CRABBY'S OCEANSIDE

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days Warning - From follow-up inspection 2026-01-28: Time Extended - From follow-up inspection 2026-02-05: Time extended 60 days Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-01-28: Time Extended - From follow-up inspection 2026-02-05: Time extended 60 days Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days Warning - From follow-up inspection 2026-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2026-01-28: -time extended next day. Plumbers on site completing repairs. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 67F Warning - From follow-up inspection 2026-01-28: -time extended next day to verify compliance. Plumbers on site completing repairs on hot water heater Time Extended Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with clean utensils/equipment. -employee touched raw fish with gloved hand prior to changing gloves without washing hands and handling clean equipment/plates -employee handled raw chicken with gloved hand prior to removing gloves and handling cooked/ready to eat food for plating without washing hands prior to donning new gloves Warning

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. -callback inspection shall occur in 7 days Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above precooked Mac and cheese inside cooler Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days Warning

Intermediate - No hot running water at three-compartment sink. Warning

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. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 67F Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food. Warning

Basic - Floor area(s) covered with standing water. -inside the walk in cooler Warning

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

Basic - Working containers of food removed from original container not identified by common name. -sugar inside bulk container Warning

High Priority - Employee ate food prior to engaging in handling clean equipment without washing hands. -employee touched beverage machine after eating in food prep area without washing hands 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. -dishwasher wiped off counter Warning

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. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -internal dish machine temp 149F after multiple attempts. Manager called service technician during inspection. Warning

High Priority - Live, small flying insects found 3 small flying insects in back area near mop sink/soda bibs/back door Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler -raw poultry stored above case of garlic toast -raw bacon stored above buns -raw fish stored above spinach dip

High Priority - Stop Sale issued due to adulteration of food product. -raw chicken stored directly on top of case of garlic bread inside walk in cooler, signs of contamination present in area of box surrounding pan. Manager discarded Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, mixed greens Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cajun butter at lowboy on cookline 36F at bottom portion, 47F at upper portion loaded above pan fill line recommended by manufacturer. Manager stated placed out less than 2 hours prior, and had employee remove from oversized container into pans. -shredded cheese, mixed greens inside unit in server station area outside of kitchen, overnight at 46-47F. See stop sale. Corrective Action Taken Warning

Basic - Employee eating in a food preparation or other restricted area. -employee ate food in back food prep/server station room connected to kitchen

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

High Priority - Observed: 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. Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 live flying insects inside prep area in back. Flies are swarming around employees engaged in active food panning food, covering with deli paper. See stop sale for flies landing directly on inadequately protected food during prep. Flies also landing/resting on boxed food/walls/cans. Manager discarded and moved utensils for cleaning/sanitizing. Next day callback inspection per Angela Carragher Admin Complaint Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over portioned cooked seafood on speed rack inside walk in cooler. -raw ground beef stored above egg roll wrappers inside wall in cooler on racl Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Priority: High Priority

High Priority - Observed: Stop Sale issued due to adulteration of food product. Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Corrected On-Site Priority: Intermediate

Basic - Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler Priority: Basic

Basic - Observed: Floor area(s) covered with standing water. Priority: Basic

Basic - Observed: Food not stored at least 6 inches off of the floor. -cases of food stored on wet floor in back, manager stated truck delivery. Priority: Basic

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.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 live flying insects inside prep area in back. Flies are swarming around employees engaged in active food panning food, covering with deli paper. See stop sale for flies landing directly on inadequately protected food during prep. Flies also landing/resting on boxed food/walls/cans. Manager discarded and moved utensils for cleaning/sanitizing. Next day callback inspection per Angela Carragher Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over portioned cooked seafood on speed rack inside walk in cooler. -raw ground beef stored above egg roll wrappers inside wall in cooler on racl

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Stop Sale issued due to adulteration of food product. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler

Basic - Floor area(s) covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. -cases of food stored on wet floor in back, manager stated truck delivery.

High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45-46F, cooked pasta 47F, raw lobster 51F, raw fish 50F inside drawer below grill. Manager states placed in cooler less than 1 hour prior, moved product to verified working cooler. Corrective Action Taken Warning Priority: High Priority

High Priority - 03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -crab dip 129-140F inside double pan set up on tabletop warmer. Manager reheated to 167F Corrected On-Site Priority: High Priority

High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters stored above spinach dip inside small cooler across from grill Corrected On-Site Priority: High Priority

Basic - 02D-01-5 Observed: Working containers of food removed from original container not identified by common name. -sugar Corrected On-Site Priority: Basic

Basic - 13-03-4 Observed: Employee with no hair restraint while engaging in food preparation. -1 cook Priority: Basic