The Crab Stop Seafood Bar & Grill Ii
Last inspected: Sep 16, 2025
50
Score
The Crab Stop Seafood Bar & Grill II, located at 89 Royal Palm Pt in Vero Beach, Florida, had a high-risk inspection on September 16, 2025, with a score of 50. This inspection identified two critical, two major, and four minor violations. The facility has a historical pattern of mostly high-risk inspections across its eleven scored evaluations.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Sep 16, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
50
Apr 8, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
45
Feb 4, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
33
Aug 22, 2024
Routine - Food
1 minor violation.
95
Aug 21, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
32
Feb 14, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
50
Sep 27, 2023
Routine - Food
3 minor violations.
86
Sep 26, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
23
Mar 8, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
23
Jul 7, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
32
Violations — Sep 16, 2025 Inspection
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. Fish is not fully thawed. Educated operator and advised to remove from bag **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Gasket torn on server fridge
14-11-5
Basic - Floor soiled in grease under ovens
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hoods and cook line equipment. Gaskets soiled
23-03-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over green peppers **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip (48F - Cold Holding); raw shrimp (48F - Cold Holding); lobster tails (48F - Cold Holding). In cooler for 30 mins. Operator iced down 2nd temps- lobster-40f. Shrimp 42f. Fish dip 42f **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - oyster tags not marked with last date served. One tag is missing a date
01C-03-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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