CRABBY'S OCEANSIDE
451 S ATLANTIC AVE, Daytona Beach FL 32118 · 386-400-5560
Last inspected Aug 19, 2026 · 14 visits since October 2023
FEB 25
AUG 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3 small flying insects in back area near mop sink/soda bibs/back door
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024050616 | Jul 13, 2024 | Mar 11, 2025 | $400 |
Inspection history
14 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish above spinach dip/crab cake mix(precooked crab meat) inside walk in cooler on speed rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -outside area near bar
Handwash sink not accessible for employee use at all times. -hand sink obstructed by slim jim garbage can
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in ware washing area with some grease/yellow substancre
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage bottle on top rack at the warewashing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag inside cooler on top of condiments, manager moved condiments to top shelf to segregate from personal items on bottom shelf
Equipment in poor repair. -lexan used for sous vide, damaged area causing drip/leak -lexan lids used for chips -hand sink faucet on cook line
Garbage on the ground and/or pad around dumpster shared with separately licensed/operated establishment.
Mar 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. -ice scoop inside of basin of hand sink in back
Garbage on the ground and/or pad around dumpster.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days
No hot running water at three-compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 67F
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with clean utensils/equipment. -employee touched raw fish with gloved hand prior to changing gloves without washing hands and handling clean equipment/plates -employee handled raw chicken with gloved hand prior to removing gloves and handling cooked/ready to eat food for plating without washing hands prior to donning new gloves
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. -callback inspection shall occur in 7 days
Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above precooked Mac and cheese inside cooler
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days
No hot running water at three-compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 67F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food.
Floor area(s) covered with standing water. -inside the walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
Working containers of food removed from original container not identified by common name. -sugar inside bulk container
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 8 high priority.
8 High priority0 Intermediate3 Basic
Show 11 findings ▾
Employee ate food prior to engaging in handling clean equipment without washing hands. -employee touched beverage machine after eating in food prep area without washing hands
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. -dishwasher wiped off counter
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. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -internal dish machine temp 149F after multiple attempts. Manager called service technician during inspection.
Live, small flying insects found 3 small flying insects in back area near mop sink/soda bibs/back door
Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler -raw poultry stored above case of garlic toast -raw bacon stored above buns -raw fish stored above spinach dip
Stop Sale issued due to adulteration of food product. -raw chicken stored directly on top of case of garlic bread inside walk in cooler, signs of contamination present in area of box surrounding pan. Manager discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, mixed greens
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cajun butter at lowboy on cookline 36F at bottom portion, 47F at upper portion loaded above pan fill line recommended by manufacturer. Manager stated placed out less than 2 hours prior, and had employee remove from oversized container into pans. -shredded cheese, mixed greens inside unit in server station area outside of kitchen, overnight at 46-47F. See stop sale.
Employee eating in a food preparation or other restricted area. -employee ate food in back food prep/server station room connected to kitchen
In-use knife/knives stored in cracks between pieces of equipment.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice cooling from overnight 41F at edge, 47F in middle inside tied plastic bags. Advised to ensure rice is cooles in shallow pans prior to bagging/sealing product inside walk in cooler. See stop sale -chowder 45F in middle, 44F at edge from overnight
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -expo employee
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Handwash sink partially obstructed by stacked chemicals/drying rack in warewashing area
Handwash sink used for purposes other than handwashing. -container inside hand sink at end of cook line -bar mats inside well at bar
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Brittany
Ice scoop handle in contact with ice. -outside bar, and in wait station outside near bar
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
Jul 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 live flying insects inside prep area in back. Flies are swarming around employees engaged in active food panning food, covering with deli paper. See stop sale for flies landing directly on inadequately protected food during prep. Flies also landing/resting on boxed food/walls/cans. Manager discarded and moved utensils for cleaning/sanitizing. Next day callback inspection per Angela Carragher Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over portioned cooked seafood on speed rack inside walk in cooler. -raw ground beef stored above egg roll wrappers inside wall in cooler on racl Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Priority: High Priority
Observed: Stop Sale issued due to adulteration of food product. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate
Observed: No soap provided at handwash sink. Priority: Intermediate
Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler Priority: Basic
Observed: Floor area(s) covered with standing water. Priority: Basic
Observed: Food not stored at least 6 inches off of the floor. -cases of food stored on wet floor in back, manager stated truck delivery. Priority: Basic
Jul 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 live flying insects inside prep area in back. Flies are swarming around employees engaged in active food panning food, covering with deli paper. See stop sale for flies landing directly on inadequately protected food during prep. Flies also landing/resting on boxed food/walls/cans. Manager discarded and moved utensils for cleaning/sanitizing. Next day callback inspection per Angela Carragher
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over portioned cooked seafood on speed rack inside walk in cooler. -raw ground beef stored above egg roll wrappers inside wall in cooler on racl
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued due to adulteration of food product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Handwash sink used for purposes other than handwashing.
No soap provided at handwash sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler
Floor area(s) covered with standing water.
Food not stored at least 6 inches off of the floor. -cases of food stored on wet floor in back, manager stated truck delivery.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 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. -bar glass dish machine, 10ppm-25ppm Manager reran after adjusting line from sanitizer, still not registering between 50-100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 39-51F inside overfilled 1/3 pan at end of cook line. Advised to avoid overfilling above recommended fill line for food classified as time/temperature control for safety. -oysters on half shell (45F - Cold Holding) at end of cook line, manager stated door was left open during rush less than 2 hours ago. Advised to monitor cooler/check condenser coils for maintenance if temperature does not drop within next hour.
Food-contact surface soiled with food debris, mold-like substance or slime. -dispenser for coffee machine
Handwash sink not accessible for employee use at all times. -handsink in back prep area blocked by push cart
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. -fire exit door near walk ins
Floor area(s) covered with standing water. -inside walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. -cooler across from steam table containing shredded cheese
Openings to the outside for tiki bar, not screened or otherwise protected when the equipment is not in operation. -tiki bar outside establishment with partially closed windows during non-operation
Stored food not covered. -open case of bacon inside walk in cooler
Working containers of food removed from original container not identified by common name. -bulk container next to hushpuppy mix
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under dish machine
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. 160F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab dip 46F, raw beef 45F, raw fish 46F under drawer below grill. Manager stated 1 hour, moved to unut across holding more adequate temperature
Toxic substance/chemical improperly stored. -bottle of quat ammonium on top of shel next to food
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 600ppm quat
Handwash sink not accessible for employee use at all times. -hand sink in warewashing area, limited space between ical buckets/hand sink causing potential contamination of stored clean utenisils
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink across from fryers
Exterior door has a gap at the threshold that opens to the outside. -manager stated door replacement
Single-service articles not stored inverted or protected from contamination. -paper food trays sitting food contact surface up on top of warmer across from fryers
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -gator meat, some portions 75-80F. Manager stated less than 1 hour, instructed employees to move to cooler
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.