JUICY CRAB

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to public with a license that expired June 01, 2026. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat cooked sausage in walk-in freezer. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw shell eggs stored over ready to eat cut lemons in standing reach in cooler by kitchen entrance. Raw shrimp stored over cooked crab in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch brim of hat with gloves on and engage in food preparation without changing gloves and washing hands. Employee push glasses up bridge of nose multiple times with gloves on and engage in food preparation without changing gloves and washing hands. Employee scratch bare exposed arm with gloves on and engage in food preparation without changing gloves and washing hands. Inspector educated employees proper handwashing procedures. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items at temperatures of 49-51F stored in walk-in cooler. Person in charge stated food items were in walk-in cooler over night and not removed for any reason. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 49-51F stored in walk-in cooler. Person in charge stated food items were in walk-in cooler over night and not removed for any reason. Cooked sausage, shredded cheese, raw fish, raw chicken (49-51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 3 pans of cooked food items at temperatures of 98-112F on stove at end of cook line. Person in charge stated food items were placed on stove an hour prior and intended to be held hot and turned stove on to reheat food items. Cooked potatoes, cooked egg (98-112F - Hot Holding) Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple containers of cooked crab thawed, washed, and placed in large containers with no date marking. Person in charge stated food items were prepped morning prior.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw oysters shucked and washed stored in reach in cooler with ambient temperature of 51F. Ice was added to oysters. Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed inadequate hand wash sinks for cook line employees. Only 2 hand wash sinks in kitchen are at end of cook line around standing reach in freezer next to fryers, and around cook line across walkway and next to office. Multiple handwashing violations observed during routine inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed clear plastic container with holes stored in hand wash sink on bar station. Employee stated container is used to catch items from discarded beverages.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server station.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide proof of state approved food handler training for multiple employees hired more than 60 days prior.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed multiple food handlers with no state approved food handler training or signed reporting agreements.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored in server station. Repeat Violation

Basic - Equipment in poor repair. Observed interior of walk-in cooler door in disrepair.

Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; grease build up on floors around fryer station. Dust build up on wall around walk-in cooler door. Grease stains on ceiling tiles throughout kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavy mold like substance build up on walk-in cooler door frame and gasket. Mold like substance and food debris build up on gaskets of reach in cooler doors on cook line. Repeat Violation

Basic - Open dumpster lid. Observed both lids on dumpster open. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in three compartment sink. Person in charge turned cold running water on. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust build up on walk-in cooler fan guards. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bartender washing glassware in bar is only exposing glassware to one second of sanitizer. Manager coached employee on proper ware washing procedures. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice on shelf near walk in cooler. Bulk seasonings in dry storage area of kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored over ready to eat crab. In reach in cooler by fryers, raw fish and raw shrimp stored over ready to eat onions. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, clams, mussels, lobster and crawfish 51F. All items placed into service approximately 2.5 hours prior. All items moved to walk in cooler to cool. Inspector notes heavy ice build up in side reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet at end of splitter where gray hose is attached. Missing on faucet at end of cook line where green hose is attached.

Intermediate - 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 plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Multiple plastic bowls used to scoop food and seasonings throughout kitchen. All bowls removed and discarded. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored in ice machine in kitchen. Buckets inverted. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Interior of walk in cooler door. Exterior of reach in coolers in middle of kitchen. Black utility cart handle.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in both walk in cooler and reach in coolers in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server station in dining area.

Basic - Floor tiles missing and/or in disrepair. Tile in server station by ice bin is cracked.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar top in dining area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pump mechanism by soda dispenser in server station. Repeat Violation

Basic - Open dumpster lid. Dumpster outside of establishment.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime, mold like substance, or dust. On pump to soda machine in server area in dining area. On pump to soda machine in server area in dining area. On soda lines under sinks at bar area. Warning - From follow-up inspection 2023-07-20: 60 day callback from original inspection Time Extended

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. In server area in dining area, employee remade 100ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects around soda machine pump in server area in dining area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab legs in reach in cooler on cook line, employee rearranged both items Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (45F - Cold Holding) in melted ice bath on secondary cook line, per employee milk was placed out no more then 3 hours prior, employee replaced ice. raw oysters (58F - Cold Holding) in standing reach in cooler by office in kitchen, per manager oysters are thawed, prepped, and proteomes into trays and discarded after four hours, but oysters are not on written procedures nor do they have time markings, manager placed oysters on time control. raw shrimp (45F - Cold Holding); raw mussels (45F - Cold Holding); sausage (46F - Cold Holding); raw clams (46F - Cold Holding); cooked lobster tail (52F - Cold Holding); cooked crawfish (46F - Cold Holding); raw calamari (46F - Cold Holding) in flip top reach in cooler on main cook line, per employee lids and door's consistently opened for no more then 1 hour, ice bags placed on all items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On chicken wings held in secondary cook line, employee corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled potatoes (98F - Hot Holding); corn on the cob (106F,116F,131F - Hot Holding); boiled eggs (129F - Hot Holding) all items sitting in pans on stove top on main cook line with stove top turned off, per employee all items have been sitting on stove for 2 hours, burners turned back on to reheat all items. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Pile of oyster tags kept in large plastic bin in back storage area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (99F - Cooling, 1 hour later 96F); boiled eggs (59F - Cooling, 1 hour later 58F) potatoes in stacked over filled metal pans and eggs in covered plastic containers that where moved to walk in cooler when inspector arrived for inspection. After second temp all items moved to walk in freezer. Corrective Action Taken

Intermediate - 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. 3 expired

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In men's bathroom, employee corrected during inspection. Corrected On-Site

Basic - Dead roaches on premises. 3 dead roaches in dry storage area by walk in freezer, employees cleaned up all dead roaches. Corrected On-Site Repeat Violation

Basic - Floor/walls/ceilings soiled/has accumulation of debris. On floor and walls around pump to soda machine in server area in dining area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime, mold like substance, or dust. On pump to soda machine in server area in dining area. On pump to soda machine in server area in dining area. On soda lines under sinks at bar area. Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. Warning - From follow-up inspection 2023-04-13: Two containers of boiled eggs and four boxes of whole sausages at 44F cold holding in walk in cooler, per manager door to walk in cooler has been constantly opened for approximately 4.5 hours, manager turned down temperature of walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw catfish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. Warning - From follow-up inspection 2023-04-13: Two containers of boiled eggs and four boxes of whole sausages at 44F cold holding in walk in cooler, per manager door to walk in cooler has been constantly opened for approximately 4.5 hours, manager turned down temperature of walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. Warning - From follow-up inspection 2023-04-13: All cooling time/temperature controlled for safety foods are within the four hour time frame. Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (64F-66F - Cooling after approximately 4 hours, retemp after another hour at 55F-60F) on rack on small cook line, wings moved to walk in cooler, retemp after another hour still above 41F, wings moved to walk in freezer. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. Warning - From follow-up inspection 2023-04-13: Multiple time/temperature controlled for safety foods cooling that are stacked on top of each other in filled, plastic, covered containers, employees separated and uncovered all cooling items. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. no color comparison chart for chlorine test strips. Repeat Violation Warning - From follow-up inspection 2023-04-13: Operator provided online order for test strips with color chart Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab legs in reach in cooler on cook line. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw catfish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (74F - Hot Holding); corn on the cob (79F - Hot Holding); boiled eggs (70F - Hot Holding) on stove top on cook line, per manager all items where cooked/reheated approximately 4 hours prior, stove turned on for all items, all items retemp above 165F. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (64F-66F - Cooling after approximately 4 hours, retemp after another hour at 55F-60F) on rack on small cook line, wings moved to walk in cooler, retemp after another hour still above 41F, wings moved to walk in freezer. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. Warning

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. no color comparison chart for chlorine test strips. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom inside kitchen that has two doors,either of which are self closing. Warning

Basic - Dead roaches on premises. Approximately 8 dead roaches in dry storage area next to walk in freezer under shelfs and racks. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70F standing water next to rice cooker near walk in cooler. Repeat Violation Warning