Pinchers Crab Shack
Last inspected: Apr 28, 2026
78
Score
Public records show nine inspections at Pinchers Crab Shack stretching back to 2022. The latest inspection on file is from Apr 28, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Among Marco Island restaurants, this is a fairly standard result. The record reflects steady performance over time.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw fish is stored above lobster salad. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink by the deep fryer has been used as a dump sink as evidenced by ice inside the basin. Operator rinsed out the ice. **Corrected On-Site**
31A-11-4
78
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler across from the deep fryer conch fritter batter (44F - Cold Holding); hush puppies batter (46F - Cold Holding). The cooler door was left open, operator closed the reach in door. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a deeply stained and grooved cutting board on the clean utensils rack. Operator discarded the damaged cutting board. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth, not stored in sanitizer next to the iced tea. Operator moved the wet wiping cloth to the laundry. **Corrected On-Site**
21-12-4
Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop is stored on top of the ice machine. Operator ran the ice scoop and ice scoop holder through the dishwasher. **Corrected On-Site**
10-12-5
Basic - Food stored on floor. There is a container of tortilla chips stored on the floor across from the deep fryer. Operator moved the tortilla chips to proper storage. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of drawn butter. Operator removed the plastic ramekin. **Corrected On-Site**
14-01-5
64
May 12, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Under the expeditor's counter spray bottles of sanitizer are stored next to bags of croutons. Operator moved the spray bottles. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside a soda gun nozzle. Operator washed, rinsed and sanitized the soda gun nozzle. **Corrected On-Site**
22-02-4
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. Operator unable to provide proof of renewed required training for multiple employees. **Repeat Violation**
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels not stored in sanitizer solution in the cold food area. Operator moved all wet wiping towels to sanitizer buckets.
21-12-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the two door under counter reach in cooler in front of the deep fryer.
29-49-6
64
Nov 18, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table mashed potatoes (130F - Hot Holding), this was the first heat from the bag. Operated moved the potatoes to the steamer. Mashed potatoes 144F. **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for quaternary sanitizer in the triple sink ans sanitizer buckets.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance around the ice chutes in the ceiling of the ice machine in the. Ack of the kitchen.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris in the top of the dish washer. Operator cleaned the top of the dishwasher. **Corrected On-Site**
16-21-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the reach in freezer in front of the cook line.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled bin of flour. Operator labeled the bin. **Corrected On-Site**
02D-01-5
64
Oct 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside of breading on the cook line. Operator removed the ramekin. **Corrected On-Site** - From follow-up inspection 2023-10-10: **Time Extended**
14-01-5
95
Aug 8, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top left hand drawer cooler under the grill, Fish (49F - Cold Holding). Operator moved the fish to the cooler under the front line. **Corrective Action Taken**
03A-02-5
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. Dishwasher (Chlorine 0ppm). Operator primed the sanitizer, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. A ice machine has been added in the kitchen at the end of the expeditors line with no plan review submitted. **Warning**
51-16-7
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside of breading on the cook line. Operator removed the ramekin. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing and the attached pipe in the walk-in cooler.
14-69-4
Basic - Wiping cloth sanitizing solution stored on the floor. On the cook line there is a sanitizer bucket on the floor. Operator replaced the sanitizer bucket with a double bucket system. **Corrected On-Site**
21-38-4
58
Mar 29, 2023
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda gun closest to the front door at the bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.the hand washing sink next to the icetea area is blocked by a liquor delivery. The hand washing sink in the dish washing area is blocked by a fryer cleaning cart.
31A-09-4
Basic - Unclean building components, attachments or fixtures. There is a buildup of grease and dust on the hood over the deep fryer.
36-50-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters over the grill.
23-03-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. In the make table cooler in the expeditors area there are 43 dead clams.
01B-10-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of scale and food debris on top of the dishwasher.
16-21-4
67
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
67
Frequently Asked Questions
When was Pinchers Crab Shack last inspected?
The most recent health inspection at Pinchers Crab Shack on file is from Apr 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Pinchers Crab Shack?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Pinchers Crab Shack.
How does Pinchers Crab Shack compare to other restaurants in Marco Island?
Pinchers Crab Shack most recently scored 78 out of 100, which is about the same as the Marco Island average of 76.
Has Pinchers Crab Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Pinchers Crab Shack have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pinchers Crab Shack 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 Pinchers Crab Shack inspected?
Based on the inspection history on file, Pinchers Crab Shack is inspected around two times per year on average.
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