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Jake's Crab Shack

Jake's Crab Shack
3830 Hwy A1A
Melbourne Beach, FL 32951
(321)723-1967

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: JAKE'S CRAB SHACK
License Number: 1505406
License ID: 5907153
Inspection Visit ID: 5409625
Inspection Date: Wednesday, October 29, 2014
Inspection Number: 2449631
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 1
Number of Intermediate Violations: 6
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
21-32-4 Basic.Cloth used as a food-contact surface for clean diced squash in cook line cooler
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Opened drinks onto table
08B-38-4 Basic.Food stored on floor. Bags of onions and potatoes
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine.
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **. Repeat Violation**
51-18-4 Basic.No copy of latest inspection report available.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site** **. Repeat Violation**
35A-08-4 High Priority.2 Live flies in kitchen.
01C-03-4 Intermediate.Clam tags not marked with last date served.
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **. Repeat Violation**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Food debris and ice in hand sink
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **. Repeat Violation**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, ribs and potatoes in the walk in cooler made 2 days ago. **Corrected On-Site**

Inspection For: JAKE'S CRAB SHACK
License Number: 1505406
License ID: 5907153
Inspection Visit ID: 5344348
Inspection Date: Wednesday, September 03, 2014
Inspection Number: 2434635
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 0
Number of Intermediate Violations: 9
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.3 Holes in wall. Above 2 door room top cooler on the cook line, several behind dish machine
24-05-4 Basic.Clean pots and pans not stored inverted or in a protected manner.
23-06-4 Basic.Heavy Build-up of dust or dirt on exterior of equipment at the main bar due to construction. Construction is completed. Cleaning is in process.
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Low boy next to chest freezer
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Cook line by fryers
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving below electrical box
22-05-4 Intermediate.Cutting board(s) stained/soiled. Cook line 2 door roll top and salad cooler
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Cook line by fryers
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
31B-03-4 Intermediate.No soap provided at handwash sink. At the oyster shucking bar and cook line by the fryers
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ladies restroom.
02A-01-4 Intermediate.Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
14-77-4 Intermediate.Salad Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Not in use at this time. Must maintain 41° or below before use. Has 3 coolers on the cook line maintaining 41° and below.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Jake's Crab Shack in Melbourne Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne Beach's Jake's Crab Shack.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Jake's Crab Shack may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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