BILLY'S STONECRAB STEAKHOUSE
1 Collany Road
Florida, 33715
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide tanks in bar area not adequately secured. **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers on cooks line interior have accumulation of soil residues. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are soiled with food buildup between cracks. **Warning** - From follow-up inspection 2025-04-22: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are soiled with food buildup between cracks. **Time Extended**
Food safety inspection conducted on 4/22/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 2/17/2025
High Priority
7
Intermediate
6
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 9 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. Located in walk-in cooler. **Repeat Violation** **Warning**
- 51-11-4:Basic - Carbon dioxide tanks in bar area not adequately secured. **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Warning**
- 36-11-4:Basic - Floors not maintained smooth and durable on cooks line. **Repeat Violation** **Warning**
- 14-33-4:Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface. **Warning**
- 22-16-4:Basic - Reach-in coolers on cooks line interior have accumulation of soil residues. **Repeat Violation** **Warning**
- 03G-04-5:High Priority - Grouper Fish in walk-in cooler not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of mushrooms in walk-in cooler. Employee placed eggs on bottom shelf. **Corrected On-Site** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 9 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. Located in walk-in cooler. Grouper Fish in walk-in cooler not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1:02pm. Employee placed items in freezer. Rechecked at 1:45pm a. sliced cheese (49F - Cold Holding); 43f b. raw fish (49F - Cold Holding) 43f **Corrected On-Site** **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes on steam table on cooks line (90F - Hot Holding). Employee placed into oven reheated to 177f. **Corrected On-Site** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer solution bucket stored in hand wash sink next to alcohol beverage bottles in bar area. Employee removed sanitizer solution bucket and other items from hand wash sink. **Corrected On-Site** **Warning**
- 03B-04-5:High Priority - Whole meat roast on cooks line hot held at less than 130 degrees Fahrenheit. Temperature reading 90f. prime rib roast (90F - Hot Holding) employee placed in oven to reheat. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. No HACCP for in-house ROP Grpuper fish. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are soiled with food buildup between cracks. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scoop inside bowl of hand wash sink in prep in kitchen. Alcohol beverages and sanitizer bucket stored inside bowl of hand wash sink in bar area. Employee removed items from both hand wash sinks. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels. **Corrected On-Site** **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No HACCP for in-house ROP Grpuper fish. **Warning**
Food safety inspection conducted on 2/17/2025 revealed 19 total violations (7 high priority, 6 intermediate, 6 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 15 commercially processed reduced oxygen packaged fish stored in refrigerator on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 14-11-5:Basic - Equipment in poor repair. Bottom of shelf of prep table is rusted near three-compartment sink. **Repeat Violation**
- 36-11-4:Basic - Floors in throughout kitchen not maintained smooth and durable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from gas stove. **Repeat Violation**
- 22-16-4:Basic - Reach-in coolers on cooks line interior have accumulation of soil residues. **Repeat Violation**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 commercially processed reduced oxygen packaged fish stored in refrigerator on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:15pm. Operator placed items in ice bath. Re temp at 2:40pm a. raw chicken 52F - Cold Holding) 40f b. raw scallops (54f- Cold Holding); 41f c. cooked shrimp (54f- Cold Holding); 43f From prep table in prep area at 2:25pm a. blue cheese crumbles (69F - Cold Holding) 57f **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 9/23/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
0
Basic
9
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board on cooks line has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Rusted shelves in warewashimg area. **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on cooks line. **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable on cooks line and warewashing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warewashing area **Repeat Violation** **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler inside and outside shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
Food safety inspection conducted on 7/19/2024 revealed 9 total violations (0 high priority, 0 intermediate, 9 basic).