safety rating based on 11 health department inspections in ST. PETERSBURG. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

3530 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Jungle Terrace
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 11 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13610798

Facility Temporarily Closed

2 high, 3 int, 5 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted - From follow-up inspection 2026-01-13: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Expired Feb 2025. - From follow-up inspection 2026-01-13: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet - From follow-up inspection 2026-01-13: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation - From follow-up inspection 2026-01-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Multiple cutting boards have cut marks and are no longer cleanable. - From follow-up inspection 2026-01-13: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Line cook failed to wash hands before putting on gloves to initiate a task working with food. I saw him change his gloves multiple times without Hans washing between. Discussed with line cook and manager that hands should be washed before putting on gloves and between glove changes. - From follow-up inspection 2026-01-13: No hand wash violations observed this visit, no food prep going on this visit. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 12 live flies behind bar congregating around fly traps, landing on sinks and prep surfaces 1 live fly in kitchen under soda machine, not observed landing on food contact surface 4 live flies in dish pit area, near trash cans and under sink. 2 live flies in dry storage room near office 2 live flies in hallway outside of office near exit 1 live fly near 3 comp sink next to ice machine 8 live flies in bin of onions in kitchen, onions are unpeeled, not yet ready to eat. 3 live flies near stand mixer in kitchen, not observed landing on food contact surfaces Staff are in process of killing flies. Repeat Violation - From follow-up inspection 2026-01-13: 1 live fly behind bar 1 dead fly on deli reach in cooler on cook line. Operator killed and cleaned and sanitized areas. **Time Extended** Corrected On-Site
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line Repeat Violation - From follow-up inspection 2026-01-13: **Time Extended**
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temping at 155F, machine says 180F for sanitize step. Operator has been directed to chemical sanitize in 3 compartment sink until dish machine is fixed. - From follow-up inspection 2026-01-13: Temping 154F this visit. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink b dish pit hot water handle doesn't move and cold side temping at 75F. - From follow-up inspection 2026-01-13: Hot water handle can now move but can't turn fully off. Constant water running. **Time Extended**

1/13/2026· 1mo ago

Visit ID: 13611398

Met Inspection Standards

1 int, 4 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Multiple cutting boards have cut marks and are no longer cleanable. - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line Repeat Violation - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-13: **Time Extended**

1/12/2026· 1mo ago

Visit ID: 10936125

Facility Temporarily Closed

3 high, 6 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish pit not inverted
  • 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. -5 packages of branzino fully thawed in vacuum packaging. Operator voluntarily discarded.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired Feb 2025.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -plates on dish rack near dish pit stacked wet
  • 36-22-4:Basic - Floor area(s) covered with standing water. -floor in corner of kitchen near stand mixer has standing water. Operator cleaned floor. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs and stored properly. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation
  • 14-09-4:Basic - Multiple cutting boards have cut marks and are no longer cleanable.
  • 29-03-4:Basic - Water draining onto floor surface. -wastewater from hand wash sink at end of cook line draining onto floor. Operator cleaned up floor and repaired pipe which resolved leak. Corrected On-Site
  • 12A-07-5:High Priority - Line cook failed to wash hands before putting on gloves to initiate a task working with food. I saw him change his gloves multiple times without Hans washing between. Discussed with line cook and manager that hands should be washed before putting on gloves and between glove changes.
  • 35A-02-7:High Priority - Live, small flying insects found 12 live flies behind bar congregating around fly traps, landing on sinks and prep surfaces 1 live fly in kitchen under soda machine, not observed landing on food contact surface 4 live flies in dish pit area, near trash cans and under sink. 2 live flies in dry storage room near office 2 live flies in hallway outside of office near exit 1 live fly near 3 comp sink next to ice machine 8 live flies in bin of onions in kitchen, onions are unpeeled, not yet ready to eat. 3 live flies near stand mixer in kitchen, not observed landing on food contact surfaces Staff are in process of killing flies. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (46F - Cold Holding); ricotta (46F - Cold Holding); burrata (50F - Cold Holding) Items in deli reach in cooler stacked too high or left uncovered too long. Operator moved items to walk in cooler to cool. I advised that they not overfill containers and cover items as much as they can to keep proper temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen and in cook line Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -martini glasses stored in handwashing sink behind bar Operator removed glasses. Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temping at 155F, machine says 180F for sanitize step. Operator has been directed to chemical sanitize in 3 compartment sink until dish machine is fixed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish pit
  • 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. Pomodoro sauce in hot holding unit on cook line at 88F being held on time, but Time as a Public Health Control written procedures were not filled out. Operator voluntarily discarded sauce, and filled out written procedures. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink b dish pit hot water handle doesn't move and cold side temping at 75F.

7/8/2025· 8mo ago

Visit ID: 13454047

Met Inspection Standards

5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation Warning - From follow-up inspection 2025-07-08: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap at bottom. Warning - From follow-up inspection 2025-07-08: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior or oven in prep area soiled with burnt on food debris. Warning - From follow-up inspection 2025-07-08: I **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of press soiled. Warning - From follow-up inspection 2025-07-08: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in prep area. Warning - From follow-up inspection 2025-07-08: **Time Extended**

7/7/2025· 8mo ago

Visit ID: 10962395

Follow-up Inspection Required

1 high, 1 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to portion lemon butter. Employee removed portion cup. Corrected On-Site Repeat Violation Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged in rear prep area leaking. Repeat Violation Warning
  • 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 phone on shelf over bread slicer in use. Employee removed phone. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap at bottom. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in prep area. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.Tongs on the oven door on cook line. Employee removed tongs. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior or oven in prep area soiled with burnt on food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of press soiled. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in prep area. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor in the cook line area. Employee moved to shelf. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flies in dish area landing on bus tray 1 live fly in rear 3 compartment sink area flying, 4 live flies in wait station on wall 2 live flies in bar area flying near beer taps. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on deli reach in cooler and cook line soiled. Employee removed cutting boards and put in new ones. Corrected On-Site Repeat Violation Warning

11/5/2024· 1y 4mo ago

Visit ID: 10710079

Met Inspection Standards

1 high, 1 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle in black pepper. Manager removed pan. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in back dining room area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the entire dining room and back room area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelves in prep are wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 75f. Employee removed water. Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in back dining room area of the establishment has a strong musty smell.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning in back prep area in shelves. Manager removed old labeled. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks, knives not inverted in dining room area where employees roll silverware.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in back kitchen area next to walk-in cooler behind coke boxes.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb missing at mop sink in back kitchen area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and prep area soiled with food debris.

10/2/2024· 1y 5mo ago

Visit ID: 8889871

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Observed: Cutting board has cut marks and is no longer cleanable. On cook line Priority: Basic
  • 36-73-4:Basic - Observed: Floor soiled/has accumulation of debris. Walk in freezer Priority: Basic
  • 10-01-05:Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed Corrected On-Site Priority: Basic
  • 08B-39-4:Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Staff observed cutting red onion without washing prior to cutting, staff corrected process **Corrective Action Taken** Priority: Basic

8/22/2024· 1y 6mo ago

Visit ID: 8736721

Met Inspection Standards

1 high, 3 int, 4 basic

  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Condensation dripping from ceiling air vents in kitchen on to sides of hood (not landing on food or food contact surfaces)
  • 14-11-5:Basic - Equipment in poor repair. Coolers on cook line not properly holding temperature, staff temporarily holding time/temperature control for safety foods in ice bath, repairs already scheduled **Corrective Action Taken**
  • 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to breading station: raw chicken (44F - Cold Holding); raw squid (47F - Cold Holding), staff placed ice bags on items **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dish machine, staff repaired Corrected On-Site
  • 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. 2 employees with expired training

3/18/2024· 1y 11mo ago

Visit ID: 8357748

Met Inspection Standards

1 high, 2 int, 13 basic

  • 16-03-4:Basic - Accumulation of debris inside and around warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen area and cook line.
  • 36-03-4:Basic - Cove molding in back electrical area at floor/wall juncture broken/missing.
  • 14-09-4:Basic - Cutting boards in kitchen area have cut marks and is no longer cleanable. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in dish area. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler drawer broken on cook line next to convey oven. Reach in cooler handle broken on cook line in front of grill.
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  • 36-22-4:Basic - Floor area(s) in kitchen back area covered with standing water. Repeat Violation
  • 36-73-4:Basic - Floors throughout kitchen and cook line soiled/has accumulation of debris.
  • 10-20-4:Basic - In-use tongs stored on oven equipment on cook line door handle between uses. Manager removed tongs. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks, knives and spoon not inverted. Management inverted items. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Scallops In sink thawing improper. Manager put running water on, pasta cooked in walk-in cooling with lids on. Manager removed lids. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdered substance in clear containers kitchen areas. Manager labeled items. Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Cases of unwashed lettuce over cooked pasta in walk-in cooler. Manager moved items. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven soiled with food debris prep area. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

8/2/2023· 2y 7mo ago

Visit ID: 8459034

Met Inspection Standards

5 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-02: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans at ware washing area. Repeat Violation - From follow-up inspection 2023-08-02: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water though out the back kitchen area - From follow-up inspection 2023-08-02: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceilings have built up grease. - From follow-up inspection 2023-08-02: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-08-02: **Time Extended**

7/31/2023· 2y 7mo ago

Visit ID: 8457754

Follow-up Inspection Required

6 high, 2 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has mold like debris.
  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 50 dead flies in Back door entry fly traps. Manager removed and sanitized the area. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar on cook line being dispensed with soufflé cup. Manager removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prep table next to vegetable washing sink.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans at ware washing area. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water though out the back kitchen area
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic container cracked, manager discarded. Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceilings have built up grease.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on front cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pasta cooling in walk in cooler with lids on. Manager removed lids. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in prep area behind kitchen not labeled. Squeeze bottle of oil not labeled at prep station. Manager labeled correctly. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken (135F - Cooking); Manager placed chicken back on grill and cooked to 167F 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. Employee in prep area wiped gloved hands on dirty apron and continued working with no hand wash.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dish area not landing on food or food contact areas. Repeat Violation
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 4 dead flies in dry goods storage area. Manager removed and sanitized the area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing made from scratch (49F - Cold Holding) ; cooked meatballs (47F - Cold Holding) Temperatures taken at 11:30 am. Manager placed dressing in freezer and manager discarded meatballs for quality reasons, Caesar dressing at 39 F after temperature taken again at 12:15 pm. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine lacks a vacuum breaker.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer machine soiled with food debris. Oven in prep area soiled with food debris. Cutting boards on cooked line soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink at salad prep station. Manager removed. Corrected On-Site
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on cook line and emergency exit door are on the floor.