Crab Stop II

933 International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407049

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Aug 5, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 5 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
5 high priority (fixed by the Aug 5 follow-up), 8 intermediate (1 fixed on the spot), 11 basic; intermediate violations cost 18 at most
-44
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 5 Basic
What was still cited
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining oyster tags for 90 days.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Improved
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Shelves under prep tables rushed with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Keg cooler complied
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 8 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -reach in cooler cookline fish ,fish ,crab dip 45f to 46f -outside walk in cooler chicken ,crab 46f to 49f less than 4 hours
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  -raw egg sitting on counter less than 4 hours
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -rice 70 less than 4 hours
- 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.
  -fish over crab stuffing and veggies -raw fish over lobster bisque
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -2 small flying insects on cookline -2 small flying insects by rear door -1 small flying insects at soda station
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining oyster tags for 90 days.
  -did not observe any tags from June or July
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on reach in cooler
- Code 27, Water source: Water pressure lacking at hand sink nest to 3 compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -2 containers in handsink -ice in hand sink at wait station
  No paper towels or mechanical hand drying device provided at handwash sink.
  -by ice machine
  Fixed on the spot
  No soap provided at handwash sink.
  -by ice machine
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -18% gratuity charge for 8 or more not listed on menu
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -cook in line
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -pasta in reach in freezer
  Food not stored at least 6 inches off of the floor.
  -bottom shelf with food sitting on floor in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Shelves under prep tables rushed with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -cookline -double door cooler shelves soiled
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -ice bin soiled in ice machine,per operator currently not using ice machine. Needs to get a part to repair ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets on reach in cooler soiled -large burner with build up grease -shelves in walk in cooler soiled -interior of keg cooler
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -2 dead roaches on floor at soda station
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -walk in cooler
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.