CRABBY'S BAR & GRILL NSB
203 Atlantic Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).