THE CRAB STOP SEAFOOD BAR & GRILL II
89 ROYAL PALM PT
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cook line cooler handles
- 14-11-5:Basic - Equipment in poor repair. Cooler in prep area is broken and not in use.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease buildup on floors under hood system
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease. Hoods are scheduled to be cleaned this week
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line cooler **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk bins of seasonings next to walk in cooler **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. Beef soup observed at 54f. Made last night and stored in cooler overnight
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink next to dishwasher. No soap at front counter hand sink **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler **Corrected On-Site**
Food safety inspection conducted on 4/8/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 2/5/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near mop sink - From follow-up inspection 2025-02-05: Observed 3 flies **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/4/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad cooler ambient 51f. Desert cooler ambient 86f.
- 36-22-4:Basic - Floor area(s) covered with standing water. Under reach in cooler
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line make table and walk in cooler
- 08B-12-5:Basic - Stored food not covered. Corn in walk in cooler, chicken wings and rice in reach in cooler
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near mop sink
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 16 live roaches in non operational walk in cooler. Activity along door gasket and cooler floor. Walk in cooler is not in use due to it being broken. Walk in cooler is next to cooks line and dish machine **Admin Complaint**
- 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. Salad cooler: cooked shrimp (47F - Cold Holding); pre made salads (53F - Cold Holding) Desert cooler-milk 96f cold holding, 1/2 and 1/2 86f. Cold holding ; cheese (85F - Cold Holding); heavy cream (88F - Cold Holding) **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and cooked rice
Food safety inspection conducted on 2/4/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler is reading 60f Walk-in cooler 55f Small make table 52f - From follow-up inspection 2024-08-22: Small make table ambient 39f. Cook line cooler ambient 48f. Operator is not using walk in cooler. He stated he is going to use the other walk incooler **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/21/2024
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler is reading 60f Walk-in cooler 55f Small make table 52f
- 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. On cooks line under equipment
- 22-08-4:Basic - Interior of /microwave has accumulation of /grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler on cooks line and walk in
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled in grease and between equipment **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cooks line
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. Cooked Chicken wings **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. Sausage and eggs at 50f. In service for 3.5 hours. A divided rapid chill. Cut lettuce 52f. Cooked shrimp 50f. Sliced tomato 50f. Shredded cheese 52f. Fish dip 52f all cold holding; premade salads (52F - Cold Holding) Operator threw away *** **Corrective Action Taken** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink next to dishwasher **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken wings **Corrected On-Site**
- 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag **Corrected On-Site**
Food safety inspection conducted on 8/21/2024 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).