STONED CRAB RESTAURANT Inspection – December 11, 2024

High Priority 2

#6High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed sausages, chicken stored on thank you bags.

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over butter.

Intermediate 4

#8Intermediate01C-05-4

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**

Repeat Violation

#9Intermediate31A-10-4

Intermediate – Equipment drain line draining into handwash sink. Observed AC drain line into the kitchen hand washing sink "

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed fan in front of the kitchen hand washing sink.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder soup, sauces.

Basic 5

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of shelf by the dishwasher .

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the bar area, on top oven soiled.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Sauce bottles no labeled

Florida Food Watch