CRABBERS
1500 BEVILLE RD STE 501, Daytona Beach FL 32114 · 386-523-8883
Last inspected Jul 10, 2026 · 14 visits since July 2023
APR 24
SEP 24
FEB 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -4 live same flying insects by dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Nonfood-grade bags used in direct contact with food.
Oyster tags not marked with last date served.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled next to hood,per employee they problem with hood but has been repaired
Cutting board has cut marks and is no longer cleanable.
Jun 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food.
Oyster tags not marked with last date served.
Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink by prep sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled next to hood,per employee they problem with hood but has been repaired
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. -water leaking from ice machine into pan
Jun 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 21 findings ▾
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.
Live, small flying insects found -4 live same flying insects by dish machine
Nonfood-grade bags used in direct contact with food.
Raw animal food not separated from ready-to-eat food during preparation. -raw chicken over cooked mussels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked corn 61f,cooked potatoes 57f less than four hours. Advised to use time as a public health control Eggs 61f not actively prepping
Handwash sink not accessible for employee use at all times. -utensil in sink,container with scrub
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Oyster tags not marked with last date served.
Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink by prep sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled next to hood,per employee they problem with hood but has been repaired
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. -drink on prep table and open drink on top of dishwasher
Equipment in poor repair. -water leaking from ice machine into pan
Floor soiled/has accumulation of debris. -under dish machine
Food stored on floor. Container of corn on floor by rear door
In-use knife/knives stored in cracks between pieces of equipment. -knife between soda ice bib and prep table
Time/temperature control for safety food thawed in an improper manner. Chicken room temperature
Marked exit/path to marked exit blocked. For reporting purposes only. -cart and other items partially blocked rear exit
Sep 30, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. -by prep sink and cookline
Exterior door has a gap at the threshold that opens to the outside. -rear door
Worn, torn and/or soiled floors/carpeting. -next to fryer
Sep 15, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No paper towels or mechanical hand drying device provided at handwash sink. -by prep sink and cookline
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/. -old cooking equipment removed. Woks added. -coolers and ice machine moved
Exterior door has a gap at the threshold that opens to the outside. -rear door
Worn, torn and/or soiled floors/carpeting. -next to fryer
Sep 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 13 findings ▾
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. -0 ppm, dish machine sanitizer needs to functioning prior to opening
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
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.
Handwash sink used for purposes other than handwashing. -spong handsink by prep sink and bowl in front sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -by prep sink and cookline
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/. -old cooking equipment removed. Woks added. -coolers and ice machine moved
No probe thermometer provided to measure temperature of food products.
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.
Exterior door has a gap at the threshold that opens to the outside. -rear door
No Heimlich maneuver/choking sign posted.
Worn, torn and/or soiled floors/carpeting. -next to fryer
Marked exit/path to marked exit blocked. For reporting purposes only. -table partially blocking path to rear exit
Feb 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority8 Intermediate12 Basic
Show 23 findings ▾
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. Tested 0 ppm. Corrected to 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over tomato paste, glass goor cooler
Toxic substance/chemical improperly stored. - spray cleanser on ice machine
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.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -shoyu ramen,spicy shoyu ramen,shio ramen,black garlic oil ramen,miso ramen,spicy miso all have soft boil egg
No paper towels or mechanical hand drying device provided at handwash sink. -warewashing area
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/. -remove reach in coolers,added hot water bath,and added new equipment. Noodle machine by back door. Per manager noodle machine is used to make noodles.
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink. - warewashing area
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor area(s) covered with standing water. -by entrance to kitchen
Food stored on floor. - boxed oil jugs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of stove
Single-service articles improperly stored. -box of napkins on floor under front counter
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - screw driver on ice machine
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. - washed, cut leafy greens; chicken,pork per operator, held in packaging less than 48 hours per operator
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Wet mop not stored in a manner to allow the mop to dry. - back area
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 7 findings ▾
Accumulation of debris on exterior and interior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. -2 yellow cutting boards and blue cutting board
Exterior door has a gap at the threshold that opens to the outside. -rear door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by ice machine
Single-service articles improperly stored. -deli sheets in storage room -to go containers in hallway
Worn, torn and/or soiled floors/carpeting. -floor soiled under dish machine and cooking equipment
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -exit path to rear doorpartially blocked by cart and meat cutting machine
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 21 findings ▾
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. -0 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -glass door cooler raw chicken over RTE pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -3 tcs sauces 55f to 67f per employee less than 4 hours,placed in reach in cooler -cabbage 46f -beef 47f not actively prepping -rice noodles 58f less than 4 hours
Toxic substance/chemical improperly stored. -ethanol/gell for Chafing fuel can stored on ice machine and above soy sauce
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler
Handwash sink not accessible for employee use at all times. -stool in front of hand sink on front line -items stored in hand sink by prep sink
No paper towels or mechanical hand drying device provided at handwash sink. -by prep sink - mens room
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. -new hires
No soap provided at handwash sink. -by prep sink
Accumulation of debris on exterior and interior of warewashing machine.
Bowl or other container with no handle used to dispense food. -soy sauce
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -2 yellow cutting boards and blue cutting board
Exterior door has a gap at the threshold that opens to the outside. -rear door
Food stored on floor. -bag of rice on floor in hallway
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop -drink utensils
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by ice machine
Single-service articles improperly stored. -deli sheets in storage room -to go containers in hallway
Time/temperature control for safety food thawed in an improper manner. -box of calms room temperature
Worn, torn and/or soiled floors/carpeting. -floor soiled under dish machine and cooking equipment
Marked exit/path to marked exit blocked. For reporting purposes only. -exit path to rear doorpartially blocked by cart and meat cutting machine
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 6 findings ▾
Exterior door has a gap at the threshold that opens to the outside. -rear door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice untensil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Single-service articles improperly stored. -box of to go containers on floor
Water leaking from pipe and/or faucet/handle. -hot water line not connecting to sink by dishmachine. Water leaks when turned
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Equipment and boxes partial blocking bath to rear exit
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - stored on shelf Tcs sauces 65f to 72f less than 4 hours placed in cooler-provided time as a public health form -reach in cooler octopus 46f,squid 46f -reach in cooler by prep sink meat balls 46f, 46f,seafood meat balls
Toxic substance/chemical improperly stored. -sterno stored on ice machine,corrected -chemicals above clean pans next to Dishmachine
Handwash sink not accessible for employee use at all times. -chair blocking hand sink at front counter
Handwash sink used for purposes other than handwashing. -ice in handsink at front counter -tea bag in hand sink on -colander in hand sink by dishmachine
Exterior door has a gap at the threshold that opens to the outside. -rear door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice untensil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Single-service articles improperly stored. -box of to go containers on floor
Unwashed fruits/vegetables/cabbage stored with ready-to-eat food.
Water leaking from pipe and/or faucet/handle. -hot water line not connecting to sink by dishmachine. Water leaks when turned
Marked exit/path to marked exit blocked. For reporting purposes only. Equipment and boxes partial blocking bath to rear exit
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw seafood over spring roll
Single-service articles improperly stored. -Boxes of Togo containers on floor
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw seafood over spring roll
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. -rice noodles 58f,Tcs sauce 60f, beef base sauce,seafood base 59f,miso soup 60f,garlic in oil 68f less than 4 hours - placed in cooler -fish and shrimp 47f to 51f cooler over night per employee -see stop sale -manager discarded
Toxic substance/chemical improperly stored. -can of sterno ethanol stored on ice machine
Food-contact surface soiled with food debris, mold-like substance or slime. - microwave
Handwash sink not accessible for employee use at all times. -colander stored on hand sink by prep sink
No paper towels or mechanical hand drying device provided at handwash sink. -Next to prep sink
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. -new hires
Bowl or other container with no handle used to dispense food. -sauce
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -shelf above reach in cooler
Exterior door has a gap at the threshold that opens to the outside. -rear door
Floor soiled/has accumulation of debris. -floor drain soiled under dishmachine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice utensil -scoops and knife by blender
No handwashing sign provided at a hand sink used by food employees. -next to ice machine
Single-service articles improperly stored. -Boxes of Togo containers on floor
Time/temperature control for safety food thawed in an improper manner. -fish,clams at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit partial blocked by cart and equipment equipment
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board
Bowl or other container with no handle used to dispense food. -large sauce container and soy sauce
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.