Mr & Mrs Crab
Last inspected: Jan 26, 2026
20
Score
The most recent inspection for Mr & Mrs Crab, located at 6798 Crosswinds Dr N in St. Petersburg, Florida, resulted in a high-risk score of 20. This inspection identified 3 critical, 9 major, and 5 minor violations, including a repeat violation for mold in the ice machine and a temporary use of a cloth as a food-contact surface that was corrected. Across nine scored inspections, Mr & Mrs Crab has historically received mostly medium-risk ratings.
8
Inspections
3
Critical latest
9
Major latest
5
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 9 major violations. 5 minor violations.
20
Jul 21, 2025
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
35
Jan 2, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
67
Nov 20, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
50
Apr 23, 2024
Routine - Food
3 major violations. 2 minor violations.
67
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
58
Apr 5, 2023
Routine - Food
1 minor violation.
95
Oct 26, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
70
Violations — Jan 26, 2026 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface. -net used to line rice cooker. Operator said they hand wash it. I discussed with operator that rice nets may be used, but are single-use items because they are not smooth and easily cleanable. Operator removed net. **Corrective Action Taken**
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Plumbing system in disrepair. Hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.
29-08-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Squid thawing under running water temped at 74F. Operator moved squid to cooler. **Corrective Action Taken**
06-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored above boiled eggs and sauce in walk in cooler. Operator moved chicken below ready to eat food. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid (74F - Cold Holding, retemped at 64F) Raw squid was improperly thawed under running water until it reached 74F. Operator put squid in cooler to cool. Discussed proper thawing methods with operator. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Operator says potatoes and corn were cooked at 12:30. Operator time marked. **Corrected On-Site**
03F-02-5
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 - Container of raw pre-shucked oysters does not have a proper label. See stop sale. -raw oysters on the half shell in reach in cooler at end of cook line have no tag. Operator was able to determine which box they came from and labeled them. **Corrected On-Site**
01C-04-4
Intermediate - Food being cooled by nonapproved method . Large dense quantities of chicken wings, boiled eggs and snow crab legs were cooling covered in walk in cooler. I explained to operator that cooling foods should be left uncovered and put in shallow pans. Operator uncovered foods to allow for proper cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar being used as ware wash sink with dishwashing attachment inside. Operator removed attachment from sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink behind bar. Operator put soap out. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health Control for butter, wings, cooked corn and cooked potatoes. Their Time as a Public Health Control paperwork was not filled out. I helped operator fill it out and explained proper procedures. **Corrected On-Site**
03F-10-5
Intermediate - Oyster tags not marked with last date served. Observed operator adding dates to tags to try to produce tags dated within last 90 days, some had harvest and packed dates covered with ink. **Repeat Violation**
01C-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training cards do not have employees' last names.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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