CARRABBA'S ITALIAN GRILL #6036
155 SR 312 W, Saint Augustine FL 32086 · 904.819.9093
Last inspected Jul 7, 2026 · 11 visits since September 2023
NOV 24
JUN 25
OCT 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 4 live flying insects 2 near dishwasher and 2 at front bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025059733 | Jun 9, 2025 | Sep 8, 2025 | $400 |
Inspection history
11 visits, newest first
Jul 7, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found Observed one live flying insect on cook line near sautee. Observed two live flying insects in dry storage room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grill reach in cooler drawer: steak x 2 (54F - Cold Holding); shrimp (56F - Cold Holding); salmon (51F - Cold Holding); reach in cooler sautee: red sauce (54F - Cold Holding); red sauce with meat (55F - Cold Holding) all product stocked during shift change per person in charge. Person in charge placed all product in walk in freezer too cool. All products reached 41F or less by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards and rubber cutting mats stained with black streaks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at drink station missing paper towels. Person in charge added paper towels during inspection.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Observed small plastic cup used to scoop salsa on cook line. Person in charge removed from salsa. Observed plastic tray used to scoop salt left in salt. Person in charge removed plastic tray from salt.
Equipment and utensils not properly air-dried - wet nesting. Observed pans stored on bottom rack in dish washing area stacked with visible moisture.
Floor area(s) covered with standing water. Observed standing water in dish washing area. Person in charge had employee start cleaning water during inspection.
Floor soiled/has accumulation of debris. Observed floors through out kitchen soiled with food debris.
Hole in or other damage to wall. Observed exposed concrete on corner of wall near fryers
Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in coolers on front line with build up of ice on sides of cooler and on condenser unit.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook chill soups in ice bath without date and time of packaging. Person in charge added date and time on label.
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Live, small flying insects found Observed 4 live flying insects 2 near dishwasher and 2 at front bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with build up. Employee cleaned during inspection.
Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop. Operator discarded.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food production no hair restraint. Employee put on hat.
Equipment and utensils not properly air-dried - wet nesting. Pans under dishwasher area wet nesting.
Equipment in poor repair. Dishwasher missing part to stop water from splashing onto floor per operator.
Floor area(s) covered with standing water. Standing water on floors in dishwasher area.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor near bar area and on cookline.
Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled salt.
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No handwash sink for employees. Cookline Hand Wash Sink non functional. Per Person In Charge. Ongoing plumbing issues.
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut onion under condensation drip in walk in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container whipped butter at 55 °. Wait-station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of garlic butter on frontline counter at 77°. Per Person In Charge placed about 1 hr before. Moved by manager to cooler. Sliced cheese in pizza cooler 55°. Moved by manager. Cheese 49°. Sauce 49°. Cooked meat 51°. Sauce 49°. On frontline make table. Items Moved by manager. Container whipped butter at 55 °. Wait-station. (Overnight temperatures)
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. No time mark on butter at cook line. Placed about 1 hr before. Marked by manger.
Handwash sink not accessible for employee use at all times. Blocked Hand Wash Sink at bar. Moved by manager
No handwash sink for employees. Cookline Hand Wash Sink non functional. Per Person In Charge. Ongoing plumbing issues.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep table. Moved by manager.
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.
Employee with no beard guard/restraint while engaging in food preparation. No beard guard on Food service employee with long beards.
Floor area(s) covered with standing water. Standing water on floor by Dish machine. (Broken plumbing pipe by sink) Cleaned by manager.
Food stored in a location that is exposed to splash/dust. Container of cut onion under condensation drip in walk in cooler. See stop sale.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling. Walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Outer openings not protected with self-closing doors. Disabled self closing mechanism. Side door.
Water leaking from pipe and/or faucet/handle. Leaking pipe under sink at Dish machine sinks.
Jun 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in vacuumed packed bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza cooler overnight;tomatoes, pesto 51F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Station #5; cheese, peas 48F, marinara 51F, meat marinara, tomato sauce 51F, butter 57F, lemon butter, lobster sauce 51F; ( - Cold Holding) Sauté; chicken 77F, spinach 57F, Parmesan cheese 49F; ( - Cold Holding) Pasta drawers; pasta 73F, pasta 49F, pasta 72F; ( - Cold Holding) Grill #1; tomatoes 58F, spicy butter 58F; ( - Cold Holding) marinara 40F, mozzarella 36F, Alfredo 35F In pizza cooler overnight;tomatoes, pesto 51F; ( - Cold Holding)
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. Missing on garlic in oil on cook line. Person in charge time stamped.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink; missing hose Bibb.
No handwash sink for employees. Hand washing sink does not work on cookline.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1st hand washing sink on cookline does not work at all. No water.
Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop rasberries.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is sagging when you walk in the door neat bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have mold near vents.
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. Salmon thawed in vacuumed sealed bag box clearly states to keep in frozen.
Drain cover(s) missing. In dish room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back shelf. Person in charge removed.
Equipment in poor repair. Gaskets on #5: #1 and pizza are all torn.
Floor area(s) covered with standing water. In walk in cooler and in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream freezer has ice buildup.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sink in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers #1, #5, and pizza are soiled.
Standing water in floor drain/floor drain draining very slowly. Floor drain next to tilt skillet is clogged.
Wall soiled with accumulated grease, food debris, and/or dust. In dish are. Black mold like substance on walls.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler since 11am; tomatoes 61F, cheese 61F, cheese 67F, spinach balls 61F, dressings 67F, marinara 65F, goat cheese 65F, butter 67F; ( - Cold Holding) In cooler drawers since 11am; chicken 59F, chicken 60F, clams 69F, shrimp 69F, pasta 61F; ( - Cold Holding) In 2nd drawers since 1pm; chicken 50F. At server station; butter 51F, milk 54F; ( - Cold Holding) It's now 1:15.
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. At back of cookline; Chicken 50F, chicken out since 11am.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner's certificate is expired.
Equipment in poor repair. Cracked lid in walk in cooler. Person in charge replaced.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar handle in sugar.
No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in dish. Person in charge put hand washing sink up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf on clean dishes is rusty.
Old labels stuck to food containers after cleaning. On clean dish rack, old labels on container.
Open dumpster lid. Dumpster lid is open.
Wall soiled with accumulated grease, food debris, and/or dust. Dish machine has black mold like substance on it.
Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled.
Marked exit/path to marked exit blocked. For reporting purposes only. Side exit door is blocked. Person in charge removed boxes.
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. On cook line, employee at fry station battered raw calamari with gloved hand, removed gloves, grabbed cheese with no handwashing. Manager addressed with employee and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Mac and cheese sauce (46F - Cold Holding), operator stated cheese sauce has been portioned and left on counter for approximately 30 minutes, operator moved below Reach in cooler to cool. retemp 30 min lapse 43F - Cold Holding
Handwash sink used for purposes other than handwashing. At bar, handwash sink used for storage of sanitizer bucket. Person in charge moved to proper storage area.
Spray bottle containing toxic substance not labeled. In dish area, unlabeled spray bottle, identified a bleach by operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area, employee drink on shelf above clean dishes. Also, in prep area, employee drink on food prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dish area, employee hat and backpack on clean dish drying shelf. Operator moved to proper storage location.
Equipment and utensils not properly air-dried - wet nesting. In dish area, and in prep area, clean dishes put away without air drying.
Floors, walls, and/or ceilings soiled/has accumulation of debris. In walk in cooler, walls and ceilings are soiled and have mold like substance.
No handwashing sign provided at a hand sink used by food employees. In kitchen by dish area, no handwashing sign available. In prep area handwashing sink has no sign posted, operator hung available sign. Provided copies of hand wash sign to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, Reach in cooler gaskets are soiled. (Multiple)
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler, multiple shelves are soiled and have mold like substance.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed produce stored over ready to eat lettuce.
Utensils in poor condition. In dish area, multiple pans have cracks and/or grooved surface marks. Operator removed from operation.
Wood food-contact surface not properly sealed. In back storage room, soda bibs stored on shelf lined with unsealed wood.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher rinse cycle only hit 120F. Instructed establishment to setup 3 compartment sink. 3 compartment sink tested at 200ppm.
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher rinse cycle only hit 120F. Instructed establishment to setup 3 compartment sink. 3 compartment sink tested at 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter top in back, raw shrimp (71F - Cold Holding) On top of refrigerator across from cook line, pasta (53F - Cold Holding); marinara (50F - Cold Holding); cut tomato (47F - Cold Holding); cheese (44F - Cold Holding); mussel sauce (54F - Cold Holding); garlic sauce (50F - Cold Holding) In second table top across from cook line, cut tomato (46F - Cold Holding); chili butter (60F - Cold Holding); goat cheese (57F - Cold Holding); pasta (49F - Cold Holding); angel hair (50F - Cold Holding); thick pasta (50F - Cold Holding) L section of salad station, blue cheese crumbles (57F - Cold Holding); Caesar dressing (50F - Cold Holding); house dressing (47F - Cold Holding); meatballs (47F - Cold Holding); butter sauce (47F - Cold Holding); raw chicken (47F - Cold Holding) Per operator, all items placed in coolers at 11 a.m. Operator placed items on time control until coolers can be repaired.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On red hose, located in entrance to cook line
Food-contact surface soiled with food debris, mold-like substance or slime. On prep table in back, slicer has accumulation of food buildup. At soda machine, mold-like substance on soda nozzles and on plate between nozzles
Spray bottle containing toxic substance not labeled. At bar, bottle with clear liquid missing label. Operator labeled bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee moved phone
Floor area(s) covered with standing water. Excess water on floor behind cook line.
In-use tongs stored on equipment door handle between uses. Hanging from oven door on cook line. Employee moved tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage area, bulk container of sugar has handle in sugar. Operator removed
No handwashing sign provided at a hand sink used by food employees. Missing sign at back prep line sink Also missing sign next to dish washing sink.
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.