Crab Knight
Last inspected: Mar 18, 2026
47
Score
Public records show 13 inspections at Crab Knight stretching back to 2022. The most recent visit was on Mar 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Compared to other Daytona Beach restaurants (averaging 71), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Dec 16, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Oct 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. -damage white wire racks inside cooler on cookline with uncovered food stored inside -metal racks inside walk in cooler **Warning** - From follow-up inspection 2025-09-19: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-11-5
95
Sep 19, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High 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. 0ppm-10ppm chlorine, manager tested multiple times **Warning** - From follow-up inspection 2025-09-19: Time extended 7 days **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -manager blocked hand sink in wait station, stated no longer using area. **Warning** - From follow-up inspection 2025-09-19: Time extended 7 days **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -tiffany **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. -wait station in back **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -back end of restaurant near back door **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -damage white wire racks inside cooler on cookline with uncovered food stored inside -metal racks inside walk in cooler **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under storage racks inside back of kitchen near soda bibs -dining room area in back near back door **Warning** - From follow-up inspection 2025-09-19: -dining area **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -gaps in wall panels near soda bib rack inside back end of kitchen -hole in wall near soda bib rack **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beer lines inside walk in cooler **Warning** - From follow-up inspection 2025-09-19: **Time Extended**
23-03-4
47
Sep 18, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
17
Jan 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris stuck to can opener blade **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone in shelf next to food supplies **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -rusted, breaking racks inside stand up refrigerator on cook lime across from stove
14-11-5
Basic - Food not stored at least 6 inches off of the floor inside the freezer
08B-47-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour **Corrected On-Site**
10-01-5
70
Jul 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
74
Feb 8, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Cook touched hair/head and then engaged in food preparation, handled clean equipment or utensils, without washing hands.
12A-10-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Corrected On-Site**
27-19-4
Intermediate - No soap provided at handwash sink. -sink next to ice machine **Corrected On-Site**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -multiple employees washed hands in 3 compartment sink
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight debris/encrusted material/substance on can opener blade in back prep area
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -soiled ceiling vent above dish machine
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee drink in cup on prep table next to can opener, rice warmer **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -inside bar **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle resting inside bulk black pepper
10-01-5
Basic - Slight Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves inside walk in cooler. Advised ti line shelving with material that than be cleaned and sanitized.
14-05-4
41
Oct 10, 2023
Complaint Partial
No violations found.
100
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -dish machine
29-44-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -boiled eggs, 114F inside rice cooker across from grill, manager stated cooked less than 1 hour ago, manager reheated to 167F **Corrected On-Site**
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Basic - Food stored on floor. -bags of corn inside walk in freezer **Corrected On-Site**
08B-38-4
Basic - Cardboard used to line food-contact shelves. -inside bar **Corrected On-Site**
14-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping shrimp wearing chain bracelet **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -door in back, near soda bib racks
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -server station outside of kitchen
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters on right side of line
23-03-4
47
Jun 5, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
17
Dec 21, 2022
Complaint Full
No violations found.
100
Jul 11, 2022
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 50F, less than 2 hours. Manager moved to walk in. -fresh garlic mixed with oil based margarine, longer than 4 hours. See stop sale. Advised to use time as public health control or keep garlic and oil separate until needed for use.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooke potatoes, cooked corn 100F after 2 hours. Advised to use time as public health control to verify safety. Repeat from prior inspection, administrative action may be taken if violation is not addressed before next unannounced inspection. **Repeat Violation**
03D-01-5
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. -under soda bib rack on top of glue trap in very back of establishment
41-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fresh garlic in oil
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, debris
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle at bar unlabeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -server station
27-16-4
Basic - Grease receptacle lid open.
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area around soda nozzles in server station
23-03-4
Basic - Objectionable odors in bathrooms and areas of the establishment. -womens restroom
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. -butcher paper stored in floor in back
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -soup containers used for scooping sugar
14-01-5
Basic - Cardboard used to line food-contact shelves. -cardboard lined over food prep surface across from fryers. Manager removed **Corrected On-Site**
14-05-4
Basic - Dead roaches on premises. 1 dead roach in front of walk in cooler
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee meals on prep table used for can opener
40-06-5
Basic - Floor soiled/has accumulation of debris. -back of establishment
36-73-4
18
Frequently Asked Questions
When was Crab Knight last inspected?
The most recent health inspection at Crab Knight on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Crab Knight?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Crab Knight.
How does Crab Knight compare to other restaurants in Daytona Beach?
Crab Knight most recently scored 47 out of 100, which is lower than the Daytona Beach average of 71.
Has Crab Knight's inspection record improved over time?
Yes. Recent inspections at Crab Knight have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Crab Knight 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 Crab Knight inspected?
Based on the inspection history on file, Crab Knight is inspected around four times per year on average.
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