DirtyFLRestaurant Inspection Data

CRAB TRAP

CRAB TRAP located in PENSACOLA has undergone 10 health department inspections, achieving a 3.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 10 reports on file

16495 PERDIDO KEY DR, PENSACOLA 32507

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 10 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13557570

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked plastic Pans on drying rack. Employee preceded to separate the pans during inspection.. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside walk-in freezer.

10/22/2025· 4mo ago

Visit ID: 13554950

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

10/21/2025· 4mo ago

Visit ID: 13554913

Follow-up Inspection Required

1 high, 1 basic

  • 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped insects in control devices. Observed approximately 50 dead flying insects on fly tape hanging in prep location in back of kitchen. Warning - From follow-up inspection 2025-10-21: During callback, observed two dead flying insects on fly tape hanging in prep location in back of kitchen. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed approximately 23 live flying insects in the following locations: three on the wall in kitchen make line, 10 on the ceiling in dish washing location, and 10 on the ceiling/wall in food prep location. Warning - From follow-up inspection 2025-10-21: During callback, observed one live flying insect in prep location in back of kitchen. Operator killed flying insect during inspection. **Time Extended**

10/20/2025· 4mo ago

Visit ID: 13544575

Facility Temporarily Closed

1 high, 2 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped insects in control devices. Observed approximately 50 dead flying insects on fly tape hanging in prep location in back of kitchen. Warning
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed three fly tape hanging over food prep tables in back of kitchen. Operator removed fly tape during inspection. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately 23 live flying insects in the following locations: three on the wall in kitchen make line, 10 on the ceiling in dish washing location, and 10 on the ceiling/wall in food prep location. Warning

4/8/2025· 11mo ago

Visit ID: 10813313

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

4/3/2025· 11mo ago

Visit ID: 8717867

Follow-up Inspection Required

3 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in hot hold well: seafood gumbo 117/140F (underdetermined time), collard greens 124F (underdetermined time), crab dip 118/140F (underdetermined time). Also, Observed the following in cook line reach in cooler: TIME HELD UNDETERMINED- maque choux 46F, Alfredo sauce 45/44F, etouffee 44F, cheese sauce 46/44F, garlic butter 50F, lemon butter 46F, sausage links 46F, shrimp 47F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in cook line reach in cooler: TIME HELD UNDETERMINED- maque choux 46F, Alfredo sauce 45/44F, etouffee 44F, cheese sauce 46/44F, garlic butter 50F, lemon butter 46F, sausage links 46F, shrimp 47F. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following in hot hold well: seafood gumbo 117/140F (underdetermined time), collard greens 124F (underdetermined time), crab dip 118/140F (underdetermined time). See stop sale.

7/3/2024· 1y 8mo ago

Visit ID: 8820297

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

7/2/2024· 1y 8mo ago

Visit ID: 8817512

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 29-03-4:Basic - Water draining onto floor surface in walk in cooler from fan condenser.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand washing sink onto floor behind bar.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four live flying insects in the following locations: three in dish washing location and one in kitchen. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed collard greens 44/47/45/46/46F (held over 24hrs) in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed collard greens 44/47/45/46/46F (held over 24hrs) in walk in cooler. See stop sale. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags without a date of last served.

5/20/2024· 1y 9mo ago

Visit ID: 8573966

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy cooler - Mahi 55F less than 1 hr. Advised manager to ice fish to assist cold holds during busy service periods.

12/13/2023· 2y 3mo ago

Visit ID: 8339512

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