Joe's Crab Shack

2730 Gulf To Bay Blvd, Clearwater, FL 33759

Seafood

Last inspected: Nov 19, 2024

Score

Medium Risk

The health department has logged five inspections at Joe's Crab Shack, the earliest from 2022. The latest inspection on file is from Nov 19, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.

When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited two times.

By comparison, the average Clearwater facility scores 79, putting Joe's Crab Shack on the weaker side. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 19, 2024

Routine - Food

2 critical violations. 2 minor violations.

View 4 violations

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Employee Health Policies Present

FL-03

Food Contact Surfaces Clean and Sanitized

FL-22

Lighting Adequate; Required Shields in Place

FL-36

Mar 12, 2024

Routine - Food

1 major violation. 6 minor violations.

View 7 violations

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage racks

16-46-4

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at front line, replaced 200ppm **Corrected On-Site**

21-08-4

Basic - Floor area(s) covered with standing water. Walk-in beer cooler

36-22-4

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. Salmon in prep area

06-09-1

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

36-73-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on top shelf above cooler on cook line

23-03-4

Nov 2, 2023

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 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. 0 ppm. Chemical empty. Operator changed now 100 ppm **Corrected On-Site**

22-41-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 47f, coleslaw 56f, both items put in bottom of reach in cooler/freezer. **Corrective Action Taken**

03A-02-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

31B-02-4

Basic - Food stored on floor. Ice bags stored on floor in walk in freezer.

08B-38-4

Jun 27, 2023

Routine - Food

2 critical violations. 1 major violation. 5 minor violations.

View 8 violations

Employee Health Policies Present

FL-03

Certified Food Manager Identification

FL-02

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Potentially Hazardous Food Held at Proper Temperature

FL-16

Proper Hot and Cold Holding Temperatures

FL-21

Equipment Adequate to Maintain Product Temperature

FL-29

Lighting Adequate; Required Shields in Place

FL-36

Dec 8, 2022

Routine - Food

1 critical violation. 3 major violations. 5 minor violations.

View 9 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheddar Jack (48F - Cold Holding) temped at approximately 11:30am, placed from walk in cooler to reach in cooler flip top, on cooks line at approximately 10:15am, retest 46F -Mahi (46F - Cold Holding)temped at approximately 11:30am, placed from walk in cooler to reach in cooler drawers on cooks line at 10:30am. Manager placed ice bags over Mahi, retest 40F (Corrected on site) -Tilapia (46F - Cold Holding) temped at approximately 11:30am, placed from walk in cooler to reach in cooler drawers on cooks line at 10:30am. Manager placed ice bags over Tilapia, retest 41F (Corrected on site)

03A-02-5

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -Hand wash sink inside bar in dining room, hot water. Discussed with manager.

27-19-4

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink near back dining room used to store soda machine drain board. Manager moved **Corrected On-Site**

31A-11-4

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -Can rack near ice machine, no longer at location shown on plans, stainless steel prep table in this area instead. -Table top food warmer across from reach in cooler on cooks line near dish washer end. -Wood burning broiler, no longer on cooks line. -Outside storage area near dumpsters with ceiling beams exposed. Discussed with manager.

51-16-7

Basic - -Ceiling not smooth, nonabsorbent and easily cleanable in single service food equipment storage area outside back kitchen door.

36-37-5

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Prepped carrots and sliced red peppers under unwashed tomato stored in walk in cooler. Manager moved **Corrected On-Site**

08B-17-4

Basic - Uncovered food stored near sink exposed to splash. -Hand wash sink at end of cooks line near keg walk in cooler, paper towel holder mounted above exposed breading and egg wash on cooks line. Discussed with manager.

08B-54-4

Basic - Current Hotel and Restaurant license not displayed. -Manager printed license and displayed. **Corrected On-Site**

50-09-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Breading and flour containers exterior soiled. Manager asked employee to clean during time of inspection. **Corrective Action Taken**

23-03-4

Frequently Asked Questions

When was Joe's Crab Shack last inspected?

The most recent health inspection at Joe's Crab Shack on file is from Nov 19, 2024. The public record contains five inspections in total.

What is the most common violation at Joe's Crab Shack?

Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Joe's Crab Shack.

How does Joe's Crab Shack compare to other restaurants in Clearwater?

Joe's Crab Shack most recently scored 64 out of 100, which is lower than the Clearwater average of 79.

Has Joe's Crab Shack's inspection record improved over time?

Results have been roughly steady. Inspections at Joe's Crab Shack have averaged around five violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Joe's Crab Shack 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 Joe's Crab Shack inspected?

Based on the inspection history on file, Joe's Crab Shack is inspected around three times per year on average.

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