CRABBERS
9621 BAY PINES BLVD, Saint Petersburg FL 33708 · 727-313-3063
Last inspected Jun 17, 2026 · 8 visits since July 2023
AUG 24
SEP 24
OCT 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025090561 | Oct 10, 2025 | Apr 16, 2026 | $480 |
| 3--2018037920 | Jun 8, 2018 | Oct 19, 2018 | $400 |
| 3--2018031189 | Jun 7, 2018 | Jul 5, 2018 | $400 |
Inspection history
8 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server observed using register at counter, sat customers and handed menus, then proceeded to scoop drink ice (scoop handle in drink ice) without washing hands. Discussed proper hand washing with staff
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters over cooked sausage and crawfish in walk in cooler. Discussed proper order with staff
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.
Show the remaining 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Two employees in kitchen with no hair restraints
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Ice scoop handle in contact with ice. Ice well at front counter
Jan 14, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over minced garlic in walk in cooler
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All oyster tags kept in single bucket in prep area of kitchen
Clam/mussel/oyster tags not marked with last date served. No date marks on oyster tags
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at front counter
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice. Ice machine at front counter
No handwashing sign provided at a hand sink used by food employees. No hand wash sing in restrooms
Dec 10, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is a change of ownership with remodel. Kitchen consists of three reach in coolers, reach in freezer, wok station and fryers under hood system, triple sink, hand wash sink, walk in cooler, ice machine and prep tables. Front counter has beverage cooler, hand sink and soda dispenser with ice well.
Exterior door has a gap at the threshold that opens to the outside.
No mop sink or curbed cleaning facility provided at establishment.
Oct 10, 2025Warning IssuedLicensing 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 ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is a change of ownership with remodel. Kitchen consists of three reach in coolers, reach in freezer, wok station and fryers under hood system, triple sink, hand wash sink, walk in cooler, ice machine and prep tables. Front counter has beverage cooler, hand sink and soda dispenser with ice well.
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 to operator during inspection and posted
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator during inspection and posted
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. No sign at all hand sinks
No mop sink or curbed cleaning facility provided at establishment.
Sep 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate19 Basic
Show 25 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple food items in to go containers in freezers
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over pork egg rolls in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over carrots and cabbage in walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Empty vinegar containers in hand sink, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, replaced
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
Cardboard used to line nonfood-contact shelves. Metal shelves lined with cardboard behind coolers on cook line
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in walk-in cooler
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Equipment in poor repair. Torn cooler gaskets
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Dry storage room
Food not stored at least 6 inches off of the floor. Carrots and cabbage on baking sheet on floor in walk-in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, sugar, corn starch and flour bins
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease on hood filters
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Plastic cooking wine containers used to hold raw vegetables in reach in cooler
Screen in door torn/in poor repair at rear of kitchen
Soiled dry wiping cloth in use. Cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on prep table next to entrance to kitchen
Stored food not covered. Multiple items in walk-in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate20 Basic
Show 27 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items sorted in to go bags in freezers
Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of Raid insect spray on bottom shelf below rice cooker
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over wonton wrappers in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cabbage in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg noodles (68F - Cold Holding) on prep table, moved to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broth (111F - Hot Holding) next to microwaves, instructed staff to reheat to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of wok station soiled Can opener blade soiled
Bowl or other container with no handle used to dispense food. Deli containers in sugar and corn starch bins
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Equipment in poor repair. Torn cooler gaskets
Floor soiled/has accumulation of debris. Dry storage room
Food not stored at least 6 inches off of the floor. Several items on floor in walk in cooler with only baking sheet in between
Garbage on the ground and/or pad around dumpster. Discarded boxes along sidewalk outside rear kitchen door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice and flour bins
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. She'll egg trays reused on cook line
Screen in door torn/in poor repair.
Stored food not covered. Multiple items in walk in cooler not covered
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Corn starch and flour bins not labeled
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate18 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Prepared food in to go bags in freezer
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding) reach in cooler on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura chicken in freezer not dated
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porus acoustic tiles over dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer food in walk-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf above prep table with uncovered food cooling
Equipment in poor repair. Torn cooler faskets
Food stored on floor. Cabbage and cream cheese on floor of walk-in cooler. Box of raw chicken on floor in prep area
Garbage on the ground and/or pad around dumpster. Discarded boxes on ground outside rear exit door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and rice bins
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken in reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Sides of fryers and wok station with accumulation of grease and food residue
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Reuse of single-service or single-use articles. Shell egg trays reused to hold clean equipment under cook line
Stored food not covered. Multiple bins of food in walk-in cooler not covered
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate23 Basic
Show 29 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Multiple food items stored in plastic bags in reach in freezers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler, order corrected
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside behind restaurant
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Accumulation of grease around wok station
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer not properly dated
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer not properly dated
Bowl or other container with no handle used to dispense food. Metal bowl in cut cabbage in walk-in cooler
Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line and dry storage
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table next to rice cooker, removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above uncovered food in walk-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to rice cooker, removed. Bicycle helmet on shelf above food prep table
Equipment in poor repair. Cooler gaskets torn
Food stored on floor. Bucket on peeled onions on floor of walk-in cooler
Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes and discarded items on ground outside rear door to kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in rice, sugar and flour bins
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Stand mixer guard soiled next to prep sink
Outer openings not protected with self-closing doors. Rear screen door does not seal when shut
Reuse of single-service or single-use articles. Clean cooking equipment on top of egg carton trays under wok station
Soiled dry wiping cloth in use. On wok station
Stored food not covered. In reach in and walk in coolers
Trash receptacles not provided where needed in establishment. No trash receptacle near cook line
Utensils in poor condition. Wood bowl on cook line with chipped edges
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Around cook line
Working containers of food removed from original container not identified by common name. Sugar/flour bins in dry storage not labeled. Squeeze bottles on cook lone
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.