THE CRAB STOP SEAFOOD BAR & GRILL II Inspection – September 16, 2025

High Priority 2

#5High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw shelled eggs over green peppers **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip (48F – Cold Holding); raw shrimp (48F – Cold Holding); lobster tails (48F – Cold Holding). In cooler for 30 mins. Operator iced down 2nd temps- lobster-40f. Shrimp 42f. Fish dip 42f **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#8Intermediate01C-03-4

Intermediate – oyster tags not marked with last date served. One tag is missing a date

Basic 4

#1Basic06-09-1

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. Fish is not fully thawed. Educated operator and advised to remove from bag **Corrected On-Site**

Corrected On-Site

#2Basic14-11-5

Basic – Equipment in poor repair. Gasket torn on server fridge

#3Basic36-73-4

Basic – Floor soiled in grease under ovens

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hoods and cook line equipment. Gaskets soiled

Florida Food Watch