CRAB TRAP
CRAB TRAP located in DESTIN has undergone 7 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 7 reports on file
3500 OLD HWY 98
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
1/21/2026· 1mo ago
Visit ID: 13614318
Met Inspection Standards- N/A:No Violations Were Observed
1/16/2026· 1mo ago
Visit ID: 13613237
Follow-up Inspection Required2 high, 2 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 35A-03-4:Basic - Observed 1 dead cockroach on glue pad on side of reach in cooler on floor in BR Bar. Employee removed glue pad with coach roach and discarded. Employee mopped and sanitized floor. Corrected On-Site Warning
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooking- shrimp 135F . Inspector had employee continue to cook shrimp.( continued cooking- recheck 170F ). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- expo- hush puppies 90F (11:15-12:15). Chef discarded hush puppies during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. Repeat Violation
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking- shrimp 135F ( continued cooking- recheck 170F ).
12/17/2025· 2mo ago
Visit ID: 10910176
Met Inspection Standards2 high, 4 int, 8 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen near prep sink. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water in employee restroom and corner of dry storage under shelves.
- 36-11-4:Basic - Floors not maintained smooth and durable in kitchen and near office and ware wash location.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door on inside with rust and exposed insulation.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in coolers #2 &3.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line. Manager places sign at sink. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Walk in cooler- Mahi 38F, grouper 37F, salmon 37F, raw shrimp 35F. Walk in freezer- snow crab legs. #2- walk in cooler- broth 39F. Upright freezer- mozzarella sticks. Upright cooler- crab legs. Repeat Violation
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid and can of flea &tick spray stored in employee restroom near office and ware wash 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. Hush puppies 111F ( 11:30-12:30 ) manager discarded hush puppies. Corrected On-Site Repeat Violation
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing all tags from December.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. Repeat Violation
- 01C-03-4:Intermediate - Observed 3 Clam/mussel/oyster tags not marked with last date served for moth of October. Repeat Violation
5/27/2025· 9mo ago
Visit ID: 10756802
Met Inspection Standards2 high, 3 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice chute.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot hold- hush puppy 95F (2:00-2:45)( reheated to 199F). Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary solution in sani bucket 500 ppm. Employee corrected solution to 200 ppm. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer as evidence of quaternary solution at 500 ppm. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in one sink in wait station. And a fork in another sink in wait station. Employee removed fork from sink. **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation
1/9/2025· 1y 2mo ago
Visit ID: 8732200
Met Inspection Standards4 int, 6 basic
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in walk in cooler next to consumer food. Manager discarded food during inspection. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside near warehouse washing area.
- 08B-38-4:Basic - Food stored on floor. Oil jug stored on floor on cook line next to upright freezer. Manager placed oil on shelf. Corrected On-Site
- 14-09-4:Basic - Multiple Cutting boards through out kitchen at make bars have cut marks and are no longer cleanable. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Snow crab legs stored in walk in freezer not covered. Chef place lids over bins of crab legs. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. 1 manager food certificate is expired. Carrie Nowka 1-23-24.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink in wait station being used as a dump sink with evidence of ice.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line.
3/14/2024· 1y 12mo ago
Visit ID: 8566611
Met Inspection Standards1 high, 2 int, 3 basic
- 21-05-5:Basic - Cloth used as a food-contact surface under chicken Breader bin. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in wait station near main kitchen. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 122F. Reheat 179F. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 1 oysters tag not marked. Repeat Violation