DirtyFLRestaurant Inspection Data

CRAFTY CRAB ST PETE

2901 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Pinellas County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8837392

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold like debris.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in sever station. Employee discarded, cleaned and sanitized area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean equipment front line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear buds on counter next to clean single service in kitchen. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting if plastic pans in dish area. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cook line. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in msg. Employee removed scoop. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster soiled.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door to walk in cooler and dry single service storage propped open.
  • 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 tested again 50ppm chlorine. Corrected On-Site
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Pest strips out during operation with employees nearby in dish area. Employee removed.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.educated manager and he educated employee. Employee washed hands. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area soiled on wait station, mixer in bar area soiled with mold like debris. Repeat Violation

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8342291

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves in dry storage area.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of 10 oz tomato sauce dented. Repeat Violation
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear pods on prep table. Employees food in walk-in about ready to eat food Employee moved items. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting at waitress area.
  • 14-11-5:Basic - Equipment in poor repair. Sides of fryers grease buildup.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Food on table next to hand sink on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach in coolers. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go cups and 2 oz plastic cups not inverted. Manager inverted items. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Scallops In water on cook line thawing. Inspector educated employee on thawing. Employee placed item in walk-in cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdered substance not identified on cook line. Employee labeled salt, and sugar. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of 10 oz tomatoes sauce dented. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 lives flies in dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (63F - Cold Holding). Employee placed item in freezer. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hard boiled eggs (120F - Hot Holding); Employee reheated eggs to 165F. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener soiled with food debris. Soda nozzles soiled. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedures for sour cream on cook line.
  • 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. Crafty sauce made more than 24 hours in walk-in no date mark. Employee date marked items. Corrected On-Site Repeat Violation

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8520604

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in marinara sauce. Employee removed. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line handle soiled with food debris.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Reach in cooler on cook line
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of Tomato sauce 10 oz 1 can of cheddar cheese 10 oz.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee moved scoop. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach in cooler on cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Employee removed items. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar not wrapped.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of Tomato sauce 10 oz 1 can of cheddar cheese 10 oz.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Drink mixer at bar area soiled with mold like substance. Soda nozzles at waitress area soiled with mold like substance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to dump drinks at bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine no paper towels. Hank sink at waitress area no paper towels. Employee placed paper towels. 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. Chicken prep on 10-11-2023 no date mark. Manager date marked all items. Corrected On-Site