Crabby's Dockside
Last inspected: Mar 30, 2026
100
Score
Crabby's Dockside appears in inspection records 21 times, starting in 2022. The most recent report on file is from Mar 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged six times.
Restaurants in Clearwater Beach average 76, so Crabby's Dockside is doing better than most peers. The record reflects steady performance over time.
21
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Complaint Partial
No violations found.
100
Mar 23, 2026
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
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. 0 ppm. Main dishwasher.
22-41-4
Basic - No handwashing sign provided at a hand sink used by food employees. Fry end of line. **Corrected On-Site**
31B-04-4
82
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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. Glass washer first floor 0 ppm. **Repeat Violation**
22-41-4
Intermediate - No soap provided at handwash sink. Mop sink area. **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mop sink area. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to portion mango salsa. **Corrected On-Site** **Repeat Violation**
14-01-5
67
Aug 5, 2025
Routine - Food
No violations found.
100
Jul 31, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
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. Main dishwasher, primed now 100 ppm. 3rd floor dishwasher 0 ppm, primed still 0 ppm. **Repeat Violation**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 51f, raw oysters 50f, prepped on 7/30/2025. Items discarded. Alfredo 51f, cooked pasta 50f, raw shrimp 48f, line drawer, closed lid and added ice. **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup no handle in Parmesan cheese in salad station.
14-01-5
Basic - Ice scoop no handle in contact with ice. 3rd floor. **Corrected On-Site**
10-08-5
58
Apr 22, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
90
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 11, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Glass washer 1st floor 0 ppm. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo 44f, chipotle cream sauce 45f lid closed on cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Thawing bar mixes in hand sink. Items removed. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line. **Corrected On-Site**
31B-04-4
64
Sep 18, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. 1st floor bar washer 0ppm.
22-41-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Toggle switch for booster heater broken temp at 131f, . Service called. **Repeat Violation**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. July tags have no last used date.
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area downstairs.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. 2nd floor bar hand wash sink. End of cooks line. **Corrected On-Site**
31B-04-4
61
Feb 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Torn gasket breading station top drawer. - From follow-up inspection 2024-02-27: **Time Extended**
14-11-5
95
Feb 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 3 times all at 133,134,134f, operator called for service.
22-57-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Mop area hand sink has chemical bottles in it. Hand sink next to dish washer has a pot of watt in it.
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Many bags of creamed corn sitting in sink with no running water to thaw.
06-01-5
Basic - Torn gasket breading station top drawer.
14-11-5
64
Oct 12, 2023
Complaint Full
No violations found.
100
Oct 11, 2023
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooks line.
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 2nd floor.
12A-17-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in dish area corner.
35A-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator date marking oysters at shucking, not last used date.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun third floor.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Second floor hand sink in mop area blocked. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cup no handle in pasta.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf on cooks line above breading station.
40-06-5
Basic - Food stored on floor. Soda box on floor on first floor next to ice machine.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on top shelf in prep cooler.
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. 3 floor forks.
24-18-4
35
Aug 7, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 130f, ran several times. **Repeat Violation**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 46f, moved to bottom of reach in cooler. Now 39f, . **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Line hand sink has a tray and a cup in it. Removed **Corrected On-Site**
31A-09-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Not functioning.
16-38-5
58
Mar 22, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
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. 0 ppm at all three glass washers.
22-41-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 6 times with thermometer and heat strip 147f,
22-57-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark added. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Egg rolls 100f, cooling on prep shelf, moved to reach in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
50
Nov 14, 2022
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 46f, **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Three comp sink, hose added.
29-34-4
Basic - Utensils in poor condition. Frayed fry baskets (3)
14-12-4
70
Oct 13, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
58
Jul 6, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
35
Frequently Asked Questions
When was Crabby's Dockside last inspected?
The most recent health inspection at Crabby's Dockside on file is from Mar 30, 2026. The public record contains 21 inspections in total.
What is the most common violation at Crabby's Dockside?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited six times, more than any other issue at Crabby's Dockside.
How does Crabby's Dockside compare to other restaurants in Clearwater Beach?
Crabby's Dockside most recently scored 100 out of 100, which is higher than the Clearwater Beach average of 76.
Has Crabby's Dockside's inspection record improved over time?
Yes. Recent inspections at Crabby's Dockside have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Crabby's Dockside 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's Dockside inspected?
Based on the inspection history on file, Crabby's Dockside is inspected around six times per year on average.
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