Carrabba's Italian Grill #6016
9 N 3 St, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2612247
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 5 basic (4 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler House made pomodoro sauce (44°F-46°F - Cooling). See stop sale. Sauce was made on Sunday.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler House made pomodoro sauce (44°F-46°F - Cooling). See stop sale. Sauce was made on Sunday.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed back flow device incorrectly installed on splitter added to mop sink , back flow placed on chemical side of splitter. Manager removed and correctly installed on the non chemical side of splitter .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 flying insects. 1 flying insect in prep area. 1 flying insect in dining area.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed large pans in ware washing area wet nesting. Manager stored to dry properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Observed drain covers missing at mop sink , and in bar area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile near ware washing in disrepair.
Repeat violation
Floor soiled/has accumulation of debris.
Observed on cook line and in prep area floors behind equipment soiled with food debris.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.