CRAB TRAP @ BOARDWALK
1450 U S HWY 98, Ft Walton Bch FL 32548 · (850)243-5500
Last inspected May 26, 2026 · 7 visits since September 2023
5 inspections, one direction. The current grade is the worst on record.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over remoulade in walk-in cooler. Manager moved eggs during inspection.
Clam/mussel/oyster tags not marked with last date served. Tag for oysters on hand at bar marked for previous days date of 5-25-26.
Condensation or other drainage not disposed of according to law. Water dripping from ceiling by office.
Gaps under neath and between downstairs double doors to kitchen.
Show the remaining 2 findings ▾
Hole in or other damage to wall. Column in disrepair by downstairs hand wash sink.
Standing water in bottom of fry station and expo reach-in-coolers.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide/helium tanks in dry storage on first floor not secured. Operator secured tanks during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in first floor prep area have dust/debris buildup.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
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. ROP raw frozen fish held frozen conducted onsite No HACCP in place. Template provided to operator during the inspection.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
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. ROP raw frozen fish held frozen conducted onsite No HACCP in place. Template provided to operator during the inspection.
Ice buildup in downstairs walk-in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. No chlorine reading on inspector or establishments test strips for Dish- machine. Establishment switched to triple sink for sanitizing dishware.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over dish machine area soiled. Vent at entryway to downstairs prep kitchen has accumulated dust.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on condenser line in walk in freezer. No contamination with food items observed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in ice at bar area. Employee corrected ice scoop storage during inspection.
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.