Joe's Crab Shack
Last inspected: Dec 3, 2025
52
Score
Joe's Crab Shack has been inspected 10 times since 2022. The most recent report on file is from Dec 3, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 11 violations before.
Across the inspection history, “exterior door has a gap at the threshold that opens” is the issue that surfaces most often, recorded four times.
Restaurants in Daytona Beach average 71, so Joe's Crab Shack trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Jun 18, 2025
Complaint Partial
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
90
May 9, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prewash station in upstairs area - From follow-up inspection 2025-05-09: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -surface rust building on green wire rack for smallwares near office -wire racks upstairs - From follow-up inspection 2025-05-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -damage in upstairs area of wall near dish sink - From follow-up inspection 2025-05-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of ice machine/bin with some rust that has pitted the surface -area around the splash guard -small ice machine in downstairs bar - From follow-up inspection 2025-05-09: **Time Extended**
14-34-4
82
Apr 30, 2025
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (51F - Cold Holding); shredded cheese (52F - Cold Holding) sliced tomatoes 47F, corn salsa 47F, inside double stacked/elevated pans pan on cookline . Manager discarded. Callback inspection required to verify temperature control. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -inside bar, used as dump sink
31A-11-4
Intermediate - Handwash sink missing in warewashing or food preparation area. -bar area upstairs, hand sink and dump sink temporarily removed, person in charge stated in process of being replaced. **Warning**
31A-07-4
Basic - Ceiling tile missing. -ware washing area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prewash station in upstairs area
36-34-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils in storage for use. -soiled plate inside stack of plates on line -soiled knife handle to knife inside storage on wall **Corrected On-Site**
24-03-4
Basic - Employees with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. -surface rust building on green wire rack for smallwares near office -wire racks upstairs
14-11-5
Basic - Floor soiled/has accumulation of debris inside of grout
36-73-4
Basic - Hole in or other damage to wall. -damage in upstairs area of wall near dish sink
36-24-5
Basic - Interior of ice machine/bin with some rust that has pitted the surface -area around the splash guard -small ice machine in downstairs bar
14-34-4
Basic - Lexans/pans not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease accumulated on bottom section of hood and front area that overhangs
23-03-4
Basic - Wet wiping cloth not adequately stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. -upstairs cookline **Corrected On-Site**
21-38-4
Basic - Floor area(s) covered with standing water.
36-22-4
35
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
39
May 20, 2024
Complaint Full
1 critical violation. 3 minor violations.
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. 0ppm upstairs dish machine, manager replaced bucket **Corrected On-Site**
22-41-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -double door with gap between/above
35B-01-4
Basic - Stored food not covered. -bar fruit in outside bar
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Mop sink, dish pit prewash sink
29-11-4
74
Feb 28, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -crab dip 105-165F, manager reheated to 165F **Corrected On-Site**
03E-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Clean plates not separated from soiled plates at cook line area. **Corrected On-Site**
24-03-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. -main bar, near ice machine
36-22-4
Basic - Ice buildup in reach-in freezer. -upstairs bar
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -on cookline **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Interior main bar
29-49-6
55
Jul 12, 2023
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 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. -bar dish machine
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish above cheese inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish inside **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. -open milk inside bar without date mark
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -floor near walk in freezer door towards water heater area
36-73-4
Basic - Tile at floor/wall juncture broken/missing. -near access to cook line coming from dish sink
36-03-4
39
May 8, 2023
Routine - Food
5 critical violations. 1 major violation. 15 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw calamari stored above chicken base -raw fish stored above mozzarella cheese **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45-47F - Cold Holding); alfredo (46F - Cold Holding), under grill on left side, manager stated door open during rush, advised to ensure product lowers to 41F or below and check coils behind unit
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara 95-115F, manager identified temp set too low, on line less than 1 hour. Reheated to 165F **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. **Corrected On-Site**
29-44-4
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. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. -cup used for sprinkles
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while cooking/preparing food
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -double door on north end
35B-01-4
Basic - Floor area(s) covered with standing water. -bar
36-22-4
Basic - Floor soiled/has accumulation of debris. -under dry seasoning/batter/fryer areas
36-73-4
Basic - Floor tiles in disrepair. -in front of walk in cooler
36-17-5
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
33-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Corrected On-Site**
33-38-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -shrimp, some portions were 71F, manager had employee complete prepping **Corrective Action Taken**
06-03-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper surface portion of ice bin/machine, inside bar
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
20
Dec 15, 2022
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside ice machine in bar area -soda nozzle in bar area soiled **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle lacking label, operator labeled **Corrected On-Site**
41-17-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
01C-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. -chain found on ground, operator reinstated **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and backpack on cans, operator relocated **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. -throughout kitchen, operator states contractor in process of replacing
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flat top grill has an accumulation of food debris
23-03-4
Basic - Stored food not covered. -sliced tomatoes in produce cooler, operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink in walk in cooler
36-27-5
50
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 Dec 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Joe's Crab Shack?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited four times, more than any other issue at Joe's Crab Shack.
How does Joe's Crab Shack compare to other restaurants in Daytona Beach?
Joe's Crab Shack most recently scored 52 out of 100, which is lower than the Daytona Beach average of 71.
Has Joe's Crab Shack's inspection record improved over time?
Yes. Recent inspections at Joe's Crab Shack have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Joe's Crab Shack 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 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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