DirtyFLRestaurant Inspection Data

CRABBY'S

4110 Southeast Salerno Road
Florida, 34997
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8838880

  • 29-08-4:Basic - Plumbing system in disrepair. Knobs on hand sink in disrepair.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line, mani mahi (110F - Cooking). Cooked mahi-mahi did not reach internal temperature of 145F. Advised operator to cook mahi-mahi to a internal temperature to 145F for 15 seconds. Cook placed item back on grill to cook to proper temperature. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line. Employee put on gloves after handling raw food without washing hands. Advised operator of proper handwashing.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching soiled clothing then proceeding to touch ready to eat foods without washing hands. Advised operator of proper hand washing.
  • 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. At cook line, cook using bare hands touching ready to eat sliced tomatoes, lettuce, toasted buns not being heated without an approved AOP. Advised operator of proper procedure for bare hand contact.

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8722511

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 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. tall stainless reach in cooler by ice machine: cooked rice (48-50F - Cooling) at 11:50 since 7/23 At current rate of cooling product did not reach 41F within 6 hours. Sees top sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless reach in cooler by ice machine: cooked rice (48-50F - Cooling) at 11:50 since 7/23 At current rate of cooling product did not reach 41F within 6 hours. Sees top sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato salad (52F - Cold Holding) Observed at tall stainless reach in cooler by ice machine. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato salad (52F - Cold Holding) Observed at tall stainless reach in cooler by ice machine. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: butter sauce (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove, rechecked 171F reheating Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed disinfectant spray stored over sanitizer sink portion of triple sink. Operator stored properly. Corrected On-Site

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8542006

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and conch thawing on shelf in prep kitchen area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Ground beef not in commercial packaging over French fries at reach in freezer in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef and raw bacon stored in same container at reach in cooler in kitchen. Operator stored properly. 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. Crock pot: butter sauce (97F - Hot Holding); steam table: conch chowder (130F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return to stove to reheat to 165+F Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer squirt bottle, degreaser spray bottle, both not labeled in kitchen. Advised operator to label chemicals. Repeat Violation

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8344775

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef patties not in commercial packaging over French fries and plantains reach in freezer at cook line. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked crab cakes reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (123F - Hot Holding) Observed in crockpot at cook line. Operator returned to stove, rechecked 165F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bacon wrapped scallops (45F - Cooling) at 3:20 since 1:30 - 45F 3:35 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser (per operator) in spray bottle not labeled. Operator labeled properly. Corrected On-Site