HOT & CRAZY CRAB INC
133 E BLOOMINGDALE AVE, Brandon FL 33511 · 813.653.9099
Last inspected Jun 1, 2026 · 6 visits since November 2023
APR 24
JAN 25
MAY 25
OCT 25
JUN 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk in cooler. Operator moved chicken to lower shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
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. Cooked corn and cooked potatoes on cookline.
Clam/mussel/oyster tags not marked with last date served. No used date on oyster tags
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Bowl or other container with no handle used to dispense food. Pint container use as scoop in bulk rice
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at bar sink, tested at 100ppm. Operator replaced solution, tested at 200
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk in cooler. Operator moved chicken to lower shelf.
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. Cooked corn and cooked potatoes on cookline. The time was determined by the operator. Operator placed items in walk in cooler, and held smaller portions on ice at the cookline. emailed time procedures to operator.
Clam/mussel/oyster tags not marked with last date served. Informed operator that the date must be annotated on each oyster tag when the last oyster is used. Showed operator where to place date, provided oyster tag handout.
Bowl or other container with no handle used to dispense food. Observed in bulk rice. Operator removed.
Food not stored at least 6 inches off of the floor. Cooking oil on the floor near back door.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed across shelled eggs, stored over whole sweet potatoes in walk in cooler. Manager moved
No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked potatoes and cooked corn on cook line. Emailed to manager
oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags were placed in container and were not in chronological order
oyster tags not marked with last date served.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda head in service area.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce.eggs over tomatoes
Handwash sink not accessible for employee use at all times. Rolling cart
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs over produce and sauces. Discussed proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oyster tag for oysters in walk in cooler missing
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters
Clam/mussel/oyster tags not marked with last date served. For oysters
Handwash sink not accessible for employee use at all times. Rolling table
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oyster tag for oysters in walk in cooler missing
Bowl or other container with no handle used to dispense food. Used to scoop ice in bar
Carbon dioxide/helium tanks not adequately secured. At back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone
Food stored in a prohibited area. On back deck, cooking oil boxes Moved inside
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 81 degrees water, removed water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gaskets soiled Walk in cooler gaskets soiled
Wet wiping cloth not stored in sanitizing solution between uses.
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.