CRABBY’S OCEANSIDE Inspection – February 13, 2025

High Priority 2

#2High Priority03D-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. -rice cooling from overnight 41F at edge, 47F in middle inside tied plastic bags. Advised to ensure rice is cooles in shallow pans prior to bagging/sealing product inside walk in cooler. See stop sale -chowder 45F in middle, 44F at edge from overnight

Stop Sale

#3High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice

Stop Sale

Intermediate 5

#4Intermediate13-06-4

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -expo employee

#5Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

#6Intermediate31A-09-4

Intermediate – Handwash sink partially obstructed by stacked chemicals/drying rack in warewashing area

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -container inside hand sink at end of cook line -bar mats inside well at bar

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Brittany

Basic 1

#1Basic10-08-5

Basic – Ice scoop handle in contact with ice. -outside bar, and in wait station outside near bar

Florida Food Watch