CARRABBA'S ITALIAN GRILL #6060
9965 SAN JOSE BLVD, Jacksonville FL 32257 · 904.262.8280
Last inspected Jul 16, 2026 · 11 visits since September 2023
AUG 24
DEC 24
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies by rear goods area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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 Establishment is operating on withdrawn Carrabbas HACCP plan.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.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects found. Observed approximately 5 flying insects in dry storage area. Observed approximately 3 flying insects in back area by back door. Person in charge provided pest control invoice during inspection.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Three shell eggs stored in walk in cooler cracked, leaking. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops, cheese in make line drawer at 45-46F. Person in charge pulled to rapidly chill. Retemped at 38-41F by end of inspection.
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. Mushrooms sauce indicated on time paperwork as held on time. Not time marked at time of inspection. Person in charge marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in warmer drawer at 94F. Person in charge discarded.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cookline hand sink. Person in charge provided.
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. Multiple pans wet nesting at clean dishware area.
Floors not maintained smooth and durable. Floors at cookline, back kitchen with large amount of pitting, causing standing water to pool in depressed areas. Also, large amount of standing water at dishpit, triple sink, bar area on floor.
Old labels stuck to food containers after cleaning. Old labels and old label residue observed on clean dishware items.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface sanitizer and quatanery ammonium sanitizer testing at 0ppm. Person in charge began hand mixing. Remade sink and surface to 700ppm.
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Wait-station staff handled ready to eat sliced breads with bare hand contact. Inspector intervened.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120°. Butter 95°. Gravy 90°. Gravy with mushrooms 100° Person In Charge had items immediately reheated. 175-190°
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. Establishment High Temperature digital measurement device showed Dish machine final sanitizing temperature at 157/158°. (Ran multiple times ). inspector thermometer showed 158° Establishment to set up manual sanitizing until Dish machine has been fixed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 Food service employees onsite with no Certified Food Manager. Present.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next jacket on rack over cleaned dish ware. Employee cell phone one prep area. Moved by manager.
Floor area(s) covered with standing water. Standing water on floor. Under leaking pipe. Hand Wash Sink, prep sink. By Dish machine.
Water leaking from pipe and/or faucet/handle. Leak under rear kitchen Hand Wash Sink. Underneath pipe.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Live, small flying insects found 2 flies by rear goods area.
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)
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.
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.
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.
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.
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. )
Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sink with utensils in sinks.
Soap dispenser at handwash sink not working/unable to dispense soap. Rear kitchen towels dispenser not functioning.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple at Frontline.
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.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink 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 wait-station employees.
Floor area(s) covered with standing water. Standing water on floor by frontline prep area under coolers.
Floor soiled/has accumulation of debris. Grease buildup behind, and under cook line equipment
Food stored on floor. Tubs of food on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue buildup on exterior of Bulk food containers.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Moved by manager.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Bar. Moved by manager
Single-service articles improperly stored. Boxed single service items on floor. Wait-station.
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.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter at frontline prep line Moved by manager.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger.
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.
Floor area(s) covered with standing water. Standing water on floor by frontline Hand Wash Sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup doorframe of walk in freezer.
Water leaking from pipe and/or faucet/handle. Leak at wait-station Hand Wash Sink faucet.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. Large pan in front of front line Hand Wash Sink. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
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.
Floor area(s) covered with standing water. Standing water multiple locations in kitchen throughout. Some areas cleaned by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice buildup in walk in freezer by door.
Water leaking from pipe and/or faucet/handle. Leak under Hand Wash Sink in rear kitchen.
Working containers of food removed from original container not identified by common name. Unlabeled oil bottle by prep line.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Floor area(s) covered with standing water. Standing water on floor. Rear kitchen. Cleaned by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door frame.
Water leaking from pipe and/or faucet/handle. Leak at water faucet Dish Machine line.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
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.
Sep 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
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 )
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 )
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents by Dish Machine line.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink container on prep table. Moved by manager.
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.
Employee with no hair restraint while engaging in food preparation. Food prep employee cutting breads with no hair net.
Floor area(s) covered with standing water. Standing water on floor in kitchen, frontline, rear Dish Machine line.
Food stored on floor. Tub of raw beef on floor in walk in freezer. Moved by manager.
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.