CRABBERS
4195 N TAMIAMI TRL, Sarasota FL 34234 · 941-200-6888
Last inspected Aug 27, 2026 · 10 visits since September 2023
JUL 24
NOV 24
JUL 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach on the floor of the dry storage area. Operator killed the roach and began to clean the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024048174 | Jul 18, 2024 | Sep 19, 2024 | $400 |
| 7--2023064412 | Sep 26, 2023 | Dec 14, 2023 | $200 |
| 7--2018006270 | Jan 31, 2018 | Mar 2, 2018 | $800 |
Inspection history
10 visits, newest first
Aug 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters stored over sauces in a make table cooler and raw shrimp stored over cooked corn in the walk in cooler. Operator moved the oysters and corn.
Toxic substance/chemical improperly stored. Observed baby wipes stored over the cook line and observed dawn dish soap stored over a container of sugar and mints in the dry storage area. Operator moved the chemicals.
Clam/mussel/oyster tags not marked with last date served. Observed none of their tags marked.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a buildup of dead flys in their sticky traps. Operator removed some traps.
Show the remaining 5 findings ▾
Accumulation of debris on exterior of warewashing machine. Observed a buildup of debris on top of the dish machine.
Bowl or other container with no handle used to dispense food. Observed cups being used as scoops for a number of food products. Operator removed some of the cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored on the cook line and back dry storage area. Operator removed the items and discussed getting employee lockers.
Employee with no hair restraint while engaging in food preparation. Observed a line cook and a prep cook not wearing hair restraints. Operator had them put on hats.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap underneath their back exit door.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their make table cooler: Shrimp (50F - Cold Holding);; Sausage (50F - Cold Holding); Muscles (50F - Cold Holding). Operator stated the product had been there for approximately 3hrs. Operator placed the product in a working cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: Rice (120F - Hot Holding). Operator stated it had been out for approximately 3hrs. Operator placed it in the steamer to reheat.
Toxic substance/chemical improperly stored. Observed a chemical cleaner stored above the cook line. Operator removed it.
Clam/mussel/oyster tags not marked with last date served. Observed none of their tags marked.
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/
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.
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. Observed no signed agreements. Operator printed out and signed one.
Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops. Operator removed them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on their reach in freezer. Operator removed them.
Employee with no hair restraint while engaging in food preparation. Observed an employee working without a hat. Operator had them out on a hat.
Time/temperature control for safety food thawed in an improper manner. Observed muscles and shrimp thawing on the counter. Operator placed them in the walk in cooler.
Jul 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at their back hand sink. Operator placed some there.
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. Observed no advisory for their raw oysters. Emailed the operator a copy who posted it.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the warewashing hand sink with no hot water. Operator turned on the water.
Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop for rice. Operator removed the scoop.
Cutting board has cut marks and is no longer cleanable. Observed their make table cutting board heavily grooved.
Insect control device installed over food preparation area. Observed a bug zapper placed above the cook line. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. Observed missing signs at their bathrooms sinks. Operator was waiting on an order that should arrive today.
Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted. Operator inverted them.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee eat food and then Handel a clean knife. Operator had the employee wash his hands and clean the knife.
Employee washed hands with no soap. Observed an employee wash his hands without soap. Operator had him rewash his hands with soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in the ice machine.
Dumpster rusted out on bottom. Observed their dumpster rusted out in the front right section.
Food stored on floor. Observed cases of water stored on the floor of the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use rice scoops at 78F degrees standing water. Operator emptied the water.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cook line make table: Butter (60F - Cold Holding); Fish (60F - Cold Holding). Operator stated they had been there for approximately 2 hrs. Operator placed them in a standing reach in cooler.
Handwash sink used for purposes other than handwashing. Observed the back kitchen and back dry storage hand wash sinks with cleaning equipment and containers in them. Operator removed the items.
Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in multiple containers of food. Operator removed them.
Food stored on floor. Observed cases of food stored on the floor of the walk in freezer. Operator placed them on shelf.
Single-service articles not stored inverted or protected from contamination. Observed multiple to go containers not inverted. Operator inverted them.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. Operator moved the beef above the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front bar cooler: Shishimi (50F - Cold Holding); Tuna (50F - Cold Holding); Operator stated food had been there for approximately 2hrs. Operator moved food to the kitchen reach in cooler. Observed in the cook line make table: Butter (51F - Cold Holding). Operator stated it had been there for approximately 2 hrs. Operator placed butter in a reach in cooler.
Toxic substance/chemical improperly stored. Observed bleach and drain cleaner stored on the same shelf as food items in the kitchen. Operator removed the chemicals.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employe food handler training expired.
Spray bottle containing toxic substance not labeled. Observed a spray bottle containing chemicals not labeled in the kitchen. Operator stated it was glass cleaner and emptied the bottle into a different labeled bottle.
Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in container of food. Operator replaced them with scoops.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired safe staff training for Yu Xia.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in both ice machines located in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in the dry storage area and behind the kitchen stove tops. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed dietary pills stored above the cook line and cold medicine stored with food above the prep table. Operator removed medicines.
Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach on the floor of the dry storage area. Operator killed the roach and began to clean the area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the kitchen cook line: Shrimp tails (49F - Cold Holding) Operator stated the shrimp tails had been out overnight and willingly tossed them.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen: Rice (63F - Cold Holding); Shrimp tails (49F - Cold Holding); Garlic in oil (72F - Cold Holding). Operator stated that the garlic and rice had been out for approximately 1hr and placed them in the reach in cooler. Operator stated the shrimp tails had been out overnight and willingly tossed them.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed no knowledge of the big 6 illnesses. Handed operator a copy to post.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan in the establishment. Handed operator a copy to post. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in the kitchen used to fill buckets. Operator switched to using the dump sink in the warewashing area.
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. Observed no signed agreements. Had operator sign a copy and emailed him more. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No soap provided at handwash sink. Observed no soap at the kitchen hand wash sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired safe staff training for Yu Xia.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed that the hot water at the sushi bar hand wash sink was shut off. Operator turned hot water back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in both ice machines located in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 17 dead roaches in a sticky trap on the floor of the dry storage area. Operator disposed of the trap.
Dead roaches on premises. Observed approximately 3 dead roaches on the floor of the dry storage area. Observed approximately 1 dead roach on the floor of the ware-washing area. Observed approximately 2 dead roaches on the floor of the front counter Sushi bar. Operator began to clean the area and dispose of the dead insects.
Food stored on floor. Observed multiple cases of food, oil, and sauce stored on the floors of the kitchen, sushi bar, walk in cooler, and walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease build up on the toaster ovens on the sushi bar line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in the dry storage area and behind the kitchen stove tops. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.