CRAB SHACK
11400 Gandy Boulevard
Saint Petersburg, Florida, 33716
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All handles at cook line **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed inside ROP 6 pieces salmon, ROP 9 pieces of snapper. **Repeat Violation** **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At dishwasher **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease front of oven, in between all equipment at cook line, behind fryer, **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled reach in cooler shelves soiled at cook line upright **Warning**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand alone reach in cooler at cook line **Repeat Violation** **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar and stand alone reach in cooler at cook line bottom shelf. **Warning**
- 08B-12-5:Basic - Stored food not covered. Open boxes inside walk in freezer not covered **Warning**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- 36-34-5:Basic - ceiling vents soiled with accumulated food debris, dust, or mold-like substance. Near dishwasher **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed clam on bottom shelf of stand alone reach in cooler at cook line sitting on a fluid like substance on the bottom of cooler at cook line. Stop sale issued **Warning**
- 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. During inspection observed cook at cook line leaving cook line during active cooking and preparing to wash hands. No hand wash sink located in cook line only in prep area. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cooling of cooked potatoes inside hand wash sink near dishwasher. **Warning**
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Food safety inspection conducted on 3/24/2025 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 6 commercially processed reduced oxygen packaged mani fish in refrigerator on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator discard fish. Stop sale not warranted. **Corrected On-Site**
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in rear of establishment.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair throughout kitchen and bar area.
- 36-11-4:Basic - Floors in kitchen and bar area not maintained smooth and durable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-16-4:Basic - Reach-in cooler on cooks interior have accumulation of soil residues.
- 14-33-4:Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From refrigerator in prep area. Items above 41f more than 4 hours. cut lettuce (56F - Cold Holding); sliced tomatoes (54F - Cold Holding); mullet (55F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46F - Cold Holding) from reach-in cooler. Employee placed ice on lettuce. Re temped at 4:15pm cut lettuce 40f **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 running hot water at hand wash sink in kitchen.
Food safety inspection conducted on 11/21/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).