Waves Crab House
Last inspected: Apr 15, 2026
43
Score
The health department has logged nine inspections at Waves Crab House, the earliest from 2023. On Apr 15, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly six violations before.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited five times.
That's lower than the typical Wimauma restaurant, which scores around 81. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noddles in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 67 F on counter, employee placed in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 74 F- retemp 171 F sitting on counter, employee reheated. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Soda boxes on floor. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
43
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee wash touch cooked potatoes with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 64 F, cooked potatoes 71 F left on counter for two hours, employee placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag removed from container.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at bar.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.
08B-49-4
Basic - Food stored on floor. Containers of oil on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 76 F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. West wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
30
Apr 29, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on soda gun nozzle at bar at time of inspection.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine at time of inspection.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used in bulk sausage on cooks line. Employee removed and disposed of bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table next to rice cooker and over reach in cooler on cooks line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table next to rice cooker in kitchen at time of inspection.
40-06-5
Basic - Food stored on floor. Observed food stored on walk in freezer floor at time of inspection.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. O hand wash sign at hand wash sink at bar. Operator replaced sign during inspection. **Corrected On-Site**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.Mops stored in mop buckets not set to dry at time of inspection.
42-01-4
58
Sep 30, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Observed medicine on cook line shelf above make table. Manager moved **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2024. Manager renewed license and current expiration is 2-1-2025 **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated **Repeat Violation**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Manager refilled **Corrected On-Site**
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed employee lighter on cook line. Manager removed **Corrected On-Site**
41-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water and iced tea on cook line. Employee moved to walk in cooler
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in reach in freezer by Mac n cheese pouches to be served to guests.
08B-49-4
Basic - Equipment in poor repair. Gasket torn at bar cooler
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar handsink
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Current Hotel and Restaurant license not displayed. Current license posted expired 2-1-2022
50-09-4
33
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Jan 22, 2024
Routine - Food
5 major violations.
View 5 violations
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
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/. Establishment added bar with three compartment in handsink to the left of war. Service station is. Far left hand sink and ice bin in server station removed. Handsink by mop sink removed in kitchen. Mop sink moved to right side of 2 compartment sink three compartment sink in kitchen removed and was replaced with a two compartment sink. Dish machine moved to far right corner of kitchen. Prep sink added but us a designated hand sink
51-16-7
Intermediate - No proof provided that some 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
Intermediate - Observed oyster tag not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server hand sink, or bar
31B-02-4
61
Aug 8, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drinks on shelf over reach in cooler
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
May 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs Put on ice **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
78
Jan 13, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was Waves Crab House last inspected?
The most recent health inspection at Waves Crab House on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Waves Crab House?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Waves Crab House.
How does Waves Crab House compare to other restaurants in Wimauma?
Waves Crab House most recently scored 43 out of 100, which is lower than the Wimauma average of 81.
Has Waves Crab House's inspection record improved over time?
No. Recent inspections at Waves Crab House have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Waves Crab House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Waves Crab House inspected?
Based on the inspection history on file, Waves Crab House is inspected around three times per year on average.
Nearby Restaurants