Crafty Crab St Pete
Last inspected: Jul 24, 2024
37
Score
Crafty Crab St Pete has been inspected five times since 2022. The latest inspection on file is from Jul 24, 2024. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 22 violations before that.
When inspectors have written things up, “dented/rusted cans present” has been the most frequent reason, cited two times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jul 24, 2024
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Mar 13, 2024
Routine - Food
4 critical violations. 5 major violations. 17 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (63F - Cold Holding). Employee placed item in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hard boiled eggs (120F - Hot Holding); Employee reheated eggs to 165F. **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 2 cans of 10 oz tomatoes sauce dented. **Repeat Violation**
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 lives flies in dish area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener soiled with food debris. Soda nozzles soiled. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedures for sour cream on cook line.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crafty sauce made more than 24 hours in walk-in no date mark. Employee date marked items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Equipment in poor repair. Sides of fryers grease buildup.
14-11-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Food on table next to hand sink on cook line.
08B-36-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at bar area.
31B-04-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear pods on prep table. Employees food in walk-in about ready to eat food Employee moved items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting at waitress area.
24-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cardboard used to line food-contact shelves in dry storage area.
14-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of 10 oz tomato sauce dented. **Repeat Violation**
08B-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach in coolers. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go cups and 2 oz plastic cups not inverted. Manager inverted items. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Scallops In water on cook line thawing. Inspector educated employee on thawing. Employee placed item in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powdered substance not identified on cook line. Employee labeled salt, and sugar. **Corrected On-Site**
02D-01-5
14
Oct 12, 2023
Complaint Full
1 critical violation. 4 major violations. 13 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of Tomato sauce 10 oz 1 can of cheddar cheese 10 oz.
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prep on 10-11-2023 no date mark. Manager date marked all items. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Drink mixer at bar area soiled with mold like substance. Soda nozzles at waitress area soiled with mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to dump drinks at bar
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine no paper towels. Hank sink at waitress area no paper towels. Employee placed paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in marinara sauce. Employee removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line handle soiled with food debris.
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Reach in cooler on cook line
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of Tomato sauce 10 oz 1 can of cheddar cheese 10 oz.
08B-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee moved scoop. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to ice machine.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Employee removed items. **Corrected On-Site**
12B-13-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar not wrapped.
25-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach in cooler on cook line.
23-03-4
30
Apr 3, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Pesticide-emitting strip present in food prep area. Removed by operator **Corrected On-Site**
41-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Portion cup removed **Corrected On-Site**
10-01-5
82
Oct 26, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
61
Frequently Asked Questions
When was Crafty Crab St Pete last inspected?
The most recent health inspection at Crafty Crab St Pete on file is from Jul 24, 2024. The public record contains five inspections in total.
What is the most common violation at Crafty Crab St Pete?
Across the inspection record, “dented/rusted cans present” has been cited two times, more than any other issue at Crafty Crab St Pete.
How does Crafty Crab St Pete compare to other restaurants in St. Petersburg?
Crafty Crab St Pete most recently scored 37 out of 100, which is lower than the St. Petersburg average of 77.
Has Crafty Crab St Pete's inspection record improved over time?
Yes. Recent inspections at Crafty Crab St Pete have averaged around nine violations per visit, down from roughly 22 earlier in the record.
What does a high risk rating mean?
A high risk rating at Crafty Crab St Pete 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 St Pete inspected?
Based on the inspection history on file, Crafty Crab St Pete is inspected around three times per year on average.
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