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Licensee
Name: JOE'S CRAB SHACK License Number: SEA2612558
Rank: Seating License Expiration Date: 06/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 6 BEACH BLVD
JACKSONVILLE, FL 32250

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/03/2021 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 2 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors and microwave handles soiled throughout kitchen. **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured in soda room at the end of the cook line. **Warning**
14-11-4    Basic - Equipment in poor repair. Left top drawer under flat grill has a torn gasket. **Repeat Violation** **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris Grease buildup on floor behind cooking equipment on cook line and back prep area near walk in coolers. **Repeat Violation** **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood located in back prep room near walk in coolers. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in warm standing water (89°F) in steam well on cook line. Manager removed knives from water. **Corrected On-Site** **Repeat Violation** **Warning**
35B-02-4    Basic - Insect control device installed over food preparation area. Insect zapper lights installed over cleaned equipment on cook line. **Warning**
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer walk in cooler gasket soiled. **Warning**
36-64-5    Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in pathway to back storage room. **Warning**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live small flying insects inside indoor mop sink next to soda room in kitchen. Approximately 23 live small flying insects in bar area. Bar located inside the restaurant. **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings present on top of opened cases of silverware and plastic lids in back storage room. 37 rodent droppings present on shelves in back storage room **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. coleslaw (52°F); house made ranch dressing (51-52°F); raw fish (52°F); shredded cheddar (52°F) in salad reach in cooler. Cooler has an ambient temperature of 55°F. Manager stated food was placed in cooler from walk in cooler 30 minutes ago. He also stated cooler is not properly working and that they are waiting on a part. Manager moved food to walk in freezer. 2. Cooked crab and corn boils (44-45°F); raw sausage (45°F); raw chicken (45°F-50°F) in meat walk in cooler. Manager stated cooler door was left opened for awhile this morning. Cooler has an ambient temperature of 41°F. Manager placed bags of ice over the food. 3. cooked rice (44°F); cooked potatoes (44°F); cooked sausage (45°F); seafood stuffing (45-46°F); cheddar cheese (46°F); whole milk cheesec (45°F); coleslaw (45°F); cooked pasta (46°F); house made ranch dressing (46°F) ambient temperature 43°F in produce walk in cooler. Cooler has an ambient temperature of 43°F. Manager stated cooler door was left opened for hours earlier this morning. Manager placed bags of ice over the food. Suggested to manager to ensure cooler doors remain closed at all times. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4    High Priority - Toxic substance/chemical improperly stored. Multiple chemical bottles stored on shelf with cooking oil on cook line. Manager properly stored chemicals. **Corrected On-Site** **Warning**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to indoor mop sink faucet in NON CHEMICAL SIDE. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provided employee certificates **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing window cleaner not labeled in expo station. Employee labeled spray bottle. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.