Crab Trap
Last inspected: Jan 21, 2026
100
Score
Going back to 2022, Crab Trap has nine inspections in the public record. Inspectors last stopped by on Jan 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded four times.
Among Destin restaurants, the typical score is 90; Crab Trap is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
No violations found.
100
Jan 16, 2026
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooking- shrimp 135F . Inspector had employee continue to cook shrimp.( continued cooking- recheck 170F ). **Corrected On-Site**
03B-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- expo- hush puppies 90F (11:15-12:15). Chef discarded hush puppies during inspection.
03B-01-6
Intermediate - No soap provided at handwash sink on cook line. **Repeat Violation**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking- shrimp 135F ( continued cooking- recheck 170F ).
05-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Observed 1 dead cockroach on glue pad on side of reach in cooler on floor in BR Bar. Employee removed glue pad with coach roach and discarded. Employee mopped and sanitized floor. **Corrected On-Site** **Warning**
35A-03-4
55
Dec 17, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hush puppies 111F ( 11:30-12:30 ) manager discarded hush puppies. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid and can of flea &tick spray stored in employee restroom near office and ware wash area.
41-05-4
Intermediate - No soap provided at handwash sink on cook line. **Repeat Violation**
31B-03-4
Intermediate - Observed 3 Clam/mussel/oyster tags not marked with last date served for moth of October. **Repeat Violation**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing all tags from December.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen near prep sink. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water in employee restroom and corner of dry storage under shelves.
36-22-4
Basic - Floors not maintained smooth and durable in kitchen and near office and ware wash location.
36-11-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door on inside with rust and exposed insulation.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in coolers #2 &3.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line. Manager places sign at sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Walk in cooler- Mahi 38F, grouper 37F, salmon 37F, raw shrimp 35F. Walk in freezer- snow crab legs. #2- walk in cooler- broth 39F. Upright freezer- mozzarella sticks. Upright cooler- crab legs. **Repeat Violation**
08B-12-5
33
May 27, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot hold- hush puppy 95F (2:00-2:45)( reheated to 199F). **Corrected On-Site**
03B-15-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary solution in sani bucket 500 ppm. Employee corrected solution to 200 ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in one sink in wait station. And a fork in another sink in wait station. Employee removed fork from sink. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer as evidence of quaternary solution at 500 ppm. **Repeat Violation**
16-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice chute.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
50
Jan 9, 2025
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. 1 manager food certificate is expired. Carrie Nowka 1-23-24.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Sink in wait station being used as a dump sink with evidence of ice.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
31B-02-4
Intermediate - No soap provided at handwash sink on cook line.
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in walk in cooler next to consumer food. Manager discarded food during inspection. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside near warehouse washing area.
35B-01-4
Basic - Food stored on floor. Oil jug stored on floor on cook line next to upright freezer. Manager placed oil on shelf. **Corrected On-Site**
08B-38-4
Basic - Multiple Cutting boards through out kitchen at make bars have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Snow crab legs stored in walk in freezer not covered. Chef place lids over bins of crab legs. **Corrected On-Site**
08B-12-5
50
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
61
Dec 5, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 3 tags without last date served mark.
01C-03-4
Basic - Open dumpster lid.
33-16-4
86
Feb 8, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements. **Corrective Action Taken**
11-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dry storage area out side have air gaps between roof and walls.
35B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler outside floors not sealed. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer walls/ Doors with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer floor.
14-69-4
50
Sep 30, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Frequently Asked Questions
When was Crab Trap last inspected?
The most recent health inspection at Crab Trap on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Crab Trap?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Crab Trap.
How does Crab Trap compare to other restaurants in Destin?
Crab Trap most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has Crab Trap's inspection record improved over time?
Results have been roughly steady. Inspections at Crab Trap have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Crab Trap means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Crab Trap inspected?
Based on the inspection history on file, Crab Trap is inspected around three times per year on average.
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