CARRABBA'S ITALIAN GRILL #6026
8137 POINT MEADOWS WAY, Jacksonville FL 32256 · 904 363 2254
Last inspected Jul 15, 2026 · 10 visits since October 2023
DEC 24
JUN 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 3 tiny flies in multiple areas kitchen, bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Live, small flying insects found 3 tiny flies in multiple areas kitchen, bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Handwash sink not accessible for employee use at all times. Frontline Hand Wash Sink blocked by plates. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at prep line. All purpose cleaner. Marked by manger.
Show the remaining 9 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty walk in cooler ceiling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Oil spray bottle on top of clean plate. ( soiled base of spray bottle ) Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by cleaned pans on rack. Moved by manager.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler by walk in freezer. Standing water in food prep areas.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip in walk in cooler from ceiling blower.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line units.
Working containers of food removed from original container not identified by common name. Oil spray bottle not labeled.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon at cook line at 125F when cook indicated item was cooked. Person in charge returned to grill and retemped at 177F.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored over bags of marinara base. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in bar at 44-45F. Person in charge discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from bar. Person in charge provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.s Several employees working over 60 days at establishment have not obtained training.
Floor tiles missing and/or in disrepair. Tiles with cracking at dish pit. Also, observed porous tile at dish pit area ceiling.
Aug 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. One can of crab in walk in cooler with dent along seam.
Live, small flying insects found. Observed two flying insects in back kitchen by dish pit area.
Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in use in bar area. Person in charge discarded.
Wastewater on ground of establishment. When in use, the front bar hand wash sink drains wastewater directly onto the ground. Person in charge added catch bucket until unit can be repaired.
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. Several employee with expired training during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed seleveral items wet nesting at clean dishware area.
Floor tiles missing and/or in disrepair. Observed several tiles at dish pit cracked, holding water.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at back prep hand wash sink. Person in charge posted during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server area with mold like substance buildup.
Jun 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In table top area of station 2 butter, cheese 47-53F. Cannoli cream 61F at dessert station. Item stored above fill line. Retemped by end of inspection at 41F or below.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Live, small flying insects found. Observed approximately 10 flying insects in dishpit area. Observed approximately 4 flying insects in dry storage area.
Pesticide-emitting strip present in food prep area. Observed HotShot pesticide emitting strip in bar area. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In table top area of station 2 butter, cheese 47-53F. Cannoli cream 61F at dessert station. Item stored above fill line. Retemped by end of inspection at 41F or below.
Toxic substance/chemical improperly stored. Observed bleach bottle stored with single service items in dry storage. Also, observed sterno containers with single service items in dry storage. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb to right of hand wash sink by dish pit.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with debris buildup at station 2, in clean dish area. Interior of station 2 coolers with mold like substance/ debris buildup. Interior of microwave on station 2 area of cook line with debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink on far left of cook line blocked by dishes and cart. Person in charge made accessible during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at far prep line not functional. Person in charge repaired during inspection.
Employee preparing food in dining area. Observed employee prepping herb mix at table in dining room during inspection. Person in charge spoke to employee who removed items.
Hole in or other damage to wall. Hole in wall by bread server station. Also, cracked tiles in main cook line area holding water. Debris buildup in drains at dishpit area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stand up reach in freezer at app station two.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup on exterior of containers in walk in cooler due to not covered or moved before power washing per person in charge. Also, left sided hood filters on main cook line with grease buildup. Mold like substance buildup observed on underside of shelving in dry storage area.
Old labels stuck to food containers after cleaning. Old labels and old food debris observed on multiple clean dishware items. Person in charge pulled to clean.
Water leaking from pipe and/or faucet/handle. Two leaks observed at triple sink in bar when in use. Person in charge added catch bucket until area can be repaired.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink in kitchen. Person in charge removed.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Sanitizer bottle with table sanitizer unlabeled. Person in charge labeled.
Equipment and utensils not properly air-dried - wet nesting. Observed several items wet nesting at dish storage area.
Equipment in poor repair. Mixers in kitchen with peeling paint, not smooth and easily cleanable.
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.
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.
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.
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.
Working containers of food removed from original container not identified by common name. Multiple bulk containers with food product unlabeled.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
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.
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. Hand wash sink on far cookline blocked by cart. Person in charge moved.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Observed several pans in clean dish area wet nesting.
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.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
Ceiling tile missing. Ceiling tile in warewashing area missing.
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.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.