Crabbers Seafood
10111 San Jose Blvd, Unit 16, Jacksonville, FL 32257 · Permanent Food Service · License 2613861
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection7 high priority (4 fixed on the spot, 1 repeat), 7 intermediate (2 fixed on the spot, 2 repeats), 8 basic (1 repeat); intermediate violations cost 18 at most-59
- Administrative complaint on Jul 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score21
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in women's restroom. Observed one flying insect in back kitchen.
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed milk wash, potatoes, corn cooked held on time. Milk wash has no time mark. Potatoes and corn are marked for time in the future, not when removed from hot holding. Person in charge began marking approximately.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shrimp stored over cooked crab, cooked eggs and cooked sausage. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed employee handle personal phone, then handle food without hand wash. Also, observed employee wash hands in triple sink with no soap. Person in charge spoke to employees.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine testing at 0ppm. Inspector notes sanitizer bucket is empty. Person in charge replaced and retested at 50ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb at cookline missing vacuum breaker.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects in cabinet under sink in women's restroom with leak under sink.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle stored with bottle of grenadine at server area. Person in charge over to appropriate location.
Fixed on the spot
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
Observed oysters in reach in cooler without tag, person in charge had dated already and placed on storage spike. Last oyster had not yet been served.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer. Also, probe thermometer not utilized to take receiving temperatures at delivery that occurred during inspection .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at left cookline hand wash sink. Also turned off at hand wash sink by triple sink.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Water turned off at hand wash sink by dishmachine person in charge states is due to leak. Hand wash sink at far left cookline blocked by cutting board overtop of sink. Person in charge removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing at bar hand wash sink, person in charge provided.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some employees with training expired 12.2025.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour, sugar unlabeled in back kitchen.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food stored over, along side food to be served to customers in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating in warewashing area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior door of ice machine with debris accumulation.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink at far left cookline slow draining. Also, observed leak at right side hand wash sink in women's restroom.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer disconnected at back door.
Repeat violation
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Flying insect strip over speed rack with utensils.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust accumulated on wall and ceiling to right of dishmachine. Vent over ice machine with debris accumulation.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.