CRAB & FIN
420 ST ARMANDS CIR, Sarasota FL 34236 · (941)388-3964
Last inspected Jul 17, 2026 · 8 visits since July 2023
JUL 24
FEB 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink next to the ice machine in the kitchen. Chef turned the hot water on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023051004 | Jul 26, 2023 | Oct 2, 2023 | $400 |
| 7--2021038536 | Aug 19, 2021 | Sep 23, 2021 | $400 |
| 7--2018008305 | Feb 12, 2018 | Feb 23, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. Raw tuna stored over unwashed avocados in the reach in cooler in the salad make area. Chef removed tuna.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
In-use utensil stored in sanitizer between uses. Pair of tongs stored in a sanitizer solution on the cook line. Chef removed the tongs.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining a pan containing fresh herbs in the reach in cooler on the cook line. Chef removed the paper towel.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee disassembled, cleaned and sanitized the slicer.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels.
In-use wet wiping cloth used under cutting board. Chef removed the wet wiping cloth.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over cooked crab in walk in cooler #2. Chef placed the raw crab below the cooked crab.
Toxic substance/chemical improperly stored. Spray bottle. containing cleaning fluid stored next to ice buckets in a cabinet in the wait station area. Chef removed the bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink next to the ice machine in the kitchen. Chef turned the hot water on.
In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer on the cook line. Employee removed the tongs to be sanitized.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. No soap at the hand washing sink next to the cook line. Person in charge placed soap at the hand washing sink.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting limes before washing. Employee washed the cut and uncut limes.
Time/temperature control for safety food thawed in an improper manner. Lobster thawing at room temperature in the preparation area. Employee placed the lobster in the walk in cooler.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in the dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soft cooked quail eggs stored in the glass door reach in cooler in the preparation area with no date mark. Chef stated the eggs were cooked on 7/21. Chef placed a date mark on the eggs.
In-use utensil stored in sanitizer between uses. Knives stored in sanitizer in the salad make area. Chef removed the knives to be ran through the dishwasher.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams.
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 and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce stored on the cook line at room temperature. Hollandaise sauce was on time as a public health control, chef stated the sauce was on time for approximately 2 hours. Chef placed a time mark on the sauce.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams.
Food-contact surface not smooth and easily cleanable. Establishment using PVC piping as a food mold. Chef discarded the piping.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing hands. Employee was informed and washed their hands and changed gloves. Instructed employee and manager on proper hand washing protocol.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler back side of the pantry area Cheddar cheese (62F - Cold Holding); Cut lettuce (64F - Cold Holding); Cooked eggs (61F - Cold Holding); Cut tomatoes (59F - Cold Holding); Blue cheese (60F - Cold Holding); Snapper (58F - Cold Holding); Gazpacho (59F - Cold Holding) Manager stated all the items had been stored in the reach in cooler for appropriately 2 hours. Manager covered and packed all the items in ice. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink on the cook line. Employee was instructed to was their hand in a hand washing sink only. Employee re-washed their hands.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.