JOE'S CRAB SHACK
2730 GULF TO BAY BLVD, Clearwater FL 33759
Last inspected Nov 19, 2024 · 3 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 47f, coleslaw 56f, both items put in bottom of reach in cooler/freezer.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021045336 | Aug 6, 2021 | Oct 27, 2021 | $400 |
| 3--2020026295 | May 5, 2020 | Aug 18, 2020 | $400 |
| 3--2015001905 | Jan 8, 2015 | Feb 5, 2015 | $400 |
Inspection history
3 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under grill at cook line. salmon (50F - Cold Holding); white fish filled (51F - Cold Holding); Poultry (50F - Cold Holding) Manager put bags of ice on top Reach in cooler boiled eggs (48F - Cold Holding); shrimp (49F - Cold Holding); crab drip (49F - Cold Holding); spinach dip (50F - Cold Holding) Manager put bags of ice on top Retemp boiled eggs (43F - Cold Holding); shrimp (41F - Cold Holding); crab drip (40F - Cold Holding); spinach dip (43F - Cold Holding) salmon (38F - Cold Holding); white fish filled (40F - Cold Holding); Poultry (39F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil at cook line (80F - Hot Holding) Put on grill to warm Retemp 165 degrees
Floor area(s) covered with standing water. Inside beer cooler
Interior of oven has accumulation of black substance/grease/food debris.
Show the remaining 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. At cook line. Manager added during inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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 in prep area
Floor area(s) covered with standing water. Walk-in beer cooler
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on top shelf above cooler on cook line
Old labels stuck to food containers after cleaning. Plastic bins on storage racks
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at front line, replaced 200ppm
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. 0 ppm. Chemical empty. Operator changed now 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 47f, coleslaw 56f, both items put in bottom of reach in cooler/freezer.
No paper towels or mechanical hand drying device provided at handwash sink.
Food stored on floor. Ice bags stored on floor in walk in freezer.
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.