Crab Shack
Last inspected: Feb 11, 2026
43
Score
Public records show 10 inspections at Crab Shack stretching back to 2023. The newest entry in the record is dated Feb 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 13 violations before.
“Walk-in cooler/freezer shelves with rust” comes up most often, recorded five times in the inspection record.
Restaurants in St. Petersburg average 77, so Crab Shack trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef changed gloves without hand wash after touching raw fish. Educated chef changed gloves and washed hands. **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 pieces 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. Mahi walk In cooling **Warning**
01B-02-5
Intermediate - Identity of food or food product misrepresented. Observed black Newfoundland mussels on menu. Observed invoice for mussels from Chili Owner unable to provide proof. Owner put on service board to not misrepresent. **Admin Complaint**
52-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line **Warning**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Food stored on floor. Bag of flour on floor of dry storage. Employee moved **Corrected On-Site** **Warning**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Floor soiled/has accumulation of debris. Throughout establishment. **Warning**
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on Deli cooler cutting board **Warning**
12B-07-4
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. Mahi walk In cooling **Warning**
06-09-1
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line **Warning**
23-24-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
43
Sep 4, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. All door handles in cook line area.
23-24-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets all reach in coolers at cook line
23-03-4
78
May 28, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed clam on bottom shelf of stand alone reach in cooler at cook line sitting on a fluid like substance on the bottom of cooler at cook line. Stop sale issued **Warning** - From follow-up inspection 2025-05-28: Observed fully thawed inside walk in cooler ROP 9 pieces of snapper. **Time Extended**
01B-13-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All handles at cook line **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
23-24-4
Basic - - From initial inspection : 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. Salmon fully thawed inside ROP 6 pieces salmon, ROP 9 pieces of snapper. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-28: Observed fully thawed inside walk in cooler ROP 9 pieces of snapper. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At dishwasher **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease front of oven, in between all equipment at cook line, behind fryer, **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled reach in cooler shelves soiled at cook line upright **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand alone reach in cooler at cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar and stand alone reach in cooler at cook line bottom shelf. **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - ceiling vents soiled with accumulated food debris, dust, or mold-like substance. Near dishwasher **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
36-34-5
55
Mar 24, 2025
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed clam on bottom shelf of stand alone reach in cooler at cook line sitting on a fluid like substance on the bottom of cooler at cook line. Stop sale issued **Warning**
01B-13-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-03-5
Intermediate - Handwash sink missing in warewashing or food preparation area. During inspection observed cook at cook line leaving cook line during active cooking and preparing to wash hands. No hand wash sink located in cook line only in prep area. **Warning**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cooling of cooked potatoes inside hand wash sink near dishwasher. **Warning**
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand alone reach in cooler at cook line **Repeat Violation** **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar and stand alone reach in cooler at cook line bottom shelf. **Warning**
29-49-6
Basic - Stored food not covered. Open boxes inside walk in freezer not covered **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - ceiling vents soiled with accumulated food debris, dust, or mold-like substance. Near dishwasher **Warning**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. All handles at cook line **Warning**
23-24-4
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. Salmon fully thawed inside ROP 6 pieces salmon, ROP 9 pieces of snapper. **Repeat Violation** **Warning**
06-09-1
Basic - Floor tiles missing and/or in disrepair. At dishwasher **Warning**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease front of oven, in between all equipment at cook line, behind fryer, **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled reach in cooler shelves soiled at cook line upright **Warning**
22-16-4
37
Nov 21, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
47
Apr 26, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vacuum breaker missing on hose bibb outside near walk in freezer door.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Nacho cheese (125F - Hot Holding) @ 11:44am -Employee reheated nacho cheese on stove. -Inspector re-temped item @ 12:20pm Nacho Cheese (185F- Reheating) **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken not commercially packaged stored above raw oysters in walk cooler. Raw chicken was moved to designated area in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly landing on nonfat milk wash in kitchen area. -1 live fly in near dish machine not landing on food contact surfaces. -1 live fly landing on storage rack in dry storage area.
35A-02-6
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. -Gallon of milk in stand alone fridge on cook line and inside walk in cooler not date marked. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Soda nozzle in bar area soiled mold like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hard boiled eggs in ice bath in pot cooling in hand sink near dish machine. -Quaternary sanitizer bucket in bar area stored in hand wash sink. -Items were moved out of hand sinks. **Corrected On-Site**
31A-09-4
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. -Group employee training to be conducted on 4/28/24 per operator.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance in outside area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vent above three compartment sink soiled with mold like substance.
36-34-5
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. -Grouper in Reduced oxygen packaging inside deli reach in cooler on cook line. -Mahi in Reduced oxygen packaging inside stand alone cooler on cook line. -Employee cut packages open. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. -Current license displayed expired on 2/1/2024.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee speaker on prep table near three compartment sink.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. - Plastic cups wet nesting in server wait station.
24-08-4
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Standing water in bottom of reach-in-cooler. -In reach in cooler in prep area.
29-49-6
23
Oct 23, 2023
Complaint Full
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Four 6 Lbs dented cans of Olive's One 6 Lbs dented can of Tomatoes **Repeat Violation**
01B-01-4
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. Mil in reach in cooler opened 10-22-2023 no date mark when opened. Employee dated milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan in hand washing sink near dish machine. Filled bucket in hand sink in bar area. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of dish soap above three compartment sink not labeled. Manager labeled bottle. **Corrected On-Site**
41-17-4
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. reduced oxygen packaging fish thawing in packaging that was not scored. Educated employee and he cut packaging. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Four 6 Lbs dented cans of Olive's One 6 Lbs dented can of Tomatoes Being stored with food that will be served to the public. **Repeat Violation**
08B-20-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink on counter in bar near single service napkins. Employee removed drink. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Server working with food scooping ice and garnishing plates no hair restraint.
13-03-4
Basic - Equipment in poor repair. Multiple gaskets torn in reach in cooler.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen cook line.
36-73-4
Basic - Food stored on floor. Oil stored on floor in dry storage area. Employee moved oil to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle in kitchen area. Employee removed9 tongs yo dish area. **Corrected On-Site**
10-20-4
Basic - Reach in coolers in bar area covered with standing water.
36-22-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in kitchen on cutting board.
21-12-4
33
Apr 12, 2023
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - Presence of insects other pests. Roach egg sac on floor of cook line next to tall single door reach-in cooler. Operator discarded egg sac then cleaned and sanitized the area **Corrected On-Site**
35A-09-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of spaghetti sauces, 1 dented can of olives, 1 dented can of mushrooms on dry storage shelf.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol over clean pans in dish pit. Discussed proper storage with operator
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well next to expo window: coleslaw (51F - Cold Holding). Operator replaced coleslaw and out into steel containers. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings at bar. Operator discarded droppings then cleaned and sanitized the area. **Corrected On-Site** **Repeat Violation**
35A-04-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over ready-to-eat onion rings in tall single door reach-in freezer of cook line. Operator rearranged **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line: milk batter at 11:58 ambient cooling started at 10:30 57 degrees F re-temp at 1 57 degrees F, Sitting in tub with very little ice. Employee added ice. Re-temp 42 degrees F White salad cooler in back prep area: cut lettuce at 12:10 prepared at 10:30 48 degrees F re-temp at 1 38 degrees F. Sitting in white cooler in large container. Operator moved to walk-in cooler. Re-temp 46 degrees F **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in cooler of cook line Soda nozzle at bar Can opener blade soiled
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. No hand sink in server's station of dining room. Ice well present that requires scooping of ice **Repeat Violation**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of back prep area has fish thawing inside of it. Operator removed fish from hand sink Handwash sink of dish pit has pot stored inside of it Operator removed pot from hand sink **Corrected On-Site**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Bus tubs and pot in shed not fully enclosed. Discussed proper storage
24-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles at are cracked Cove molding at floor/wall juncture broken/missing. Missing and broken cove molding near walk-in cooler Floor tiles missing and/or in disrepair. Missing and cracked floor tiles in back prep area and dish pit
36-32-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat mayonnaise in walk-in cooler. Discussed proper food storage. Operator rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust in walk-in cooler shelves
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler at bar
29-49-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching ice in ice machine. Operator removed **Corrected On-Site**
10-01-5
Basic - Floor soiled/has accumulation of debris. In main walk-in cooler
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and speaker on rack next to clean dishes in dish pit
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back prep area. Employee removed **Corrected On-Site**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of spaghetti sauces, 1 dented can of olives, 1 dented can of mushrooms on dry storage shelf. Operator marked and segregated **Corrective Action Taken**
08B-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in reach-in cooler of cook line
14-09-4
15
Feb 10, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line stained **Repeat Violation** **Warning** - From follow-up inspection 2023-02-09: **Time Extended** - From follow-up inspection 2023-02-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Server's station requires scooping of ice in well. No hand sink nearby **Repeat Violation** **Warning** - From follow-up inspection 2023-02-09: **Time Extended** - From follow-up inspection 2023-02-10: Operator is making arrangements to attempt to install a hand washing sink. **Time Extended**
31A-07-4
82
Feb 9, 2023
Routine - Food
7 critical violations. 6 major violations. 1 minor violation.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of cook line: cut tomatoes 51 degrees F raw cod 56 degrees F. Employee added ice to food. Other foods temped appropriately Bar area: Raw oysters 53 degrees F. Operator added more ice bags on oysters. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rubbed face with gloves on and then handle cleaning cooking utensils with no glove change or hand wash. Discussed proper hand washing procedures **Warning**
12A-09-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in dry storage room 7 rodent droppings on floor in back prep area 10 rodent droppings under dish machine 8 rodent droppings in cabinets of bar 28 rodent droppings on floor of bar 4 rodent droppings in cabinet under server's station **Warning**
35A-04-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over onion rings in tall reach-in cooler of cook line. Operator rearranged **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrective Action Taken** **Warning**
01D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone and then put gloves on with no hand wash. Discussed proper hand washing procedures **Warning**
12A-07-5
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. 0ppm **Warning**
22-41-4
Intermediate - 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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White reach in cooler of back prep area: Cut lettuce at 12:45 made at 10 51 degrees F re-temp at 1:35 51 degrees F. Ambient temperature is at 48 degrees F. Operator moved lettuce to walk-in cooler **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line stained **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Server's station requires scooping of ice in well. No hand sink nearby **Repeat Violation** **Warning**
31A-07-4
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooking rice from over 24 hours ago not date marked in walk-in cooler. **Repeat Violation** **Warning**
02C-02-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat mayonnaise in walk-in cooler. Discussed proper food storage. **Warning**
08B-17-4
18
Frequently Asked Questions
When was Crab Shack last inspected?
The most recent health inspection at Crab Shack on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Crab Shack?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited five times, more than any other issue at Crab Shack.
How does Crab Shack compare to other restaurants in St. Petersburg?
Crab Shack most recently scored 43 out of 100, which is lower than the St. Petersburg average of 77.
Has Crab Shack's inspection record improved over time?
Yes. Recent inspections at Crab Shack have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Crab Shack means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Crab Shack inspected?
Based on the inspection history on file, Crab Shack is inspected around three times per year on average.
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