Dirty Dick's Crabhouse
Last inspected: Oct 30, 2025
100
Score
Dirty Dick's Crabhouse appears in inspection records 11 times, starting in 2022. Dirty Dick's Crabhouse was last inspected on Oct 30, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Panama City Beach restaurant scores 84. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed 4 cooks and 2 servers/bartenders with no current food handler training. **Warning** - From follow-up inspection 2025-09-29: Some food handlers have been retrained. Operator working to get all employees trained. **Time Extended**
53B-05-5
90
Jul 28, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over soup/stock bases in prep cooler. Manager removed eggs at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification provided for Jeremy Smyth.
53A-02-7
Intermediate - No soap provided at handwash sink in dish pit. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
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. Observed 4 cooks and 2 servers/bartenders with no current food handler training. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on heat lamp window, on gasket area of walk-in cooler door. Mold like substance on speed rack in walk-in cooler. Food debris/grease on top of fry station heat lamp and on plastic bag holder in dry storage area. Food debris on shelf under prep area table.
23-03-4
Basic - Standing water in bottom of reach-in-cooler at bar.
29-49-6
Basic - Worn flooring in outside walk-in cooler.
36-10-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Floor soiled by bar on steps.
36-73-4
Basic - Equipment in poor repair. Fry station cooler gaskets falling apart.
14-11-5
Basic - Buildup of food debris/soil residue on walk-in cooler door handles.
23-24-4
43
Mar 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line: sour cream 47F, per manager sour cream on make table approximately 3 hours. Manager voluntarily discarded at time of inspection.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Jeremy Smyth and Ryan Brandenburg
53A-01-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Grease/residue on walk-in cooler handle and on fry station and steamer station reach in cooler handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in dry storage over shelves.
36-32-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield over prep table near dish pit.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue/food debris on walk-in cooler shelves. Mold like substance on walk-in cooler door gasket.
23-03-4
61
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw hush puppy mix. Manager moved hush puppy mix and chicken to correct spot. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi and grouper still in sealed ROP packaging after thawing with instructions on label to take out of packaging.
01B-13-4
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 found a plan in email, printed and hung up during inspection. **Corrected On-Site**
11-27-4
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.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee with open top cup on prep table.
12B-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed outside walk in cooler door not closing completely at bottom left corner- frayed.
14-36-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice bins with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup with no handle in ranch dressing and dry seasoning. Manager threw away. **Corrected On-Site** **Repeat Violation**
14-01-5
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. Observed thawed mahi and grouper with instructions to open when no longer frozen still sealed in ROP packaging. **Repeat Violation**
06-09-1
47
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
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 chicken stored over mahi and grouper. Manager moved chicken to another cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. All managers besides one have expired. Manager states they are scheduling test.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dish area with silver scrub pads in it. Manager took out and threw away. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in seasoning mix. Manager took out. **Corrected On-Site**
14-01-5
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. Observed mahi and grouper commercially processed in ROP packaging without opening.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice in walk in freezer.
14-69-4
61
Jan 17, 2024
Routine - Food
No violations found.
100
Nov 16, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at bar tested under 150ppm. Manager made new solution, tested at 200ppm. **Corrected On-Site**
22-43-4
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. Expo station: shredded cheese 45F, per manager unknown amount of time. See stop sale. Fry station counter: corn hush puppy mix 58F at 3:05pm, per manager out since 11:00am. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo station: shredded cheese 45F, per manager unknown amount of time. See stop sale. Fry station counter: corn hush puppy mix 58F at 3:05pm, per manager out since 11:00am. See stop sale.
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed frozen cooked turducken and oyster stuffing in bags vacuum sealed on site. Establishment requires an approved HACCP plan and variance. **Warning**
03G-43-1
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Proctor certification only for manager on duty Jeremy Smyth.
53A-01-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of soda gun holster at bar soiled. Employee cleaned at time of inspection. Grease/Residue on Walk-in cooler door handle and seal area. Exterior of griddles in expo area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of salad station low reach in.
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Front door.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Feb 1, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Equipment in poor repair. Observed large gap at bottom of door on walk in cooler behind restaurant.
14-11-5
95
Sep 21, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Aug 5, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Dirty Dick's Crabhouse last inspected?
The most recent health inspection at Dirty Dick's Crabhouse on file is from Oct 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at Dirty Dick's Crabhouse?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Dirty Dick's Crabhouse.
How does Dirty Dick's Crabhouse compare to other restaurants in Panama City Beach?
Dirty Dick's Crabhouse most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Dirty Dick's Crabhouse's inspection record improved over time?
Yes. Recent inspections at Dirty Dick's Crabhouse have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Dirty Dick's Crabhouse 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 Dirty Dick's Crabhouse inspected?
Based on the inspection history on file, Dirty Dick's Crabhouse is inspected around three times per year on average.
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