CRABCAKE FACTORY
1396 BEACH BLVD STE 1396 · JACKSONVILLE BEACH · Duval County · FL 32250
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishmachine 0ppm. Sanitizer solution not attached to dishmachine. Manager began setting up the three compartment sink**Admin Complaint** **Corrective Action Taken** **Admin Complaint**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed line cook holding his phone with his hands and then handling plated food without washing his hands. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over spinach dip in main reach in cooler on cook line. Employee properly separated and stored food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (55F). Walk in cooler has an ambient temperature of 55F. Manager stated eggs were received and stored in walk in cooler yesterday. Manager discarded eggs. See stop sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 56F, cooked sausage (49-50F); raw bacon (61F); heavy cream (56F); beef paste (55F), and raw shell eggs ambient temperature 55F. stored in walk in cooler. Walk in cooler has an ambient temperature of 55F. Manager stated food was received and stored in walk in cooler yesterday. Food was discarded. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67F) stored at room temperature in front server station. Employee stated butter was taken from cooler an hour ago. Manager placed butter in secondary walk in cooler. whipped cream (73F) stored at room temperature in salad station. Employee stated whipped cream was taken out of the cooler 30 minutes ago. Employee placed whipped cream inside salad cooler Cooked rice 56F, cooked sausage (49-50F); raw bacon (61F); heavy cream (56F); beef paste (55F); raw shrimp (46-48F); raw scollops (46F); raw chicken (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 55F. Manager stated cooked food was and raw bacon was received and stored in walk in cooler yesterday, and raw shrimp, scollops and chicken were moved to walk in cooler from freezer approximately 2 hours ago. Cooked food was discarded and raw meats were moved to secondary walk in cooler. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heavy cream sauce (122F) stored in steam well on cook line. Line cook stated sauce was reheated and placed in steam well to hold hot an hour ago. Employee began reheating the sauce. **Repeat Violation** **Admin Complaint**
Intermediate 6
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Review proper procedure with manager
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Interior of mixer soiled with old food debris.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager has PH test strips and not chlorine test strips. Establishment uses chlorine as a sanitizer **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink in server station near kitchen entrance **Repeat Violation**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provide proof of any training for all employees **Repeat Violation** **Admin Complaint**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment. **Warning**
Basic 8
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of main ice machine soiled
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on main reach in cooler cutting board on cook line. Employee properly stored drink. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Main walk in cooler has an ambient temperature of 55F. Cooler door does not properly close/shut.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap at the threshold. Daylight showing. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Floor soiled with buildup of grease behind cooking equipment
36-17-5Basic – Floor tiles missing and/or in disrepair. Floor tiles missing by kitchen back exit door
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens soiled with grease buildup.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Container of flour not labeled in prep station near main walk in cooler.
Inspector observations synchronized from DBPR on October 21, 2026 1:25 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.