CRABBY'S BAR & GRILL NSB
203 Atlantic Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/27/2024
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In upstairs wait station Hoshizaki cooler, yogurt, employee beverages Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Coating peeling off colander used for milk wash. Operator discarded and replaced Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline, upstairs, downstairs waitstation, expo area **Corrective Action Taken**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. 1/2 pans,on clean storage rack
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight bottom right dressing cooler: Mac and cheese, rice, mashed potatoes 53-54F. Other cooler temperatures 40-41F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked corn Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomatoes cut previous day per operator in a pan labeled 12/19
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese and fresh mozzarella on ice in reach in cooler; temperature towards top of fill line 49F. Advised to keep less full and ice more fully - Pico portions 56F on ice. Advised to use time as a public health control - calamari, shrimp, fish thawed and left in standing and running water, 52F, 70F, 61F. Numerous other items thawed or in the process of thawing to prep. Advised to thaw less at one time/refrigerate after thawing if employee unavailable to prep immediately **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles downstairs waitstation, soda gun downstairs bar
Food safety inspection conducted on 12/27/2024 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 7/24/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outside area
- 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. Salmon
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Employee water bottle over oyster cooler/prep area - Starbucks cup on ice machine
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hoshizaki server cooler
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled croissant while buttering, then put into a Togo box,
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over cans of pasteurized crab meat, walk in cooler speed rack Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler #9 overnight, corn 49-52F, mashed potatoes 56-62F, clam chowder 52-56F, Mac and cheese 54-56F. See stop sale
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - Spray bottles on upstairs ice machine; - spray bottles hanging over beverage bottles downstairs bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse thermometer,
- 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/ Start of inspection, approximately 7 employees
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout
Food safety inspection conducted on 7/24/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Tuna Warning - From follow-up inspection 2024-01-11: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; others not Warning - From follow-up inspection 2024-01-11: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training Warning - From follow-up inspection 2024-01-11: added to new hire orientation packet **Time Extended**
Food safety inspection conducted on 1/11/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 1/9/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outside next to mop sink Warning
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on the floor in the walk in freezer 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. Tuna Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline cooler cutting board Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Vinegar in a spray bottle Warning
- 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. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Heavy cream opened 12/29, milk opened 12/29 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter packets 57F out and returned to cooler in waitstation area - in upstairs tiki bar area, milk in a plastic cup 45F Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; others not Warning
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. When asked to provide proof of identify, operator provided invoice and description stating crimson snapper/opakapaka and king snapper/Pristipomoides filamentosus. FDA seafood list shows red snapper as only Lutjanus campechanus Repeat Violation Admin Complaint
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - Cold smoked salmon BLT - smoked salmon add on Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Waitstation downstairs Corrected On-Site Warning
Food safety inspection conducted on 1/9/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 9/12/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting Warning - From follow-up inspection 2023-09-12: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Ice cream area cooler Repeat Violation Warning - From follow-up inspection 2023-09-12: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Upstairs closet Corrected On-Site Warning - From follow-up inspection 2023-09-12: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale Warning - From follow-up inspection 2023-09-12: Chowder 49F in the middle cooling in covered plastic 1/2 pan overnight. Gravy 43-45F in the middle cooling in covered and stacked third pans overnight. Walk in cooler ambient temperature 39F. Verified thermometer calibration. See stop sale. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning - From follow-up inspection 2023-09-12: Admin Complaint
- 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served. Admin Complaint - From follow-up inspection 2023-09-12: Admin Complaint
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory Warning - From follow-up inspection 2023-09-12: Admin Complaint
Food safety inspection conducted on 9/12/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/11/2023
High Priority
4
Intermediate
7
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs waitstation Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Ice cream area cooler Repeat Violation Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Upstairs closet Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over raw oysters, reach in cooler - raw shell eggs over cut fruit, walk in cooler Corrected On-Site Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab spin dip 52F, Mac and cheese 52F, cookline cooler overnight. See stop sale Repeat Violation Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked, others not marked Warning
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served. Admin Complaint
- 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. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jordan Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline next to back door Repeat Violation Warning
Food safety inspection conducted on 7/11/2023 revealed 16 total violations (4 high priority, 7 intermediate, 5 basic).