Mr & Mrs Crab
Last inspected: Jan 26, 2026
20
Score
Going back to 2022, Mr & Mrs Crab has nine inspections in the public record. Inspectors last stopped by on Jan 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly four violations before.
The most common issue across all inspections has been “oyster tags not marked with last date served”, showing up four times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Diners may want to weigh the inspection history when deciding to visit.
9
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.
View 17 violations
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 - 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 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 - 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
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
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
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 - 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
20
Jul 21, 2025
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 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, staff primed system and reran DM at 50 PPM. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings on cook line being held at room temperature. (54F - Cold Holding) Staff moved to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler shucked oysters with no tag.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on storage rack stained.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Items in dry storage wet nesting.
24-08-4
Basic - Food stored on floor in walk-in cooler and freezer. Establish recently received delivery, staff not busy but not actively taking food boxes up off floor.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit- reach in cooler at end of cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Waste line missing at soda gun holster behind bar.
29-17-4
35
Jan 2, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
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. 0ppm, chlorine bucket empty, staff replaced and primmed system, 50ppm **Corrected On-Site**
22-41-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in employee restroom no hot water, valve turned off, manager turned valve on **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by metal buckets. Cleaning supplies in hand sink of employee restroom, removed. **Corrective Action Taken**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Nov 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (80F - Cooling); cooked corn (80F - Cooling). Manager placed items in walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-22: cooked potatoes (90F - Cooling); cooked corn (80F - Cooling). **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2024-11-22: **Time Extended**
16-03-4
86
Nov 20, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Apr 23, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar has food debris. Manager removed items in sink. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags dated with the date opened, not last date items was sold. Inspector discussed proper procedures with management. **Corrective Action Taken** **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tags removed from original open case in freezer. Inspector discussed proper procedures with management. **Corrective Action Taken** **Repeat Violation**
01C-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in fries. Employee removed bowl **Corrected On-Site** **Repeat Violation**
14-01-5
67
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails over onion rings and bread sticks in walk-in freezer
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags dated with date the batch was opened, not the date the last item was sold, discussed proper procedures with operator
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. IQF oysters separated into multiple containers, tag removed from original box in freezer
01C-10-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in French fries in chest freezer
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls on storage racks
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Entrance to cook line
38-07-4
Basic - Waste line missing at soda gun holster. At bar
29-17-4
58
Apr 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket inside of another bucket **Corrected On-Site**
21-38-4
95
Oct 26, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
70
Frequently Asked Questions
When was Mr & Mrs Crab last inspected?
The most recent health inspection at Mr & Mrs Crab on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Mr & Mrs Crab?
Across the inspection record, “oyster tags not marked with last date served” has been cited four times, more than any other issue at Mr & Mrs Crab.
How does Mr & Mrs Crab compare to other restaurants in St. Petersburg?
Mr & Mrs Crab most recently scored 20 out of 100, which is lower than the St. Petersburg average of 77.
Has Mr & Mrs Crab's inspection record improved over time?
No. Recent inspections at Mr & Mrs Crab have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Mr & Mrs 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 Mr & Mrs Crab inspected?
Based on the inspection history on file, Mr & Mrs Crab is inspected around three times per year on average.
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