HUNGRY CRAB
19601 BRUCE B DOWNS BLVD, Tampa FL 33647 · 407-965-8181
Last inspected Jun 3, 2026 · 8 visits since November 2023
MAR 24
JAN 25
JUN 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw eggs stored over a box unwashed lemons. Manager moved eggs.
Container of raw pre-shucked oysters does not have a proper label. See stop sale.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Show the remaining 4 findings ▾
Food stored on floor. Container of corn and box of ginger on floor of walk in cooler. Employee moved
Light shield damaged/in disrepair. Observed broken light shield above cook line
Long white cutting boards on cook line have cut marks and are no longer cleanable.
Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawed in standing water. Manager turned running cold water on.
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on pull top reach in cooler on cook line has stained grove marks.
Cutting board has cut marks and is no longer cleanable. Observed Cutting board on reach in cooler on cook line.
Food storage container/container lid cracked or broken. Observed white bucket container of salt under prep tables by service window cracked and broken. Discussed changing it with new one with operator.
Food stored on floor in walk in cooler. Manager moved box of scallops to shelves. Boxes of snow crab legs, shrimp, king crab legs and mussels stored on floor of walk in freezer. Too many items for manager to move elsewhere.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0PPM at dishwashing machine. Operator set up 3 compartment sink (50 PPM) and called Ecolab to come service machine.
Operating with an expired Division of Hotels and Restaurants license. Discussed with operator how to renew license. He stated he will be renewing it as soon as I leave.
Toxic substance/chemical improperly stored. Two containers of pink soap stored on cookline above box of potatoes. Manager moved soap to dishwashing area.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on pull top reach in cooler on cook line has stained grove marks.
Handwash sink used for purposes other than handwashing. Observed Handwashing sink behind bar storing strainer with limes and ice. Manager removed strainer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of hush puppies not date marked in pull top reach in cooler on right side of cookline across from fryers. Manager marked.
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. 2 cookline employees (Roman Mendoza, Santiago Serrano) have expired certificates. Operator is scheduling renewal.
oyster tags not marked with last date served. Discussed with operator the importance of marking the tag with the date when the last oyster is sold.
Cutting board has cut marks and is no longer cleanable. Observed Cutting board on reach in cooler on cook line.
Dead roaches on premises. 1 dead roach under 3 compartment sink near walk in cooler. Operator discarded and cleaned and sanitized area. 1 dead roach found in white bucket against corner of wall on far left side of cookline. Operator discarded and cleaned and sanitized bucket.
Food storage container/container lid cracked or broken. Observed white bucket container of salt under prep tables by service window cracked and broken. Discussed changing it with new one with operator.
Food stored on floor in walk in cooler. Manager moved box of scallops to shelves. Boxes of snow crab legs, shrimp, king crab legs and mussels stored on floor of walk in freezer. Too many items for manager to move elsewhere.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operating with an expired license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef, and raw fish stored over Ready to eat oysters, snow crab legs, and mussels in Walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hush puppy 51F at 1:46pm, wings 95F at 1:52pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potato 98F at 2pm, cooked corn 78F at 2Pm. Operator placed into Walk in freezer.
Clam/mussel/oyster tags not marked with last date served. Tags not marked last day served or in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Both sofa gone at bar area soiled.
Handwash sink not accessible for employee use at all times. Employee handwash sink blocked at front line cook by table adjacent to deep fryers. Table used for breading set up at fryers.
Handwash sink used for purposes other than handwashing. Employee handwash sink adjacent to fryers used for storing strainers. Strainer stored in Employee handwash sink at bar area.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverages on perp kitchen table. Open beverage over front line Reach in cooler. Operator relocated all beverages during time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored inside front line Reach in cooler, not identified or segregated. Operator segregated during time of inspection.
Food stored on floor. Bucket of sauce stored on floor of Walk in cooler. Multiple food items stored in floor in Walk in freezer.
Stored food not covered.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority10 Intermediate7 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over shelled eggs in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked corn (72F - Hot Holding); cooked potatoes (94F - Hot Holding). Re temp, potatoes 41f, cooked corn 43f Manager placed in walk in cooler to rapidly cooled. Server station: garlic butter (131F - Hot Holding); marinara (119F - Hot Holding). Manager put on line to reheat. garlic butter reheat (170F - Hot Holding); marinara reheat (195F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with debris. Manager cleaned
Handwash sink used for purposes other than handwashing. Observed strainer and scrub pads in bar hand sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Currently 5 employees working and manager did not have access to certification at time of inspection.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. On cook line hand sink
Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags put in bucket
Observed oyster tags not marked with last date served.
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.
Spray bottle containing toxic substance not labeled. Observed bottle of pink liquid by front counter. Manager labeled sanitizer
Employee personal food not properly identified and segregated from food to be served to the public. Employee tea leaves in server reach in cooler. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line. Manager removed
Grease on the ground and/or pad around grease receptacle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in expo area in water at 62f. Manager dumped out water
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee milk in server reach in cooler. Manager segregated. Observed employee drink on expo line by to go bags. Manager removed
Stored food not covered. Observed containers of crabs, shrimp and corn in walk in cooler.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. Employee wash, rinsed and sanitized
No paper towels or mechanical hand drying device provided at handwash sink. Dishroom or service area. Employee replaced paper towels
Spray bottle containing toxic substance not labeled. Employee labeled spray bottle in bar area
Stored food not covered. Soup in stream table. Employee placed on lid.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed Tylenol stored on shelf above prep table Corrected -observed employee remove
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by prep table on cookline Corrected observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 5 sticky tapes hanging from ceiling throughout kitchen Corrected -observed employee remove and discard
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along door frame of walk-in freezer
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles Corrected -observed employee remove
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor on service line Corrected observed employee place on shelf
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.