Carrabba's Italian Grill #6036

155 SR 312 W, Saint Augustine, FL 32086 · Permanent Food Service · License 6501671

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Jul 7, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · not yet fixed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)
-26
Administrative complaint on Jul 7
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

1 inspection · 1 visit

Jul72026

Complaint inspection

11 violations found

First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed grill reach in cooler drawer: steak x 2 (54°F - Cold Holding); shrimp (56°F - Cold Holding); salmon (51°F - Cold Holding); reach in cooler sautee: red sauce (54°F - Cold Holding); red sauce with meat (55°F - Cold Holding) all product stocked during shift change per person in charge. Person in charge placed all product in walk in freezer too cool. All products reached 41°F or less by end of inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed one live flying insect on cook line near sautee. Observed two live flying insects in dry storage room.
  Repeat violationAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed multiple cutting boards and rubber cutting mats stained with black streaks.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed hand washing station at drink station missing paper towels. Person in charge added paper towels during inspection.
  Fixed on the spot
Basic7
- Code 03, Food out of temperature: 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.
  Observed cook chill soups in ice bath without date and time of packaging. Person in charge added date and time on label.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed small plastic cup used to scoop salsa on cook line. Person in charge removed from salsa. Observed plastic tray used to scoop salt left in salt. Person in charge removed plastic tray from salt.
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed reach in coolers on front line with build up of ice on sides of cooler and on condenser unit.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed pans stored on bottom rack in dish washing area stacked with visible moisture.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water in dish washing area. Person in charge had employee start cleaning water during inspection.
  Fixed on the spotRepeat violation
  Hole in or other damage to wall.
  Observed exposed concrete on corner of wall near fryers
  Floor soiled/has accumulation of debris.
  Observed floors through out kitchen soiled with food debris.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.