Crab Shack on the Cottee River
Last inspected: Mar 16, 2026
67
Score
Going back to 2022, Crab Shack on the Cottee River has 10 inspections in the public record. Inspectors last stopped by on Mar 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to seven violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That's lower than the typical Port Richey restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The fryer baskets and the handles are soiled with food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the bar area. The operator cleaned the ice bin. **Corrected On-Site**
22-20-5
Basic - Old labels stuck to food containers after cleaning. Several containers have old labels on them.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. The operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. 3 boxes on the floor in the walk in freezer. The operator placed the boxes off the floor. **Corrected On-Site**
08B-38-4
67
Apr 9, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar, chlorine > 400 ppm , corrected to 50 ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-09: Not set up **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
53B-13-5
64
Apr 8, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In vertical cooler on cook line- raw shrimp over cooked chicken, operator rearranged cooler In walk in cooler - raw shrimp over cooked chicken, operator moved chicken **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar, chlorine > 400 ppm , corrected to 50 ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - heavy cream (52F - Cold Holding); shredded cheese (55F - Cold Holding); Swiss cheese (58F - Cold Holding); cheddar cheese (58F - Cold Holding); provolone (59F - Cold Holding)see stop sale . All food moved to reach in cooler from walk in cooler this morning at 11 am. All were at proper temp in walk in cooler. Cooler had ice build up. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lift top cooler on cook line - heavy cream (52F - Cold Holding); shredded cheese (55F - Cold Holding); Swiss cheese (58F - Cold Holding); cheddar cheese (58F - Cold Holding); provolone (59F - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 pkgs Grouper, 6oz **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets **Warning**
22-02-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - 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. **Repeat Violation** **Warning**
53B-13-5
Basic - 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. 7 pkgs Grouper, 6oz **Warning**
06-09-1
30
Dec 26, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line- blue cheese crumbles (54F - Cold Holding); see stop sale, temperatures not taken this morning, all food in top of cooler at proper temperature. corn beef (47F - Cold Holding); recheck 41F, hot dogs (46F - Cold Holding), recheck 39F, **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese crumbles (54F - Cold Holding); see stop sale
01B-02-5
Intermediate - 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.
53B-13-5
67
May 8, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan V. Expired - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-05-08: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand wash sink removed from next to ice machine 2 keg coolers added in tiki bar Hand wash sink added outside next to bar . Soda with ice bins added in inside a Bar and tiki bar Bag in box soda storage added to inside bar Soda machine added outside next to bar - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-05-08: Spoke with Marie in Tallahassee, Plan review. Communication with operator on April 15th. Operator was sent deficiency letter. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors, walls, ceilings in kitchen and prep areas - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-05-08: **Time Extended**
36-73-4
78
Mar 12, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan V. Expired - From follow-up inspection 2024-03-12: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand wash sink removed from next to ice machine 2 keg coolers added in tiki bar Hand wash sink added outside next to bar . Soda with ice bins added in inside a Bar and tiki bar Bag in box soda storage added to inside bar Soda machine added outside next to bar - From follow-up inspection 2024-03-12: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. - From follow-up inspection 2024-03-12: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors, walls, ceilings in kitchen and prep areas - From follow-up inspection 2024-03-12: **Time Extended**
36-73-4
70
Mar 4, 2024
Routine - Food
4 critical violations. 9 major violations. 2 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in prep room greater than 500 ppm.
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from broiler -provolone cheese (51F - Cold Holding); Swiss cheese (50F - Cold Holding), operator moved to bottom of cooler, all other foods in cooler at proper temperature . Recheck, no change, moved to freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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, operator put new sanitizer jug on, corrected to 400 ppm . **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cut fish, changed gloves, no hand wash, discussed wit staff , cook washed hands **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook began to wash hands in 3 compartment sink, inspector asked him to find sink with hot water, coook used sink in bathroom.
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan V. Expired
53A-03-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand wash sink removed from next to ice machine 2 keg coolers added in tiki bar Hand wash sink added outside next to bar . Soda with ice bins added in inside a Bar and tiki bar Bag in box soda storage added to inside bar Soda machine added outside next to bar
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Office locked, not accessible p.
53B-01-5
Intermediate - 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.
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen
27-16-5
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not knowledgeable in sanitizer ppm, how to test for chlorine sanitizer. Discussed with manager on duty .
53B-15-4
Basic - Wiping cloth sanitizing solution stored on the floor. In prep room
21-38-4
Basic - Floor soiled/has accumulation of debris. Floors, walls, ceilings in kitchen and prep areas
36-73-4
20
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 9, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. Bartender put orange, cherry and lime on pick with bare hands, discussed with staff and manager on duty
09-01-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copy of safe staff certificate for 1 employee.
53B-09-4
Intermediate - oyster tags not marked with last date served. 4 tags, no date
01C-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 buckets on cook line 0 ppm, corrected to 50 ppm Wiping cloth bucket on floor on cook lin, moved to shelf **Corrected On-Site**
21-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Soda gin nozzle soiled
22-20-5
Basic - Food stored on floor. In storage room next to dish machine, bag of flour, bucket of flour, moved to shelf **Corrected On-Site**
08B-38-4
61
Aug 31, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Cat food and water dishes in bar area, food and water dish removed **Corrected On-Site** **Repeat Violation** **Warning**
35A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - Nonservice animals in the food establishment or on premises. Cat in bar area when inspector arrived, cat removed from bar area **Corrected On-Site** **Warning**
35A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Hanging on mop sink **Warning**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, walk in cooler shelves soiled **Warning**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed **Corrected On-Site** **Warning**
10-20-4
Basic - Equipment in poor repair. Torn reach in cooler gaskets **Warning**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraints **Warning**
13-03-4
47
Frequently Asked Questions
When was Crab Shack on the Cottee River last inspected?
The most recent health inspection at Crab Shack on the Cottee River on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Crab Shack on the Cottee River?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Crab Shack on the Cottee River.
How does Crab Shack on the Cottee River compare to other restaurants in Port Richey?
Crab Shack on the Cottee River most recently scored 67 out of 100, which is lower than the Port Richey average of 80.
Has Crab Shack on the Cottee River's inspection record improved over time?
No. Recent inspections at Crab Shack on the Cottee River have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crab Shack on the Cottee River 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 Shack on the Cottee River inspected?
Based on the inspection history on file, Crab Shack on the Cottee River is inspected around three times per year on average.
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