Crabby's
Last inspected: Mar 3, 2026
52
Score
Going back to 2022, Crabby's has nine inspections in the public record. On Mar 3, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Spray bottle containing toxic substance not labeled” accounts for the largest share of issues, appearing three times across the record.
Crabby's latest score of 52 falls below the Stuart average of 81. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 2, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Jan 3, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line. Employee put on gloves after handling raw food without washing hands. Advised operator of proper handwashing.
12A-07-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line, mani mahi (110F - Cooking). Cooked mahi-mahi did not reach internal temperature of 145F. Advised operator to cook mahi-mahi to a internal temperature to 145F for 15 seconds. Cook placed item back on grill to cook to proper temperature. **Corrective Action Taken**
03C-75-5
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. At cook line, cook using bare hands touching ready to eat sliced tomatoes, lettuce, toasted buns not being heated without an approved AOP. Advised operator of proper procedure for bare hand contact.
09-01-4
High Priority - 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. Employee touching soiled clothing then proceeding to touch ready to eat foods without washing hands. Advised operator of proper hand washing.
12A-28-4
Basic - Plumbing system in disrepair. Knobs on hand sink in disrepair.
29-08-4
52
Jul 24, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
45
Feb 28, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef and raw bacon stored in same container at reach in cooler in kitchen. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: butter sauce (97F - Hot Holding); steam table: conch chowder (130F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return to stove to reheat to 165+F **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Ground beef not in commercial packaging over French fries at reach in freezer in kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer squirt bottle, degreaser spray bottle, both not labeled in kitchen. Advised operator to label chemicals. **Repeat Violation**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and conch thawing on shelf in prep kitchen area.
06-01-5
47
Nov 1, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef patties not in commercial packaging over French fries and plantains reach in freezer at cook line. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked crab cakes reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (123F - Hot Holding) Observed in crockpot at cook line. Operator returned to stove, rechecked 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bacon wrapped scallops (45F - Cooling) at 3:20 since 1:30 - 45F 3:35 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser (per operator) in spray bottle not labeled. Operator labeled properly. **Corrected On-Site**
41-17-4
52
Feb 15, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler-cooked rice 47-48F- cold holding, diced tomatoes 45-48F- cold holding- operator states food not prepared or portioned today- food out of temperature for 12 hours- see stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler-cooked rice 47-48F- cold holding, diced tomatoes 45-48F- cold holding- operator states food not prepared or portioned today- food out of temperature for 12 hours- see stop sale. **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of water not labeled by dry storage- operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training from International food service executives association expired. **Warning**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open can of monster on prep table- operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Warning**
23-03-4
55
Jan 6, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
52
Jul 5, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dry storage above utensils. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
36-32-5
95
Frequently Asked Questions
When was Crabby's last inspected?
The most recent health inspection at Crabby's on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Crabby's?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Crabby's.
How does Crabby's compare to other restaurants in Stuart?
Crabby's most recently scored 52 out of 100, which is lower than the Stuart average of 81.
Has Crabby's inspection record improved over time?
Results have been roughly steady. Inspections at Crabby's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crabby's 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 Crabby's inspected?
Based on the inspection history on file, Crabby's is inspected around two times per year on average.
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