CRABBY'S DOCKSIDE

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. 0 ppm. Main dishwasher.

Basic - No handwashing sign provided at a hand sink used by food employees. Fry end of line. Corrected On-Site

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. Glass washer first floor 0 ppm. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mop sink area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Mop sink area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to portion mango salsa. Corrected On-Site Repeat Violation

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. Main dishwasher, primed now 100 ppm. 3rd floor dishwasher 0 ppm, primed still 0 ppm. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded. Alfredo 51f, cooked pasta 50f, raw shrimp 48f, line drawer, closed lid and added ice. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in Parmesan cheese in salad station.

Basic - Ice scoop no handle in contact with ice. 3rd floor. Corrected On-Site

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. Glass washer 1st floor 0 ppm. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo 44f, chipotle cream sauce 45f lid closed on cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Thawing bar mixes in hand sink. Items removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line. Corrected On-Site

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. 1st floor bar washer 0ppm.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Toggle switch for booster heater broken temp at 131f, . Service called. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. July tags have no last used date.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area downstairs.

Basic - No handwashing sign provided at a hand sink used by food employees. 2nd floor bar hand wash sink. End of cooks line. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 3 times all at 133,134,134f, operator called for service.

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

Intermediate - Handwash sink not accessible for employee use at all times. Mop area hand sink has chemical bottles in it. Hand sink next to dish washer has a pot of watt in it.

Basic - Time/temperature control for safety food thawed in an improper manner. Many bags of creamed corn sitting in sink with no running water to thaw.

Basic - Torn gasket breading station top drawer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooks line.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 2nd floor.

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in dish area corner.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator date marking oysters at shucking, not last used date.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun third floor.

Intermediate - Handwash sink not accessible for employee use at all times. Second floor hand sink in mop area blocked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in pasta.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf on cooks line above breading station.

Basic - Food stored on floor. Soda box on floor on first floor next to ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on top shelf in prep cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. 3 floor forks.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 130f, ran several times. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 46f, moved to bottom of reach in cooler. Now 39f, . Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Line hand sink has a tray and a cup in it. Removed Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Not functioning.

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. 3rd floor washers.

High Priority - Food stored in ice used for drinks. 2nd floor bar mixes not separated. Corrected On-Site Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 147f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 48f, cooked ribs 61f, spinach dip 47f, raw shrimp 48f, cooks line. cooked ceviche 58f, salad cooler. mango salsa 46f, stand up cooler. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink black hose.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago. Date mark corrected. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked crab not date marked correctly. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 3rd floor washer.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing soup and Mac n cheese at room temp. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - - From initial inspection : 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. Third floor dish machine 0ppm chlorine - From follow-up inspection 2021-07-16: Repairs in process. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Dish machine added to bus station third floor and no handwash sink in room. - From follow-up inspection 2021-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added dish machine to bus area on third floor and first floor - From follow-up inspection 2021-07-16: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac n cheese 54-55°f (cooling from 7/13/2021 establishment closes at 10:30pm temped 1:57pm)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Mac n cheese 54-55°f (cooling from 7/13/2021 establishment closes at 10:30pm temped 1:57pm)

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. Third floor dish machine 0ppm chlorine

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer going from dirty to clean dishes without first washing hands- educated employee and manager on proper hand washing

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 by mop sink, 1 in dish room landing on soiled containers, 1 in second floor bar, 2 in upstairs bar, 1 first floor by ice machine Not landing on any surface.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Three hours cooked. Staff added time mark. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter

Intermediate - Handwash sink missing in warewashing or food preparation area. Dish machine added to bus station third floor and no handwash sink in room.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added dish machine to bus area on third floor and first floor

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked pasta on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and earphones on top of aluminum pan containers- employee removed, purse and back packs on top of fryer baskets over breading station Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment rack

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shredded cheese and raw shrimp

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line by breading station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan soiled over breading station by ansul system

Basic - Old food stuck to clean dishware/utensils. Metal pans on clean dish rack

Basic - Old labels stuck to food containers after cleaning. Squeeze bottle and metal pan on clean dish rack

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over pepper strips and spinach dip in walk in cooler- employee rearranged Corrected On-Site