Captain Crab Seafood and Sushi
Last inspected: Nov 24, 2025
58
Score
Captain Crab Seafood and Sushi appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Nov 24, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “raw animal food stored in top portion of make table”, showing up two times.
Compared to other Port Charlotte restaurants (averaging 82), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shrimp over sauce at Make Table. Operator removed the sauce from underneath the raw shrimp to a different location.
08A-13-5
Intermediate - 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: Wina Hutagalung. Observed no food manager certified with 4 or more employees present at establishment. Operator showed up at the end of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure for hot side of handwash sink at ware washing area.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scratch pad at wait station handwash sink. Operator removed the scratch pad. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station next to soda fountain machine. Operator removed wet cups from being stacked to allow airflow. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple trays soiled used for wash, rinse and sanitize at dish machine.
23-03-4
58
Aug 14, 2025
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple utensils in container at wait station handwash sink. Operator removed the container. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple lemon seeds at wait station handwash sink. Educated the operator.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at prep area handwash sink. Operator placed a new roll of paper towels at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at cookline handwash sink. Operator placed soap at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet cups stacked next to soda fountain machine. Educated the operator to allow to air dry before stacking the cups. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed no label on flour container at front cookline next Flat Grill and Deep Fryers. Operator labeled the food item. **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Feb 21, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Oct 30, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
52
Feb 9, 2024
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. **Corrected On-Site** **Repeat Violation** **Warning**
08A-13-5
High Priority - 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. Observed sushi rice at sushi station. Operator time marked the food item. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice 98F at Warmer Holding Unit. Operator switched to time marking as the establishment has a Time as a Public Health Control written procedure. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing on hot side. Operator placed vacuum breaker at mop sink. **Corrected On-Site** **Warning**
29-42-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no waste receptacle at handwash sink next to ice machine. Educated the operator. **Warning**
33-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawing in standing water at 3 compartment sink. The operator turned on cold running water and allowed the sink to be drained of standing water. **Corrected On-Site** **Warning**
06-01-5
Basic - Waste line missing at soda gun holster. Observed at entrance to bar. **Warning**
29-17-4
41
Oct 23, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
Hands Clean and Properly Washed
FL-08
50
Jan 10, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jul 29, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk at Make Table with the expiration date of July 28, 2022. Operator discarded the milk.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dressing 52F at wait station ice bath. Operator added more ice and water to reduce temperature to 41F or below. **Corrected On-Site**
03A-02-5
High Priority - 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. Observed sushi rice at sushi station. Operator time marked the food item. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Make Table.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking kitchen and multiple buckets blocking prep area handwash sink. Operator removed both items for access to the handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at cookline and storage area. **Repeat Violation**
02D-01-5
50
Frequently Asked Questions
When was Captain Crab Seafood and Sushi last inspected?
The most recent health inspection at Captain Crab Seafood and Sushi on file is from Nov 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Captain Crab Seafood and Sushi?
Across the inspection record, “raw animal food stored in top portion of make table” has been cited two times, more than any other issue at Captain Crab Seafood and Sushi.
How does Captain Crab Seafood and Sushi compare to other restaurants in Port Charlotte?
Captain Crab Seafood and Sushi most recently scored 58 out of 100, which is lower than the Port Charlotte average of 82.
Has Captain Crab Seafood and Sushi's inspection record improved over time?
No. Recent inspections at Captain Crab Seafood and Sushi have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Captain Crab Seafood and Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Captain Crab Seafood and Sushi inspected?
Based on the inspection history on file, Captain Crab Seafood and Sushi is inspected around three times per year on average.
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