Crabby Joe's Deck and Grill
3701 S Atlantic Ave, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7403744
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 6 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 13, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-single service butter 75°F, manager stated placed out 2 hours prior. Advised to use 4 hour time as a public health control . Provided written policy
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-island oasis ice cream mix
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -violation is current on warning-time extension from prior inspection
Basic6
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-upper portion of interior of small ice machine in liquor room
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
-bulk ice containers inside bar
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-warewashing area, near mop sink
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
-backsplash behind fryers in isolated location
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-dust accumulated on exterior of ducts on cook line near hood, ceiling area near air conditioning unit on cookline
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Extension granted
- 2nd follow-up visitOct 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Air curtains required as part of plan review specific provisos approved 8/2026. Violation time extended 30 days Extended Time Extended
- 1st follow-up visitJul 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Some effort made, proof provided via email. Time extension granted for 30 days for the plans to be both submitted and approved. Advised to submit application and floor plans via www.myfloridalicense.com as soon as possible.
More time givenFixed on the spot
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -current layout of kitchen/bar equipment/sinks is not reflecting what are on establishment plans.
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
More time givenFixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hoods above grill/fryers
More time given
At the first visit
-hood filters above grill -dust build up on air filter at ice machine near bar
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
At the first visit
-bar hand sink on right side of wells/entrance to bar
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
At the first visit
-170 seats, current license is only for 150 seats
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.