CRABBY'S BEACHSIDE
361 A1A BEACH BLVD, Saint Augustine Beac FL 32080 · 904.640.8884
Last inspected May 13, 2026 · 9 visits since August 2023
MAY 24
NOV 24
MAY 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 40 points better than where it started.
Live, small flying insects found Saw 10 flies in dish washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Live, small flying insects found Observed 2 live flies in kitchen area.
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
Handwash sink used for purposes other than handwashing. Handwashing sink near prep area has bucket being filled with water and rags inside. Operator removed rags.
No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag with oysters removed from original container for prep in walk in cooler. Operator placed tag with oysters and was sure it was the correct tag.
Show the remaining 5 findings ▾
Equipment in poor repair. Flip top handle missing near walk in cooler.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment have old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covers soiled with grease build up.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler salad station. Operator cleaned out.
Time/temperature control for safety food thawed in an improper manner. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Dishwasher sanitizer 0 ppm. Operator replaced sanitizer rechecked 100 ppm.
Live, small flying insects found Observed 1 live flying insect in kitchen area not landing on any food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cookline sausage (47F - Cold Holding); shredded cheese (45F - Cold Holding)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have food build up.
Standing water in bottom of reach-in-cooler. Standing water in reach in wait station cooler.
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. At mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is soiled.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in freezer have crumbs in them.
Standing water in bottom of reach-in-cooler. In bottom of middle cooler,
Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage.
May 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 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. At downstairs bar; dish machine at 0ppm.
Live, small flying insects found Saw 10 flies in dish washing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Out on cookline 4 hours; At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) Middle cooler; shrimp 52F top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding) Drawers; flounder 48F; ( - Cold Holding) In cooler #6; salsa 51F ( - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish machine area. No hand washing sign at cookline. Person in charge replaced both.
Spray bottle containing toxic substance not labeled. At mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is soiled.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in freezer have crumbs in them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on make table. Person in charge removed.
Exterior door has a gap at the threshold that opens to the outside. Back door was opened. Person in charge closed door.
Standing water in bottom of reach-in-cooler. In bottom of middle cooler,
Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage.
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Quaternary in sanibucket read 0ppm. Remade and it was 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line in reach in cooler; Chipotle mix 52F, tomatoes 52F; ( - Cold Holding). In cooler since 1pm. Person in charge placed in walk in freezer. 2nd temp was 42F.
Clam/mussel/oyster tags not marked with last date served. Some tags are missing last date sold.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Upstairs; milk not dated. Person in charge dated.
Handwash sink used for purposes other than handwashing. Upstairs hand washing sink used as a dump sink. And downstairs hand washing sink had items in it.
No paper towels or mechanical hand drying device provided at handwash sink. Missing downstairs bar. Person in charge replaced.
Floor not cleaned when the least amount of food is exposed. Floor throughout is soiled.
Floors not constructed to be easily cleanable. Floor tiles have deep grooves in between tiles on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in #10 drawers are soiled.
Outer openings not protected with self-closing doors. Back door was tied open. Person in charge closed door.
Single-service articles not stored inverted or protected from contamination. Single service to go containers on both cook line and in sever area not inverted. Person in charge inverted.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority7 Intermediate14 Basic
Show 25 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, potatoes (60F - Cold Holding, retemp 36F); conch fritters (48F - Cold Holding, retemp 30 min lapse 43F); avocado rolls (45F - Cold Holding, retemp 30 min lapse 43F); cheese (50F - Cold Holding, retemp 30 mins lapse 43F); grouper (48F - Cold Holding, retemp 30 min lapse 42F). Items were in a Reach in cooler that had been opened and in and out of during service, operator and employees moved items to walk in cooler, items all retemped at or below 43F. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight, stop sale issued.
Toxic substance/chemical improperly stored. On cook line, multiple bottles of chemical and cleaners stored above cook line. Operator moved to proper storage location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, no vacuum breaker after on non chemical dispenser side. Operator placed vacuum breaker in proper location.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags presented were not in chronological order with last date sold. Operator organized tags and put into monthly envelopes.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. In walk in cooler, pasta cooked this morning, placed in bags and sealed with knot while hot, no labeling present, operator removed pasta from bags and properly cooled before bagging. Operator will no longer place hot foods in sealed bags.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu specifies Florida grouper being served, grouper on invoices origin is Mexico.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, under Crabby Specialties, eggs Benedict items on menu are not identified as being served raw or undercooked.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line, no paper towels available.
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. Operator states some new employees hired less than 60 days and have no proof of their reporting responsibilities. Emailed operator DBPR form 5030-103.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some training certificates present are photo copies.
Bowl or other container with no handle used to dispense food. At smoothie station, single service ramekin being used as scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At main ice machine, by cook line, ice buckets are not inverted or protected. Operator moved to proper storage hooks. Also, ice bucket is stored inverted on dirty contact shelf.
Covered waste receptacle not provided in women's bathroom. In upstairs and downstairs women's bathroom, no covered receptacles present.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, 2 drinks on shelf above coolers. Also in prep area, multiple drinks on prep tables and counter above food preparation. Operator and employees removed all drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone and charge stored above make line. Employee moved to correct storage area.
Food stored in a room/shed that is not fully enclosed. In food storage area, by cook line, ceiling is not finished or sealed. Also, in secondary storage area, single service and chemical storage, ceiling is not finished or sealed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils in standing water 88F, employee moved utensils to flattop, retemp water 30 mins lapse, 145F.
No handwashing sign provided at a hand sink used by food employees. In Women's bathroom downstairs no hand wash sign present. In men's bathroom upstairs no hand wash sign present.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, at frying station, large bins for storing flour and breadcrumbs are heavily soiled with food debris on exterior. Operator had employees clean exterior of bins.
Outer openings not protected with self-closing doors. Back door to establishment both up and down stairs are not self closing.
Raw fruits/vegetables not washed prior to preparation. In prep area, employee observed cutting lettuce directly from box without washing beforehand.
Single-service articles improperly stored. Single service drink buckets stored on floor in storage room. Operator moved to proper storage location.
Single-service articles stored next to handwash/food preparation sink exposed to splash. At upstairs service station, single service cups being stored next to hand wash sink with no splash guard.
Working containers of food removed from original container not identified by common name. On cook line, at frying station, large bins for food storage are not labeled with common name.
Aug 24, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority2 Intermediate8 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At prep area, 1 employee did not wash hands before putting on gloves. Employee washed hands after we corrected them.
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 cook on line go into dish room and back to cook line with same gloves on and grab food without washing his hands and changing gloves 1st. Addressed immediately and he washed hand and placed gloves on.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen prep area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw hamburger patties over raw fish. Person in Charge moved burger to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At expo line, 2 employees on food expo did not change gloves between tasks. We corrected employee and she washed her hands and changed her gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. All fish, oysters, clams, lobster and fish dip in floating dirty ice in cooler 13 and 14.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler# 12; cheese 51, 53F, pico 51F, burgers 45F-47F, eggs rolls 52F; ( - Cold Holding) In cooler #15; creamer 51F; ( - Cold Holding) In cooler #16; oysters 45F, fish dip 45F, short rib mac and cheese 49F; ( - Cold Holding) In walk-in cooler; Mahi 44F, 49F, grouper 65F, lobster 47F, pasta 44F, shrimp 50F, chicken 45F, mac and cheese and cheese 49F; ( - Cold Holding). Reach-in cooler #4; cheese 43F, oysters 55F; ( - Cold Holding) All items issued stop sale. 4+ hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler# 12; cheese 51, 53F, pico 51F, burgers 45F-47F, eggs rolls 52F; ( - Cold Holding) In cooler #15; creamer 51F; ( - Cold Holding) In cooler #16; oysters 45F, fish dip 45F, short rib mac and cheese 49F; ( - Cold Holding) In walk-in cooler; Mahi 44F, 49F, grouper 65F, lobster 47F, pasta 44F, shrimp 50F, chicken 45F, mac and cheese and cheese 49F; ( - Cold Holding). All items issued stop sale. 4+ hours. * Reach-in cooler #3; lettuce 45F; ( - Cold Holding) Reach-in cooler #4; oysters 55F; ( - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 107F. Hot holding 3+ hours., butter discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Back prep area hand washing sink; no paper towels. Person in Charge placed paper towels at sink.
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. Establishment lacking proper oyster warning on menu.
Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop croutons.
Equipment and utensils not properly air-dried - wet nesting. Cups in clean dish rack wet nesting.
Food stored in undrained ice. All fish, oysters, calimari, clams, lobster and fish dip in floating dirty ice in cooler 13 and 14.
Ice bucket/shovel stored on floor between uses. At ice bin in kitchen, ice buckets stored on floor. Told Person in Charge and he moved them.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cookline; spoon handle in crab mix.
Interior of oven/microwave has accumulation of black substance/grease/food debris. By 1st door to walk-in cooler; oven dirty.
Open dumpster lid. Right dumpster lid open.
Wiping cloth sanitizing solution stored on the floor. Across from grill between reach-in coolers, sanitizer bucket stored on floor. Told Person in Charge and he moved bucket.
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.