CRABBY'S BEACHSIDE

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. At downstairs bar; dish machine at 0ppm. Repeat Violation

High Priority - Live, small flying insects found Saw 10 flies in dish washing area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Out on cookline 4 hours; At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) Middle cooler; shrimp 52F top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding) Drawers; flounder 48F; ( - Cold Holding) In cooler #6; salsa 51F ( - Cold Holding) Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish machine area. No hand washing sign at cookline. Person in charge replaced both. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach in freezer have crumbs in them.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on make table. Person in charge removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was opened. Person in charge closed door. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In bottom of middle cooler,

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, potatoes (60F - Cold Holding, retemp 36F); conch fritters (48F - Cold Holding, retemp 30 min lapse 43F); avocado rolls (45F - Cold Holding, retemp 30 min lapse 43F); cheese (50F - Cold Holding, retemp 30 mins lapse 43F); grouper (48F - Cold Holding, retemp 30 min lapse 42F). Items were in a Reach in cooler that had been opened and in and out of during service, operator and employees moved items to walk in cooler, items all retemped at or below 43F. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight, stop sale issued. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On cook line, multiple bottles of chemical and cleaners stored above cook line. Operator moved to proper storage location.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, no vacuum breaker after on non chemical dispenser side. Operator placed vacuum breaker in proper location. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags presented were not in chronological order with last date sold. Operator organized tags and put into monthly envelopes. Corrected On-Site

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. In walk in cooler, pasta cooked this morning, placed in bags and sealed with knot while hot, no labeling present, operator removed pasta from bags and properly cooled before bagging. Operator will no longer place hot foods in sealed bags.Corrected On-Site Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu specifies Florida grouper being served, grouper on invoices origin is Mexico. Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, under Crabby Specialties, eggs Benedict items on menu are not identified as being served raw or undercooked. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, no paper towels available. Repeat Violation

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. Operator states some new employees hired less than 60 days and have no proof of their reporting responsibilities. Emailed operator DBPR form 5030-103.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some training certificates present are photo copies.

Basic - Bowl or other container with no handle used to dispense food. At smoothie station, single service ramekin being used as scoop.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At main ice machine, by cook line, ice buckets are not inverted or protected. Operator moved to proper storage hooks. Also, ice bucket is stored inverted on dirty contact shelf. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In upstairs and downstairs women's bathroom, no covered receptacles present.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, 2 drinks on shelf above coolers. Also in prep area, multiple drinks on prep tables and counter above food preparation. Operator and employees removed all drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone and charge stored above make line. Employee moved to correct storage area. Corrected On-Site

Basic - Food stored in a room/shed that is not fully enclosed. In food storage area, by cook line, ceiling is not finished or sealed. Also, in secondary storage area, single service and chemical storage, ceiling is not finished or sealed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils in standing water 88F, employee moved utensils to flattop, retemp water 30 mins lapse, 145F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In Women's bathroom downstairs no hand wash sign present. In men's bathroom upstairs no hand wash sign present.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, at frying station, large bins for storing flour and breadcrumbs are heavily soiled with food debris on exterior. Operator had employees clean exterior of bins. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door to establishment both up and down stairs are not self closing.

Basic - Raw fruits/vegetables not washed prior to preparation. In prep area, employee observed cutting lettuce directly from box without washing beforehand.

Basic - Single-service articles improperly stored. Single service drink buckets stored on floor in storage room. Operator moved to proper storage location. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At upstairs service station, single service cups being stored next to hand wash sink with no splash guard. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On cook line, at frying station, large bins for food storage are not labeled with common name.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At prep area, 1 employee did not wash hands before putting on gloves. Employee washed hands after we corrected them. Corrective Action Taken Warning

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. Observed cook on line go into dish room and back to cook line with same gloves on and grab food without washing his hands and changing gloves 1st. Addressed immediately and he washed hand and placed gloves on. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen prep area. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw hamburger patties over raw fish. Person in Charge moved burger to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At expo line, 2 employees on food expo did not change gloves between tasks. We corrected employee and she washed her hands and changed her gloves. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. All fish, oysters, clams, lobster and fish dip in floating dirty ice in cooler 13 and 14.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler# 12; cheese 51, 53F, pico 51F, burgers 45F-47F, eggs rolls 52F; ( - Cold Holding) In cooler #15; creamer 51F; ( - Cold Holding) In cooler #16; oysters 45F, fish dip 45F, short rib mac and cheese 49F; ( - Cold Holding) In walk-in cooler; Mahi 44F, 49F, grouper 65F, lobster 47F, pasta 44F, shrimp 50F, chicken 45F, mac and cheese and cheese 49F; ( - Cold Holding). Reach-in cooler #4; cheese 43F, oysters 55F; ( - Cold Holding) All items issued stop sale. 4+ hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler# 12; cheese 51, 53F, pico 51F, burgers 45F-47F, eggs rolls 52F; ( - Cold Holding) In cooler #15; creamer 51F; ( - Cold Holding) In cooler #16; oysters 45F, fish dip 45F, short rib mac and cheese 49F; ( - Cold Holding) In walk-in cooler; Mahi 44F, 49F, grouper 65F, lobster 47F, pasta 44F, shrimp 50F, chicken 45F, mac and cheese and cheese 49F; ( - Cold Holding). All items issued stop sale. 4+ hours. * Reach-in cooler #3; lettuce 45F; ( - Cold Holding) Reach-in cooler #4; oysters 55F; ( - Cold Holding) 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 107F. Hot holding 3+ hours., butter discarded.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area hand washing sink; no paper towels. Person in Charge placed paper towels at sink. Corrected On-Site Repeat Violation

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. Establishment lacking proper oyster warning on menu.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop croutons.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in clean dish rack wet nesting. Repeat Violation

Basic - Food stored in undrained ice. All fish, oysters, calimari, clams, lobster and fish dip in floating dirty ice in cooler 13 and 14.

Basic - Ice bucket/shovel stored on floor between uses. At ice bin in kitchen, ice buckets stored on floor. Told Person in Charge and he moved them. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cookline; spoon handle in crab mix.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By 1st door to walk-in cooler; oven dirty.

Basic - Open dumpster lid. Right dumpster lid open.

Basic - Wiping cloth sanitizing solution stored on the floor. Across from grill between reach-in coolers, sanitizer bucket stored on floor. Told Person in Charge and he moved bucket. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees of establishment. Warning - From follow-up inspection 2023-04-13: Scheduled food training need time to train employees. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in downstairs bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flat top four drawer reach-in cooler observed, shredded cabbage (46F - Cold Holding); cheese (45F - Cold Holding); burgers (45F - Cold Holding); cream cheese eggrolls (46F - Cold Holding); ambient (46F - Cold Holding). Digital read out observed at 45F. Operator stated items had been in cooler for six hours prior to temperature and discarded during inspection. On lobster station observed pan of garlic butter (87F) stored on top of reach-in cooler. Operator stated butter had been on cooler over four hours and discarded during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flat top four drawer reach-in cooler observed, shredded cabbage (46F - Cold Holding); cheese (45F - Cold Holding); burgers (45F - Cold Holding); cream cheese eggrolls (46F - Cold Holding); ambient (46F - Cold Holding). Digital read out observed at 45F. Operator stated items had been in cooler for six hours prior to temperature and discarded during inspection. On lobster station observed pan of garlic butter (87F) stored on top of reach-in cooler. Operator stated butter had been on cooler over four hours and discarded during inspection. Provided operator with time paperwork for possible butter solution. Warning

High Priority - Toxic substance/chemical improperly stored. Under soup warmer observed multiple bottles of chemicals stored with/next to cutting boards. Employee moved bottles during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In outside fenced in area right of back door observed faucet without vacuum breaker and hose attached.

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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink behind upstairs bar with strainer stored in sink. Operator removed strainer during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits present for dish machine or sanitizer buckets.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees of establishment. Warning

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. Observed no proof employees are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At handwash sink in dish area observed no soap present.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In upstairs ice machine observed mold-like substance on bottom right corner of drop plate.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line observed salmon thawed in packages labeled to remove from package before thawing. Employee cut corners off fish during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen area, downstairs server station and downstairs bar observed multiple employee drinks stored over clean utensils or over food prep areas. Operator moved drinks during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored over clean pans in dish area. Operator moved phone during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacks of pans wet nesting in dish area. At both drink stations observed multiple stacks of cups wet nesting. Operator asked employees to unstick during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. On cook line observed food debris buildup behind and around breading station. Operator stated cleaning crew was unable to clean floor the night prior to inspection. Warning

Basic - Garbage on the ground and/or pad around dumpster. Observed extreme garbage buildup up in between and behind dumpsters. Operator asked employee to clean area during inspection. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers on cook line observed no ambient thermometers present.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents on cook line with grease buildup. Operator stated cleaning has been scheduled for tonight and plan to do more frequently. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed multiple cases of unwashed produce stored over ready to eat bags of cheese and other prepped items. Operator asked employee to rearrange items during inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line observed sanitizer bucket at 100ppm. Employee remade buckets during inspection and observed at 300ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Throughout establishment observed sanitizer buckets stored on floor. Operator placed pans under buckets during inspection. Corrected On-Site