CRABBY'S OYSTER BAR
1868 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 772-232-6991
Last inspected Apr 24, 2026 · 10 visits since August 2023
NOV 24
FEB 25
JUL 25
JAN 26
APR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies at oyster bar; 1 live oyster at cook line; Operator killed;
★ 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 |
|---|---|---|---|
| 2--2024027860 | Apr 18, 2024 | Jun 5, 2024 | $200 |
Inspection history
10 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Observed fish dip made on 4/18 Mayo Cole slaw dressing made on 4/16 marked with a date that exceeds 7 days after opening/preparation. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed fish dip made on 4/18 Mayo Cole slaw dressing made on 4/16 marked with a date that exceeds 7 days after opening/preparation. See stop sale
Warewashing sanitizing solution exceeding the maximum concentration allowed Observed bar dish machines running at 200+
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw oysters stored over full beer kegs.
Bowl or other container with no handle used to dispense food.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken wings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties stored over raw shrimp at walk in cooler. Operator stored properly
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine near dish pit.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled plastic cover stored above container of sugar at storage shelf in kitchen. Operator removed.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator discarded and replaced with fresh solution
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed non commercial packaged raw beef patties stored over bag of raw shrimp in short white each in cooler in kitchen. Operator stored all items properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese at 51F cut lettuce at 54F at stainless reach in cooler at cook line. cold holding- per operator, items removed from reach in cooler for use and left out of temperature for approximately 1 hour from 2:30 since 1:30. Operator placed in reach in freezer to quick chill. Lettuce 45F at 3:40- sliced cheese 45F at 3:40
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed no tag with remaining with last batch of oysters. Operator placed tag with product.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers on drying rack in dish pit area. Operator removed and store properly.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observe rust build up on shelves inside of walk in cooler.
Jun 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Jun 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 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. Employee pulled his pans, put gloves on without washing hands and started working with food; Employee failed to wash hands before putting on gloves to initiate a task working with food. Empire walked through the back door put gloves on and started handling foods; Employee switched from working with raw food to ready-to-eat food without washing hands.- employee touched raw scallops changed gloves without washing hands; touched clean spoon and scooped out cheese and spinach filling for raw oysters; Operator educated and employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies at oyster bar; 1 live oyster at cook line; Operator killed;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers not commercially packaged stored with fries commercially packaged in chest freezer by office Stored properly
Raw, in-shell oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours; raw in shell oysters (46-56 F - Cold Holding) as per operator food received around 10:00 am; food out of temperature for four hours; 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. cooked wings (50F - Cooling); raw shrimp (48F - Cold Holding); conch (48F); conch (49F - Cold Holding); crab cakes (49F - Cold Holding); steak (49F - Cold Holding); raw shell eggs (56F - Cooling); in walk-in cooler; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale Raw, in-shell oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours; raw in shell oysters (46-56 F - Cooling) as per operator food received around 10:00 am; food out of temperature for four hours; See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (50F - Cooling); raw shrimp (48F - Cold Holding); conch (48F); conch (49F - Cold Holding); crab cakes (49F - Cold Holding); steak (49F - Cold Holding); raw shell eggs (56F - Cooling); in walk-in cooler; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sink at the bar used for purposes other than handwashing- as a dump sink as per lots of ice observed inside it; cups stored inside Removed
No paper towels or mechanical hand drying device and soap provided at handwash sink- at the bar and oyster bar; provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee walked at the cook line and placed personal drink on prep table; removed
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (39-46F - Cold Holding)in unit #2 at cook line; as per operator food not prepared or portioned today; food overstocked; smaller portions made; garlic butter (50F - Cold Holding) in cooler 1 at cook line; food not prepared or portioned today; food left outside for approximately 30 minutes; food placed back in the cooler;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher area;
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 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. Observed Bare hand contact with bun for crab cake sandwich. Employee touched bun for sandwich with bare hands while plating. Educated employee on the importance of using gloves with ready to eat foods.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at kitchen area and dining room, not landing on surfaces. Observed back door being left open. Educated operator on importance of keeping all exterior doors closed. Operator closed back door.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over cooked crab meat at reach in cooler at cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (92F - Cold Holding); garlic butter (92F - Cold Holding) - Per operator, product out of temperature for 3 hours. Not prepared or portioned today. Operator decided to use time control. Operator placed time stamp for remaining 1 hour. Time control procedure sent to operator. housemade Caesar dressing w/ fresh garlic (45F - Cold Holding); remoulade w/ fresh garlic (58F - Cold Holding); crab bisque (47F - Cold Holding) - Per operator, products out of temperature for 2 hours, not prepared or portioned today. Operator placed products in ice to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (66F - Cooling) at 3:50 since 3:00 - 63F at 4:15 At current rate of cooling product will not reach 41F within 4 hours. Operator removed plastic covering on containers and spread out the stacked containers to allow products to cool properly.
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/
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed 2 bags of clams at walk in cooler, stored in the same bus tub with different harvest dates. Educated operator to separate all shellfish by type, harvest date and harvest region.
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.