CRABBY JOE'S DECK AND GRILL
3701 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 3057892763
Last inspected Jul 27, 2026 · 5 visits since August 2024
AUG 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 117F inside the backside of the steam well at the end of the cookline for less than 2 hours, no water inside the bottom of the double boil, employee corrected and reheated.
★ 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 |
|---|---|---|---|
| 4--2019051716 | Aug 15, 2019 | Oct 25, 2019 | $200 |
Inspection history
5 visits, newest first
Jul 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
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/. -current layout of kitchen/bar equipment/sinks is not reflecting what are on establishment plans.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -170 seats, current license is only for 150 seats
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. -bar hand sink on right side of wells/entrance to bar
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grill -dust build up on air filter at ice machine near bar
May 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority1 Intermediate12 Basic
Show 20 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at expo line touched face prior to handling cooked food while finishing plating Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee pre-washing/scrubbing soiled dishes, touched cell phone, then handled clean and sanitized dishes without washing hands prior to changing tasks.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Evidence of mop/cleaning wastewater dumped onto ground. Wastewater from floor cleaning is cleaned in a manner that allows the wastewater to drain onto ocean/sand below
Stop Sale issued due to food not being in a wholesome, sound condition. -boxes to go plate of chicken tenders
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half and half 46-47F inside inadequate ice bath at end of line, advised to keep down below or keep on a 4 hour time control/discarding after 4 hours. Employee moved into cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 117F inside the backside of the steam well at the end of the cookline for less than 2 hours, no water inside the bottom of the double boil, employee corrected and reheated.
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/. -current layout of kitchen/bar equipment/sinks is not reflecting what are on establishment plans.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -side exterior of interior of ice machine near the bar
Bowl or other container with no handle used to dispense food. -food tray used to dispense cooked potatoes/home fries from hot holding station across from grill
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -170 seats, current license is only for 150 seats
Floor not cleaned when the least amount of food is exposed. -floor cleaning vis spray hose occurring during lunch hours with constant flow of food through the back of house
Floor soiled/has accumulation of debris. -corner of dry storage room near fryer vac
Floors not maintained smooth and durable. -section near dish machine in back
Hole in floor. -area near entrance to kitchen around hand sink
Hole in or other damage to wall.
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. -bar hand sink on right side of wells/entrance to bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grill -dust build up on air filter at ice machine near bar
Wall soiled with accumulated grease, food debris, and/or dust. -thick dust build up on wall surrounding electrical/utility box.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. -500ppm+ quat ammonium concentration at 3 compartment sink, manager had employee dilute to 400ppm
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -lunch menu, poke tuna tacos missing disclosure to consumer advisory at bottom of page, advised to add asterisk. -manager had employee add asterisk to poke taco lunch menu item, stated new menus being printed in near future.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -manager stated using 4 hour rotation for milk wash station next to fryers. No written policy on site, provided written plan via email. Operator printed and filled out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside small ice machine
Equipment and utensils not properly air-dried - wet nesting.
Floors not maintained smooth and durable. -holes in floor at mermaids restroom
Wall soiled with accumulated grease, food debris, and/or dust. - back end near walk in, manager stated due for cleaning next week
Working containers of food removed from original container not identified by common name. -salt
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above precooked sausage
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw snapper 51F after 4 hours of thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 51F inside bar for garnishes inside inadequately held ice bath, manager replaced with fresh product. Advised to use time as public health control for 4 hours or keep down below maintaining 41F or below internal temperature
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on door to stand up freezer
Handwash sink not accessible for employee use at all times. -items stored in front of handwash sink behind counter, chemical bottles hanging over splash guard
Cardboard used to line nonfood-contact shelves.
Clean bowls, plates not stored inverted or in a protected manner. -expo area, top of pass through
Equipment in poor repair. -door to walk in
Flooring in disrepair. -mens restroom below urinal
Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant. Manager states hood cleaning service scheduled tonight
Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. -raw fish 47-50F prepped 3 hours prior, person in Charge stated thawing procedures involved cold running water. Temperatures rechecked 1 hour later 50F on 1 pan. See stop sale.
Time/temperature control for safety food thawed in an improper manner.
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers/grill
Wet wiping cloth not stored in sanitizing solution between uses. -cloths stacked inside bucket, some not submerged inside solution.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -sausage gravy 115-128F @ 11:30am, stated cooling began at 9am. Employee began ice bath to rapidly finish cooling process. Rechecked 45 minutes later after ice bath @ 47-75F
Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood stored above container of conch fritter mix(steamed conch)
Server touched face and then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -hot food placed inside walk in cooler covered without preventative steps to increase speed of cooling from 135-70F. Advised to use ice bath for dense liquids/gravies and stir frequently as needed
Accumulation of wastewater/debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. -shaker inside ice well touching ice
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls stacked on top shelf of prep table
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine is not draining wastewater/food debris from interior of dish machine after cycle completion. Manager had employee set up 3 compartment sink. Employee located blockage inside drain.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. -soda bibs
In-use knife/knives stored in cracks between pieces of equipment. -prep cooler
No Heimlich maneuver/choking sign posted.
Standing water or very slow draining water in dish machine
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.