SUNGLOW PIER CRABBY JOE'S
3701 S ATLANTIC AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
2
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -expo area, top of pass through
- 14-11-5:Basic - Equipment in poor repair. -door to walk in
- 36-17-5:Basic - Flooring in disrepair. -mens restroom below urinal
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant. Manager states hood cleaning service scheduled tonight
- 06-02-5:Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. -raw fish 47-50F prepped 3 hours prior, person in Charge stated thawing procedures involved cold running water. Temperatures rechecked 1 hour later 50F on 1 pan. See stop sale.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers/grill
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cloths stacked inside bucket, some not submerged inside solution. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above precooked sausage Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw snapper 51F after 4 hours of thawing
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 51F inside bar for garnishes inside inadequately held ice bath, manager replaced with fresh product. Advised to use time as public health control for 4 hours or keep down below maintaining 41F or below internal temperature
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on door to stand up freezer
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -items stored in front of handwash sink behind counter, chemical bottles hanging over splash guard Corrected On-Site
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Corrected On-Site
Food safety inspection conducted on 2/24/2025 revealed 16 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of wastewater/debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -shaker inside ice well touching ice Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls stacked on top shelf of prep table
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine is not draining wastewater/food debris from interior of dish machine after cycle completion. Manager had employee set up 3 compartment sink. Employee located blockage inside drain. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bibs Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -prep cooler Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in dish machine Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -sausage gravy 115-128F @ 11:30am , stated cooling began at 9am. Employee began ice bath to rapidly finish cooling process. Rechecked 45 minutes later after ice bath @ 47-75F
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood stored above container of conch fritter mix(steamed conch) Corrected On-Site
- 12A-10-4:High Priority - Server touched face and then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -hot food placed inside walk in cooler covered without preventative steps to increase speed of cooling from 135-70F. Advised to use ice bath for dense liquids/gravies and stir frequently as needed
Food safety inspection conducted on 8/28/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).