CRAB & FIN
420 Saint Armands Circle
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting limes before washing. Employee washed the cut and uncut limes. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing at room temperature in the preparation area. Employee placed the lobster in the walk in cooler. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the hand washing sink next to the cook line. Person in charge placed soap at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/23/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Knives stored in sanitizer in the salad make area. Chef removed the knives to be ran through the dishwasher. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in the dishwasher area.
- 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. Soft cooked quail eggs stored in the glass door reach in cooler in the preparation area with no date mark. Chef stated the eggs were cooked on 7/21. Chef placed a date mark on the eggs. Corrected On-Site
Food safety inspection conducted on 7/23/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Establishment using PVC piping as a food mold. Chef discarded the piping. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce stored on the cook line at room temperature. Hollandaise sauce was on time as a public health control, chef stated the sauce was on time for approximately 2 hours. Chef placed a time mark on the sauce. Corrected On-Site
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams. **Corrective Action Taken**
Food safety inspection conducted on 12/13/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing hands. Employee was informed and washed their hands and changed gloves. Instructed employee and manager on proper hand washing protocol.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler back side of the pantry area Cheddar cheese (62F - Cold Holding); Cut lettuce (64F - Cold Holding); Cooked eggs (61F - Cold Holding); Cut tomatoes (59F - Cold Holding); Blue cheese (60F - Cold Holding); Snapper (58F - Cold Holding); Gazpacho (59F - Cold Holding) Manager stated all the items had been stored in the reach in cooler for appropriately 2 hours. Manager covered and packed all the items in ice. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink on the cook line. Employee was instructed to was their hand in a hand washing sink only. Employee re-washed their hands.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).