CRAB & FIN
CRAB & FIN in SARASOTA has 7 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.
Last inspection: 2 months ago · 7 reports on file
420 Saint Armands Circle
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
12/17/2025· 2mo ago
Visit ID: 13479412
Met Inspection Standards2 high, 2 int, 1 basic
- 21-04-4:Basic - In-use wet wiping cloth used under cutting board. Chef removed the wet wiping cloth. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining a pan containing fresh herbs in the reach in cooler on the cook line. Chef removed the paper towel. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee disassembled, cleaned and sanitized the slicer. Corrected On-Site
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels. Corrected On-Site
7/31/2025· 7mo ago
Visit ID: 10903568
Met Inspection Standards2 high, 1 int, 1 basic
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer on the cook line. Employee removed the tongs to be sanitized. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over cooked crab in walk in cooler #2. Chef placed the raw crab below the cooked crab. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle. containing cleaning fluid stored next to ice buckets in a cabinet in the wait station area. Chef removed the bottle. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink next to the ice machine in the kitchen. Chef turned the hot water on. Corrected On-Site
2/17/2025· 1y ago
Visit ID: 8838841
Met Inspection Standards2 int, 2 basic
- 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
7/23/2024· 1y 7mo ago
Visit ID: 8717964
Met Inspection Standards1 high, 1 int, 1 basic
- 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
12/13/2023· 2y 3mo ago
Visit ID: 8455431
Met Inspection Standards2 high, 1 int, 1 basic
- 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**
7/28/2023· 2y 7mo ago
Visit ID: 8455073
Met Inspection Standards- N/A:No Violations Were Observed
7/26/2023· 2y 7mo ago
Visit ID: 8339620
Follow-up Inspection Required4 high, 2 int
- 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