CRABBY VILLAGE
3153 4 ST N, Saint Petersburg FL 33704 · 727-222-7901
Last inspected Aug 25, 2026 · 11 visits since October 2023
DEC 24
APR 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach in cardboard under prep table leg used for balancing table. One live roach in security camera above 3 compartment sink in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024006702 | Jan 4, 2024 | Mar 28, 2024 | $800 |
| 3--2023069245 | Oct 31, 2023 | Jan 23, 2024 | $400 |
Inspection history
11 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored in fron reach-in cooler above dressings. Operator relocated sauces for safe storage. Raw chicken stored above cooked potato's and cooked corn in walk-in cooler. Operator relocated chicken to a lower shelf also holding chicken.
Clam/mussel/oyster tags not marked with last date served. Inspector discussed documentation requirements for oyster tags and provided form DBPR HR 5022-106
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to standing reach-in freezers at cookline. Operator replaced.
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Oysters shucked on site inside walk-in cooler with tag already removed for storage. Operator identified current tag and returned to unit.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cook-line soiled.
Feb 25, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution tested at 200PPM. Discussed following manufacturer instructions printed on container to prepare solution. Operator corrected solution to 50PPM.
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. Establishment plans to sell raw oysters. Discussed with operator that the menu needs to reflect a consumer advisory or to place a consumer advisory in a conspicuous location prior to selling oysters raw.
Jul 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed wiping clothes prior to moving frozen items into the walk in to thaw.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored uncovered next to raw beef in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw been in freezer located in reach in freezer at the back of the restaurant.
Single-use take-home food container refilled with food. Food containers stored underneath the reach in cooler with wontons.
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. Provided operator with Chinese handout of big six.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for broccoli, cooked chicken. Operator advises they use time to hold for service.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed beef not date marked in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Equipment door handles on multiple reach in coolers sticky to the touch with old food debris.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Secondary shelf inside the cooler falling over and not mounted. Ice buildup in reach-in freezer and/or walk-in freezer.
Floor soiled/has accumulation of debris. Floor soiled under cookline and reach in coolers.
Food stored on floor. Bucket of onions observed on the floor. Operator removed items from floors
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle sitting in container with flour next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled and require cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled with old food debris.
Reuse of single-service or single-use articles. Reuse of old bottle as scoop.
Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler in front of the cook line.
Time/temperature control for safety food thawed in an improper manner. Shrimp observed in three compartment sink thawing at room temperature. Operator began running cool water over the item during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 43 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate31 Basic
Show 43 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard boxes in walk in cooler, beef in to go bags in walk in cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over box of noodles in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over uncovered sauce bins in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw beef in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (75F - Cold Holding); yellow rice (53F - Cold Holding) held less than 4 hours, discussed keeping items in cooler
Toxic substance/chemical improperly stored. Boxes of cigarettes over food on dry storage shelves
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura chicken cooling at room temperature on storage shelf for over two hours, moved to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink behind cook line
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. Cooked pork in freezer not dated
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In rice bin
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. Walk in cooler shelves
Cardboard used to line nonfood-contact shelves. Storage shelves behind front counter
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cloth used as a food-contact surface. Wiping cloth covering cooked rice on cook line
Dead roaches on premises. One dead roach next to rear door to kitchen, staff cleaned and sanitized
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over rice noodles in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled clothing on dry storage shelves
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Rear metal screen door damaged
Evidence of employee smoking in food preparation, food storage or warewashing area. Mason jar containing burnt cigarettes on a can of hoisin sauce on storage shelves
Food stored on floor. Bag of carrots, sauce bins on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
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 bin
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted. Emailed to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Peanut container containing liquid fat in walk in cooler, Metal soy sauce cans reused on cook line, Shell egg trays reused on cook line Plastic milk jug reused as rice scoop
Single-service items for customer self-service not properly protected to prevent contamination. To go containers on dry storage self in dining room
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. Maintenance ladder stored against entrance to walk in cooler
Stored food not covered. Multiple items in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cauliflower over cut cabbage in walk in cooler
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons for customer access at front counter loose in bin
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink
Working containers of food removed from original container not identified by common name. Multiple bins containing white powder at rear of kitchen not labeled
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler
Handwash sink not accessible for employee use at all times. Back side of cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking of any kind
Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Cases of fryer oil on floor in kitchen
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies on back side of cooks line
Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler
Handwash sink not accessible for employee use at all times. Back side of cooks line
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Laundry bleach on premises. Restaurant supply store next door, manager went and purchased food safe bleach.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking of any kind
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.
Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler
Dead roaches on premises. 1 dead roach under 3 compartment sink
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Cases of fryer oil on floor in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Non food grade bags used to store vegetables in walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to fryers: dumplings (74F - Cold Holding); fresh garlic and oil (81F - Cold Holding) Inspector discussed Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line have built up food debris.
No soap provided at handwash sink in restroom.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not properly date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by three compartment sink only reaches 79 F after running for more than 2 minutes.
Cloth used as a food-contact surface. Non food grade cloth used to dry rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to three compartment sink. Employee removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Raw chicken stored on floor of 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. Handle of scoop used for flour is touching food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection.
Stored food not covered. Rice in kitchen not stored with cover. Multiple food items in walk in cooler not covered.
Water leaking from pipe and/or faucet/handle. Pipe underneath hand wash sink by three compartment sink is leaking.
Working containers of food removed from original container not identified by common name. Flour removed from original containers and not labeled in dry goods storage area.
Jan 5, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery t shirt bags used for food storage. Throughout restaurant.
Employee with no hair restraint while engaging in food preparation.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open at time of inspection
Jan 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery t shirt bags used for food storage. Throughout restaurant.
Roach activity present as evidenced by live roaches found. One live roach in cardboard under prep table leg used for balancing table. One live roach in security camera above 3 compartment sink in kitchen.
Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings under water heater in dry storage area of kitchen. 12 rodent droppings on top of water heater in dry storage area of kitchen
Handwash sink not accessible for employee use at all times. Near 3 compartment sink hand wash sink buried under dishes and supplies
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. Everything in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler
Cardboard used to line food-contact shelves. Under cooks line prep table
Dead roaches on premises. One dead roach under prep table
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open at time of inspection
Nov 1, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used to line food-contact shelves. Under prep table next to sandwich make line
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Oct 31, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Six 5# can hoisin sauce dented on shelf with undamaged food
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over open buckets of ready to eat sauce in the walk in cooler
Rodent activity present as evidenced by rodent droppings found. Approximately 80 rodent droppings under hot water heater in dry storage area of kitchen. 4 rodent droppings in metal food prep pan under slicer next to 3 compartment sink in kitchen. 2 droppings under 3 compartment sink on floor in kitchen
Handwash sink not accessible for employee use at all times. Hand wash sink near slicer has is being used for storage in and in front of sink.
Cardboard used to line food-contact shelves. Under prep table next to sandwich make line
Cloth used as a food-contact surface. Cloth used to cover rice on cooks line
Damaged/spoiled/recalled food not properly segregated. Six 5# can hoisin sauce dented on shelf with undamaged food
Dead roaches on premises. 3 dead roaches under hot water heater in dry storage area in kitchen. A large area of concentrated roach wings and legs under the hot water heater in the dry storage area of the kitchen 2 dead roaches next to mop sink in kitchen 1 dead roach next to reach in freezer in rear of kitchen 2 dead roaches under 3 compartment sink. 1 dead roach under hand wash sink near slicer
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelves above 3 compartment sink
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
In-use knife/knives stored in cracks between pieces of equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open
Time/temperature control for safety food thawed in an improper manner. Trays of half frozen chicken on sheet trays thawing at room temperature sitting on the three compartment sink
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.