Crabby's Oceanside
Last inspected: Mar 18, 2026
86
Score
Inspectors have visited Crabby's Oceanside 13 times, with records going back to 2022. Crabby's Oceanside was last inspected on Mar 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
Looking across the full record, “observed” is the recurring theme, flagged five times.
Restaurants in Daytona Beach average 71, so Crabby's Oceanside is doing better than most peers. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
86
Feb 5, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days **Warning** - From follow-up inspection 2026-01-28: **Time Extended** - From follow-up inspection 2026-02-05: Time extended 60 days **Time Extended**
52-04-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-28: **Time Extended** - From follow-up inspection 2026-02-05: Time extended 60 days **Time Extended**
53B-14-5
82
Jan 28, 2026
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"hogfish snapper" on menu, establishment provides hogfish, FDA seafood list has listed under unacceptable vernacular. Provided manager link to fda seafood list. Manager provided new menu that will be rolled out next month that has corrections already made. Callback inspection shall occur in 60 days **Warning** - From follow-up inspection 2026-01-28: **Time Extended**
52-04-5
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. **Warning** - From follow-up inspection 2026-01-28: -time extended next day. Plumbers on site completing repairs. **Time Extended**
27-06-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-28: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 67F **Warning** - From follow-up inspection 2026-01-28: -time extended next day to verify compliance. Plumbers on site completing repairs on hot water heater **Time Extended** **Corrective Action Taken**
27-16-4
67
Jan 27, 2026
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Lighting Adequate; Required Shields in Place
FL-36
35
Aug 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2025-08-25: **Time Extended**
16-38-5
95
Aug 13, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
26
Feb 13, 2025
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
43
Jul 15, 2024
Routine - Food
No violations found.
100
Jul 13, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Observed: Stop Sale issued due to adulteration of food product. **Admin Complaint** Priority: High Priority
01B-03-5
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Priority: High Priority
12A-09-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over portioned cooked seafood on speed rack inside walk in cooler. -raw ground beef stored above egg roll wrappers inside wall in cooler on racl Priority: High Priority
08A-05-6
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Priority: High Priority
03A-02-5
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 live flying insects inside prep area in back. Flies are swarming around employees engaged in active food panning food, covering with deli paper. See stop sale for flies landing directly on inadequately protected food during prep. Flies also landing/resting on boxed food/walls/cans. Manager discarded and moved utensils for cleaning/sanitizing. Next day callback inspection per Angela Carragher **Admin Complaint** Priority: High Priority
35A-02-6
High Priority - Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Priority: High Priority
12A-28-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate
31A-11-4
Intermediate - Observed: No soap provided at handwash sink. **Corrected On-Site** Priority: Intermediate
31B-03-4
Basic - Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler Priority: Basic
36-06-4
Basic - Observed: Floor area(s) covered with standing water. Priority: Basic
36-22-4
Basic - Observed: Food not stored at least 6 inches off of the floor. -cases of food stored on wet floor in back, manager stated truck delivery. Priority: Basic
08B-47-4
29
Feb 6, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 39-51F inside overfilled 1/3 pan at end of cook line. Advised to avoid overfilling above recommended fill line for food classified as time/temperature control for safety. -oysters on half shell (45F - Cold Holding) at end of cook line , manager stated door was left open during rush less than 2 hours ago. Advised to monitor cooler/check condenser coils for maintenance if temperature does not drop within next hour.
03A-02-5
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. -bar glass dish machine, 10ppm-25ppm Manager reran after adjusting line from sanitizer, still not registering between 50-100ppm
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dispenser for coffee machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back prep area blocked by push cart
31A-09-4
Basic - Stored food not covered. -open case of bacon inside walk in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -bulk container next to hushpuppy mix
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -fire exit door near walk ins
35B-01-4
Basic - Floor area(s) covered with standing water. -inside walk in cooler
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler across from steam table containing shredded cheese
05-09-4
Basic - Openings to the outside for tiki bar, not screened or otherwise protected when the equipment is not in operation. -tiki bar outside establishment with partially closed windows during non-operation
35B-07-4
43
Oct 2, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under dish machine
29-44-4
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. 160F **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab dip 46F, raw beef 45F, raw fish 46F under drawer below grill. Manager stated 1 hour, moved to unut across holding more adequate temperature **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of quat ammonium on top of shel next to food **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 600ppm quat **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area, limited space between ical buckets/hand sink causing potential contamination of stored clean utenisils
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink across from fryers **Corrected On-Site**
31B-02-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -gator meat, some portions 75-80F. Manager stated less than 1 hour, instructed employees to move to cooler
06-03-5
Basic - Single-service articles not stored inverted or protected from contamination. -paper food trays sitting food contact surface up on top of warmer across from fryers
25-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -manager stated door replacement **Corrective Action Taken**
35B-01-4
33
Dec 21, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters stored above spinach dip inside small cooler across from grill **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45-46F, cooked pasta 47F, raw lobster 51F, raw fish 50F inside drawer below grill. Manager states placed in cooler less than 1 hour prior, moved product to verified working cooler. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
High Priority - 03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -crab dip 129-140F inside double pan set up on tabletop warmer. Manager reheated to 167F **Corrected On-Site** Priority: High Priority
03B-01-6
Basic - 02D-01-5 Observed: Working containers of food removed from original container not identified by common name. -sugar **Corrected On-Site** Priority: Basic
02D-01-5
Basic - 13-03-4 Observed: Employee with no hair restraint while engaging in food preparation. -1 cook Priority: Basic
13-03-4
58
Aug 9, 2022
Routine - Food
6 critical violations. 6 major violations. 2 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hush puppies inside deep lexan, never adequately cooled from prior service
01B-02-5
High Priority - Employee on cook line failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -hush puppies 95-115F after 3 hours inside deep lexan on cook line. Manager placed on sheet pan into walk in **Corrective Action Taken**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -hush puppies, see stop sale
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic butter 110F on line next to grill off temperature control, after 2-3 hours stated manager, reheated past 165F before placing back on cook line for hot holding. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish, gator bites 67F, less than 2 hours from being thawed. -shredded cheese, 47-8F inside server room outside of kitchen. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic lexans. Manager stated looking into speed rack for expedite rapid cooling.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice bucket, black substance along rims **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by slim jim garbage can on cook line -blocked by chemical buckets in warewashing area**Corrected On-Site** **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager called service provider
22-56-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -server/expo station in kitchen **Corrected On-Site**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. 67F raw fish in prep sink, employee placed ice on thawed fish. **Corrected On-Site**
06-06-5
20
Frequently Asked Questions
When was Crabby's Oceanside last inspected?
The most recent health inspection at Crabby's Oceanside on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Crabby's Oceanside?
Across the inspection record, “observed” has been cited five times, more than any other issue at Crabby's Oceanside.
How does Crabby's Oceanside compare to other restaurants in Daytona Beach?
Crabby's Oceanside most recently scored 86 out of 100, which is higher than the Daytona Beach average of 71.
Has Crabby's Oceanside's inspection record improved over time?
Yes. Recent inspections at Crabby's Oceanside have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Crabby's Oceanside 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 Oceanside inspected?
Based on the inspection history on file, Crabby's Oceanside is inspected around four times per year on average.
Nearby Restaurants