Re-inspection
Jul 2, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 2, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Joes Crab Shack
314 S Harbor Dr
Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗
Not scored
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
15 inspectionsRoutine
Jun 22, 2026
A Grade
Official score: 91 · Understand this area’s scale
4 recorded violations
minorCode 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 7Food temperature
Official wording
Proper hot & cold holding temperatures
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 14Cleaning and sanitizing
Official wording
Food contact surfaces clean & sanitized
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 26Food temperature
Official wording
Approved thawing methods used, frozen food
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Jun 22, 2026 · Original Source
Site Investigation
Jun 22, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jun 22, 2026 · Original Source
Site Investigation
Feb 25, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 25, 2026 · Original Source
Site Investigation
Jul 15, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 15, 2025 · Original Source
Routine
Jul 15, 2025
A Grade
Official score: 98 · Understand this area’s scale
2 recorded violations
minorCode 40Cleaning and sanitizing
Official wording
Wiping cloths -properly used, stored
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 42Facility maintenance
Official wording
Garbage & refuse - properly disposed, facilities maintained
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Jul 15, 2025 · Original Source
Environmental
Jul 15, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 15, 2025 · Original Source
Environmental
Jul 15, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 15, 2025 · Original Source
Re-inspection
Feb 5, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 5, 2025 · Original Source
Routine
Jan 29, 2025
A Grade
Official score: 94 · Understand this area’s scale
2 recorded violations
criticalCode 14Cleaning and sanitizing
Official wording
Food contact surfaces clean & sanitized
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 23Pests
Official wording
No rodents, insects, birds or animals
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 29, 2025 · Original Source
Routine
Jan 16, 2024
A Grade
Official score: 96 · Understand this area’s scale
2 recorded violations
minorCode 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 7Food temperature
Official wording
Proper hot & cold holding temperatures
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 16, 2024 · Original Source
Environmental
Jan 16, 2024
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jan 16, 2024 · Original Source
Re-inspection
Jan 16, 2024
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jan 16, 2024 · Original Source
Routine
Apr 10, 2023
A Grade
Official score: 91 · Understand this area’s scale
6 recorded violations
minorCode 7Food temperature
Official wording
Proper hot & cold holding temperatures
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 14Cleaning and sanitizing
Official wording
Food contact surfaces clean & sanitized
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode 18Other
Official wording
Compliance with
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 27Other
Official wording
Food separated and protected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 34Cleaning and sanitizing
Official wording
Warewashing facilities -installed, maintained, used; Test strips available
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 10, 2023 · Original Source
Site Investigation
Apr 10, 2023
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Apr 10, 2023 · Original Source
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