Dummy Crabby
Last inspected: Apr 7, 2026
78
Score
Across the available record, Dummy Crabby has eight inspections on file, the first dated 2022. Inspectors last stopped by on Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to seven violations.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded three times in the inspection record.
Compared to other Wesley Chapel restaurants (averaging 86), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on flip top unit.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl as a scoop in seafood in flip top unit and in bulk dry storage container. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable on flip top unit.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone and personal items on top of the prep table, discussed proper storage. **Repeat Violation**
40-06-5
78
Nov 24, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves wiped counter down with unsanitized cloth, then poured bleach on cloth and rinsed it out, then started taking raw shrimp out of box. No glove change or hand wash. Spoke to employee about the importance of washing hands properly between different processes. **Warning** - From follow-up inspection 2025-11-24: Employee on cook line took order at counter and then proceeded to start cooking order. Stopped employee and asked him to wash his hands and change gloves. Discussed proper hand washing techniques with employee. **Admin Complaint**
12A-07-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electrical bike, office chair, and phone stored in food storage area. Discussed storing personal items away from food areas. **Warning** - From follow-up inspection 2025-11-24: Observed open bottle of coke and keys on shelf above prep area. **Admin Complaint**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in standing freezers in back area are missing bottom dust covers. **Warning** - From follow-up inspection 2025-11-24: Reach in freezers still missing bottoms **Admin Complaint**
14-11-5
78
Nov 20, 2025
Complaint Full
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Dented and rusted can of oyster sauce **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves wiped counter down with unsanitized cloth, then poured bleach on cloth and rinsed it out, then started taking raw shrimp out of box. No glove change or hand wash. Spoke to employee about the importance of washing hands properly between different processes. **Warning**
12A-07-5
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 placed hand on cooked potatoes when discussing cooling process. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish box on top of boxes of liquid margarine. Employee moved. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw shucked oysters kept without shell tag. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes cooked previous day left on top of reach in freezer in tub for cooking to order. Employee moved to walk in cooler. cooked potatoes (65F - ambient holding at 1:35, placed out at 1:00pm, retemp 40F at 2:50pm) Crab legs (55F- cold holding at 2:50pm, placed at 12:30pm) employee moved to walk in cooler. **Warning**
03A-02-5
Intermediate - Container of raw pre-shucked oysters does not have a proper label. See stop sale. **Warning**
01C-04-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee started to wash hands in 3 compartment sink. Discussed only washing hands in a designated hand washing sink. Employee then washed hands at handwashing sink. **Warning**
12A-03-4
Intermediate - Establishment not maintaining oyster tags for 90 days. Current tags not marked with last date served. Tags not in order. **Warning**
01C-02-4
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Togo bowl used as scoop in soy sauce container and rice container. **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electrical bike, office chair, and phone stored in food storage area. Discussed storing personal items away from food areas. **Warning**
40-06-5
Basic - Equipment in poor repair. Reach in standing freezers in back area are missing bottom dust covers. **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed rice scoop from standing water and placed in water at 135F **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in container at ambient temperature. Manager moved to thawing under running water. **Corrected On-Site** **Warning**
06-01-5
21
Jun 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Box of single service lids blocking handwashing sink. Operator removed box. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cook line Placed on hair restraints **Corrected On-Site**
13-03-4
86
May 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided the operator with a copy. They were able to print it out and post it where the customers can see it. **Corrected On-Site**
02A-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed dry storage items in bulk bins with no labels.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handle being used as scoops in the dry bulk bins in the dry storage area.
14-01-5
82
May 16, 2024
Food-Licensing Inspection
No violations found.
100
Jun 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Observed food on the floor in the walk-in cooler. Owner put food on the shelves. **Corrected On-Site**
08B-38-4
95
Jul 21, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Food with mold-like growth. See stop sale. Cut tomato in walk in cooler with mold like growth. Watermelon with mold like growth. **Warning**
01B-07-4
High Priority - Raw chicken stored in container with bag of cooked chicken. No cross contamination observed. Manager removed cooked chicken. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Beef 44F, Poultry 44F, Soup 44F, Hummus 45F. Manager turned down cooler and will monitor temperatures. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. White sauce in walk in cooler with no date. Date of preparation cannot be determined. **Corrective Action Taken** **Warning**
01B-17-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty is Imad Bahar. **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked in walk in cooler. White sauce in walk in cooler no date mark, manager states he does not know when it was made. See stop sale. All other items date of preparation able to be determined. Discussed importance of date marking with manager. Manager discarded white sauce. **Corrective Action Taken** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable at reach in cooler. **Warning**
14-09-4
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm **Corrected On-Site** **Warning**
21-07-4
39
Frequently Asked Questions
When was Dummy Crabby last inspected?
The most recent health inspection at Dummy Crabby on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Dummy Crabby?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Dummy Crabby.
How does Dummy Crabby compare to other restaurants in Wesley Chapel?
Dummy Crabby most recently scored 78 out of 100, which is lower than the Wesley Chapel average of 86.
Has Dummy Crabby's inspection record improved over time?
No. Recent inspections at Dummy Crabby have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Dummy Crabby means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dummy Crabby inspected?
Based on the inspection history on file, Dummy Crabby is inspected around two times per year on average.
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