Pinchers Crab Shack
Last inspected: Apr 2, 2026
100
Score
Public records show nine inspections at Pinchers Crab Shack stretching back to 2022. Inspectors last stopped by on Apr 2, 2026. 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 six violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “working containers of food removed”, which has been cited three times.
That puts the facility ahead of the local pack: the average Naples restaurant scores 81. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (125F - Hot Holding). Operator reheated to 165F and returned for hot holding. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing bleach and another cleaner stored on shelf with clean equipment. Operator moved for proper storage. **Corrected On-Site** **Warning**
41-10-4
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. Observed dish machine testing at 0ppm. Operator setting up manual sanitizer for sanitation. **Corrective Action Taken** **Warning**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. **Warning**
22-20-5
61
Aug 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer solution on bar testing at Triple Sink (Quaternary 400ppm). Operator got new and instructed employee to use less chemical.. Now testing at Triple Sink (Quaternary 200ppm). **Corrected On-Site**
41-18-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of chemical not labeled. Operator discarded spray bottle.. Repeat 4/17/2025. **Corrected On-Site** **Repeat Violation**
41-17-4
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. Observed milk opened two days ago per operator and not date marked. Educated operator on proper date marking and operator provided date. **Corrected On-Site**
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from bag and not labeled. Repeat 4/17/2025. **Repeat Violation**
02D-01-5
67
Apr 17, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled at front counter.
41-17-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Single-service coffee filters improperly stored at server station. Operator stored coffee filters properly. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage. Operator labeled flour container. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at prep area.
22-16-4
64
Nov 21, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
55
Jan 10, 2024
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line closest to prep area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at end of cook line closest to dish machine. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Mahi Mahi and Salmon still in sealed bags thawing in walk in cooler with labeling indicating to remove from packaging before thawing. Product not completely thawed yet. Educated operator on proper thawing, showed operator that instructions could be on box and not individual bags. Operator opened fish packages. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers in back storage area. Operator separated for proper drying. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Observed raw chicken stored in bin on floor. Operator moved for proper storage. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in coolers and reach in freezer. Operator removed beverages from locations. **Corrected On-Site**
12B-13-4
67
Nov 2, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked crab in the walk in cooler. Operator placed the raw scallops on the bottom shelf in the walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored on the shelf above Splenda packet at the servers station. Operator removed the sanitizer spray bottles. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times at the severs station near the bar. Operator removed the wet wiping rags. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen.
23-24-4
Basic - No handwashing sign provided at a hand sink used by food employees at the entrance of the kitchen.
31B-04-4
Basic - Old labels stuck to food containers after cleaning on the shelf at the dry storage. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name of baking soda. Operator labeled the container of baking soda. **Corrected On-Site**
02D-01-5
50
May 17, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
50
Aug 25, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the upright cooler next to the pizza oven shrimp (53F - Cold Holding). Per the operator the shrimp was thawed 2 1/2 hours ago. Operator spread the shrimp on a sheet tray and moved it to the walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage there is a 7 pound 2 ounce can of tomato ketchup with a dented rim.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw fish is stored over mashed potatoes. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Basic - Employee eating in a food preparation or other restricted area. An employee is drinking in the dush washing area.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food. Employees put on hair nets. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. There are cases of oysters on the floor in the walk-in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters
23-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage there is a 7 pound 2 ounce can of tomato ketchup with a dented rim. See stop sale
08B-20-4
50
Frequently Asked Questions
When was Pinchers Crab Shack last inspected?
The most recent health inspection at Pinchers Crab Shack on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Pinchers Crab Shack?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Pinchers Crab Shack.
How does Pinchers Crab Shack compare to other restaurants in Naples?
Pinchers Crab Shack most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Pinchers Crab Shack's inspection record improved over time?
Yes. Recent inspections at Pinchers Crab Shack have averaged around three violations per visit, down from roughly six earlier in the 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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