Carrabba's Italian Grill #6060

9965 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2614211

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 15 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
5 high priority (2 fixed by the Sep 15 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic
-26
Administrative complaint on Jul 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul152026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 03, Food out of temperature: 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.
  Person in charge needs more time to address.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 5 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Scallops, cheese in make line drawer at 45-46°F. Person in charge pulled to rapidly chill. Retemped at 38-41°F by end of inspection.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Pork in warmer drawer at 94°F. Person in charge discarded.
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 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.
Intermediate2
- Code 03, Food out of temperature: 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.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at cookline hand sink. Person in charge provided.
  Fixed on the spot
Basic4
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels and old label residue observed on clean dishware items.
- Code 21, Wiping cloths and linens: 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.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Multiple pans wet nesting at clean dishware area.
- Code 36, Floors, walls, ceilings and ventilation: 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.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.