The Crab Stop Seafood Bar & Grill II
Last inspected: Sep 16, 2025
50
Score
Public records show 11 inspections at The Crab Stop Seafood Bar & Grill II stretching back to 2022. Inspectors last stopped by on Sep 16, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “equipment in poor repair”, which has been cited five times.
That's lower than the typical Vero Beach restaurant, which scores around 77. The pattern in the record is worth a careful look.
11
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.
View 8 violations
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
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
50
Apr 8, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup observed at 54f. Made last night and stored in cooler overnight
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink next to dishwasher. No soap at front counter hand sink **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line cooler handles
23-24-4
Basic - Equipment in poor repair. Cooler in prep area is broken and not in use.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Grease buildup on floors under hood system
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease. Hoods are scheduled to be cleaned this week
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cook line cooler **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bulk bins of seasonings next to walk in cooler **Corrected On-Site**
02D-01-5
45
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near mop sink - From follow-up inspection 2025-02-05: Observed 3 flies **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-02-05: **Time Extended**
01C-03-4
78
Feb 4, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: cooked shrimp (47F - Cold Holding); pre made salads (53F - Cold Holding) Desert cooler-milk 96f cold holding, 1/2 and 1/2 86f. Cold holding ; cheese (85F - Cold Holding); heavy cream (88F - Cold Holding) **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near mop sink
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 16 live roaches in non operational walk in cooler. Activity along door gasket and cooler floor. Walk in cooler is not in use due to it being broken. Walk in cooler is next to cooks line and dish machine **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and cooked rice
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad cooler ambient 51f. Desert cooler ambient 86f.
14-74-7
Basic - Floor area(s) covered with standing water. Under reach in cooler
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Cook line make table and walk in cooler
29-49-6
Basic - Stored food not covered. Corn in walk in cooler, chicken wings and rice in reach in cooler
08B-12-5
33
Aug 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler is reading 60f Walk-in cooler 55f Small make table 52f - From follow-up inspection 2024-08-22: Small make table ambient 39f. Cook line cooler ambient 48f. Operator is not using walk in cooler. He stated he is going to use the other walk incooler **Time Extended**
14-74-7
95
Aug 21, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage and eggs at 50f. In service for 3.5 hours. A divided rapid chill. Cut lettuce 52f. Cooked shrimp 50f. Sliced tomato 50f. Shredded cheese 52f. Fish dip 52f all cold holding; premade salads (52F - Cold Holding) Operator threw away *** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken wings **Corrected On-Site**
02C-02-5
Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag **Corrected On-Site**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink next to dishwasher **Repeat Violation**
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler is reading 60f Walk-in cooler 55f Small make table 52f
14-74-7
Basic - Floor area(s) covered with standing water. In walk in cooler
36-22-4
Basic - Floor soiled/has accumulation of debris. On cooks line under equipment
36-73-4
Basic - Interior of /microwave has accumulation of /grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler on cooks line and walk in
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled in grease and between equipment **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cooks line
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Cooked Chicken wings **Corrected On-Site**
08B-12-5
32
Feb 14, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+++ppm. Remade now 100ppm **Corrected On-Site**
41-15-5
Intermediate - No soap provided at handwash sink. Soap was added. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler and creamer in reach in. Date mark was added **Corrected On-Site**
02C-02-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag was placed back with oysters. **Corrected On-Site**
01C-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Ice cream freezer door broken
14-11-5
Basic - Floor area(s) covered with standing water. In walk in coolers **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup between equipment.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop for potatoes **Repeat Violation**
14-01-5
50
Sep 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Inside walk-in draining into bus tub. - From follow-up inspection 2023-09-27: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on front glass cooler - From follow-up inspection 2023-09-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Condensation dripping into cooked potatoes in walk-in cooler - From follow-up inspection 2023-09-27: **Time Extended**
08B-19-4
86
Sep 26, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi stored over cooked crab legs **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.educated operator
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crawfish (53F - Cold Holding); hard boiled eggs (52F - Cold Holding); smoked sausage (52F - Cold Holding). cooked lobster (53F - Cold Holding); raw scallops (52F - Cold Holding) Cook stated stocked 3.5 hours ago. Advised to rapid chill, moved into freezer Rechecked scallops 51°, lobster 49°,hard boiled eggs 46°, smoked sausage 50°, crawfish 51° after 4 hours **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink blocked by package of sausage **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees are being retrained
11-26-1
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Not marked on menu, being corrected during inspection **Corrected On-Site**
02A-02-4
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. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in bin of sugar
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Inside walk-in draining into bus tub.
28-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn on front glass cooler
14-11-5
Basic - Floor area(s) covered with standing water. Inside walk-in cooler
36-22-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Condensation dripping into cooked potatoes in walk-in cooler
08B-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 87° **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crab legs slacking at room temperature, still frozen moved into walk-in cooler **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
23
Mar 8, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Raw scallops stored over lettuce **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over corn on the cobb **Corrected On-Site** **Repeat Violation**
08A-05-6
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 - Handwash sink not accessible for employee use at all times. Stainless steel scruby in sink **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in bottle not labeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink **Corrected On-Site**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty **Repeat Violation**
23-03-4
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. Mahi **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of ice maker
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading over 200+++ppm. Advised to remake bucket, now reading 100ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Powered sugar **Repeat Violation**
02D-01-5
23
Jul 7, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was The Crab Stop Seafood Bar & Grill II last inspected?
The most recent health inspection at The Crab Stop Seafood Bar & Grill II on file is from Sep 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Crab Stop Seafood Bar & Grill II?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at The Crab Stop Seafood Bar & Grill II.
How does The Crab Stop Seafood Bar & Grill II compare to other restaurants in Vero Beach?
The Crab Stop Seafood Bar & Grill II most recently scored 50 out of 100, which is lower than the Vero Beach average of 77.
Has The Crab Stop Seafood Bar & Grill II's inspection record improved over time?
Yes. Recent inspections at The Crab Stop Seafood Bar & Grill II have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Crab Stop Seafood Bar & Grill II 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 The Crab Stop Seafood Bar & Grill II inspected?
Based on the inspection history on file, The Crab Stop Seafood Bar & Grill II is inspected around three times per year on average.
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