DirtyFLRestaurant Inspection Data

BILLY'S STONE CRAB RESTAURANT

Based on 6 health inspections, BILLY'S STONE CRAB RESTAURANT in HOLLYWOOD has earned a 1.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

402 North Ocean Drive
Hollywood, Florida, 33019
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 13600027

Met Inspection Standards

3 high, 1 int, 2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In ware washing area downstairs, potatoes in box not stored 6 inches off the floor. Operator elevated during the inspection. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in downstairs kitchen Utensils on stove in standing water at 116F. Operator discarded during the inspection. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at cook line downstairs- raw beef patty stored in the same container as ready to eat sliced cheese. Operator removed raw beef from cooler and stored separately. Corrected On-Site
  • 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. Observed in two door reach in cooler opposite salad station in downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in two door reach in cooler opposite salad station downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar upstairs, ice dumped in the hand washing sink. Operator cleaned during the inspection. Corrected On-Site

12/18/2025· 3mo ago

Visit ID: 10937280

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at upstairs hot rail
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at upstairs kitchen hand sink
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over RTE spinach in glass cooler. Operator inverted food Corrected On-Site

4/7/2025· 1y ago

Visit ID: 8718777

Met Inspection Standards

1 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in w ater temperature 130F) , employee removed. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024, employee renewed on line during inspection , new expiration date, December 1, 2025 Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed, operator printed Corrected On-Site

10/2/2024· 1y 6mo ago

1 high, 2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing in upstairs kitchen above true refrigerator.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in upstairs kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in upstairs cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Downstairs Class case cooler , raw mahi mahi 48F, ; raw grouper (50F - Cold Holding) held less than 4 hours ago in unit. Operator moved raw fish inside walk in cooler to quick chill. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
  • 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.

6/5/2024· 1y 10mo ago

Visit ID: 8661774

Follow-up Inspection Required

2 high, 1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in container of flour. Operator removed Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Downstairs bathroom
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on prep table nexts to flip top cooler . Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed racks of rolls stored on floor in preparation area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between flip top cooler and low boy downstairs kitchen. Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 107F . Operator discarded water added fresh water and placed on stove to reheat to 135F or above **Corrective Action Taken** Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed box mushrooms over rte shaved Parmesan and blue cheese dressing
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Multiple wiping sanitizer buckets on floor Down stairs kitchen operator elevated Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over avocado and tomatoes in True reach in on cook line upstairs kitchen. Operator inverted items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (70F - Cold Holding) on cook line out at room temperature not portioned or prepared today. Per operator held out of temperature less then two hours. Operator placed in a ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

4/25/2024· 1y 11mo ago

Visit ID: 8340519

Met Inspection Standards

2 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks by salad station
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 105F on char grill.operator increased temperature **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food flour removed from original container not identified by common name. Operator labeled Observed Working containers of food sugar and salt removed from original container not identified by common name. Operator labeled Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (50F - Cold Holding) in ice bath on prep counter. Per operator held less than one hour. Operator added more ice to ice bath. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (112F - Hot Holding) in a container sitting in a water on char grill. Per operator out of temperature less than one hour. Operator reheated onions in pan. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.