The Hidden Crab
942699 Old Nassauville Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501031
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection7 high priority (3 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot), 7 basic (3 repeats)-56
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score24
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 visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In stand up warmer in kitchen, mashed potatoes (121°F-133°F - Hot Holding). Three pans of mashed potatoes prepared at 9 am. Temperature taken 5 hours later. See stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler next to fryers, gizzards (44°F - Cold Holding). Manager stated item was out to make a few orders then put back into cooler. Also, in bottom of seafood boil reach in cooler, Cooked shrimp (46°F - Cold Holding). Item out for order then put back into cooler.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In stand up warmer in kitchen, mashed potatoes (121°F-133°F - Hot Holding). Three pans of mashed potatoes prepared at 9 am. Temperature taken 5 hours later. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In stand up reach in freezer next to office, open box of raw shredded beef stored above open bag of sweet potato fries. Manager moved raw beef sheets to bottom of cooler.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In stand up reach in cooler in dish area, pan of raw beef patties stored on pan of lobster roll mix with fully cooked lobster. Manager switched items.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect by handwash sink in kitchen.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Multiple chemicals stored on metal rack in back room above toilet paper and paper towels. Manager moved single service items.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards for reach in coolers stained.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in women's restroom. Manager stocked paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On metal rack in back room, spray bottle of light purple liquid and spray bottle of dark blue liquid not labeled. Manager labeled bottles.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
In flip top reach in cooler near office, avocado in use with sticker still on skin.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Spatulas hanging on metal rail above three compartment sink in disrepair. One chipped and handle melted on other one.
Ripped/worn tin foil used as shelf cover.
Multiple shelves lines with tin foil that is torn/soiled.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of flip top reach in cooler next to fryers soiled with rust and food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine deflector plate soiled. Manager began to clean.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above grill/fryers soiled with grease build up. Also, gaskets on stand up reach in cooler and seafood boiled cooler soiled with food debris/torn. Also, around soda nozzles on machine behind bar soiled with mold-like substance. Employee began to clean.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor in outdoor walk-in cooler soiled. Also, floor under table on expo/server station soiled with food debris. Also, wall under dish/three compartment sink soiled with build up. Also, ceiling peeling in dining room.
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.
- 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.