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Licensee
Name:
JOE'S CRAB SHACK
License Number:
SEA2612558
Rank:
Seating
License Expiration Date:
06/01/2025
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
01/04/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
0
2
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.
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Hood filters missing from hood system located in back prep area near walk in cooler. Manager stated filters have been ordered. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Large containers of flour not labeled in back prep area. Manager labeled containers. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp stored over stuffed crab shells ( made with cooked food items) in reach in cooler in frying station on cook line. Manager properly separated food. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. raw fish (46°F); raw chicken (49°F) in left side drawer cooler under the grill on cook line. Employee stated food was placed in cooler from walk in cooler an hour ago. Cooler door was not fully shut. Manger moved food to walk in cooler.
2. milk (47-48°F)in reach in cooler in frying station. Manger stated milk was replaced an hour ago from the walk in cooler. Manager placed ice on the milk. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
1. melted butter (110°F) stored on top of the grill on the cook line. Manager stated butter has been holding hot for a couple of hours. Employee began reheating the butter.
2. chowder soup (110°F); mashed potatoes (107°F); queso (120°F) in the steam well on cook line. Manager stated food has been holding hot for a couple of hours. Employee began reheating food. **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
1. No vacuum breaker on added splitter to mop sink faucet in non chemical side.
2. No vacuum breaker on spigot in outside bar. **Repeat Violation** **Admin Complaint**
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.
