GETTIN CRABBYS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine at 0 ppm. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce in beer walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab cake and cooked rice over 7 days in beer walk in cooler, operator discarded. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated, educated new chef on tag requirements. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen restroom and handwashing sink just out side of it have no towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Kitchen restroom and handwashing sink outside of it has no soap at sink. Corrected On-Site

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. Lana doesn't have proof of training.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tyree expired January 1, 2026

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Female restroom lower level of bar not self closing. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing near cook line hand wash sink. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler under grill, reach in cooler far end of cook line, single glass door reach in cooler, and both walk in cooler and walk in freezer all not working. Using ice chests and ice to keep food cold. Two of three walk in coolers working. Center working walk in cooler door broken and busted. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Various floor tiles missing in kitchen. Repeat Violation

Basic - Hole in floor no flooring in front of kitchen restroom. Two non slip mats over hole to prevent falling through.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in the two make tables and in the center walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stainless reach in cooler and reach in freezer gaskets soiled with mold like substance. Small reach in freezer on cook line has mold like substance on gaskets. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Kitchen doors not self closing. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind griddle soiled with food debris. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line, broken p-trap drainage into a bin.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in glass door cooler-eggs moved to double fridge and placed on bottom shelf

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. Julia

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in back kitchen across from bathroom

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Torn gaskets- reach in double door stainless cooler, reach in cooler cook line Repeat Violation

Basic - Floor area(s) covered with standing water. In front of walk in freezer

Basic - Food stored on floor. Frying oil stored on floor next to reach in cooler Boxes of food on floor in walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Extremely heavy ice build up in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in cooler's throughout, hoods soiled hood with greaseq

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not dated - From follow-up inspection 2024-11-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee less than 60 days no Employee health reporting agreement. Form sent to operator Corrective Action Taken - From follow-up inspection 2024-11-26: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer not connected to dishwasher. Dishwasher hand washes and sanitizes dishes using 3 compartment sink and does not use dishwasher at this time. However all detergents and sanitizers must be connected to machine. Warning - From follow-up inspection 2024-11-26: Manager provided invoice new Sanitizer was ordered and has been shipped and arrive 26 Nov 2024. Will time extend for 1 week Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets stainless steel double door cooler - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer soiled Hood filters soiled - From follow-up inspection 2024-11-26: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not dated

Intermediate - Handwash sink used for purposes other than handwashing. Cardboard in hand sink across from bathroom in kitchen. Paper removed by chef Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee less than 60 days no Employee health reporting agreement. Form sent to operator Corrective Action Taken

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.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer not connected to dishwasher. Dishwasher hand washes and sanitizes dishes using 3 compartment sink and does not use dishwasher at this time. However all detergents and sanitizers must be connected to machine. Warning

Basic - Equipment in poor repair. Torn gaskets stainless steel double door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer soiled Hood filters soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double stainless cooler- area designated as employee beverage storage Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops hung up Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice on dry storage shelf. Labeled by chef Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over sliced cheese Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Darrin Hoopes Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator copy Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided one Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. Frying oil

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door Repeat Violation

Basic - Ice scoop handle in contact with ice. Bar Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. One being used is broken Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar Sent to operator Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site