Pinchers Crabshack of Key West (Upstairs)

712 Duval St, Key West, FL 33040

Seafood

Last inspected: Dec 10, 2025

Score

Low Risk

Public records show seven inspections at Pinchers Crabshack of Key West (Upstairs) stretching back to 2023. Pinchers Crabshack of Key West (Upstairs) was last inspected on Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.

Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.

Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.

Pinchers Crabshack of Key West (Upstairs)'s latest score of 78 sits above the Key West average of 74. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 10, 2025

Food-Licensing Inspection

1 critical violation. 1 major violation.

View 2 violations

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

29-34-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled

22-02-4

Apr 16, 2025

Routine - Food

1 critical violation. 5 minor violations.

View 6 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pilaf rice at 47 F outside for around 2 hrs . Employee placed it inside freezer for rapid cooling. **Corrective Action Taken**

03A-02-5

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it. **Corrected On-Site**

21-04-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accusation of grease on hood filters.

23-03-4

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee cup with soda on food prep table.

12B-07-4

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between wall and pipe. Employee removed and washed them. **Corrected On-Site** **Repeat Violation**

10-17-4

Feb 26, 2025

Routine - Food

2 critical violations. 5 major violations. 3 minor violations.

View 10 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Sewage and Wastewater Properly Disposed

FL-27

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food Received at Proper Temperature

FL-12

Proper Hot and Cold Holding Temperatures

FL-21

Food Contact Surfaces Clean and Sanitized

FL-22

Approved Thawing Methods Used

FL-31

Lighting Adequate; Required Shields in Place

FL-36

Toilet Rooms Maintained

FL-53

Jul 17, 2024

Complaint Full

No violations found.

100

Dec 12, 2023

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

Employee Health Policies Present

FL-03

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food in Good Condition, Safe, and Unadulterated

FL-13

Non-Food Contact Surfaces Clean

FL-23

Lighting Adequate; Required Shields in Place

FL-36

Jun 15, 2023

Routine - Food

3 critical violations. 2 major violations. 2 minor violations.

View 7 violations

Supervisor/Person in Charge Present

FL-01

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Toilet Rooms Maintained

FL-53

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Feb 28, 2023

Routine - Food

2 critical violations. 4 major violations. 6 minor violations.

View 12 violations

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 thawed raw tuna stored inside reduced oxygen packaging at walk in cooler.

01B-13-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (67F - Cold Holding) at room temperature at cook line. As per employee, for approximately 30 minutes. Employee placed item inside reach in cooler. **Corrective Action Taken**

03A-02-5

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

11-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at expo area. Observed interior of microwave soiled with old food debris at cook line.

22-02-4

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons stored inside hand sink at server's station. Observed plastic strainer stored inside hand sink at bar. **Corrected On-Site**

31A-11-4

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

11-26-1

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in water at 97F at cook line.

10-07-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled with food debris at server station. **Corrected On-Site**

23-03-4

Basic - Food stored on floor. Observed container of raw shrimp stored on floor at walk in freezer.

08B-38-4

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with food debris and dust at cook line. Observed wall soiled with black substance at ware washing area.

36-34-5

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 thawed raw tuna stored inside reduced oxygen packaging at walk in cooler. Discussed thawing procedures for raw fish stored inside ROP packaging with manager.

06-09-1

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holster soiled. **Repeat Violation**

10-12-5

Show all 7 inspections Show less

Frequently Asked Questions

When was Pinchers Crabshack of Key West (Upstairs) last inspected?

The most recent health inspection at Pinchers Crabshack of Key West (Upstairs) on file is from Dec 10, 2025. The public record contains seven inspections in total.

What is the most common violation at Pinchers Crabshack of Key West (Upstairs)?

Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Pinchers Crabshack of Key West (Upstairs).

How does Pinchers Crabshack of Key West (Upstairs) compare to other restaurants in Key West?

Pinchers Crabshack of Key West (Upstairs) most recently scored 78 out of 100, which is higher than the Key West average of 74.

Has Pinchers Crabshack of Key West (Upstairs)'s inspection record improved over time?

No. Recent inspections at Pinchers Crabshack of Key West (Upstairs) have averaged around six violations per visit, up from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Pinchers Crabshack of Key West (Upstairs) 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 Crabshack of Key West (Upstairs) inspected?

Based on the inspection history on file, Pinchers Crabshack of Key West (Upstairs) is inspected around three times per year on average.

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