CRABBY'S DOCKSIDE
37 CAUSEWAY BLVD
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site
Food safety inspection conducted on 4/22/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line. 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. Glass washer 1st floor 0 ppm. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo 44f, chipotle cream sauce 45f lid closed on cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Thawing bar mixes in hand sink. Items removed. Corrected On-Site
Food safety inspection conducted on 3/11/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area downstairs.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2nd floor bar hand wash sink. End of cooks line. 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. 1st floor bar washer 0ppm.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Toggle switch for booster heater broken temp at 131f, . Service called. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. July tags have no last used date.
Food safety inspection conducted on 9/9/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Torn gasket breading station top drawer. - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/20/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Many bags of creamed corn sitting in sink with no running water to thaw.
- 14-11-5:Basic - Torn gasket breading station top drawer.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 3 times all at 133,134,134f, operator called for service.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mop area hand sink has chemical bottles in it. Hand sink next to dish washer has a pot of watt in it.
Food safety inspection conducted on 2/20/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/11/2023
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle in pasta.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf on cooks line above breading station.
- 08B-38-4:Basic - Food stored on floor. Soda box on floor on first floor next to ice machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on top shelf in prep cooler.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. 3 floor forks.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooks line.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 2nd floor.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in dish area corner.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator date marking oysters at shucking, not last used date.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun third floor.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Second floor hand sink in mop area blocked. Corrected On-Site
Food safety inspection conducted on 10/11/2023 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Not functioning.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 130f, ran several times. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 46f, moved to bottom of reach in cooler. Now 39f, . Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Line hand sink has a tray and a cup in it. Removed Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).