HUNGRY CRAB
13101 SEMINOLE BLVD, Largo FL 33778 · 727-755-8888
Last inspected Jul 27, 2026 · 10 visits since August 2023
SEP 24
MAR 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 3 live flies over trash cans next to dis pit
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 2 high priority.
2 High priority7 Intermediate12 Basic
What the inspector wrote — 21 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and raw chicken over cranberry juice in walk in cooler. Instructed staff of proper food storage during inspection, staff began reorganizing shelves
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - marinara (122F - Hot Holding), held less than 4 hours, instructed staff to reheat to a minimum of 165F, staff increased temperature
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 17 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oysters in glass cooler on cook line with no tag
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles and holsters soiled behind bar
Handwash sink not accessible for employee use at all times. Metal pot in hand sink on cook line, removed
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/ 2 servers and 3 kitchen staff present with no valid CFM
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Floor soiled/has accumulation of debris. Under shelves in walk in freezer
Food stored on floor. Box of lemons and bucket of hard boiled eggs 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 flour bucket
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water next to steam table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Uncovered food stored near sink exposed to splash. Uncovered flour bins for breading fried food directly in front of hand sink on cook with no splash guard, staff implemented temporary splash guard
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Nonfood-grade bags used in direct contact with food. Raw squid thawing in plastic to go bag in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked crab legs in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (127F - Hot Holding) held in crock pot, staff increased temp
Toxic substance/chemical improperly stored. Cleaning chemicals stored next to open bag of flour in rear kitchen hallway
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags loosely stored in plastic bucket with no date marks
Clam/mussel/oyster tags not marked with last date served. Commingled tags in bucket missing date marks
Clams/mussels/oysters tag removed from original container prior to container being emptied. Plastic tub of raw, shucked oyster in walk in cooler with no tag
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at bar soiled, manager removed for cleaning
Handwash sink not accessible for employee use at all times. Multiple boxes of chemicals staked blocking hand sink in employee restroom at rear of kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate test kits
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish pit
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above prep table on cook line
Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer Accumulation of grease under cook line
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 sugar bucket, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Standing water in bottom of reach-in-cooler. Beer cooler at bar
Stored food not covered. Open bag of flour in rear hallway stored next to chemicals
Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in bowl of standing water in walk in cooler
Uncovered food stored near sink exposed to splash. Uncovered breading station next to hand sink on cook line with no splash guard
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Staff observed eating next to ice machine, then proceeded to to put on gloves and handle food with no hand wash, discussed proper hand washing procedures
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff observed eating and using personal cellphone, then proceeded to clean moth dish machine without washing hands first
Live, small flying insects found 3 live flies over trash cans next to dis pit
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and bottled water in walk in cooler
Toxic substance/chemical improperly stored. Can of WD40 on storage shelf with bottles of chili sauce
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order
Clam/mussel/oyster tags not marked with last date served. Oyster tags in bucket with no date marks
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw shucked oysters in walk in cooler with no tag
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar
Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink
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/ Manager on duty during inspection unable to provide proof of CFM with 6 employees present
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to dish machine not working
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee eating in a food preparation or other restricted area. Multiple employees observed eating on cook line
Food stored in undrained ice. Raw scallops stored in undrained ice water in cooler on cook line
Food stored on floor. Box of margarine on floor next to rear door Boxes of oysters on floor in walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to wait station
Uncovered food stored near sink exposed to splash. Uncovered breading station in front of hand sink on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 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. Employee observed eating on cook line, then proceeded to check food cooking in wok without washing hands
Nonfood-grade bags used in direct contact with food in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over produce 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 in plastic bucket, not in chronological order
Clam/mussel/oyster tags not marked with last date served. Several tags in bucket missing date marking
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw shucked oysters in plastic tub in walk-in cooler with no tag
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. Three valid certificates provided during inspection
Cardboard used to line nonfood-contact shelves. Shelves on cook line
Cove molding at floor/wall juncture broken/missing. Next to rice cooker
Employee eating in a food preparation or other restricted area. Employee observed eating on prep table next to dish machine. Another employee observed eating on cook line
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 69 F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line soiled
Uncovered food stored near sink exposed to splash. Flour breading station next to hand sink on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Cardboard used to line bottom shelf of prep table on cooks line.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
Exterior door has a gap at the threshold that opens to the outside.
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies underneath dishmachine. 2 live flies in mop sink area. 2 live flies in employee restroom located across from walk-in cooler. 1 live fly in wait station area. Flies did not land on food contact surfaces or food. 9 live flies in bar area. Flies landed on liquor bottles.
Nonfood-grade bags used in direct contact with food in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above multiple pans of pickles in walk-in cooler. Raw shrimp stored above cooked crab in refrigerator across from wok grill.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling soiled dishes then touch clean single-serve basket without washing hands first. Discussed with operator proper hand-hygiene techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in bar area are soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Hand wash sink in wait station area has ice inside of bowl.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 on floor in bar area containing toxic substance not labeled.
Cardboard used to line bottom shelf of prep table on cooks line.
Cutting boards in bar area has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee opened bottled water on top of prep table on cooks line.
Employee eating in a food preparation or other restricted area. Observed employee drinking from open bottled water on cooks line during food preparation.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified in walk-in cooler.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water in walk-in cooler and underneath dishmachine.
Food stored on floor. Container of raw oysters stored on floor in walk-in cooler.
Silverware/utensils stored upright with the food-contact surface up. Located at front counter.
Wet mop not stored in a manner to allow the mop to dry.
Apr 23, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated dust in dining area Ceiling tiles soiled with food debris and mold- like substance in kitchen above triple sink. Reviewed with manager.
Apr 15, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor soiled/has accumulation of debris on side area of seating benches, display anchor and pirate and along wall in entryway area -Floor soiled with accumulation of debris and stains under tables and walk through areas in dining room areas and bar area - floor soiled along walls in kitchen Reviewed with manager on duty. Employee is process of sweeping floors at time of inspection in entryway area
Wall soiled with accumulated dust, debris on window sill areas in dining area - dust accumulation along cove molding in dining area and kitchen area Reviewed with manager.
Ceiling/ceiling tiles/vents soiled with accumulated dust in dining area Ceiling tiles soiled with food debris and mold- like substance in kitchen above triple sink. Reviewed with manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dust accumulation on wooden areas above booths in dining room - soiled booths with food debris in dining area. - soiled curtains hanging at kitchen to dining room areas - soiled shelves in kitchen Reviewed with manager.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Scrub pads in hand wash sink at cook line - reviewed with person in charge hand wash sinks is for washing hands only - person in charge removed scrub pads from hand sink
Oyster tags not marked with last date served. Reviewed with person in charge
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.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.Reviewed with person in charge
Employee eating in a food preparation or other restricted area at expo line - dishwasher eating in the dish washing area - reviewed with person in charge
Food stored on floor in walk in freezer - reviewed with person in charge food storage
Food-contact surface not smooth and easily cleanable. Interior of microwave rusted and peeling - reviewed with person in charge
Interior of microwave has accumulation of black substance/grease/food debris at cook line - employee cleaned microwave
No handwashing sign provided at a hand sink used by food employees at the bar
Opened employee beverage container in a cold holding unit ( glass door cooler) with food to be served to customers at cook line - reviewed its person in charge - drink removed
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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 beef patty out of original package stored with raw shrimp out of original packaging in reach-in freezer near ice machine. Operator removed beef patty.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with slime substance.
Handwash sink used for purposes other than handwashing. Scrub pad inside hand wash sink bowl located near fat fryer. Operator removed scrub pad.
Bowl or other container with no handle used to dispense food. Plastic bowl used as a scoop in rice located in dry-storage area. Operator removed bowl.
Equipment in poor repair. Bottom shelf of prep tables located near Dishmachine are rusted.
Ice buildup in reach-in freezer near ice machine.
No handwashing sign provided at a hand sink used by food employees in bar area. Emailed operator hand wash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line. Soda machine nozzle diffusers.
Working containers of food removed from original container not identified by common name. Containers of seasoning on shelf above reach-in cooler removed from original packaging not labeled.
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.