Master Crab
Last inspected: Jan 27, 2026
67
Score
Inspectors have visited Master Crab 18 times, with records going back to 2022. The most recent visit was on Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged 13 times.
Master Crab's latest score of 67 falls below the Cape Coral average of 77. The record is unremarkable in either direction.
18
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw scallops over ready to eat crabs in stand up reach-in cooler across from cook line. The manager moved the crabs above the raw shrimp. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
67
Sep 11, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat crawfish in stand up reach-in cooler. The raw shrimp was moved under the the crawfish. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink. The manager educated staff to only use handwashing sink for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
58
Mar 31, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
14-11-5
90
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-29: Observed Dishwashing Machine Not Chlorine Sanitizer. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning** - From follow-up inspection 2025-01-29: Observed Employee Training Certificates not completely filled out with names, training date and training completion date. **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
14-11-5
70
Jan 21, 2025
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat crawfish. The manager moved raw shrimp to bottom shelf in stand up reach-in cooler. **Corrected On-Site** **Warning**
08A-05-6
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. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar used as an ice dump sink. **Warning**
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/ **Warning**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed owner Employee Reporting Form HR 5030-103 for Manager. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink in kitchen in dishwashing area. **Warning**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
53B-10-4
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. Emailed owner Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. **Corrective Action Taken** **Warning**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water next to prep sink. **Warning**
06-01-5
33
Sep 4, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
36-34-5
95
Jul 1, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
May 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee health reporting agreement, and operator read and signed it at time of inspection. **Corrected On-Site**
11-26-1
90
May 21, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over crab legs in stand up reach-in cooler across from cook line. The manager moved the crab legs into walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: Observed raw shrimp over ready to eat crab legs. The operator moved the raw shrimp to bottom of reach-in cooler. **Admin Complaint**
08A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
36-27-5
74
May 20, 2024
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 2 containers of red potatoes by steamer at 88°F. The manager stated the red potatoes was steamed 4 hours ago. The manager discarded containers of red potatoes. See Stop Sale. **Corrected On-Site** **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over crab legs in stand up reach-in cooler across from cook line. The manager moved the crab legs into walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 containers of red potatoes by steamer at 88°F. The manager stated the red potatoes was steamed 4 hours ago. The manager discarded red potatoes. **Corrected On-Site** **Warning**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab in stand up reach-in cooler and walk-in cooler not date marked. **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**
36-27-5
45
Dec 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning** - From follow-up inspection 2023-12-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2023-12-12: **Time Extended**
36-27-5
86
Dec 5, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed container of pain medication above reach-in cooler. The operator removed the bottle of pain medication from above reach-in cooler. **Corrected On-Site** **Warning**
41-07-4
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. The manager is setting setting up 3 compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat crabs in stand up reach-in cooler across from cook line. **Warning**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning**
14-11-5
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
52
Sep 27, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance along with soiled on walls above ice machine. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
36-34-5
90
Jul 27, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The operator added water to correct to proper strength see sanitizer bucket reading. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. The manager printed out and completed during inspection. **Corrective Action Taken** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance along with soiled on walls above ice machine. **Warning**
36-27-5
64
Jun 29, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed owner DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
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. Emailed owner DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
82
May 10, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Bathroom door left open other than during cleaning or maintenance. In mens restroom.
32-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler.
08B-49-4
Basic - Equipment in poor repair. Observed gasket torn reach-in cooler across from cook line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
78
Feb 2, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
47
Nov 15, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. Educated operator on proper hand washing. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw talipa (44F - Cold Holding); raw shrimp (44F - Cold Holding) in reach-in cooler across from cook line. The owner placed raw talipa and raw shrimp on ice. **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
36-27-5
64
Frequently Asked Questions
When was Master Crab last inspected?
The most recent health inspection at Master Crab on file is from Jan 27, 2026. The public record contains 18 inspections in total.
What is the most common violation at Master Crab?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited 13 times, more than any other issue at Master Crab.
How does Master Crab compare to other restaurants in Cape Coral?
Master Crab most recently scored 67 out of 100, which is lower than the Cape Coral average of 77.
Has Master Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Master Crab have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Master Crab 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 Master Crab inspected?
Based on the inspection history on file, Master Crab is inspected around six times per year on average.
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