TN CRAB SHACK
2120 E SLIGH AVE, Tampa FL 33610 · 9414474211
Last inspected Nov 3, 2025 · 5 visits since October 2023
OCT 23
MAR 24
NOV 24
MAY 25
NOV 25
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019011526 | Feb 27, 2019 | Mar 28, 2019 | $400 |
| 3--2016046617 | Aug 23, 2016 | Nov 4, 2016 | $400 |
Inspection history
5 visits, newest first
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings and pieces stored over pre cooked crab pieces in reach in cooler at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items prepared on site not labeled at time of inspection.
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. Observed some employees food handler training is expired at time of inspection
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled at time of inspection.
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over bulk sugar on prep table in kitchen at time of inspection.
Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Records/documents for required employee training do not contain all of the required information.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable.
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.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
Records/documents for required employee training do not contain all of the required information. Some incomplete
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Reach-in cooler shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Medicine stored over food and food prep area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in-cooler
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Cutting board has cut marks and is no longer cleanable.
Floor not cleaned when the least amount of food is exposed.
Reach-in cooler shelves with rust that has pitted the surface.
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.