Tn Crab Shack
Last inspected: Nov 3, 2025
61
Score
Public records show seven inspections at Tn Crab Shack stretching back to 2022. The most recent visit was on Nov 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around eight violations each.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up four times.
The city-wide average sits at 79, which Tn Crab Shack's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings and pieces stored over pre cooked crab pieces in reach in cooler at time of inspection.
08A-05-6
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. Observed some employees food handler training is expired at time of inspection
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items prepared on site not labeled at time of inspection.
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled at time of inspection.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over bulk sugar on prep table in kitchen at time of inspection.
12B-07-4
61
May 7, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
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 - 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 - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
47
Nov 21, 2024
Routine - Food
5 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
78
Mar 21, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Oct 10, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Medicine stored over food and food prep area
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in-cooler
08A-20-5
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 - 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 - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
50
May 11, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items on prep table **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Microwave soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large delivery at time of inspection **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
21-12-4
67
Nov 8, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over empanadas in reach-in-cooler **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Bottles of medicine over open container of crabs.
41-07-4
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.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Containers of mayonnaise on floor in front kitchen area
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled and hood filters soiled with dust and grease
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Frequently Asked Questions
When was Tn Crab Shack last inspected?
The most recent health inspection at Tn Crab Shack on file is from Nov 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Tn Crab Shack?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Tn Crab Shack.
How does Tn Crab Shack compare to other restaurants in Tampa?
Tn Crab Shack most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has Tn Crab Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Tn Crab Shack have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tn Crab Shack means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tn Crab Shack inspected?
Based on the inspection history on file, Tn Crab Shack is inspected around two times per year on average.
Nearby Restaurants