DirtyFLRestaurant Inspection Data

CLAWDADDYS RAW BAR & GRILL

With 13 documented inspections, CLAWDADDYS RAW BAR & GRILL in CRYSTAL RIVER has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 13 reports on file

1601 SE HWY 19

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 13 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13617474

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple fans on cook line with dust build up. Warning - From follow-up inspection 2026-02-10: Employee started to remove fans to clean. **Time Extended** **Corrective Action Taken**
  • 14-09-4:Basic - - From initial inspection : Basic - Several cuttings board have cut marks and is are longer cleanable on cook line. Warning - From follow-up inspection 2026-02-10: **Time Extended**

1/22/2026· 1mo ago

Visit ID: 13511175

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple fans on cook line with dust build up. Warning
  • 14-09-4:Basic - Several cuttings board have cut marks and is are longer cleanable on cook line. Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination on end of salad buffet. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (52F - Cold Holding); Cut Tomatoes (52F - Cold Holding); Shredded Cheese (52F - Cold Holding) in salad buffet in seating area. Operator started to ice products down. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed toxic chemicals stored next to food items underneath prep table on cook line. Operator moved. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in bar area. Blocked with strainer. Employee moved. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Warning

9/16/2025· 5mo ago

Visit ID: 13510883

Met Inspection Standards

1 int

  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam and oyster tags for 90 days. Tags discarded by staff member. Warning - From follow-up inspection 2025-09-16: **Time Extended**

9/3/2025· 6mo ago

Visit ID: 10876337

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on white guard. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, mahi, and salmon in sealed vacuum packed bags in reach-in cooler drawers completely thawed. Issued stop sale. Discussed with operator. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, mahi, and salmon in sealed vacuum packed bags in reach-in cooler drawers completely thawed. Issued stop sale. Discussed with operator. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut Lettuce (47F - Cold Holding); Shredded Cheese (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding) in salad reach-in cooler in wait station/prep area. Items had been in cooler for more than 4 hours. Issued stop sale. -Mashed Potatoes (59F - Cold Holding); Cut Cabbage (61F - Cold Holding); Shredded Cheese (66F - Cold Holding); Ribs (51F - Cold Holding); Cut Tomatoes (51F - Cold Holding); Cut Lettuce (51F - Cold Holding) in reach-in cooler across from cook line. Items had been in cooler for more than 4 hours. Issued stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut Lettuce (47F - Cold Holding); Shredded Cheese (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding) in salad reach-in cooler in wait station/prep area. Items had been in cooler for more than 4 hours. Issued stop sale. -Mashed Potatoes (59F - Cold Holding); Cut Cabbage (61F - Cold Holding); Shredded Cheese (66F - Cold Holding); Ribs (51F - Cold Holding); Cut Tomatoes (51F - Cold Holding); Cut Lettuce (51F - Cold Holding) in reach-in cooler across from cook line. Items had been in cooler for more than 4 hours. Issued stop sale. Warning
  • 01C-02-4:Intermediate - Establishment not maintaining clam and oyster tags for 90 days. Tags discarded by staff member. Warning

9/3/2025· 6mo ago

Visit ID: 10855223

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

6/6/2025· 9mo ago

Visit ID: 10850825

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-06: Operator has until August 1st **Time Extended**

6/2/2025· 9mo ago

Visit ID: 10738285

Follow-up Inspection Required

2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Two blue co2 tanks not secured outside of walk-in beer cooler. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Cookline right reach in cooler door gaskets
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -Shelving throughout dry storage room constructed of absorbent unsealed plywood. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Salad station reach in cooler
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/9/2024· 1y 3mo ago

Visit ID: 8739271

Follow-up Inspection Required

4 high, 4 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside container of paprika on shelf in back of kitchen.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two blue co2 tanks not secured outside of walk-in beer cooler.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 7 commercially processed raw tuna completely thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Packaging does state it must be removed from packaging prior to thawing. Stop sale issued.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cookline have deep cut marks and are no longer smooth and cleanable.
  • 35A-03-4:Basic - Dead roaches on premises. 1. One dead roach on floor in kitchen below produce cooler door. 2. Four dead roaches on floor in kitchen below dish machine. 3. One dead roach on floor in bar area below liquor storage shelf near handwashing sink. All were cleaned up during this inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Insect pest control lights on wall directly above drain board of three-compartment sink and directly above reach-in cooler at front of kitchen.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing from fluorescent lighting near warewash area in kitchen.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving throughout dry storage room constructed of absorbent unsealed plywood.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on lid of reach-in freezer in bar area soiled with mold-like substance. 2. Gaskets on doors of beer cooler in bar area soiled with mold-like substance. 3. Area around nozzles of fountain machine in server station soiled with mold-like substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several old labels stuck to sides of clean pans on clean dish rack near manager's office.
  • 25-05-4:Basic - Single-service articles improperly stored. Box containing single-use foam cups stored directly on floor in dry storage area. Employee placed box of cups on a shelf during this inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 commercially processed raw tuna completely thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Packaging does state it must be removed from packaging prior to thawing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom portion of reach-in cooler at cookline: pasta (50F - Cold Holding); pasta (49F - Cold Holding). Employee at cookline stated he filled them from the walk-in cooler approximately two hours prior and they may have sat on the counter too long. Inspector had employee add bags of ice to help rapidly cool to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three aerosolize cans containing stainless steel cleaner stored on tray directly beside bottles containing rice vinegar and Worcestershire sauce at cookline. Employee removed chemicals from shelf during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing on both sides of splitter behind building beside mop sink.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands at the three-compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting boards at cookline heavily stained. 2. Can opener blade on prep table in kitchen soiled with thick black substance. 3. Deflector plate in server station soiled with black substance.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at cookline or kitchen entrance. Employee replenished both during this inspection. Corrected On-Site
  • 53B-14-5: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. One FRLA food handler certificate for Ronald Gaskins expired on 07/13/2024.

3/22/2024· 1y 11mo ago

Visit ID: 8638013

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Eggs stored on floor in Walk-in-Cooler Repeat Violation - From follow-up inspection 2024-03-22: **Time Extended**

3/21/2024· 1y 11mo ago

Visit ID: 8636574

Follow-up Inspection Required

1 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Eggs stored on floor in Walk-in-Cooler Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); shredded cheese (48F - Cold Holding); Plant Foods (47F - Cold Holding); cut cabbage (48F - Cold Holding) operator states items have been in cooler for one hour. Operator added ice bags and moved items to cool **Corrective Action Taken** Repeat Violation Admin Complaint

3/6/2024· 2y ago

Visit ID: 8624542

Met Inspection Standards

2 int

  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-03-06: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-03-06: Newer tags **Time Extended**

3/4/2024· 2y ago

Visit ID: 8508275

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like growth on interior ice machine plastic guard Warning
  • 08B-38-4:Basic - Food stored on floor in Walk-in Freezer Warning
  • 08B-12-5:Basic - Stored food not covered. Iced tea in server area uncovered Warning
  • 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. 0ppm reading, chlorine sanitizer jug empty, no refill available. Operator set up three compartment sink with quaternary tablets. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line cooler not holding proper temperature operator states items have been in cooler over 4 hours, no temperatures were checked today. Diced Tomatoes (51F - Cold Holding); Cooked Pasta (49F - Cold Holding); Avocado (49F - Cold Holding); Shredded Cheese (55F - Cold Holding); Pico (51F - Cold Holding); Cut Lettuce (57F - Cold Holding); Lobster Butter (51F - Cold Holding); Shredded Cabbage (55F - Cold Holding); Bleu Cheese Crumbles (52F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line cooler not holding proper temperature operator states items have been in cooler over 4 hours, no temperatures were checked today. Diced Tomatoes (51F - Cold Holding); Cooked Pasta (49F - Cold Holding); Avocado (49F - Cold Holding); Shredded Cheese (55F - Cold Holding); Pico (51F - Cold Holding); Cut Lettuce (57F - Cold Holding); Lobster Butter (51F - Cold Holding); Shredded Cabbage (55F - Cold Holding); Bleu Cheese Crumbles (52F - Cold Holding) Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

9/25/2023· 2y 5mo ago

Visit ID: 8360613

Met Inspection Standards

1 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Plastic guard interior guard of ice machine soiled. Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In dish area under three compartment sink and dish machine, cove molding detached from wall
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line table next to hand sink. Operator removed Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Outdoor walk-in cooler not functioning
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall from old electric installation near reach in freezer on cook line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of grey microwave on cooks line soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -lower portion of wall under dish area -floor behind cook line equipment soiled Repeat Violation
  • 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. 0ppm reading on dish machine. Sanitizer solution empty, operator replaced, corrected to 100ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled