BILLY'S STONE CRAB RESTAURANT
402 N OCEAN DR, Hollywood FL 33019 · 954.923.2300
Last inspected Mar 10, 2026 · 6 visits since April 2024
JUN 24
OCT 24
APR 25
DEC 25
MAR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024, employee renewed on line during inspection, new expiration date, December 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024037947 | Jun 5, 2024 | Jul 29, 2024 | $200 |
Inspection history
6 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed at cook line downstairs- raw beef patty stored in the same container as ready to eat sliced cheese. Operator removed raw beef from cooler and stored separately.
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. Observed in two door reach in cooler opposite salad station in downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in two door reach in cooler opposite salad station downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed at bar upstairs, ice dumped in the hand washing sink. Operator cleaned during the inspection.
Show the remaining 2 findings ▾
Food not stored at least 6 inches off of the floor. In ware washing area downstairs, potatoes in box not stored 6 inches off the floor. Operator elevated during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in downstairs kitchen Utensils on stove in standing water at 116F. Operator discarded during the inspection.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over RTE spinach in glass cooler. Operator inverted food
Cutting board has cut marks and is no longer cleanable. Observed at upstairs hot rail
No handwashing sign provided at a hand sink used by food employees. Observed at upstairs kitchen hand sink
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024, employee renewed on line during inspection, new expiration date, December 1, 2025
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. Poster emailed, operator printed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in w ater temperature 130F), employee removed.
Oct 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Downstairs Class case cooler, raw mahi mahi 48F,; raw grouper (50F - Cold Holding) held less than 4 hours ago in unit. Operator moved raw fish inside walk in cooler to quick chill.
Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured
Ceiling tile missing in upstairs kitchen above true refrigerator.
Ceiling/ceiling tile shows damage or is in disrepair above prep table in upstairs kitchen.
Cutting board has cut marks and is no longer cleanable in upstairs cook line.
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish over avocado and tomatoes in True reach in on cook line upstairs kitchen. Operator inverted items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (70F - Cold Holding) on cook line out at room temperature not portioned or prepared today. Per operator held out of temperature less then two hours. Operator placed in a ice bath.
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in container of flour. Operator removed
Covered waste receptacle not provided in women's bathroom. Downstairs bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on prep table nexts to flip top cooler. Operator removed.
Food stored on floor. Observed racks of rolls stored on floor in preparation area
In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between flip top cooler and low boy downstairs kitchen. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 107F. Operator discarded water added fresh water and placed on stove to reheat to 135F or above
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed box mushrooms over rte shaved Parmesan and blue cheese dressing
Wiping cloth sanitizing solution stored on the floor. Multiple wiping sanitizer buckets on floor Down stairs kitchen operator elevated
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (50F - Cold Holding) in ice bath on prep counter. Per operator held less than one hour. Operator added more ice to ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (112F - Hot Holding) in a container sitting in a water on char grill. Per operator out of temperature less than one hour. Operator reheated onions in pan.
Clam/mussel/oyster tags not marked with last date served.
Carbon dioxide/helium tanks not adequately secured. 2 tanks by salad station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 105F on char grill.operator increased temperature
Working containers of food flour removed from original container not identified by common name. Operator labeled Observed Working containers of food sugar and salt removed from original container not identified by common name. Operator labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.