Crab Trap
31 N 2 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500335
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (4 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In reach in cooler on cook line, rice date marked 9/28.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler, crab cakes (44°F - Cold Holding). Manager stated they were out of cooler for a few minutes than put back in.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In prep reach in cooler, raw oysters over open bag of spring mix. Manager moved spring mix. Also, in stand up reach in cooler, open bags of hamburger and hoagie rolls on bottom shelf under raw seafood. Manager moved to top shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Prep employee handled cell phone then without washing hands put on gloves to begin work again. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
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. Employee Caitlyn C food handler training expired 9/1/2026. Manager stated she is already scheduled to take test if she hasn't done so already.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Multiple gaskets in kitchen torn. Also, Ice buckets and ice scoop near ice machine in kitchen broken/cracked.
Repeat violation
Ripped/worn tin foil used as shelf cover.
Shelves in prep area covered in tin foil soiled/torn. Manager stated they change all tin foil on Thursdays.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine on second floor soiled with black mold-like substance.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On top shelf of cook line shelf, to go boxes not inverted. Manager flipped to go boxes.
Fixed on the spot
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Grease on ground out back of establishment where grease traps used to be.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Exterior exit door on second floor self closing mechanism disconnected.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.