LAISHLEY CRAB HOUSE
Health inspection records show LAISHLEY CRAB HOUSE in PUNTA GORDA has 7 inspections with a food safety rating of 2.8/5. Food safety practices have remained consistent.
Last inspection: 1 months ago · 7 reports on file
150 Laishley Court
Punta Gorda, Florida, 33950
Charlotte County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
All Inspection Reports
2/3/2026· 1mo ago
Visit ID: 13556998
Met Inspection Standards1 high, 3 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet containers stacked with no airflow at dish shelf. Operator placed the wet containers on the side to allow airflow. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between make table and prep table at kitchen. Operator removed the knife to the shelf. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on the floor at mop sink. Operator hung the wet mop to allow proper drying. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license. Operator renewed the license during inspection. Corrected On-Site
10/22/2025· 4mo ago
Visit ID: 10930832
Met Inspection Standards1 high, 4 basic
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent. Observed residue buildup on the drain boards. Operator cleaned the drain boards. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple containers. Operator removed the old labels. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor at cookline. Operator replaced with a new clean sanitizer container and placed on shelf. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at cookline. Operator labeled the food item. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 45F in ice bath at prep area. Operator placed more ice to bring temperature to a maximum of 38F. Corrected On-Site
5/28/2025· 9mo ago
Visit ID: 10718254
Met Inspection Standards1 high, 3 basic
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Utensils not stored inverted or in a protected manner. Observed large spoons not inverted at dish shelf. Operator inverted the utensils. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on floor at cookline. Operator replaced with a clean sanitizer wiping cloth bucket onto a shelf. 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. Observed 0ppm on test strip due to empty sanitizer container. Operator corrected to 50ppm by replacing with a full sanitizer container. Corrected On-Site
11/12/2024· 1y 4mo ago
Visit ID: 8787673
Met Inspection Standards1 high, 1 int, 3 basic
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles at cookline. Operator removed the tongs on top of shelf at cookline. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at Reach in Cooler. Operator placed ambient thermometer at the cold holding unit. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cutting board. Operator placed in sanitizer solution. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over whole onions at Walk in Cooler. Operator placed the raw fish in a different location at Walk in Cooler. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed a copy of foodhandler training certificate.
4/12/2024· 1y 11mo ago
Visit ID: 8651522
Met Inspection Standards1 high, 1 int, 2 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed behind handles of Walk in Cooler and Freezer. Operator cleaned and sanitized behind the handles. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between Make Table and Steam Table. Operator removed the knives to clean and sanitize. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator able to provide by the end of inspection. Corrected On-Site
9/26/2023· 2y 5mo ago
Visit ID: 8440879
Met Inspection Standards1 high, 1 int, 3 basic
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at Reach in Freezer. Operator cleaned the interior of Reach in Freezer. Corrected On-Site
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed fish at prep sink. Operator increased the flow of water. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at cutting board. Operator placed in sanitizer solution. Corrected On-Site
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator able to provide during inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce at Reach in Cooler. Operator date marked the food item. Corrected On-Site
7/10/2023· 2y 8mo ago
Visit ID: 8386615
Met Inspection Standards1 int, 5 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cookline next to Reach in Drawers. Educated the operator.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees at cookline. Operator provided beard guards. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at exterior of bar. Educated the operator.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at fish station next to Deep Fryers. Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.