CRAB TRAP

Name: CRAB TRAP
Address: 31 N 2 ST, FERNANDINA BEACH, FL, 32034, US
Rating: 63.2

31 N 2 ST, FERNANDINA BEACH, FL 32034

License #5500335

🦞 Seafood ℹ️

63.2 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAB TRAP in FERNANDINA BEACH currently holds an InspectFL Health Score of 63.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 61 total violations — 19 critical, 10 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 17, 2025

The latest inspection on May 19, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CRAB TRAP has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine with black mold-like substance.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle in employee restroom.
[14-11-5] Equipment in poor repair. Two spatulas in holder at make line with pieces of rubber missing from food contact surface. Operator discarded spatulas.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease on ground around grease receptacle.
[35B-03-4] Outer openings not protected with self-closing doors. Exit door on second floor has self-closing device disconnected.
[28-13-5] Raw sewage on ground of establishment. Behind right grease receptacle, standing water with shiny appearance observed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish dip at 105F and shrimp gravy at 101F on steam table. Operator voluntarily discarded both products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple soda nozzles with slime-like build up. Employee cleaned nozzles during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under steam table in kitchen. Operator discarded spray bottle.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over Ice machine in kitchen area missing. It was recently being worked on. Multiple holes in walls In kitchen area near kitchen entrance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid on it on prep table in kitchen area. Employee disposed of the drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on prep table with microwave, Employee moved ear buds, to a designated area.
[14-11-5] Equipment in poor repair. Observed torn gasket in right side top of fry cooler with ice buildup observed in unit.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish being thawed improperly fish was in sink, sitting in water with no running water over it. Pic turned on running water.
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish observed over ready to eat raw oyster in reach in cooler on prep line. Employee took fish and placed it in an appropriate area Raw fish observed over ready to eat buttermilk, in reach in cooler on prep line, employee moved fish from over the ready to eat product.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry cooler crab cake, shrimp , shrimp, lobster, fish, fish, hush puppy mix, corn dog mix, crab cake mix. (44-48F - Cold Holding) operators disposed of all food, operator stated that the food was in unit overnight. Ambient temperature of unit 47F at bottom of unit during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fry cooler crab cake, shrimp , shrimp, lobster, fish, fish, hush puppy mix, corn dog mix, crab cake mix. (44-48F - Cold Holding) operators disposed of all food, operator stated that the food had been out of temp over night. Ambient temperature of unit during inspection 47F at bottom of unit.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed several tags without dates for last served, oysters removed from original package with tags not kept with oysters, discussed with operators.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not functional at upper bar sever area.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage/disrepair/missing. In single use storage room, ceiling tiles damaged and missing.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of ice machine, two (2) blue ice buckets not inverted. Buckets inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table across from bar, employee keys and ear buds are stored. Items moved and stored correctly.
[36-73-4] Floor soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under equipment in bar.
[08B-38-4] Food stored on floor. In dry food storage area, bag of panko breading on floor. In upstairs small storage room, condiments stored on floor. Breading moved and stored correctly.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles behind establishment are on grass/dirt.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in upstairs unisex restroom. Sign provided and posted.
[25-05-4] Single-service articles improperly stored. In upstairs bar storage closet, case of single use foam cups are stored on floor. Cups moved and stored correctly.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pan of raw fish stored over ready to eat cooked potatoes. Potatoes voluntarily discarded.
[01B-24-5] 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 at end of cook line, corn rice and risotto prepared ten (10) days ago.
[41-10-4] Toxic substance/chemical improperly stored. In dry food storage area, can of stainless steel cleaner stored on shelf with sweet chili sauce. Cleaner moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of establishment where grease receptacles are.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No dates on any tags.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upstairs reach in cooler by bar, ranch dressing prepared (2) two days prior misdated for 12/28. Manager properly dated ranch dressing.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom upstairs in dining area.
[35A-03-4] Dead roaches on premises. Two (2) dead roaches observed in establishment - one in back dock area and one in small storage area in dining area. Dead roaches discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean cups in server area in dining area.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor by ice machine in back kitchen. Floor under bar equipment in dining area.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease receptacles behind establishment. Operator states he will call grease receptacle company to move.
[14-20-4] Ripped/worn tin foil used as shelf cover. Two shelves below cooking equipment. Foil removed and replaced.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mashed potatoes 48F cooled overnight. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mashed potatoes 48F cooled overnight. See stop sale.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in back dock area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, coleslaw prepared 10/24, fish dip prepared 10/25, lobster saffron sauce prepared 10/23, clam chowder prepared 10/25, risotto prepared 10/19.
[35A-05-4] Roach activity present as evidenced by live roaches found. One (1) live roach on cook line in kitchen. Live roach discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooking equipment, containers of broccoli, corn, spinach, beans, potatoes, asparagus, butter, clams, peas, pasta, rice, shrimp, collard greens, cheese, lobster, squash 67F stored overnight (reach in cooler unplugged). See stop sale. In warming station (not operating), butter 74F. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooking equipment, containers of broccoli, corn, spinach, beans, potatoes, asparagus, butter, clams, peas, pasta, rice, shrimp, collard greens, cheese, lobster, squash 67F stored overnight (reach in cooler unplugged). See stop sale. In warming station (not operating), butter 74F. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Two cans of insecticide stored with containers of oil in dry storage area. Insecticide moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on back outside faucet where red hose is attached. Missing on faucet near cook line where white hose is attached. Operator states going to purchase today.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No dates on tags.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four (4) employees working at beginning of inspection. Certified food manager arrived during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small reach in cooler in server area if kitchen, créme brÃ»lée made three days prior not dated. Manager dated items.