CRABBY'S DOCKSIDE
37 CAUSEWAY BLVD, Clearwater Beach FL 33767 · 727.442.2163
Last inspected Mar 30, 2026 · 17 visits since July 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches in dish area corner.
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 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. Main dishwasher.
No handwashing sign provided at a hand sink used by food employees. Fry end of line.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 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. Glass washer first floor 0 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Mop sink area.
No soap provided at handwash sink. Mop sink area.
Bowl or other container with no handle used to dispense food. Cup used to portion mango salsa.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
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. Main dishwasher, primed now 100 ppm. 3rd floor dishwasher 0 ppm, primed still 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded. Alfredo 51f, cooked pasta 50f, raw shrimp 48f, line drawer, closed lid and added ice.
Bowl or other container with no handle used to dispense food. Cup no handle in Parmesan cheese in salad station.
Ice scoop no handle in contact with ice. 3rd floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 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. Glass washer 1st floor 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo 44f, chipotle cream sauce 45f lid closed on cooler.
Handwash sink used for purposes other than handwashing. Thawing bar mixes in hand sink. Items removed.
No handwashing sign provided at a hand sink used by food employees. Cooks line.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
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. 1st floor bar washer 0ppm.
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. Toggle switch for booster heater broken temp at 131f,. Service called.
Clam/mussel/oyster tags not marked with last date served. July tags have no last used date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area downstairs.
No handwashing sign provided at a hand sink used by food employees. 2nd floor bar hand wash sink. End of cooks line.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Torn gasket breading station top drawer.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 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. Ran 3 times all at 133,134,134f, operator called for service.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Mop area hand sink has chemical bottles in it. Hand sink next to dish washer has a pot of watt in it.
Time/temperature control for safety food thawed in an improper manner. Many bags of creamed corn sitting in sink with no running water to thaw.
Torn gasket breading station top drawer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooks line.
Employee rubbed hands together for less than 10-15 seconds while washing hands. 2nd floor.
Roach activity present as evidenced by live roaches found. 2 live roaches in dish area corner.
Clam/mussel/oyster tags not marked with last date served. Operator date marking oysters at shucking, not last used date.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun third floor.
Handwash sink not accessible for employee use at all times. Second floor hand sink in mop area blocked.
Bowl or other container with no handle used to dispense food. Cup no handle in pasta.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf on cooks line above breading station.
Food stored on floor. Soda box on floor on first floor next to ice machine.
In-use knife/knives stored in cracks between pieces of equipment.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on top shelf in prep cooler.
Silverware/utensils stored upright with the food-contact surface up. 3 floor forks.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 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. 130f, ran several times.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 46f, moved to bottom of reach in cooler. Now 39f,.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Line hand sink has a tray and a cup in it. Removed
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Not functioning.
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.