CARRABBA'S ITALIAN GRILL
791 SKYMARKS DR · JACKSONVILLE · Duval County · FL 32218
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 146f) after running multiple times. Operator has triple sink set up to sanitize. **Warning**
35A-02-7High Priority – Live, small flying insects found. Observed a total of 9 flying insects: 3 at cook line fry station, 2 in storage area by walk-in cooler, 2 at bar and 2 in men's restroom. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of herb mix stored under raw pork, cups of port wine fig sauce and cheese stored below raw pork, open case of raw shell eggs stored over case of tomatoes. Operator moved all items to proper storage. **Corrected On-Site**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, one cracked egg in open case of shell eggs. Operator discarded. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to time abuse. In walk-in cooler, lentil soup in reduced oxygen packaging for 60 hours, chicken soup in reduced oxygen packaging 60 hours, basil soup in reduced oxygen packaging 132 hours and meat sauce in reduced oxygen packaging 65 hours.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler by conveyer oven, cooked shrimp (51F – Cold Holding); calamari (47F – Cold Holding); chicken (46F – Cold Holding). Manager stated items in cooler 1.5 hours. Manager discarded cooked shrimp, calamari and chicken placed on ice, below 41f after 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In alto sham at prep area, mash potatoes (107, 108F – Hot Holding). Manager stated item in warmer for 30 minutes. Manager reheated above 165f. **Corrected On-Site**
Intermediate 1
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At cook line, pitcher stored in handwash sink. Operator removed. **Corrected On-Site**
Basic 12
32-12-6Basic – Covered waste receptacle not provided in women's bathroom. In women's restroom, one stall missing covered receptacle.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, bottle drink on counter. Operator moved. At cook line, employee drink on reach-in freezer lid. Operator moved. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area, employee jacket stored on box of single service gloves. Manager moved jacket. **Corrected On-Site** **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. At dish area, plastic and metal containers stacked before air drying. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. At cook line, microwave across from fry station, interior top has bubbling. At prep area, side of coffee mill grinder has rusting. **Repeat Violation**
36-73-4Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind grill has grease build up. At cook line, floor and wall at fry station soiled. At cook line, ceiling ac vents have dust build up. **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, flip top reach-in cooler has ice build up.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have grease build up. At cook line, shelf below grill has build up. At cook line, multiple reach-in cooler gaskets soiled. In prep area, exterior of knife rack soiled. Operator moved to clean. At prep area, exterior of salad spinner soiled. Exterior of ice machine soiled.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of plate reach-in freezer has debris build up in bottom. At bar, slide top,glass reach-in cooler has soiled bottom. **Repeat Violation**
03G-53-1Basic – 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. In walk-in cooler, container of pomadore sauce label does not have date and time. **Repeat Violation**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In walk-in cooler, lentil soup in reduced oxygen packaging for 60 hours, chicken soup in reduced oxygen packaging 60 hours, basil soup in reduced oxygen packaging 132 hours and meat sauce in reduced oxygen packaging 65 hours.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. At prep area, bulk container,of kosher salt not labeled.
Inspector observations synchronized from DBPR on September 3, 2026 11:44 AM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.