CARRABBA'S ITALIAN GRILL #6026
8137 POINT MEADOWS WAY · JACKSONVILLE · Duval County · FL 32256
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
03C-44-5High Priority – 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. **Corrected On-Site**
12A-28-4High 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. 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. **Corrective Action Taken**
09-01-4High Priority – 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.
01B-02-5High Priority – 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.
03A-02-5High Priority – 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. **Corrective Action Taken**
Intermediate 4
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink on far cookline blocked by cart. Person in charge moved. **Corrected On-Site** **Repeat Violation**
53A-01-7Intermediate – 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.
03F-10-5Intermediate – 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.
03G-50-1Intermediate – 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. **Warning**
Basic 2
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Observed several pans in clean dish area wet nesting. **Repeat Violation**
23-03-4Basic – 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. **Repeat Violation**
Inspector observations synchronized from DBPR on October 11, 2026 1:44 PM.
Violation category totals
1 observation(s)
4 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.