HUNGRY CRAB
Bruce B Downs Boulevard
Tampa, Florida, 33647
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
10
Basic
7
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tea leaves in server reach in cooler. Manager removed **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line. Manager removed
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in expo area in water at 62f. Manager dumped out water **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee milk in server reach in cooler. Manager segregated. Observed employee drink on expo line by to go bags. Manager removed **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Observed containers of crabs, shrimp and corn in walk in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over shelled eggs in walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked corn (72F - Hot Holding); cooked potatoes (94F - Hot Holding). Re temp, potatoes 41f, cooked corn 43f Manager placed in walk in cooler to rapidly cooled. Server station: garlic butter (131F - Hot Holding); marinara (119F - Hot Holding). Manager put on line to reheat. garlic butter reheat (170F - Hot Holding); marinara reheat (195F - Hot Holding) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with debris. Manager cleaned **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer and scrub pads in bar hand sink.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently 5 employees working and manager did not have access to certification at time of inspection.
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line hand sink
- 01C-05-4:Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags put in bucket
- 01C-03-4:Intermediate - Observed oyster tags not marked with last date served.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of pink liquid by front counter. Manager labeled sanitizer **Corrected On-Site**
Food safety inspection conducted on 1/9/2025 revealed 19 total violations (2 high priority, 10 intermediate, 7 basic).