Crafty Crab Dale Mabry
Last inspected: Nov 5, 2025
43
Score
Inspectors have visited Crafty Crab Dale Mabry seven times, with records going back to 2022. The most recent report on file is from Nov 5, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly five violations before.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
By comparison, the average Tampa facility scores 79, putting Crafty Crab Dale Mabry on the weaker side. There are enough flags in the record to merit a second thought.
7
Inspections
1
Critical latest
5
Major latest
4
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked tags with date box of raw oysters were opened, not with last date served. Discussed with operator.
01C-03-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink next to three compartment sink used for storing wiping cloth and knife sharpener. Employee removed items from inside sink during time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to Dish machine.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles on chair next to cashier station. **Repeat Violation**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in Walk in cooler not identified or segregated.
08B-49-4
Basic - Food stored on floor. 2 boxes of bag-in-box soda syrups stored on floor adjacent to three compartment sink. **Repeat Violation**
08B-38-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Stored over bin of chicken breading and flour. Employee relocated bug zapper to an approved location during time of inspection. **Corrected On-Site**
35B-06-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
43
Apr 4, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Ready to eat shredded lettuce in Walk in cooler. Operator relocated eggs during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 51F, head-on shrimp 51F. Operator moved shrimp to Reach in cooler for quick cooling. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing for hose at mop sink.
29-42-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment only provided oyster tags for 4/4/25 and 3/20/25.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. A cutting board soiled, located at three compartment sink.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No mate mark on boiled eggs, milk in front line cook Reach in cooler. Operator added date mark during time of inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle next to Walk in freezer. Unlabeled bottle next to cash register.
41-17-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Adjacent to front line cook.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees on front line cook prepare food without hair restraints. Discussed with operator, employees wore hair restraints during time of inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. 2 cases of bag-in-box soda syrup stored on floor in dry storage area. Operator relocate to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Food in front line Reach in cooler not covered: boiled egg, gumbo, raw lobster tail, raw shrimp, raw scallop. Operator covered all foods during time of inspection. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles on front line cook not labeled.
02D-01-5
33
Dec 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
May 14, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw fish over unwashed lemons. Operator removed lemons. **Corrected On-Site**
08A-04-5
Basic - Food stored on floor. Oil of the floor on by cook line. Removed from the floor. **Corrected On-Site**
08B-38-4
82
Sep 20, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cook crab walk in cooler. Employee moved to proper storage **Corrected On-Site**
08A-05-6
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. **Repeat Violation**
11-27-4
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. Printed for management and some employees signed
11-26-1
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. Missing for three employees
53B-13-5
Basic - Food stored on floor. Soda boxes on floor in back room Walk in freezer has snow crab boxes. **Repeat Violation**
08B-38-4
Basic - Single-service articles improperly stored. Togo containers in back room stored on floor
25-05-4
58
Mar 10, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
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. Dish machine at bar area. Tested 0 ppm retested to 100 ppm
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw calamari over ready to eat cooked chicken reach in cooler on cooks line.
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: sour cream 58 f fresh garlic oil 58f operator placed in freezer. 43 f all items On counterCold holding: raw crab 59 f operator placed in freezer 2nd temp 43 f all items. Cold holding: prep cooler tarter sauce 46 operator placed in freezer 2nd temp 43 f **Corrected On-Site**
03A-02-5
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. Provided by email for operator. **Corrective Action Taken**
11-26-1
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. Provided for operator by email. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen dish equipment stored. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Walk in freezer boxes of shrimp.
08B-38-4
39
Sep 7, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Bar dish machine 0 ppm chlorine. Operator will use back of house dish machine. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-07: observed at 0 ppm **Time Extended**
22-41-4
86
Frequently Asked Questions
When was Crafty Crab Dale Mabry last inspected?
The most recent health inspection at Crafty Crab Dale Mabry on file is from Nov 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Crafty Crab Dale Mabry?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Crafty Crab Dale Mabry.
How does Crafty Crab Dale Mabry compare to other restaurants in Tampa?
Crafty Crab Dale Mabry most recently scored 43 out of 100, which is lower than the Tampa average of 79.
Has Crafty Crab Dale Mabry's inspection record improved over time?
No. Recent inspections at Crafty Crab Dale Mabry have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Crafty Crab Dale Mabry 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 Crafty Crab Dale Mabry inspected?
Based on the inspection history on file, Crafty Crab Dale Mabry is inspected around two times per year on average.
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