DIRTY DICK'S CRABHOUSE

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 cooks and 2 servers/bartenders with no current food handler training. Warning - From follow-up inspection 2025-09-29: Some food handlers have been retrained. Operator working to get all employees trained. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over soup/stock bases in prep cooler. Manager removed eggs at time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification provided for Jeremy Smyth.

Intermediate - No soap provided at handwash sink in dish pit. Restocked at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 cooks and 2 servers/bartenders with no current food handler training. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on walk-in cooler door handles.

Basic - Equipment in poor repair. Fry station cooler gaskets falling apart.

Basic - Floor soiled by bar on steps.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on heat lamp window, on gasket area of walk-in cooler door. Mold like substance on speed rack in walk-in cooler. Food debris/grease on top of fry station heat lamp and on plastic bag holder in dry storage area. Food debris on shelf under prep area table.

Basic - Standing water in bottom of reach-in-cooler at bar.

Basic - Worn flooring in outside walk-in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at bar tested under 150ppm. Manager made new solution, tested at 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo station: shredded cheese 45F, per manager unknown amount of time. See stop sale. Fry station counter: corn hush puppy mix 58F at 3:05pm, per manager out since 11:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo station: shredded cheese 45F, per manager unknown amount of time. See stop sale. Fry station counter: corn hush puppy mix 58F at 3:05pm, per manager out since 11:00am. See stop sale.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed frozen cooked turducken and oyster stuffing in bags vacuum sealed on site. Establishment requires an approved HACCP plan and variance. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Proctor certification only for manager on duty Jeremy Smyth.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside. Front door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of soda gun holster at bar soiled. Employee cleaned at time of inspection. Grease/Residue on Walk-in cooler door handle and seal area. Exterior of griddles in expo area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of salad station low reach in.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22, paid during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44F, cooked pasta 44F, cooked rice 45F, manager states door was recently open for cleaning inside walk-in. Items iced at time of inspection. Fry station: frog legs 44F, stuffed crab 45F, raw shrimp 44F less than 4 hours, iced at time of inspection . Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under oyster trough

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jeremy Smyth expired 1-18-22

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlor8ne test kit for machine, quaternary kit for sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish pit, restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Build up of trash/food debris behind cook line equipment

Basic - Equipment in poor repair. Low Pantry cooler missing seal. Tall pantry cooler door not closing completely

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler door handles, fry station door handles. Walk-in cooler gaskets and door handles soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by server station ice machine in over charge zone.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 cases of oysters at 50°F in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 cases of oysters at 50°F.

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored next to food items.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags with no end dates on them.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like surface on drink machine behind soda nozzles. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowls inside flour and seasoning salt. Manager threw away. Corrected On-Site

Basic - Stored food not covered. Observed dressings in server are not covered. Server covered. Corrected On-Site