Sup Crab
Last inspected: Apr 1, 2026
55
Score
Sup Crab appears in inspection records four times, starting in 2025. On Apr 1, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
Restaurants in Pinellas Park average 82, so Sup Crab trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. To go containers inside hand wash sink at cook line. Employee moved **Corrected On-Site**
31A-09-4
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, smoking device on prep table at cook line hand
40-06-5
Basic - Food stored on floor. Box of oil front of hand wash sink, kitchen. Large bag of red potatoes on floor at cook line. Employee moved **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall size of baseball under cook line hand wash sink.
36-24-5
Basic - Single-service articles improperly stored. To go foam container floor of dry storage.
25-05-4
Basic - Stored food not covered. Corn mussels and scallops in reach in freezer not covered **Corrected On-Site**
08B-12-5
Basic - Drain cover(s) missing.
29-18-4
55
Dec 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. In back of house. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
35B-01-4
95
Oct 16, 2025
Routine - Food
6 critical violations. 8 major violations. 3 minor violations.
View 17 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid in kitchen **Warning**
41-05-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed lemons in walk in cooler. **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line crab (75F - Cold Holding) Put down below **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef drop crab legs on floor containing working no hand wash. Instructed to wash hands. Chef washed hands. **Warning**
12A-29-4
High Priority - Employee washed hands with no soap. Cook wash hands with water then changed gloves. Instructed to wash hands **Warning**
12A-20-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is portioning out all crab in deli cooler and using thank you bags. **Warning**
14-15-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xiaoli 6 months Chuf Liu 6months Sent - Approved Food Worker Training Programs **Warning**
53B-02-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. To go container inside hand wash sink. Employee moved back of house near wok station. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced **Corrected On-Site** **Warning**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. In back of house. **Warning**
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. During inspection observed multiple bags of raw shrimp and crawfish thawing on back counter. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board **Warning**
21-12-4
16
Apr 11, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters offered at establishment. Owner printed and put on wall during inspection. **Corrected On-Site**
02A-01-5
Basic - Bathroom located inside establishment not self-closing door men's restroom.
32-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom two door reach in cooler Next to deli cooler. And Deli cooler next to two door bottom reach in cooler.
05-09-4
82
Frequently Asked Questions
When was Sup Crab last inspected?
The most recent health inspection at Sup Crab on file is from Apr 1, 2026. The public record contains four inspections in total.
What is the most common violation at Sup Crab?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Sup Crab.
How does Sup Crab compare to other restaurants in Pinellas Park?
Sup Crab most recently scored 55 out of 100, which is lower than the Pinellas Park average of 82.
Has Sup Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Sup Crab have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sup Crab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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