STONED CRAB RESTAURANT
3101 N ROOSEVELT BLVD, Key West FL 33040 · 305.296.1043
Last inspected Feb 2, 2026 · 7 visits since September 2023
APR 24
DEC 24
APR 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed thee flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food on different coolers
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the bar, in the kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed bar area reach in cooler gasket soiled shelves with rust.
Wall soiled with accumulated grease, food debris, and/or dust. Observed reach walls soiled in the dishwasher area.
Worn, torn and/or soiled floors/carpeting. Observed floor carpet soiled in the dishwasher area.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to plantains on chest freezer at kitchen area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade scampi sauce dated on 07/12 on shelves at walk in cooler. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade scampi sauce dated on 07/12 on shelves at walk in cooler. Operator discarded during inspection. Observed cooked yellow rice (46F - Cold Holding); fish mix (46F - Cold Holding); cooked pasta (46F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yellow rice (46F - Cold Holding); fish mix (46F - Cold Holding); cooked pasta (46F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded food during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation area, employee discarded during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on standing unit across 3 compartment sink. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink used for purposes other than handwashing. Observed ice cube in hand sink.
Ice scoop handle in contact with ice.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it.
Standing water in bottom of reach-in-cooler.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed sausages, chicken stored on thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over butter.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Equipment drain line draining into handwash sink. Observed AC drain line into the kitchen hand washing sink "
Handwash sink not accessible for employee use at all times. Observed fan in front of the kitchen hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder soup, sauces.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of shelf by the dishwasher.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the bar area, on top oven soiled.
Working containers of food removed from original container not identified by common name. Sauce bottles no labeled
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Tong in it. Manager removed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic cups inside the fiesta sauce and meatball. Employee removed them.
Food not stored at least 6 inches off of the floor. Plastic containers sauce on the floor inside walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tong on oven door handle. Employee removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer solution bucket.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began peeling shrimp in back kitchen area without washing hands. Manager had employee wash 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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed thee flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to kitchen entrance: slaw (48F - Cold Holding); fish dip (52F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall in dining area on backside of kitchen wall.
Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen not marked with last day used.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Interior of microwave on cook line. Soda gun in bar area. Juice nozzle in bar area.
Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink next to salad prep area.
Bowl or other container with no handle used to dispense food. Souffle cup used to dispense ranch dressing on cook line. Employee removed cup from ranch dressing.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored in dish area. Manager had employee turn pans over.
Food storage container/container lid cracked or broken. Pans in reach-in cooler across next to kitchen entrance.
Food stored on floor. Shrimp stored on kitchen floor in front of walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between doors of reach-in cooler across from cook line grill. Employee moved knife to cutting board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 83F water on cook line. Employee removed scoop from water and placed scoop on cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer on cook line. Area between doors of reach-in cooler across from cook line grill.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on kitchen shelf. Manager had employee turn pans over.
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.