Billy's Stone Crab Restaurant
Last inspected: Mar 10, 2026
52
Score
Billy's Stone Crab Restaurant has been inspected eight times since 2022. On Mar 10, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in two door reach in cooler opposite salad station downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in two door reach in cooler opposite salad station in downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at cook line downstairs- raw beef patty stored in the same container as ready to eat sliced cheese. Operator removed raw beef from cooler and stored separately. **Corrected On-Site**
08A-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar upstairs, ice dumped in the hand washing sink. Operator cleaned during the inspection. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in downstairs kitchen Utensils on stove in standing water at 116F. Operator discarded during the inspection. **Corrected On-Site**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. In ware washing area downstairs, potatoes in box not stored 6 inches off the floor. Operator elevated during the inspection. **Corrected On-Site**
08B-47-4
52
Dec 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over RTE spinach in glass cooler. Operator inverted food **Corrected On-Site**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at upstairs kitchen hand sink
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at upstairs hot rail
14-09-4
78
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024, employee renewed on line during inspection , new expiration date, December 1, 2025 **Corrected On-Site**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed, operator printed **Corrected On-Site**
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in w ater temperature 130F) , employee removed. **Corrected On-Site**
10-07-4
74
Oct 2, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Downstairs Class case cooler , raw mahi mahi 48F, ; raw grouper (50F - Cold Holding) held less than 4 hours ago in unit. Operator moved raw fish inside walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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.
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in upstairs kitchen.
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing in upstairs kitchen above true refrigerator.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable in upstairs cook line.
14-09-4
58
Jun 5, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (70F - Cold Holding) on cook line out at room temperature not portioned or prepared today. Per operator held out of temperature less then two hours. Operator placed in a ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over avocado and tomatoes in True reach in on cook line upstairs kitchen. Operator inverted items. **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in container of flour. Operator removed **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Downstairs bathroom
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on prep table nexts to flip top cooler . Operator removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed racks of rolls stored on floor in preparation area
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between flip top cooler and low boy downstairs kitchen. Operator removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 107F . Operator discarded water added fresh water and placed on stove to reheat to 135F or above **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed box mushrooms over rte shaved Parmesan and blue cheese dressing
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple wiping sanitizer buckets on floor Down stairs kitchen operator elevated **Corrected On-Site**
21-38-4
45
Apr 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (112F - Hot Holding) in a container sitting in a water on char grill. Per operator out of temperature less than one hour. Operator reheated onions in pan. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (50F - Cold Holding) in ice bath on prep counter. Per operator held less than one hour. Operator added more ice to ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 105F on char grill.operator increased temperature **Corrective Action Taken**
10-07-4
Basic - Working containers of food flour removed from original container not identified by common name. Operator labeled Observed Working containers of food sugar and salt removed from original container not identified by common name. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks by salad station
51-11-4
58
Jun 30, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In downstairs True glassfront cooler, house marinara (51F - Cold Holding); half and half (52F); creamed spinach (48F). Per employee all items in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In downstairs True glassfront cooler, house marinara (51F - Cold Holding); half and half (52F); creamed spinach (48F). Per employee all items in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. Health Reporting Agreement provided for new employees. **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin for norovirus cleanup provided. **Corrective Action Taken**
11-27-4
61
Aug 8, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In front fliptop upper sliced cheese (45F - Cold Holding). Cheese kept just above chill line in container. Per employee in unit approximately 3 hrs. Employee moved to cheese to lower cooler to rechill. 2) On table beside fryer pooled eggs (81F - Cold Holding). Per employee made 3.5 hrs ago and will be discarded at 4 hrs to be remade. Recommended using Time As Public Health Control. Form provided. **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. By salad station fliptop 2 tanks unsecured.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and bracelet. Employee removed both. **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at salad station. Manager removed and dumped water. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in salad station cooler. Employee removed water bottle. **Corrected On-Site**
12B-13-4
70
Frequently Asked Questions
When was Billy's Stone Crab Restaurant last inspected?
The most recent health inspection at Billy's Stone Crab Restaurant on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Billy's Stone Crab Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Billy's Stone Crab Restaurant.
How does Billy's Stone Crab Restaurant compare to other restaurants in Hollywood?
Billy's Stone Crab Restaurant most recently scored 52 out of 100, which is lower than the Hollywood average of 75.
Has Billy's Stone Crab Restaurant's inspection record improved over time?
Yes. Recent inspections at Billy's Stone Crab Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Billy's Stone Crab Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Billy's Stone Crab Restaurant inspected?
Based on the inspection history on file, Billy's Stone Crab Restaurant is inspected around two times per year on average.
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