Crave Southern Chophouse
Last inspected: Apr 23, 2026
61
Score
Across the available record, Crave Southern Chophouse has 11 inspections on file, the first dated 2022. On Apr 23, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
The city-wide average sits at 75, which Crave Southern Chophouse's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce (119F - Hot Holding) person in charge placed on flat top to reheat and added more water to steamer table. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed collard greens date marked 4/17 in walk-in cooler. Person in charge disposed of greens. **Corrective Action Taken**
01B-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee drink on prep table near deli slicer. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed some gaskets on cook line coolers soiled torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in ware washing area cracked and missing.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris.
23-03-4
61
Sep 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Server; ranch 47F; ( - Cold Holding). In cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Server; ranch 47F; ( - Cold Holding)
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and milk open Tuesday not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on walk in cooler door.
14-71-4
Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between wall and electrical outlet. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Tile floor in kitchen and dish area have deep grooves. Water gets trapped in grooves. **Repeat Violation**
36-02-5
58
Jan 3, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood in bar upstairs needs to be painted. Also spray foam in window in dish.
14-25-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under slicer; bottom of prep shelf is rusted.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By dishwasher; unsealed floor.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack.
24-08-4
78
Jul 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Jul 26, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Fish 45F, chicken 45F, lobster tails 45F, salmon 46F, rice 45F, hush buppies 45F, butter 46F, milk 45F, cheese 46F, raw prime rib 47F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47F. Cheese was above fill line. Person in charge remove cheese and placed inside cooler. In walk in cooler; Fish 45F, chicken 45F, lobster tails 45F, salmon 46F, rice 45F, hush buppies 45F, butter 46F, milk 45F, cheese 46F, raw prime rib 47F; ( - Cold Holding). Per person in charge he thinks cooler is going through a defrost. He called repair person. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Grouper in bags thawing bag clearly states must remove before thawing. **Warning**
01B-13-4
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. Establishment has not done any training since 2023.
53B-01-5
Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler is dripping water into a bucket.
29-11-4
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. Grouper thawing in bag that says to keep frozen until you thaw it and then says the must be removed from bag before thawing.
06-09-1
52
Dec 15, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab over French fries. Person in charge moved crab. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on back sink.
29-34-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at downstairs bar are wet nesting. Person in charge unstacked glasses. **Corrected On-Site**
24-08-4
Basic - Wood food-contact surface not properly sealed. Shelf and corner wall of kitchen are not sealed/painted.
14-06-4
61
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upstairs; butter 47F; ( - Cold Holding). Lowboy; chicken 45F, seafood stuffing 58F, hush puppy mix 46F; ( - Cold Holding). In wic; Prime rib 49F; ( - Cold Holding) All in coolers overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs; butter 47F; ( - Cold Holding). Discarded. Egg wash, butter, hush puppy mix 57F. Placed on time control and provided paper work. Lowboy; chicken 45F, seafood stuffing 58F, hush puppy mix 46F; ( - Cold Holding). In wic; Prime rib 49F; ( - Cold Holding) All in cooler overnight. In Drawers; chicken 46F; ( - Cold **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime/calcium inside ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink downstairs blocked by trash can.
31A-09-4
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. Missing some training.
53B-13-5
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. Salmon thawing in ROP bag. Person in charge cut open bags. **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. Inside walk in cooler; water on floor.
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing filter on 1 part of hood.
14-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Gator and lobster thawing at room temperature. Person in charge placed inside walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados in make table next to ready to eat. Stickers still on avacados. Person in charge took and washed. **Corrected On-Site** **Repeat Violation**
08B-17-4
43
Feb 16, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is soiled. **Repeat Violation**
22-20-5
Basic - Dead roaches on premises. Observed 1 dead roach in back prep area. Person in charge discarded roach. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Gaskets are torn on 2 door reach in cooler.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. At upstairs bar.
10-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados with ready to eat food in make #2. stickers still on them. Person in charge washed avacados. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops outside of kitchen entrance are face down.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
61
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Jul 28, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall has tile missing and has black mold. - From follow-up inspection 2022-06-27: Time needed to clean. **Time Extended** - From follow-up inspection 2022-07-28: No change. **Time Extended**
36-30-4
95
Frequently Asked Questions
When was Crave Southern Chophouse last inspected?
The most recent health inspection at Crave Southern Chophouse on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Crave Southern Chophouse?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Crave Southern Chophouse.
How does Crave Southern Chophouse compare to other restaurants in Flagler Beach?
Crave Southern Chophouse most recently scored 61 out of 100, which is lower than the Flagler Beach average of 75.
Has Crave Southern Chophouse's inspection record improved over time?
Results have been roughly steady. Inspections at Crave Southern Chophouse have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crave Southern Chophouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crave Southern Chophouse inspected?
Based on the inspection history on file, Crave Southern Chophouse is inspected around three times per year on average.
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