KATHIS KRAB SHACK
303 15 ST, Steinhatchee FL 32359 · 352.498.0605
Last inspected Aug 20, 2026 · 9 visits since September 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cabbage for slaw no gloves.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp and fish at 47°, less than 4 hours per operator. Iced during inspection.
Handwash sink used for purposes other than handwashing. Storing pitcher.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. 0 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 52, beef 44, All day per operator. Voluntarily discarded.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food thawed in an improper manner. Room temp and standing water. Transferred to walk-in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters 45°F, chicken 50°F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48°,shucked oysters 45°F.
Floor area(s) covered with standing water.
Single-service articles improperly stored. Paper towels on floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer #1 oysters 51, shrimp 48. Drawer #2 beef 55, crab 53. Reachin #1 scallops 59, halibut 51. Reachin #2 beef 46.
Food stored on floor. Cases of food on floor of walk-in freezer.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cabbage for slaw no gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 53°, beef 50°, less than 4 hours per operator, Iced during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
/oyster tags not marked with last date served.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Needs quaternary test strips.
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. Provided during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Lift it on shelf by food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.