BILLY'S STONECRAB STEAKHOUSE
1 COLLANY RD, Tierra Verde FL 33715 · (813)866-2115
Last inspected Mar 31, 2026 · 10 visits since December 2023
APR 24
SEP 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021043082 | Jul 28, 2021 | Oct 13, 2021 | $400 |
| 3--2021029877 | May 24, 2021 | Jul 19, 2021 | $600 |
Inspection history
10 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above sour cream and cheese inside walk-in cooler. Manager relocated to the bottom shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed Warewashing solution in time/temperature control for safety at or exceeds 500 ppm. Employee began to empty sink and corrected solution.
Clam/mussel/oyster tags not marked with last date served. Discussed with manager to mark tags with date last oyster is sold from a batch.
Handwash sink used for purposes other than handwashing. Hand wash sink at front line used to store tongs. Tongs were removed from sink.
Show the remaining 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits available to check wiping cloth solution, dish machine, or three compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans observed for cooked green beans on cook line. Inspector will provide DBPR Form HR 5022-090 to inspector and discuss filling out required written plans.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors. Tongs were relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with build up of burnt food debris.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food buildup between cracks.
Employee beverage stored on top of cutting board on reach-in cooler on cooks line. Employee removed beverage. Discussed with operator cleaning and sanitizing cutting board.
Stored food not covered. Cooked shrimp, and raw salmon not covered in walk-in cooler. Employee covered items.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are soiled with food buildup between cracks.
Carbon dioxide tanks in bar area not adequately secured.
Floor tiles missing and/or in disrepair throughout kitchen.
Floors not maintained smooth and durable on cooks line.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority6 Intermediate6 Basic
Show 19 findings ▾
Grouper Fish in walk-in cooler not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of mushrooms in walk-in cooler. Employee placed eggs on bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 9 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. Located in walk-in cooler. Grouper Fish in walk-in cooler not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1:02pm. Employee placed items in freezer. Rechecked at 1:45pm a. sliced cheese (49F - Cold Holding); 43f b. raw fish (49F - Cold Holding) 43f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes on steam table on cooks line (90F - Hot Holding). Employee placed into oven reheated to 177f.
Toxic substance/chemical improperly stored. Sanitizer solution bucket stored in hand wash sink next to alcohol beverage bottles in bar area. Employee removed sanitizer solution bucket and other items from hand wash sink.
Whole meat roast on cooks line hot held at less than 130 degrees Fahrenheit. Temperature reading 90f. prime rib roast (90F - Hot Holding) employee placed in oven to reheat.
Clam/mussel/oyster tags not marked with last date served.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. No HACCP for in-house ROP Grpuper fish.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are soiled with food buildup between cracks.
Handwash sink used for purposes other than handwashing. Scoop inside bowl of hand wash sink in prep in kitchen. Alcohol beverages and sanitizer bucket stored inside bowl of hand wash sink in bar area. Employee removed items from both hand wash sinks.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No HACCP for in-house ROP Grpuper fish.
9 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. Located in walk-in cooler.
Carbon dioxide tanks in bar area not adequately secured.
Floor tiles missing and/or in disrepair throughout kitchen.
Floors not maintained smooth and durable on cooks line.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 15 commercially processed reduced oxygen packaged fish stored in refrigerator on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:15pm. Operator placed items in ice bath. Re temp at 2:40pm a. raw chicken 52F - Cold Holding) 40f b. raw scallops (54f- Cold Holding); 41f c. cooked shrimp (54f- Cold Holding); 43f From prep table in prep area at 2:25pm a. blue cheese crumbles (69F - Cold Holding) 57f
15 commercially processed reduced oxygen packaged fish stored in refrigerator on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Bottom of shelf of prep table is rusted near three-compartment sink.
Floors in throughout kitchen not maintained smooth and durable.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from gas stove.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Cove molding at floor/wall juncture broken/missing.
Cutting board on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Rusted shelves in warewashimg area.
Floor tiles missing and/or in disrepair on cooks line.
Floors not maintained smooth and durable on cooks line and warewashing area.
No conspicuously located ambient air temperature thermometer in holding unit on cooks line.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warewashing area
Walk-in cooler inside and outside shelves with rust that has pitted the surface.
Jun 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
No plan review submitted and approved - bar area added. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar added.
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink removed, hand wash sink on cooks line moved from side of line to wall in expo area, upstairs bar added, two ice machines located underneath shed outside in rear of establishment, dry-storage room added.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot/cold water at hand wash sink on cooks line.
Cove molding at floor/wall juncture broken/missing.
Cutting board on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Rusted shelves in warewashimg area.
Floor tiles missing and/or in disrepair on cooks line.
Floors not maintained smooth and durable on cooks line and warewashing area.
Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters on cooks line.
No conspicuously located ambient air temperature thermometer in holding unit on cooks line.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warewashing area
Walk-in cooler inside and outside shelves with rust that has pitted the surface.
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
No plan review submitted and approved - bar area added. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar added.
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink removed, hand wash sink on cooks line moved from side of line to wall in expo area, upstairs bar added, two ice machines located underneath shed outside in rear of establishment, dry-storage room added.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot/cold water at hand wash sink on cooks line.
Cove molding at floor/wall juncture broken/missing.
Cutting board on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Rusted shelves in warewashimg area.
Floor tiles missing and/or in disrepair on cooks line.
Floors not maintained smooth and durable on cooks line and warewashing area.
Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters on cooks line.
No conspicuously located ambient air temperature thermometer in holding unit on cooks line.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warewashing area
Walk-in cooler inside and outside shelves with rust that has pitted the surface.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 4 high priority.
4 High priority9 Intermediate18 Basic
Show 31 findings ▾
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 employee touching soiled dishes then retrieving clean dishes without washing first. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored in same container as ready-to-eat food. Bread stored on top of container of raw beef in walk-in freezer located outside in rear of establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:47pm. Operator placed items in reach-in freezer. Re temp at 3:30pm a. shredded cheese (51F - Cold Holding) 43f b. raw beef patty (45F - Cold Holding); 37f c. sliced cheese (49F - Cold Holding) 40f d. cut lettuce (49F - Cold Holding) 46f Prep area at 3:08pm. Operator placed item in ice bath. Re temp at 3:40pm a. blue cheese crumbles (60F - Cold Holding) 52f
Whole meat roast hot held at less than 130 degrees Fahrenheit. Whole roast is 125f. Operator reheated roast to 130f
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in warewashing are removed.
Handwash sink used for purposes other than handwashing. Container with a knife stored in bowl of hand wash sink in kitchen. Employee removed items.
No plan review submitted and approved - bar area added. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar added.
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink removed, hand wash sink on cooks line moved from side of line to wall in expo area, upstairs bar added, two ice machines located underneath shed outside in rear of establishment, dry-storage room added.
No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
No soap provided at handwash sink in bar are near kitchen. Operator provided soap at hand wash sink.
Spray bottle containing toxic substance not labeled. Two spray bottles containing toxic substances not labeled. Located underneath hand wash sink in bar near kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot/cold water at hand wash sink on cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine bins located outside in rear of establishment is soiled.
Accumulation of debris on exterior of warewashing machine.
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. 10 packages of raw mahi mahi label states to remove fish from packaging when thawing. Fish is partially frozen. Operator cut package.
Cove molding at floor/wall juncture broken/missing.
Cutting board on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Rusted shelves in warewashimg area.
Floor tiles missing and/or in disrepair on cooks line.
Floors not maintained smooth and durable on cooks line and warewashing area.
Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters on cooks line.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
No conspicuously located ambient air temperature thermometer in holding unit on cooks line.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area near kitchen and bar near front entrance. Will email DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in coolers on cooks line are soiled. Gaskets on reach-in cooler doors in prep area soiled with mold-like substance.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warewashing area
Walk-in cooler inside and outside shelves with rust that has pitted the surface.
Dec 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate24 Basic
Show 31 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cook top, cutting board stained,
Handwash sink not accessible for employee use at all times. Two hand washing sinks blocked by trash cans. Cans moved.
Handwash sink used for purposes other than handwashing. Food pieces in hand washing sink on cook line. Cook was re-educated.
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. Packages were opened during inspection.
Cove molding at floor/wall juncture broken/missing.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. Torn gaskets
Floor soiled/has accumulation of debris.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line
Reach-in cooler interior/shelves have accumulation of soil residues.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Squeeze bottle
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.