CRABBY'S BAR & GRILL NSB
203 SOUTH ATLANTIC AVE · NEW SMYRNA BEACH · Volusia County · FL 32169
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 3
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Heavy cream opened 12/29, milk opened 12/29 **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Butter packets 57F out and returned to cooler in waitstation area – in upstairs tiki bar area, milk in a plastic cup 45F **Warning**
Intermediate 6
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Some marked; others not **Warning**
52-04-5Intermediate – Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. When asked to provide proof of identify, operator provided invoice and description stating crimson snapper/opakapaka and king snapper/Pristipomoides filamentosus. FDA seafood list shows red snapper as only Lutjanus campechanus **Repeat Violation** **Admin Complaint**
02B-04-5Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. – Cold smoked salmon BLT – smoked salmon add on **Repeat Violation** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Waitstation downstairs **Corrected On-Site** **Warning**
Basic 6
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Outside next to mop sink **Warning**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on the floor in the walk in freezer **Warning**
06-09-1Basic – 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. Tuna **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline cooler cutting board **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Vinegar in a spray bottle **Warning**
Inspector observations synchronized from DBPR on October 14, 2026 1:18 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.