DirtyFLRestaurant Inspection Data

MR & MRS CRAB

Based on 7 health inspections, MR & MRS CRAB in ST. PETERSBURG has earned a 2.1/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

6798 CROSSWINDS DR N, ST. PETERSBURG 33710

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 10876181

Met Inspection Standards

3 high, 9 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. -net used to line rice cooker. Operator said they hand wash it. I discussed with operator that rice nets may be used, but are single-use items because they are not smooth and easily cleanable. Operator removed net. **Corrective Action Taken**
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Squid thawing under running water temped at 74F. Operator moved squid to cooler. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored above boiled eggs and sauce in walk in cooler. Operator moved chicken below ready to eat food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid (74F - Cold Holding, retemped at 64F) Raw squid was improperly thawed under running water until it reached 74F. Operator put squid in cooler to cool. Discussed proper thawing methods with operator. **Corrective Action Taken** Repeat Violation
  • 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. Operator says potatoes and corn were cooked at 12:30. Operator time marked. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-04-4:Intermediate - Container of raw pre-shucked oysters does not have a proper label. See stop sale. -raw oysters on the half shell in reach in cooler at end of cook line have no tag. Operator was able to determine which box they came from and labeled them. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method . Large dense quantities of chicken wings, boiled eggs and snow crab legs were cooling covered in walk in cooler. I explained to operator that cooling foods should be left uncovered and put in shallow pans. Operator uncovered foods to allow for proper cooling. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar being used as ware wash sink with dishwashing attachment inside. Operator removed attachment from sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink behind bar. Operator put soap out. Corrected On-Site
  • 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. Establishment uses Time as a Public Health Control for butter, wings, cooked corn and cooked potatoes. Their Time as a Public Health Control paperwork was not filled out. I helped operator fill it out and explained proper procedures. Corrected On-Site
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Observed operator adding dates to tags to try to produce tags dated within last 90 days, some had harvest and packed dates covered with ink. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training cards do not have employees' last names.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.

7/21/2025· 7mo ago

Visit ID: 13465642

Met Inspection Standards

2 high, 4 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Items in dry storage wet nesting.
  • 08B-38-4:Basic - Food stored on floor in walk-in cooler and freezer. Establish recently received delivery, staff not busy but not actively taking food boxes up off floor.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- reach in cooler at end of cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line.
  • 29-17-4:Basic - Waste line missing at soda gun holster behind bar.
  • 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. 0PPM, staff primed system and reran DM at 50 PPM. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings on cook line being held at room temperature. (54F - Cold Holding) Staff moved to cooler. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler shucked oysters with no tag.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on storage rack stained.

1/2/2025· 1y 2mo ago

Visit ID: 10748465

Met Inspection Standards

1 high, 2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. 0ppm, chlorine bucket empty, staff replaced and primmed system, 50ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by metal buckets. Cleaning supplies in hand sink of employee restroom, removed. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in employee restroom no hot water, valve turned off, manager turned valve on Corrected On-Site

11/22/2024· 1y 3mo ago

Visit ID: 10725546

Met Inspection Standards

1 int, 1 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-11-22: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (80F - Cooling); cooked corn (80F - Cooling). Manager placed items in walk-in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-22: cooked potatoes (90F - Cooling); cooked corn (80F - Cooling). **Time Extended**

11/20/2024· 1y 3mo ago

Visit ID: 8773647

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed current license 2-1-25 Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powered substance not labeled. Employee labeled salt. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (75F - Cold Holding) on cook line. Employee placed milk on ice bath. shrimp (44F - Cold Holding) wings (46F - Cold Holding); potatoes (46F - Cold Holding) in walk in cooler **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (80F - Cooling); cooked corn (80F - Cooling). Manager placed items in walk-in cooler. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in employee bathroom. Manager placed paper towels Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink in employees bathroom. Manager placed soap. Corrected On-Site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

4/23/2024· 1y 10mo ago

Visit ID: 8574153

Met Inspection Standards

3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in fries. Employee removed bowl Corrected On-Site Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags dated with the date opened, not last date items was sold. Inspector discussed proper procedures with management. **Corrective Action Taken** Repeat Violation
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tags removed from original open case in freezer. Inspector discussed proper procedures with management. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar has food debris. Manager removed items in sink. Corrected On-Site

12/13/2023· 2y 3mo ago

Visit ID: 8372582

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in French fries in chest freezer
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls on storage racks
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Entrance to cook line
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails over onion rings and bread sticks in walk-in freezer
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags dated with date the batch was opened, not the date the last item was sold, discussed proper procedures with operator
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. IQF oysters separated into multiple containers, tag removed from original box in freezer