Crab Knight
2563 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7407682
What drove the grade
Presence of insects inside the establishment.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 fixed by the Aug 13 follow-up, 1 fixed on the spot), 6 intermediate (1 fixed on the spot), 4 basic-27
- Safety score73
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 visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shell eggs stored above various ready to eat/produce/sauces inside walk in cooler
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Presence of insects inside the establishment.
-7 small ants near soap dispenser by hand sink at cookline
Intermediate6
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-mens bathroom stall hand sink
No soap provided at handwash sink.
-mens bathroom stall hand sink
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-unlabeled spray bottle of bleach on the top shelf in the storage room near the restrooms
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
-establishment menu states "catfish" , provided invoice for solefish and box for swai.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-crates of corn, bag of flour, containers of sauce on floor
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-spoon handle resting inside seasoning container
Fixed on the spot
Code 24, Clean equipment storage and air drying: Food-contact surface of silverware provided for customers at check out counter not properly protected.
-box of unwrapped utensils placed out for customers without handles being presented first
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-loose faucet at mens restroom handsink
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.