Crabcake Factory
Last inspected: Mar 12, 2026
43
Score
Crabcake Factory appears in inspection records nine times, starting in 2023. Crabcake Factory was last inspected on Mar 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
That's lower than the typical Jacksonville Beach restaurant, which scores around 73. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Garbage and Refuse Properly Disposed
FL-54
43
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Garlic butter made with real butter dated 10-23-2025. See stop sale. - From follow-up inspection 2026-01-08: Not observed at callback.
01B-28-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging on marinated frozen raw chicken in walk in freezer . Manager stated they also vacuum seal raw steaks. **Warning** - From follow-up inspection 2026-01-08: Observed still the same at callback. Observed in walk in cooler 15 ROP vacuum sealed raw steaks dated 1-2-2026, and 3 large bags of marinated raw chicken in ROP vacuum sealed packaging . **Admin Complaint**
03G-50-1
78
Oct 30, 2025
Routine - Food
2 critical violations. 3 major violations. 3 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
May 14, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Smoking or vaping / hookah in an enclosed indoor workplace. Observed establishment with indoor enclosed dining area with hookahs available during dining. **Warning** **Warning** - From follow-up inspection 2025-05-14: Observed still the same at callback. **Time Extended**
54-01-5
95
May 13, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda holder in bar area soiled .
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of state approved training for some employees employed for more than 3 months.
53B-13-5
Basic - Smoking or vaping / hookah in an enclosed indoor workplace. Observed establishment with indoor enclosed dining area with hookahs available during dining. **Warning** **Warning**
54-01-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles near exit door in disrepair.
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on storage rack . Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
67
Dec 18, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk cooler door gaskets soiled.
23-03-4
90
Sep 21, 2023
Complaint Full
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
13
Mar 23, 2023
Routine - Food
5 critical violations. 9 major violations. 3 minor violations.
View 17 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. Dishmachine 0ppm. Manager ran dishmachine multiple times but it still reads 0ppm. Manager set up the three compartment sink with chlorine to 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler. Tray of raw salmon stored over cooked sausage in walk in freezer. Not all products commercially packaged. Manager properly stored and separated food in cooler and freezer **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At 6:45pm found mashed potatoes (94F) stored in secondary steam table at the end of the cook line. Manager stated mashed potatoes were cooked at noon and placed in steam table to hold hot. Manager discarded mashed potatoes. At 6:45pm found mashed potatoes (112F) stored in main steam table at the end of the cook line. Manager stated mashed potatoes were cooked at noon and placed in steam table to hold hot. Manager discarded mashed potatoes. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (52F); shredded cheddar (51F); cooked chicken (48F) stored in cooler in sautee station on cook line. Employee stated food was placed in cooler from walk in approximately 3 hours ago. Food stacked to high, manager placed food on ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 6:45pm found mashed potatoes (94F) stored in secondary steam table at the end of the cook line. Manager stated mashed potatoes were cooked at noon and placed in steam table to hold hot. Manager discarded mashed potatoes. At 6:45pm found mashed potatoes (112F) stored in main steam table at the end of the cook line. Manager stated mashed potatoes were cooked at noon and placed in steam table to hold hot. Manager discarded mashed potatoes. See stop sale. **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line and handwash sink in expo station. Manager provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of big 6 foodborne illnesses. Reviewed with manager and showed him posted sign with big 6. **Corrective Action Taken**
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of 8 major food allergens. Reviewed with manager and showed him posted sign with food allergens. **Corrective Action Taken**
53A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager did not provided written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout. **Corrective Action Taken**
11-27-4
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily stained in saute station on cook on cook line. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have chlorine test strips to check sanitizer solution and dishmachine **Repeat Violation**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provided proof of any employee training **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager did not provided proof of employee reporting agreement. Reviewed with manager and emailed him employee reporting agreement form. **Corrective Action Taken**
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Found unfrozen fish in sealed commercial ROP bags in main cooler on cook line. After reviewing with manager, he removed fish from bags. **Corrected On-Site**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of main cooler on cook line. Cooler closest to the managers office.
29-49-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap at the threshold. Daylight showing. **Repeat Violation**
35B-01-4
17
Jan 20, 2023
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Frequently Asked Questions
When was Crabcake Factory last inspected?
The most recent health inspection at Crabcake Factory on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Crabcake Factory?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Crabcake Factory.
How does Crabcake Factory compare to other restaurants in Jacksonville Beach?
Crabcake Factory most recently scored 43 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Crabcake Factory's inspection record improved over time?
No. Recent inspections at Crabcake Factory have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Crabcake Factory 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 Crabcake Factory inspected?
Based on the inspection history on file, Crabcake Factory is inspected around three times per year on average.
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