Hot & Crazy Crab
Last inspected: Oct 20, 2025
52
Score
Across the available record, Hot & Crazy Crab has seven inspections on file, the first dated 2022. The latest inspection on file is from Oct 20, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “clam/mussel/oyster tags not marked”, showing up four times.
Restaurants in Brandon average 82, so Hot & Crazy Crab trails the local norm. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked corn and cooked potatoes on cookline. The time was determined by the operator. Operator placed items in walk in cooler, and held smaller portions on ice at the cookline. emailed time procedures to operator. **Corrected On-Site**
03F-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at bar sink, tested at 100ppm. Operator replaced solution, tested at 200 **Corrected On-Site**
22-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk in cooler. Operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Informed operator that the date must be annotated on each oyster tag when the last oyster is used. Showed operator where to place date, provided oyster tag handout. **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in bulk rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil on the floor near back door.
08B-47-4
52
May 5, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed across shelled eggs, stored over whole sweet potatoes in walk in cooler . Manager moved **Corrected On-Site**
08A-04-5
Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked potatoes and cooked corn on cook line. Emailed to manager
03F-10-5
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags were placed in container and were not in chronological order
01C-05-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
58
Jan 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda head in service area.
23-03-4
86
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce.eggs over tomatoes
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in cooler
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone **Repeat Violation**
40-06-5
67
Nov 14, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oyster tag for oysters in walk in cooler missing
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs over produce and sauces. Discussed proper storage. **Corrective Action Taken**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Rolling table **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oyster tag for oysters in walk in cooler missing
01C-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gaskets soiled Walk in cooler gaskets soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop ice in bar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At back door
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone **Corrected On-Site**
40-06-5
Basic - Food stored in a prohibited area. On back deck, cooking oil boxes Moved inside **Corrected On-Site** **Repeat Violation**
08B-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 81 degrees water, removed water **Corrected On-Site**
10-07-4
33
Jun 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
78
Nov 8, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink Corrected- observed employee replace **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled **Warning**
02D-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed a wood shelf not properly sealed in back kitchen **Warning**
14-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table **Warning**
12B-07-4
70
Frequently Asked Questions
When was Hot & Crazy Crab last inspected?
The most recent health inspection at Hot & Crazy Crab on file is from Oct 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Hot & Crazy Crab?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited four times, more than any other issue at Hot & Crazy Crab.
How does Hot & Crazy Crab compare to other restaurants in Brandon?
Hot & Crazy Crab most recently scored 52 out of 100, which is lower than the Brandon average of 82.
Has Hot & Crazy Crab's inspection record improved over time?
Yes. Recent inspections at Hot & Crazy Crab have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Hot & Crazy Crab 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 Hot & Crazy Crab inspected?
Based on the inspection history on file, Hot & Crazy Crab is inspected around two times per year on average.
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