CRABBY'S BEACHSIDE

Name: CRABBY'S BEACHSIDE
Address: 361 A1A BEACH BLVD, SAINT AUGUSTINE BEAC, FL, 32080, US
Rating: 58.2

361 A1A BEACH BLVD, SAINT AUGUSTINE BEAC, FL 32080

License #6500496

🦞 Seafood ℹ️

58.2 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CRABBY'S BEACHSIDE in SAINT AUGUSTINE BEAC currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 67 total violations — 15 critical, 16 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 15, 2024

The latest inspection on May 13, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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CRABBY'S BEACHSIDE 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: Warning Issued
[14-11-5] Equipment in poor repair. Flip top handle missing near walk in cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment have old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covers soiled with grease build up.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler salad station. Operator cleaned out.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
[35A-02-7] Live, small flying insects found Observed 2 live flies in kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink near prep area has bucket being filled with water and rags inside. Operator removed rags.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag with oysters removed from original container for prep in walk in cooler. Operator placed tag with oysters and was sure it was the correct tag.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles on reach in freezer have crumbs in them.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on make table. Person in charge removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door was opened. Person in charge closed door.
[29-49-6] Standing water in bottom of reach-in-cooler. In bottom of middle cooler,
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled in dry storage.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At downstairs bar; dish machine at 0ppm.
[35A-02-7] Live, small flying insects found Saw 10 flies in dish washing area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Out on cookline 4 hours; At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler at beginning; Sausage, cheese, tomatoes 71F; ( - Cold Holding) Middle cooler; shrimp 52F top of middle; guacamole, cooked onions, salsa, cheese 52F; ( - Cold Holding) 3rd cooler on line; cheese 65F, batter, Cajun butter 68F; ( - Cold Holding) Drawers; flounder 48F; ( - Cold Holding) In cooler #6; salsa 51F ( - Cold Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish machine area. No hand washing sign at cookline. Person in charge replaced both.
[41-17-4] Spray bottle containing toxic substance not labeled. At mop sink.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line, no paper towels available.
[14-01-5] Bowl or other container with no handle used to dispense food. At smoothie station, single service ramekin being used as scoop.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At main ice machine, by cook line, ice buckets are not inverted or protected. Operator moved to proper storage hooks. Also, ice bucket is stored inverted on dirty contact shelf.
[32-12-5] Covered waste receptacle not provided in womens bathroom. In upstairs and downstairs womens bathroom, no covered receptacles present.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, 2 drinks on shelf above coolers. Also in prep area, multiple drinks on prep tables and counter above food preparation. Operator and employees removed all drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone and charge stored above make line. Employee moved to correct storage area.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. In food storage area, by cook line, ceiling is not finished or sealed. Also, in secondary storage area, single service and chemical storage, ceiling is not finished or sealed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils in standing water 88F, employee moved utensils to flattop, retemp water 30 mins lapse, 145F.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In Womens bathroom downstairs no hand wash sign present. In mens bathroom upstairs no hand wash sign present.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, at frying station, large bins for storing flour and breadcrumbs are heavily soiled with food debris on exterior. Operator had employees clean exterior of bins.
[35B-03-4] Outer openings not protected with self-closing doors. Back door to establishment both up and down stairs are not self closing.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. In prep area, employee observed cutting lettuce directly from box without washing beforehand.
[25-05-4] Single-service articles improperly stored. Single service drink buckets stored on floor in storage room. Operator moved to proper storage location.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. At upstairs service station, single service cups being stored next to hand wash sink with no splash guard.
[02D-01-5] Working containers of food removed from original container not identified by common name. On cook line, at frying station, large bins for food storage are not labeled with common name.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, potatoes (60F - Cold Holding, retemp 36F); conch fritters (48F - Cold Holding, retemp 30 min lapse 43F); avocado rolls (45F - Cold Holding, retemp 30 min lapse 43F); cheese (50F - Cold Holding, retemp 30 mins lapse 43F); grouper (48F - Cold Holding, retemp 30 min lapse 42F). Items were in a Reach in cooler that had been opened and in and out of during service, operator and employees moved items to walk in cooler, items all retemped at or below 43F. At kitchen pass through window, at salad flip top cooler, tomatoes (46F - Cold Holding). Operator states tomatoes were in Reach in cooler overnight, stop sale issued.
[41-10-4] Toxic substance/chemical improperly stored. On cook line, multiple bottles of chemical and cleaners stored above cook line. Operator moved to proper storage location.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, no vacuum breaker after on non chemical dispenser side. Operator placed vacuum breaker in proper location.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags presented were not in chronological order with last date sold. Operator organized tags and put into monthly envelopes.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. In walk in cooler, pasta cooked this morning, placed in bags and sealed with knot while hot, no labeling present, operator removed pasta from bags and properly cooled before bagging. Operator will no longer place hot foods in sealed bags.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu specifies Florida grouper being served, grouper on invoices origin is Mexico.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, under Crabby Specialties, eggs Benedict items on menu are not identified as being served raw or undercooked.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator states some new employees hired less than 60 days and have no proof of their reporting responsibilities. Emailed operator DBPR form 5030-103.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some training certificates present are photo copies.