CRABBERS

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees failed to wash hands between tasks - From follow-up inspection 2026-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - From follow-up inspection 2026-06-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2026-06-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2026-06-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -bowl in hand wash sink in kitchen -hand wash sink at prep tabled blocked - From follow-up inspection 2026-06-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at server area - From follow-up inspection 2026-06-16: 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 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. -3 dead roaches under breaker box - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -soda can on cook line - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -items in walk in freezer - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler not working properly - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -throughout - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in kitchen - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -multiple kitchen lights - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -unused equipment in rear hallway - From follow-up inspection 2026-06-16: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking - From follow-up inspection 2026-06-16: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -rear door exit path blocked - From follow-up inspection 2026-06-16: Time Extended

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

Intermediate - Handwash sink not accessible for employee use at all times. -filters in hand wash sink in server area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to prep table

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. -provided form to operator Corrected On-Site

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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in rice bin

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Floor soiled/has accumulation of debris. -floor around water heater soiled with grease

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops

Basic - Objectionable odors in bathroom or other areas of the establishment. -throughout kitchen

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. -flour container not labeled