DirtyFLRestaurant Inspection Data

CRABBY'S DOCKSIDE

With 15 inspections documented, CRABBY'S DOCKSIDE maintains a 3.3/5 food safety rating in CLEARWATER BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 15 reports on file

37 CAUSEWAY BLVD

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 15 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13610429

Met Inspection Standards
  • N/A:No Violations Were Observed

1/12/2026· 1mo ago

Visit ID: 13479238

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to portion mango salsa. Corrected On-Site Repeat Violation
  • 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 first floor 0 ppm. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mop sink area. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Mop sink area. Corrected On-Site

8/5/2025· 7mo ago

Visit ID: 13479064

Met Inspection Standards
  • N/A:No Violations Were Observed

7/31/2025· 7mo ago

Visit ID: 10939548

Follow-up Inspection Required

3 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle in Parmesan cheese in salad station.
  • 10-08-5:Basic - Ice scoop no handle in contact with ice. 3rd floor. 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. Main dishwasher, primed now 100 ppm. 3rd floor dishwasher 0 ppm, primed still 0 ppm. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded. Alfredo 51f, cooked pasta 50f, raw shrimp 48f, line drawer, closed lid and added ice. Repeat Violation

4/22/2025· 10mo ago

Visit ID: 10824525

Met Inspection Standards

1 int

  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

3/19/2025· 11mo ago

Visit ID: 10796880

Met Inspection Standards
  • N/A:No Violations Were Observed

3/11/2025· 1y ago

Visit ID: 8883771

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 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

9/18/2024· 1y 5mo ago

Visit ID: 8883312

Met Inspection Standards
  • N/A:No Violations Were Observed

9/9/2024· 1y 6mo ago

Visit ID: 8721616

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 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.

2/27/2024· 2y ago

Visit ID: 8615688

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Torn gasket breading station top drawer. - From follow-up inspection 2024-02-27: **Time Extended**

2/20/2024· 2y ago

Visit ID: 8455459

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 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.

10/12/2023· 2y 5mo ago

Visit ID: 8523158

Met Inspection Standards
  • N/A:No Violations Were Observed

10/11/2023· 2y 5mo ago

Visit ID: 8521895

Follow-up Inspection Required

3 high, 3 int, 6 basic

  • 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

8/7/2023· 2y 7mo ago

Visit ID: 8455060

Met Inspection Standards
  • N/A:No Violations Were Observed

7/26/2023· 2y 7mo ago

Visit ID: 8343736

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 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