CRABBY'S

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face than engaged in handling clean utensils idle and preparing food without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen area- chopped lettuce being prepped for salads- employee handling chopped ,Etruscan with bare hands- educated operator - employee rewashed lettuce and used gloves Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small reach in cooler raw fish stored over cooked crab meat - operator removed and stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cooklinex hand sink blocked by cardboard box- operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- purple chemical spray bottle not labeled- operator labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At kitchen walk in cooler, raw shell eggs stored over unwashed produce-Peppers. Advised operator of proper storage. Operator stored correctly. 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. At kitchen single door reach in cooler, cooked rice (45F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen single door reach in cooler, cooked rice (45F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen single door reach in cooler, cut tomatoes (62F - Cooling)@2:50 since 12:00, 60F @3:20, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed product into walk in cooler to fascilitate cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At front counter behind bar, designated hand sink used for other purposes as evident by ice and lemons inside sink.

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line, mani mahi (110F - Cooking). Cooked mahi-mahi did not reach internal temperature of 145F. Advised operator to cook mahi-mahi to a internal temperature to 145F for 15 seconds. Cook placed item back on grill to cook to proper temperature. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line. Employee put on gloves after handling raw food without washing hands. Advised operator of proper handwashing.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching soiled clothing then proceeding to touch ready to eat foods without washing hands. Advised operator of proper hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, cook using bare hands touching ready to eat sliced tomatoes, lettuce, toasted buns not being heated without an approved AOP. Advised operator of proper procedure for bare hand contact.

Basic - Plumbing system in disrepair. Knobs on hand sink in disrepair.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless reach in cooler by ice machine: cooked rice (48-50F - Cooling) at 11:50 since 7/23 At current rate of cooling product did not reach 41F within 6 hours. Sees top sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless reach in cooler by ice machine: cooked rice (48-50F - Cooling) at 11:50 since 7/23 At current rate of cooling product did not reach 41F within 6 hours. Sees top sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato salad (52F - Cold Holding) Observed at tall stainless reach in cooler by ice machine. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato salad (52F - Cold Holding) Observed at tall stainless reach in cooler by ice machine. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: butter sauce (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove, rechecked 171F reheating Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed disinfectant spray stored over sanitizer sink portion of triple sink. Operator stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Ground beef not in commercial packaging over French fries at reach in freezer in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef and raw bacon stored in same container at reach in cooler in kitchen. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: butter sauce (97F - Hot Holding); steam table: conch chowder (130F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return to stove to reheat to 165+F Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer squirt bottle, degreaser spray bottle, both not labeled in kitchen. Advised operator to label chemicals. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and conch thawing on shelf in prep kitchen area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef patties not in commercial packaging over French fries and plantains reach in freezer at cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked crab cakes reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (123F - Hot Holding) Observed in crockpot at cook line. Operator returned to stove, rechecked 165F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bacon wrapped scallops (45F - Cooling) at 3:20 since 1:30 - 45F 3:35 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser (per operator) in spray bottle not labeled. Operator labeled properly. Corrected On-Site