CRABBY'S BAR & GRILL NSB
203 SOUTH ATLANTIC AVE, New Smyrna Beach FL 32169 · 386-675-1900
Last inspected Jul 27, 2026 · 11 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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. Employee handled croissant while buttering, then put into a Togo box,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025064857 | Jul 8, 2025 | Sep 18, 2025 | $400 |
| 4--2024001554 | Sep 12, 2023 | Mar 4, 2024 | $760 |
Inspection history
11 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 47F in the middle, corn 45F, cooling overnight. See stop sale
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. - Raw fish bottom right drawer on cookline 44-46F. Operator iced. Rechecked 41F - garlic and herb 56F waiting to heat up, approximately 30 Cook moved to the heat. Rechecked 147F - on ice, corn 46-51F, cream 63F, cheese dips 41-47F, sausage 44-47. Operator iced more fully rechecked, corn 41-48F, cream discarded, cheese dips 41-43F, sausage 41-46F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside kitchen door
Show the remaining 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Food-contact surface soiled with food debris, mold-like substance or slime. - Veg dicers - soda gun nozzle light buildup - soda machine nozzles staining
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired after 2023. Class scheduled in August for employees
Spray bottle containing toxic substance not labeled. Hanging from Hand sink
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.See stop sale
No handwashing sign provided at a hand sink used by food employees. Ice cream area Upstairs bar
Old labels/ food stuck to food containers after cleaning. - 7/19 ham - clean containers in dish area
Dec 23, 2025□ 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 ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jorge
Standing water in bottom of reach-in-cooler. Upstairs bar cooler
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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 cl
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw shrimp over waffles
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jorge
Spray bottle containing toxic substance not labeled. 1 downstairs, 3 upstairs
Bowl or other container with no handle used to dispense food. In breading
Clean linens stored on floor. In the upstairs closet
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. Salmon. See stop sale
Equipment and utensils not properly air-dried - wet nesting.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Standing water in bottom of reach-in-cooler. Upstairs bar cooler
Jul 8, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of pizza cooler on ice, fresh mozzarella 41-44F, shredded mozzarella 41-45F, sausage 40-46F.
Clam/mussel/oyster tags not marked with last date served. Commingled oyster stuffed for baking, date on tags is prep date
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 employees with no food handler training.
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Jul 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn 46F, chowder 49-51F. Both overnight in covered 1/3 pans. See stop sale
Dented/rusted cans present. See stop sale. 1 dented can, cream of chicken, along top seal
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 6/21 Open date written on gallon of milk appears to be 6/23
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. Top of pizza cooler on ice, fresh mozzarella 41-44F, shredded mozzarella 41-45F, sausage 40-46F.
Clam/mussel/oyster tags not marked with last date served. Commingled oyster stuffed for baking, date on tags is prep date
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle interior downstairs bar, both in the upstairs bar Can open light buildup
Grease/old food on the side of the building in the grass. From spraying off back sidewalk per operator. Employee began cleaning during inspection.
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 employees with no food handler training.
Spray bottle containing toxic substance not labeled. Multiple
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and jacket on bottom shelf with clean equipment.
Equipment and utensils not properly air-dried - wet nesting. Metal pans
No handwashing sign provided at a hand sink used by food employees. Wait station downstairs
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight bottom right dressing cooler: Mac and cheese, rice, mashed potatoes 53-54F. Other cooler temperatures 40-41F.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked corn
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomatoes cut previous day per operator in a pan labeled 12/19
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. - Shredded cheese and fresh mozzarella on ice in reach in cooler; temperature towards top of fill line 49F. Advised to keep less full and ice more fully - Pico portions 56F on ice. Advised to use time as a public health control - calamari, shrimp, fish thawed and left in standing and running water, 52F, 70F, 61F. Numerous other items thawed or in the process of thawing to prep. Advised to thaw less at one time/refrigerate after thawing if employee unavailable to prep immediately
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles downstairs waitstation, soda gun downstairs bar
Employee personal food not properly identified and segregated from food to be served to the public. In upstairs wait station Hoshizaki cooler, yogurt, employee beverages
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Coating peeling off colander used for milk wash. Operator discarded and replaced
No handwashing sign provided at a hand sink used by food employees. Cookline, upstairs, downstairs waitstation, expo area
Old food stuck to clean dishware/utensils. 1/2 pans,on clean storage rack
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
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. Employee handled croissant while buttering, then put into a Togo box,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over cans of pasteurized crab meat, walk in cooler speed rack
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. In cooler #9 overnight, corn 49-52F, mashed potatoes 56-62F, clam chowder 52-56F, Mac and cheese 54-56F. See stop sale
Toxic substance/chemical improperly stored. - Spray bottles on upstairs ice machine; - spray bottles hanging over beverage bottles downstairs bar
Handwash sink used for purposes other than handwashing. Used to rinse thermometer,
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection, approximately 7 employees
Spray bottle containing toxic substance not labeled. Multiple throughout
Carbon dioxide/helium tanks not adequately secured. Outside area
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. Salmon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Employee water bottle over oyster cooler/prep area - Starbucks cup on ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Hoshizaki server cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Equipment and utensils not properly air-dried - wet nesting.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some marked; others not
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 employees with no food handler training
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. Tuna
Jan 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Heavy cream opened 12/29, milk opened 12/29
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter packets 57F out and returned to cooler in waitstation area - in upstairs tiki bar area, milk in a plastic cup 45F
Clam/mussel/oyster tags not marked with last date served. Some marked; others not
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. When asked to provide proof of identify, operator provided invoice and description stating crimson snapper/opakapaka and king snapper/Pristipomoides filamentosus. FDA seafood list shows red snapper as only Lutjanus campechanus
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. - Cold smoked salmon BLT - smoked salmon add on
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 employees with no food handler training
No soap provided at handwash sink. Waitstation downstairs
Carbon dioxide/helium tanks not adequately secured. Outside next to mop sink
Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on the floor in the walk in freezer
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. Tuna
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline cooler cutting board
Equipment and utensils not properly air-dried - wet nesting.
Working containers of food removed from original container not identified by common name. Vinegar in a spray bottle
Sep 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory
Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting
Standing water in bottom of reach-in-cooler. Ice cream area cooler
Wet mop not stored in a manner to allow the mop to dry. Upstairs closet
Jul 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority7 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over raw oysters, reach in cooler - raw shell eggs over cut fruit, walk in cooler
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. Crab spin dip 52F, Mac and cheese 52F, cookline cooler overnight. See stop sale
Clam/mussel/oyster tags not marked with last date served. Some marked, others not marked
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jordan
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline next to back door
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.
No handwashing sign provided at a hand sink used by food employees. Upstairs waitstation
Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting
Standing water in bottom of reach-in-cooler. Ice cream area cooler
Wet mop not stored in a manner to allow the mop to dry. Upstairs closet
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.