CRAB TRAP

16495 PERDIDO KEY DR, PENSACOLA 32507

★★★☆☆ (3.4/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10813313

Inspection #: Visit ID: 8717867

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.

Inspection #: Visit ID: 8820297

Inspection #: Visit ID: 8817512

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.

Inspection #: Visit ID: 8573966

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.

Inspection #: Visit ID: 8339512