CRABBERS
9674 US HWY 19 N, Port Richey FL 34668
Last inspected Jun 4, 2026 · 8 visits since December 2023
APR 24
NOV 24
MAR 25
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 47F cold hold, oysters 46F cold hold, mussels 45F cold hold. Food in unit since 11:30am, hole in make table where a pan should be allowing cold air to escape from unit, food came from walk in cooler where all foods are below 40F. Operator applied ice to food for quick cool
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils not being sanitized after washing and rinse in 3 compartment sink. Discussed the importance of sanitizing as last step of ware washing. Bus tub that was not sanitized to be sanitized.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Floors not maintained smooth and durable. Broken tiles
Jun 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils not being sanitized after washing and rinse in 3 compartment sink. Discussed the importance of sanitizing as last step of ware washing. Bus tub that was not sanitized to be sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 47F cold hold, oysters 46F cold hold, mussels 45F cold hold. Food in unit since 11:30am, hole in make table where a pan should be allowing cold air to escape from unit, food came from walk in cooler where all foods are below 40F. Operator applied ice to food for quick cool
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Spray bottle containing toxic substance not labeled. Large spray bottle used for pesticides not labeled with common name
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cutting boards stored behind faucet of hand wash sink. Operator moved cutting boards stored
Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint
Floors not maintained smooth and durable. Broken tiles
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs used for raw chicken has handle touching food,
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Several non-food-grade bags were found in the reach-in freezer, the reach-in cooler, and the walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board on the reach in cooler is soiled with mold-like substance.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Several non-food-grade bags were found in the reach-in freezer, the reach-in cooler, and the walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board on the reach in cooler is soiled with mold-like substance.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Qian W., Weiping P., and Lingyun X.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided the operator with the DBPR form HR 5030-103.
Employee with no hair restraint while engaging in food preparation. 3 employees engaging with food with no hair restraint.
Food stored on floor. 2 boxes of frying oil on the floor. The operator moved the boxes off the floor.
No handwashing sign provided at a hand sink used by food employees. In the bathroom. Provided the operator with a handwashing sign.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, total hand wash time 4 seconds. Discussed proper hand wash with manager on duty
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ceramic bowl rinsed in 3 compartment sink, sink not set up, bowl not sanitized. Discussed proper set up for 3 compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken, beef over produce, operator moved raw foods to bottom. In vertical freezer - raw chicken in plastic wrap over beef, chicken moved to bottom.
Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink, operator removed
No soap provided at handwash sink. By 3 compartment sink - no soap or paper towels
Food stored on floor. Jug of oil on floor by wok table
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw pork and shrimp over sauces,
Reach-in cooler shelves have accumulation of soil residues. On cook line
Apr 24, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw beef over cut produce, operator moved beef
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.
Ceiling/ceiling tile shows damage or is in disrepair. Acoustic tiles in kitchen water damaged
Dec 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over produce and raw shell eggs stored over produce in walk-in cooler. Observed raw chicken stored over cooked pork in reach-in cooler to the left of the fryers. Discussed proper storage with operator.
Handwash sink used for purposes other than handwashing. Observed handwash sink to the right of the three compartment sink with a scoop and towels stored in sink. Operator removed.
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.