Stoned Crab Restaurant
Last inspected: Feb 2, 2026
67
Score
The health department has logged nine inspections at Stoned Crab Restaurant, the earliest from 2022. On Feb 2, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded four times in the inspection record.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
8 minor violations.
View 8 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed bar area reach in cooler gasket soiled shelves with rust.
14-33-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food on different coolers **Repeat Violation**
08B-49-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven door.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the bar, in the kitchen area. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed reach walls soiled in the dishwasher area.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor carpet soiled in the dishwasher area.
36-10-4
67
Jul 23, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yellow rice (46F - Cold Holding); fish mix (46F - Cold Holding); cooked pasta (46F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded food during inspection. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to plantains on chest freezer at kitchen area.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade scampi sauce dated on 07/12 on shelves at walk in cooler. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade scampi sauce dated on 07/12 on shelves at walk in cooler. Operator discarded during inspection. Observed cooked yellow rice (46F - Cold Holding); fish mix (46F - Cold Holding); cooked pasta (46F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded food during inspection.
01B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation area, employee discarded during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on standing unit across 3 compartment sink. Employee removed during inspection.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
43
Apr 2, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Repeat Violation**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube in hand sink. **Repeat Violation**
31A-11-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it.
21-44-1
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
64
Dec 11, 2024
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over butter.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed sausages, chicken stored on thank you bags.
14-31-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Equipment drain line draining into handwash sink. Observed AC drain line into the kitchen hand washing sink "
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed fan in front of the kitchen hand washing sink.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder soup, sauces.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of shelf by the dishwasher .
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the bar area, on top oven soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sauce bottles no labeled
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
39
Apr 23, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Tong in it. Manager removed it. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside the fiesta sauce and meatball. Employee removed them.
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Plastic containers sauce on the floor inside walk-in cooler.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tong on oven door handle. Employee removed it. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer solution bucket. **Corrected On-Site**
21-12-4
58
Sep 27, 2023
Routine - Food
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed thee flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to kitchen entrance: slaw (48F - Cold Holding); fish dip (52F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall in dining area on backside of kitchen wall.
29-34-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began peeling shrimp in back kitchen area without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen not marked with last day used.
01C-03-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Interior of microwave on cook line. Soda gun in bar area. Juice nozzle in bar area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink next to salad prep area.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to dispense ranch dressing on cook line. Employee removed cup from ranch dressing. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored in dish area. Manager had employee turn pans over. **Corrected On-Site**
24-05-4
Basic - Food storage container/container lid cracked or broken. Pans in reach-in cooler across next to kitchen entrance.
14-38-4
Basic - Food stored on floor. Shrimp stored on kitchen floor in front of walk-in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between doors of reach-in cooler across from cook line grill. Employee moved knife to cutting board. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 83F water on cook line. Employee removed scoop from water and placed scoop on cutting board. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer on cook line. Area between doors of reach-in cooler across from cook line grill.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on kitchen shelf. Manager had employee turn pans over. **Corrected On-Site**
25-06-4
18
Feb 6, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish inside walk in cooler. Employee inverted the storage order. **Corrected On-Site**
08A-20-5
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. Information was provided. **Corrective Action Taken**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check sanitizer concentration for quaternary used inside 3 compartment sink and buckets.
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Consumer advisory was provided and posted. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice from yesterday morning without date marking, Emoloyee marked the date. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle used to scoop calamaris.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioning vents soiled.
36-34-5
Basic - Ice buildup in reach-in freezer . Observed excessive accumulation of ice inside reach in freezer. Chef sent an employee to defrost and clean the freezer. **Corrective Action Taken**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle . Employee moved them. **Corrected On-Site**
10-20-4
43
Nov 30, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 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. Observed chlorine dish machine at 0ppm. Employee replenished sanitizer solution. Second reading at 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding); sausage (47F - Cold Holding) at walk in cooler. As per operator, door was opened for approximately 30 minutes for restocking. Advised operator to submerge containers in ice. **Corrective Action Taken** **Warning**
03A-02-5
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/ Observed Food Manager Certificate for Antonio Osborn expired on 6-22-22. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at storage area. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at cook line. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at expo area. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line. **Corrected On-Site** **Warning**
25-06-4
Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler gasket in disrepair. **Warning**
36-51-4
Basic - Clean utensils stored between equipment and wall. Observed knives stored between wood and wall at ware washing area. Employee removed knives. **Corrective Action Taken** **Warning**
24-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooking utensils stored in standing water at cook line. Employee removed water. **Corrective Action Taken** **Warning**
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting onions not wearing hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. Observed containers of cooked shrimp and fish dip stored on the floor at the walk in cooler. **Warning**
08B-38-4
33
Frequently Asked Questions
When was Stoned Crab Restaurant last inspected?
The most recent health inspection at Stoned Crab Restaurant on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Stoned Crab Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Stoned Crab Restaurant.
How does Stoned Crab Restaurant compare to other restaurants in Key West?
Stoned Crab Restaurant most recently scored 67 out of 100, which is lower than the Key West average of 74.
Has Stoned Crab Restaurant's inspection record improved over time?
Yes. Recent inspections at Stoned Crab Restaurant have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Stoned Crab Restaurant 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 Stoned Crab Restaurant inspected?
Based on the inspection history on file, Stoned Crab Restaurant is inspected around three times per year on average.
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