Crabby Steve's
Last inspected: May 16, 2025
82
Score
Inspectors have visited Crabby Steve's six times, with records going back to 2022. Crabby Steve's was last inspected on May 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 15 violations earlier in the record.
The pattern that stands out is “cloth used as a food-contact surface over dish machine”, which has been cited three times.
Compared to the broader Panama City Beach restaurant scene, this is about average. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
May 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over French fries in deep freezer. Employee corrected rotation. **Corrected On-Site**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees in cook kitchen. Inspector provided hand wash handout to establishment. **Corrective Action Taken** **Repeat Violation**
31B-04-4
82
Mar 5, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
70
Oct 24, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Bathroom facility in disrepair. Ladies toilet in disrepair as evidence of cardboard used in place of lid on back of toilet.
32-05-4
Basic - Cardboard used to line food-contact shelves. Card board used to line shelf under flat top with utensils stored on top of cardboard.
14-05-4
Basic - Cloth used as a food-contact surface over dish machine. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Hole in or other damage to wall in dry storage. **Repeat Violation**
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth used under 2 cutting boards. **Repeat Violation**
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet in use cloth stored on food contact table next to steam well.
21-09-4
70
Mar 22, 2023
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken strips stored over sweet potato fries in deep freezer. Employee corrected rotation. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm. Employee corrected solution to 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer solution stored in bucket 200+ ppm.
16-33-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding sliced avocado at room temperature 66F. ( 11:00-12:22 ). Provided operator with TAPHC form and discussion. **Corrective Action Taken**
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment.
22-31-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan soiled.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface at dish machine. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Drain cover(s) missing.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles. **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. **Repeat Violation**
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
05-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution 200+ ppm. Employee corrected solution to 100ppm. **Corrected On-Site**
21-07-4
25
Sep 16, 2022
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.manager cooked bread on flat top and removed it's his bare hands then engaged in using spatula to ok shrimp on flat top. Inspector corrected manager, manger immediately discarded food, washed hand and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Breaded chicken stored on top of French fries in deep freezer. Manager rotated chicken and fries.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- mahi-mahi 46F, sliced tomatoes 66F, shrimp 45F ( ( all less than 2 hours per manager ). Manager adjusted thermostat and kept door closed. Rechecked- mahi-mahi 42F, tomato 43F, shrimp 40F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. FOD shelves soiled on cook line.
22-02-4
Basic - Buildup of food debris/soil residue on equipment in kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface under dishes at 3 compartment sink.
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Deep freezer has rust that has pitted the surface of deep freezer lid.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table next to bag of French fries.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup with keys, medicine, energy shot and cigarettes stored in glass reach in cooler.
40-06-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping down hood over cook line.
36-63-4
Basic - Floor not cleaned when the least amount of food is exposed. Dry storage are under shelves and cook line under equipment heavily soiled.
36-01-4
Basic - Floor tiles missing and/or in disrepair in kitchen on cook line. Floor in bar area rotted sagging.
36-17-5
Basic - Hole in or other damage to wall in dry storage area.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in dry storage soiled. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
29
Frequently Asked Questions
When was Crabby Steve's last inspected?
The most recent health inspection at Crabby Steve's on file is from May 16, 2025. The public record contains six inspections in total.
What is the most common violation at Crabby Steve's?
Across the inspection record, “cloth used as a food-contact surface over dish machine” has been cited three times, more than any other issue at Crabby Steve's.
How does Crabby Steve's compare to other restaurants in Panama City Beach?
Crabby Steve's most recently scored 82 out of 100, which is about the same as the Panama City Beach average of 84.
Has Crabby Steve's inspection record improved over time?
Yes. Recent inspections at Crabby Steve's have averaged around three violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Crabby Steve's 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 Crabby Steve's inspected?
Based on the inspection history on file, Crabby Steve's is inspected around two times per year on average.
Nearby Restaurants