DirtyFLRestaurant Inspection Data

JOE'¿S CRAB SHACK

10 BLAKE BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/18/2024

Inspection #: Visit ID: 10744093

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Top of make table shelves . Operator removed it . Corrected On-Site - From follow-up inspection 2024-12-18: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2024-12-18: **Time Extended**

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8784956

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the parm cheese . Operator replaced it with a Handle scoop . Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless bowls at the storage shelves back of the house. Operator fix it . Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Storage shelves next to the exit door . Operator removed it and put it as single service to be dry . Corrected On-Site Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic container At the storage area back of the house . Operator discarded. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor . Operator move it to the top of the table . Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Top of make table shelves . Operator removed it . Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One out by the hoods.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Storage area next to the exit door . Operator removed the label . Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and bottom of make table .
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom table kitchen area .
  • 08B-12-5:Basic - Stored food not covered. At the reach-in freezer kitchen area. Operator covered it all . Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the make table top . Operator put it on the sanitizer solution. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored on top of pasta at the bottom of make table . Operator removed it . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table on crab side (); boiled eggs (52F - Cold Holding); sausage (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked rice (53F - Cold Holding); cooked crab legs (52F - Cold Holding); tomato cut (53F - Cold Holding). Operator stated that she checked the temperature less than 4 hours ago and was at 40f and she did moved everything to the walk-in cooler . **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8474946

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar on servery line area. operator removed. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on clean dish storage rack in warewashing area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish storage. Operator separated dishes for proper air drying.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets soiled with food debris on cookline. Handle missing from cookline maketable.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1 in server area. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light in hood vent on cookline. Ongoing electrical issues per operator.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2nd bar handwash sink Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Multiple dishes in clean warewashing storage. Dishes were removed to be cleaned again. **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On pan in clean warewashing storage. Operator removed label and placed for recleaning Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cutting board on cookline. Operator removed. Corrected On-Site
  • 22-41-4:High Priority - 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 dishmachine less than 50ppm chlorine as indicated by test strip color. Ecolab serviced machine during inspection, retest at 100ppm. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Assisted operator in setting up 3-compartment sink until dishmachine service scheduled for this afternoon, per operator. Ecolab serviced machine during inspection, retest at 150ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg 41F for approximately 3 hours per operator, operator placed with ice in walk-in cooler to rapid chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area handwash sink dispenser located on other side of 3-compartment sink. 2nd bar handwash sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. 2nd bar handwash sink Corrected On-Site

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8475561

  • N/A:No Violations Were Observed

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8383488

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in Back area Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. On dishwasher
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin in sprinkles in server area
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cuttings boards in back prep area Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans in back area
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. All throughout kitchen
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Paddle in corn starch touching products Operator removed Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave far right dirty Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets-on reach in freezer
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee no hand wash then put gloves on
  • 09-01-4:High Priority - 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. Employee bare hand contacted ready to eat fries Operator coached employee to always wear gloves when working with ready to eat foods employee redropped fries to a temp of 160F Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects at bar area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (81F - Hot Holding less the 2 hours
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  • 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cup in bar hand sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found test stripes Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked thermometer won't go down pass 40F
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle needs label Repeat Violation