Hungry Crab
Last inspected: Feb 17, 2026
14
Score
The health department has logged 11 inspections at Hungry Crab, the earliest from 2022. The most recent report on file is from Feb 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 19 violations.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited five times.
Hungry Crab's latest score of 14 falls below the Largo average of 75. This restaurant has more on its record than most do.
11
Inspections
4
Critical latest
6
Major latest
15
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked crab legs in walk in cooler **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (127F - Hot Holding) held in crock pot, staff increased temp **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored next to open bag of flour in rear kitchen hallway **Repeat Violation**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw squid thawing in plastic to go bag in walk in cooler
14-31-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags loosely stored in plastic bucket with no date marks **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Commingled tags in bucket missing date marks **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Plastic tub of raw, shucked oyster in walk in cooler with no tag **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at bar soiled, manager removed for cleaning **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes of chemicals staked blocking hand sink in employee restroom at rear of kitchen
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate test kits
16-37-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bucket, removed **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on cook line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar
29-49-6
Basic - Stored food not covered. Open bag of flour in rear hallway stored next to chemicals
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in bowl of standing water in walk in cooler
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Uncovered breading station next to hand sink on cook line with no splash guard **Repeat Violation**
08B-54-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Waste line missing at soda gun holster. Behind bar **Repeat Violation**
29-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish pit
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above prep table on cook line
12B-07-4
Basic - Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer Accumulation of grease under cook line
36-73-4
14
Sep 29, 2025
Routine - Food
5 critical violations. 7 major violations. 10 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Staff observed eating next to ice machine, then proceeded to to put on gloves and handle food with no hand wash, discussed proper hand washing procedures
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff observed eating and using personal cellphone, then proceeded to clean moth dish machine without washing hands first
12A-13-4
High Priority - Live, small flying insects found 3 live flies over trash cans next to dis pit
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and bottled water in walk in cooler
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Can of WD40 on storage shelf with bottles of chili sauce
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags in bucket with no date marks **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw shucked oysters in walk in cooler with no tag **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty during inspection unable to provide proof of CFM with 6 employees present
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to dish machine not working
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee eating in a food preparation or other restricted area. Multiple employees observed eating on cook line
12B-02-4
Basic - Food stored in undrained ice. Raw scallops stored in undrained ice water in cooler on cook line
08B-31-4
Basic - Food stored on floor. Box of margarine on floor next to rear door Boxes of oysters on floor in walk in freezer
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line **Repeat Violation**
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to wait station
21-44-1
Basic - Uncovered food stored near sink exposed to splash. Uncovered breading station in front of hand sink on cook line **Repeat Violation**
08B-54-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Waste line missing at soda gun holster. Behind bar **Repeat Violation**
29-17-4
14
Mar 4, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
25
Sep 17, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-09-17: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
53B-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-09-17: 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. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cardboard used to line bottom shelf of prep table on cooks line. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
35B-01-4
70
Sep 13, 2024
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies underneath dishmachine. 2 live flies in mop sink area. 2 live flies in employee restroom located across from walk-in cooler. 1 live fly in wait station area. Flies did not land on food contact surfaces or food. 9 live flies in bar area. Flies landed on liquor bottles. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food in walk-in freezer. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above multiple pans of pickles in walk-in cooler. Raw shrimp stored above cooked crab in refrigerator across from wok grill. **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling soiled dishes then touch clean single-serve basket without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in bar area are soiled with mold-like substance. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in wait station area has ice inside of bowl. **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
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. **Warning**
53B-13-5
Intermediate - Spray bottle on floor in bar area containing toxic substance not labeled. **Warning**
41-17-4
Basic - Cardboard used to line bottom shelf of prep table on cooks line. **Warning**
14-45-4
Basic - Cutting boards in bar area has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee opened bottled water on top of prep table on cooks line. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from open bottled water on cooks line during food preparation. **Warning**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified in walk-in cooler. **Warning**
08B-49-4
Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water in walk-in cooler and underneath dishmachine. **Warning**
36-22-4
Basic - Food stored on floor. Container of raw oysters stored on floor in walk-in cooler. **Warning**
08B-38-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Located at front counter. **Warning**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
19
Apr 23, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in dining area Ceiling tiles soiled with food debris and mold- like substance in kitchen above triple sink . Reviewed with manager . - From follow-up inspection 2024-04-23: -Ceiling tiles in dining area cleaned , vents clean . Appears black paint may have been removed from tile after cleaning. Reviewed with manager - ceiling tile above triple sink soiled in kitchen Reviewed with manager. Manager instructed employee to clean tiles in kitchen at end of this inspection **Time Extended**
36-34-5
95
Apr 15, 2024
Complaint Partial
4 minor violations.
View 4 violations
Basic - -Floor soiled/has accumulation of debris on side area of seating benches , display anchor and pirate and along wall in entryway area -Floor soiled with accumulation of debris and stains under tables and walk through areas in dining room areas and bar area - floor soiled along walls in kitchen Reviewed with manager on duty . Employee is process of sweeping floors at time of inspection in entryway area
36-73-4
Basic - -Wall soiled with accumulated dust, debris on window sill areas in dining area - dust accumulation along cove molding in dining area and kitchen area Reviewed with manager .
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in dining area Ceiling tiles soiled with food debris and mold- like substance in kitchen above triple sink . Reviewed with manager .
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dust accumulation on wooden areas above booths in dining room - soiled booths with food debris in dining area . - soiled curtains hanging at kitchen to dining room areas - soiled shelves in kitchen Reviewed with manager .
23-03-4
82
Feb 20, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
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.
53B-13-5
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.Reviewed with person in charge
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads in hand wash sink at cook line - reviewed with person in charge hand wash sinks is for washing hands only - person in charge removed scrub pads from hand sink **Corrected On-Site**
31A-11-4
Intermediate - Oyster tags not marked with last date served. Reviewed with person in charge
01C-03-4
Basic - -Employee eating in a food preparation or other restricted area at expo line - dishwasher eating in the dish washing area - reviewed with person in charge
12B-02-4
Basic - Food stored on floor in walk in freezer - reviewed with person in charge food storage
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Interior of microwave rusted and peeling - reviewed with person in charge
14-13-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line - employee cleaned microwave **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at the bar
31B-04-4
Basic - Opened employee beverage container in a cold holding unit ( glass door cooler) with food to be served to customers at cook line - reviewed its person in charge - drink removed **Corrected On-Site**
12B-13-4
50
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Feb 24, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Sent big six packet and discussed with operator. **Corrective Action Taken**
11-02-5
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. Dish machine in kitchen tested at 10ppm. Operator primed sanitizer and ran machine again and it tested at 50ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on interior ceiling of microwave in kitchen, to the left of the ice machine.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen.
22-20-5
Basic - Food stored on floor. Bag of frozen clams on floor in walk-in freezer. Employee moved food to shelf. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Bus tub of calamari in walk-in freezer not covered. Employee covered food. **Corrected On-Site**
08B-12-5
58
Sep 13, 2022
Routine - Food
6 critical violations. 4 major violations. 24 minor violations.
View 34 violations
High Priority - Nonfood-grade bags used in direct contact with food. -meat products in walk-in freezer stored in thank you bags Operator moved items to clear bag during time of inspection. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Container of medicine improperly stored. -gas x and other medicines on prep table in kitchen Operator moved items during time of inspection. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried wings (99F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit Operator reheated during time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties (not in original packaging) over pre-cooked chicken in walk-in freezer -raw chicken over condiments in walk-in cooler Discussed proper hierarchy with operator during inspection **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash (45F - Cold Holding) Discussed proper icing method with operator during time of inspection.
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies at beer reach in cooler
35A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -scrubber in hand sink at cooks line
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink on cooks line Operator replenished during time of inspection. **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 - Cardboard used to line nonfood-contact shelves. -cardboard on shelf with metal containers Operator moved cardboard during time of inspection. **Corrected On-Site**
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine Operator inverted during time of inspection. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Drain cover(s) missing. -At three compartment sink Operator placed drain cover on drain during time of inspection. **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on prep table in kitchen **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees food items in shelf with food items served to the public in the dry storage area and walk-in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone charger on prep table in kitchen Operator moved items during time of inspection. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal bowls above three compartment sink -plastic cups at dish drying rack **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. -cracked fryer baskets at cooks line
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease **Repeat Violation**
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. -breading stored in front of hand sink with no splash guard
08B-36-4
Basic - Food stored on floor throughout kitchen . -bag with flour -soda fountain syrup -bottle with oil -boxes of food items on floor in walk-in freezer Operator moved items during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife store between cracks at cooks line Operator moved knife during time of inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in flour in kitchen area
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 77 degrees Fahrenheit Operator discarded water **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave next to ice machine has accumulation of food residue
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area Issued sign to operator during time of inspection. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of wok station have accumulation of grease **Repeat Violation**
23-03-4
Basic - Oysters are removed from original container for long-term storage. Placed in plastic containers **Repeat Violation**
01C-06-5
Basic - Single-service articles improperly stored. -straws on floor in hallway next to walk-in freezer
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at dish washing area Operator moved item during time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -flour container in kitchen not labeled **Repeat Violation**
02D-01-5
8
Frequently Asked Questions
When was Hungry Crab last inspected?
The most recent health inspection at Hungry Crab on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hungry Crab?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Hungry Crab.
How does Hungry Crab compare to other restaurants in Largo?
Hungry Crab most recently scored 14 out of 100, which is lower than the Largo average of 75.
Has Hungry Crab's inspection record improved over time?
No. Recent inspections at Hungry Crab have averaged around 19 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Hungry 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 Hungry Crab inspected?
Based on the inspection history on file, Hungry Crab is inspected around three times per year on average.
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