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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE HIDDEN CRAB in FERNANDINA BEACH currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 3 major, 7 minor.
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What stands out in this inspection history
The latest inspection on August 3, 2026 shows 17 observation rows: 7 critical, 3 major, and 7 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THE HIDDEN CRAB has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer in kitchen, mashed potatoes (121F-133F - Hot Holding). Three pans of mashed potatoes prepared at 9 am. Temperature taken 5 hours later. See stop sale.
- [14-20-4] Ripped/worn tin foil used as shelf cover. Multiple shelves lines with tin foil that is torn/soiled.
- [14-12-4] Utensils in poor condition. Spatulas hanging on metal rail above three compartment sink in disrepair. One chipped and handle melted on other one.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards for reach in coolers stained.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in womens restroom. Manager stocked paper towels.
- [35A-02-8] Live, small flying insects found. Observed one (1) live flying insect by handwash sink in kitchen.
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. In flip top reach in cooler near office, avocado in use with sticker still on skin.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate soiled. Manager began to clean.
- [41-17-4] Spray bottle containing toxic substance not labeled. On metal rack in back room, spray bottle of light purple liquid and spray bottle of dark blue liquid not labeled. Manager labeled bottles.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up warmer in kitchen, mashed potatoes (121F-133F - Hot Holding). Three pans of mashed potatoes prepared at 9 am. Temperature taken 5 hours later. See stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler next to fryers, gizzards (44F - Cold Holding). Manager stated item was out to make a few orders then put back into cooler. Also, in bottom of seafood boil reach in cooler, Cooked shrimp (46F - Cold Holding). Item out for order then put back into cooler.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill/fryers soiled with grease build up. Also, gaskets on stand up reach in cooler and seafood boiled cooler soiled with food debris/torn. Also, around soda nozzles on machine behind bar soiled with mold-like substance. Employee began to clean.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler in dish area, pan of raw beef patties stored on pan of lobster roll mix with fully cooked lobster. Manager switched items.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer next to office, open box of raw shredded beef stored above open bag of sweet potato fries. Manager moved raw beef sheets to bottom of cooler.
- [36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor in outdoor walk-in cooler soiled. Also, floor under table on expo/server station soiled with food debris. Also, wall under dish/three compartment sink soiled with build up. Also, ceiling peeling in dining room.
- [41-10-4] Toxic substance/chemical improperly stored. Multiple chemicals stored on metal rack in back room above toilet paper and paper towels. Manager moved single service items.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler next to fryers soiled with rust and food debris.
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