KATHIS KRAB SHACK
Based on 6 health inspections, KATHIS KRAB SHACK in STEINHATCHEE has earned a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 5 months ago · 6 reports on file
303 15 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
All Inspection Reports
9/26/2025· 5mo ago
Visit ID: 10875289
Met Inspection Standards2 high, 3 basic
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 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.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Room temp and standing water. Transferred to walk-in cooler. Corrected On-Site
- 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. 0 ppm chlorine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 52, beef 44, All day per operator. Voluntarily discarded. **Corrective Action Taken**
5/16/2025· 10mo ago
Visit ID: 8784590
Met Inspection Standards2 high, 2 basic
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels on floor.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters 45°F, chicken 50°F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48° ,shucked oysters 45°F.
8/16/2024· 1y 6mo ago
Visit ID: 8859848
Met Inspection Standards- N/A:No Violations Were Observed
8/14/2024· 1y 7mo ago
Visit ID: 8859832
Follow-up Inspection Required1 high, 1 basic
- 08B-38-4:Basic - Food stored on floor. Cases of food on floor of walk-in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer #1 oysters 51, shrimp 48. Drawer #2 beef 55, crab 53. Reachin #1 scallops 59, halibut 51. Reachin #2 beef 46. Warning
4/4/2024· 1y 11mo ago
Visit ID: 8501496
Met Inspection Standards3 high, 3 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. Cutting cabbage for slaw no gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 53°, beef 50°, less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 01C-03-4:Intermediate - /oyster tags not marked with last date served.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Needs quaternary test strips.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided during inspection. Corrected On-Site