Crab & Fin
Last inspected: Dec 17, 2025
58
Score
Crab & Fin has been inspected nine times since 2022. Inspectors last stopped by on Dec 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “stop sale issued due to food not being in a wholesome” has been the most frequent reason, cited four times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining a pan containing fresh herbs in the reach in cooler on the cook line. Chef removed the paper towel. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee disassembled, cleaned and sanitized the slicer. **Corrected On-Site**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw in shell mussels stored in the reach in cooler on the left side if the cook line with no shell tag. Chef discarded the mussels. **Corrected On-Site**
01C-01-4
Basic - In-use wet wiping cloth used under cutting board. Chef removed the wet wiping cloth. **Corrected On-Site**
21-04-4
58
Jul 31, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over cooked crab in walk in cooler #2. Chef placed the raw crab below the cooked crab. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle. containing cleaning fluid stored next to ice buckets in a cabinet in the wait station area. Chef removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink next to the ice machine in the kitchen. Chef turned the hot water on. **Corrected On-Site**
27-16-4
Basic - In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer on the cook line. Employee removed the tongs to be sanitized. **Corrected On-Site**
10-18-5
64
Feb 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
74
Jul 23, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
74
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams.
01B-13-4
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 and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce stored on the cook line at room temperature. Hollandaise sauce was on time as a public health control, chef stated the sauce was on time for approximately 2 hours. Chef placed a time mark on the sauce. **Corrected On-Site**
03F-02-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tag on a container of shell clams stored in a reach in cooler on the cook line Chef discarded the clams. **Corrective Action Taken**
01C-01-4
Basic - Food-contact surface not smooth and easily cleanable. Establishment using PVC piping as a food mold. Chef discarded the piping. **Corrected On-Site**
14-13-4
64
Jul 28, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler back side of the pantry area Cheddar cheese (62F - Cold Holding); Cut lettuce (64F - Cold Holding); Cooked eggs (61F - Cold Holding); Cut tomatoes (59F - Cold Holding); Blue cheese (60F - Cold Holding); Snapper (58F - Cold Holding); Gazpacho (59F - Cold Holding) Manager stated all the items had been stored in the reach in cooler for appropriately 2 hours. Manager covered and packed all the items in ice. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Employee handled the interior of a avocado with their bare hands. Employee discarded the avocado. **Corrective Action Taken**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing hands. Employee was informed and washed their hands and changed gloves. Instructed employee and manager on proper hand washing protocol.
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink on the cook line. Employee was instructed to was their hand in a hand washing sink only. Employee re-washed their hands.
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. **Corrected On-Site**
41-17-4
45
Dec 1, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of mustard dented at the seams. Chef discarded the mustard. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the right side of the cook line Cooked potatoes (52F - Cold Holding); Meatballs (62F - Cold Holding); Cut cabbage (53F - Cold Holding); Cut tomatoes (62F - Cold Holding); Leafy greens (64F - Cold Holding); Cooked carrots (61F - Cold Holding); Ground beef (57F - Cold Holding); Cheddar cheese (59F - Cold Holding). Chef stated all the items were stored in the reach in cooler for approximately 2 hours. Chef placed all the items in the walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in the dishwasher area. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the oyster bar area used as a dump sink. **Warning**
31A-11-4
Basic - Floor area covered with standing water. Floors in the oyster bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
36-22-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the stand up reach in cooler in the salad preparation area. Chef removed the drinks. **Corrected On-Site** **Warning**
12B-13-4
52
Aug 9, 2022
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No shell tags stored with fresh raw shell clams in the reach in cooler on the cook line. Manager discarded the clams. **Corrective Action Taken**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seafood bisque 50F stored in the walk-in cooler in a deep 5 gallon container.Manager stated the bisque had been placed in the walk-in cooler on 8/8 to cool. Manager discarded the bisque. **Corrective Action Taken**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Seafood bisque 50F stored in the walk-in cooler in a deep 5 gallon container.Manager stated the bisque had been placed in the walk-in cooler on 8/8 to cool. Manager discarded the bisque. **Corrective Action Taken**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood bisque 50F stored in the walk-in cooler in a deep 5 gallon container.Manager stated the bisque had been placed in the walk-in cooler on 8/8 to cool. Manager discarded the bisque. **Corrective Action Taken**
03D-15-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tags stored with fresh raw shell clams in the reach in cooler on the cook line. Manager discarded the clams. **Corrective Action Taken**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Floor area covered with standing water. Floors in walk-in cooler #2. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-22-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature garage on the dish machine not functioning properly.
16-38-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room and behind the three compartment sink soiled with a mold like substance.
36-27-5
41
Frequently Asked Questions
When was Crab & Fin last inspected?
The most recent health inspection at Crab & Fin on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Crab & Fin?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited four times, more than any other issue at Crab & Fin.
How does Crab & Fin compare to other restaurants in Sarasota?
Crab & Fin most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Crab & Fin's inspection record improved over time?
Results have been roughly steady. Inspections at Crab & Fin have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crab & Fin 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 Crab & Fin inspected?
Based on the inspection history on file, Crab & Fin is inspected around three times per year on average.
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