Laishley Crab House
Last inspected: Feb 3, 2026
74
Score
Going back to 2022, Laishley Crab House has nine inspections in the public record. The most recent report on file is from Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“In-use knife/knives stored in cracks between pieces” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Punta Gorda facility scores 82, putting Laishley Crab House on the weaker side. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license. Operator renewed the license during inspection. **Corrected On-Site**
50-17-3
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet containers stacked with no airflow at dish shelf. Operator placed the wet containers on the side to allow airflow. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between make table and prep table at kitchen. Operator removed the knife to the shelf. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on the floor at mop sink. Operator hung the wet mop to allow proper drying. **Corrected On-Site**
42-01-4
74
Oct 22, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 45F in ice bath at prep area. Operator placed more ice to bring temperature to a maximum of 38F. **Corrected On-Site**
03A-02-5
Basic - Accumulation of debris on drainboards or equivalent. Observed residue buildup on the drain boards. Operator cleaned the drain boards. **Corrected On-Site**
16-15-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple containers. Operator removed the old labels. **Corrected On-Site**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor at cookline. Operator replaced with a new clean sanitizer container and placed on shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at cookline. Operator labeled the food item. **Corrected On-Site**
02D-01-5
70
May 28, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Observed 0ppm on test strip due to empty sanitizer container. Operator corrected to 50ppm by replacing with a full sanitizer container. **Corrected On-Site**
22-41-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Utensils not stored inverted or in a protected manner. Observed large spoons not inverted at dish shelf. Operator inverted the utensils. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on floor at cookline. Operator replaced with a clean sanitizer wiping cloth bucket onto a shelf. **Corrected On-Site**
21-38-4
74
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
67
Apr 12, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. **Corrected On-Site**
08A-20-5
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. Operator able to provide by the end of inspection. **Corrected On-Site**
53B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed behind handles of Walk in Cooler and Freezer. Operator cleaned and sanitized behind the handles. **Corrected On-Site**
23-24-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between Make Table and Steam Table. Operator removed the knives to clean and sanitize. **Corrected On-Site**
10-17-4
70
Sep 26, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator able to provide during inspection. **Corrected On-Site**
01D-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce at Reach in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at Reach in Freezer. Operator cleaned the interior of Reach in Freezer. **Corrected On-Site**
22-16-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed fish at prep sink. Operator increased the flow of water. **Corrected On-Site**
06-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at cutting board. Operator placed in sanitizer solution. **Corrected On-Site**
21-12-4
67
Jul 10, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cookline next to Reach in Drawers. Educated the operator.
24-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at fish station next to Deep Fryers. **Repeat Violation**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at exterior of bar. Educated the operator.
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees at cookline. Operator provided beard guards. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline.
13-03-4
70
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over ready to eat sauce at sushi station Reach in Cooler. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. **Corrective Action Taken** **Repeat Violation**
12A-28-4
High Priority - Employee washed hands with no soap. Observed at cookline handwash sink.
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at cookline prep sink. Educated the employee.
12A-03-4
Intermediate - Food-contact surface soiled with food debris. Observed soda gun at bar. **Repeat Violation**
22-02-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed across Deep Fryers.
22-16-4
Basic - Accumulation of residue buildup in the interior of the ice machine/bin across Walk in Cooler/Freezer.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour and breading containers at seafood station. Operator labeled the food items. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Jul 21, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Vacuum breaker in wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator placed in the proper place. **Corrected On-Site**
29-42-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated to compliance by employees changing gloves and washing hands in between. **Corrected On-Site**
12A-28-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream not date marked. Operator date marked the food item. **Corrected On-Site**
02C-03-5
67
Frequently Asked Questions
When was Laishley Crab House last inspected?
The most recent health inspection at Laishley Crab House on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Laishley Crab House?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited three times, more than any other issue at Laishley Crab House.
How does Laishley Crab House compare to other restaurants in Punta Gorda?
Laishley Crab House most recently scored 74 out of 100, which is lower than the Punta Gorda average of 82.
Has Laishley Crab House's inspection record improved over time?
Results have been roughly steady. Inspections at Laishley Crab House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Laishley Crab House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Laishley Crab House inspected?
Based on the inspection history on file, Laishley Crab House is inspected around three times per year on average.
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