Zebo's Crab Shack 3

1002 East Duval St, Lake City, FL 32055 · Permanent Food Service · License 2200691

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
2 high priority, 3 intermediate (2 fixed on the spot), 4 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

9 violations found

First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in front counter reach-in cooler: cheesecake (46°F - Cold Holding); sausage (45°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41°F.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed three flies next to back door.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Oysters stored in reach-in cooler across from cook line. Manager placed tags in oysters.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hand washing sink next to kitchen ice machine. Manager turned water on for hand washing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for the two employees who aren't managers.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers underneath shelf across from front counter.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Conch being thawed at room temperature. Manager placed conch underneath cold running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Oyster reach-in cooler across from cook line.
  Duct tape used to repair nonfood-contact surface.
  Reach-in cooler beneath microwave behind front counter.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.