Mr and Mrs Crab Seafood Sanford
Last inspected: Dec 10, 2025
95
Score
Inspectors have visited Mr and Mrs Crab Seafood Sanford 12 times, with records going back to 2022. The latest inspection on file is from Dec 10, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 12 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
Mr and Mrs Crab Seafood Sanford's latest score of 95 sits above the Sanford average of 77. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 10, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -double glass door reach-in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-33-4
95
Dec 2, 2025
Complaint Full
2 critical violations. 8 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 9, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jan 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - ladies room **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - near dishmachine, back prep sink, ice machine **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - walk in cooler **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
36-17-5
82
Jan 27, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 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. - tested 0 ppm, operator changed sanitizer bucket and primed, retested 50ppm **Corrected On-Site** **Warning**
22-41-4
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. - cook touched hat, then continued to handle clean equipment without changing gloves and washing hands **Warning**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - snow crab legs 50F, crawfish 49F, less than 1 hour in glass door cooler at cookline; retested 1 hour later snow crab legs 47F and crawfish 46F -raw oysters 70F stored in pot of standing water on prep table, per operator stored less than 30 minutes, operator relocated to reach-in cooler to rapidly cool **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - spry bottle containing glass cleaner stored by single service items under steam well **Corrected On-Site** **Warning**
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - ladies room **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun in bar **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - employee restroom **Corrected On-Site** **Warning**
31B-02-4
Basic - Light shield damaged/in disrepair. - over chest freezer by walk in cooler **Warning**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. - handsink by back door **Warning**
31B-04-4
Basic - Floor tiles missing and/or in disrepair. - walk in cooler **Warning**
36-17-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. - fries **Corrected On-Site** **Warning**
06-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Dead roaches on premises. - 1 on the floor under shelf near dishmachine **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open beverage container in expediting area **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch **Warning**
13-07-4
Basic - Floor area(s) covered with standing water. - near dishmachine, back prep sink, ice machine **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of microwave - walk in cooler fan covers - walk in cooler shelves **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. Cardboard receptacle. **Warning**
33-16-4
Basic - Silverware dried with a towel/cloth. **Warning**
24-17-4
Basic - Standing water in bottom of reach-in-cooler. - prep cooler at cookline **Warning**
29-49-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - drill in table in expediting area **Corrected On-Site** **Warning**
42-03-5
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. - mussels, 55F; **Warning**
06-03-5
Basic - Sanitizer spray bottle not labeled. **Warning**
21-44-1
18
Sep 5, 2024
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -double glass door reach-in cooler: raw shrimp stored over cooked crab, employee reorganized reach-in cooler -walk-in cooler: raw shrimp stored above jugs of liquid margarine, employee reorganized walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. -bottles of tylenol and advil stored on shelf above prep table, operator relocated **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. -glass cleaner spray bottle on lower shelf lacking label, operator labeled **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf in dishwashing area, operator separated **Corrected On-Site**
24-08-4
Basic - Food storage container/container lid cracked or broken. -sausage container cracked, employee removed **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -fruit tongs stored in soda water on bar, employee discarded soda water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris, employee cleaned **Corrected On-Site**
23-03-4
Basic - Stored food not covered. -lemons and limes on bar, lid open, operator closed lid **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf in front of wok
21-12-4
50
Apr 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. -bowl in French fries in freezer **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen storeroom **Repeat Violation**
36-34-5
90
Nov 17, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Bin of French fries in freezer chest stored under raw breaded shrimp. **Corrected On-Site**
08A-17-6
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. 10 ppm. **Corrected On-Site**
22-41-4
Intermediate - No soap provided at bar handwash sink. **Corrected On-Site**
31B-03-4
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. Cheese caked opened 24 hours ago , not date-marked In cook line makeline unit. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar cutting board soiled with food debris. -bar soda gun holster soiled with food debris.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks and knives stored upright, at bar area.
24-07-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gasket soiled with grime.
23-03-4
Basic - Walk in freezer tiles missing and/or in disrepair.
36-17-5
41
May 8, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
61
Mar 13, 2023
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 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. 0ppm.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Three sinks in kitchen. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 20F, in ice bath.
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid.
41-17-4
Basic - Accumulation of black 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 - Cardboard used to line food-contact shelves. Front line, prep table.
14-05-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
50
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (121F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Open dumpster side door.
33-16-4
70
Jul 25, 2022
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters 50f, per manager thawed less than 2 hours. Item placed in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Employee Restroom. **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler.
36-17-5
Basic - Ice buildup walk-in freezer. Floor.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Frequently Asked Questions
When was Mr and Mrs Crab Seafood Sanford last inspected?
The most recent health inspection at Mr and Mrs Crab Seafood Sanford on file is from Dec 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Mr and Mrs Crab Seafood Sanford?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Mr and Mrs Crab Seafood Sanford.
How does Mr and Mrs Crab Seafood Sanford compare to other restaurants in Sanford?
Mr and Mrs Crab Seafood Sanford most recently scored 95 out of 100, which is higher than the Sanford average of 77.
Has Mr and Mrs Crab Seafood Sanford's inspection record improved over time?
Yes. Recent inspections at Mr and Mrs Crab Seafood Sanford have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr and Mrs Crab Seafood Sanford 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 Mr and Mrs Crab Seafood Sanford inspected?
Based on the inspection history on file, Mr and Mrs Crab Seafood Sanford is inspected around four times per year on average.
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