DirtyFLRestaurant Inspection Data

MR & MRS CRAB

Based on 5 health inspections, MR & MRS CRAB in CLEARWATER has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

US Highway 19 North
Clearwater, Florida, 33765
Town Place
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

9/10/2025· 6mo ago

Visit ID: 10885163

Met Inspection Standards

1 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine in kitchen
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves in food storage area in back kitchen area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to container of honey in back food prep area . Manager relocated employee drink . Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside in back hallway area
  • 08B-12-5:Basic - Stored food ( containers of sausage ) not covered in walk in cooler . Manager covered food Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food ( garlic and oil) identified in the written procedure as a food held using time as a public health control has no time marking Reviewed with manager . Manager placed time marking on container Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - nozzles soiled at beverage station in the kitchen front line area. -Interior of soda gun soiled with slime, located at bar area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled located on shelf inside employee restroom. Manager labeled spray bottle Corrected On-Site

4/1/2025· 11mo ago

Visit ID: 10738344

Met Inspection Standards

2 high, 2 int, 1 basic

  • 01C-06-5:Basic - Oysters removed from original container for long-term storage in walk in cooler . The cook placed the tag with the container oysters. Explained to the cook the handling of oyster tags . Emailed to manager and reviewed Shellfish Tag Guidance handout DBPR HR 5022-106 Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food ( raw shrimp) stored over/not properly separated from ready-to-eat food ( fully cooked seafood ) in reach in cooler opposite fryers . The cook rearranged food Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food ( potatoes and corn ) identified in the written procedure as a food held using time as a public health control has no time marking. The cook added time mark to food Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed with manager.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dining area . Manager labeled spray bottles Corrected On-Site

12/9/2024· 1y 3mo ago

Visit ID: 8774056

Met Inspection Standards
  • N/A:No Violations Were Observed

5/14/2024· 1y 10mo ago

Visit ID: 8505999

Met Inspection Standards

4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Next to dish machine
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-12-5:Basic - Stored food not covered. Sausage and crab legs in walk-in freezer, staff covered Corrected On-Site

9/21/2023· 2y 5mo ago

Visit ID: 8373058

Met Inspection Standards

2 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cook line - manager relocated drinks Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar - manager moved unwrapped straws behind bar Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine - manager primed machine - recheck 100 ppm chlorine Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine at cook line - manager changed solution - recheck 100 ppm chlorine