Mr. Krabs Hut
Last inspected: May 4, 2026
41
Score
Public records show six inspections at Mr. Krabs Hut stretching back to 2024. Inspectors last stopped by on May 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
“Proper cold holding temperatures” comes up most often, recorded three times in the inspection record.
That's lower than the typical Hampton restaurant, which scores around 92. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
May 4, 2026
Routine
3 critical violations. 2 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee handle cellphone, don gloves, and proceed to handle fryer basket without handwashing in between. Also observed employee come into the facility from the outside and then proceeded to handle clean utenisl near the 3-compartment sink. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.
511-6-1.03(5)(c)
2-1B - hands clean and properly washed
Inspector notes: Observed food employee wash hands with water at 74 degrees F. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms rinse under clean, running warm water. COS PIC washed hands at the designated hand wash sink.
511-6-1.03(5)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food items (2 containers of raw chicken breast, 1 container of raw shrimp, 1 container of raw calamari, and 1 container of raw chicken wings in PTC #2 cold holding in the temperature danger zone. Also observed in PTC #1 in the main kitchen a container of snow crabs cold holding in the temperature danger zone. TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC placed items in the WIC for proper cooling.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed the establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Discussed with the PIC the importance of food allergy training and to provide a food allergy awareness training to the Health Authority to upon request.
511-6-1.03(2)(a)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed multiple chemical bottles stored underneath the 3-compartment sink in the main kitchen not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Ensure that all chemical bottles are labled with common name.
511-6-1.07(6)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed light entry at back screen door of main kitchen. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Discussed with PIC to close back door to prevent visible light entry.
511-6-1.07(2)(m)
10D - food properly labeled; original container
Inspector notes: Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Discussed proper labeling on working containers when removed from its original packaging.
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked on the counter in the WIC in the main kitchen multiple items (raw shrimp, raw scallop, raw chicken wings, and cooked sausage) cooling tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee loosely covered all items in the WIC for proper cooling.
511-6-1.04(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed in the main kitchen, PTC #1 with an ambient temperature of 48.4 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Ensure that proper ambient temperature is reached at PTC #1 in the main kitchen.
511-6-1.05(6)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the mechanical dish machine not in use and reading a chemical sanitization of 0 ppm Cl. Warewashing Machines, Manufacturers' Operating Instructions. 1. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure that dish machine is operable and has a chemical sanitization of 50-100 ppm Cl. Discussed with PIC to utilize the 3rd compartment of the 3-compartment sink for proper sanitization of equipment.
511-6-1.05(6)(d)
41
Sep 8, 2025
Followup
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink at the bar area obstructed by a single-service straw and ice. Also observed hand sink at the main kitchen near the 3-compartment sink obstructed by a metal scrubber. Advised PIC that all hand sinks shall be maintained so that it is easily accessible at all times. COS: Had food employees remove items from both hand sinks.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observe food contact surface of the bulk ice machine (white panel) in the main kitchen area stored as clean with black mold-like substance. Advised PIC equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bulk ice machine in the main kitchen.
511-6-1.05(7)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Obsered 1 container of broccoli stored uncovered in the walk-in cooler. Advised PIC that except when cooling. all items shall be kept covered in order to protect from contamination. COS: PIC placed covered broccoli in the walk-in cooler.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all bulk containers of seasonings with its common name in English.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 1 container of raw shrimp cooling tightly covered in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC loosely covered raw shrimp in the walk-in cooler.
511-6-1.04(6)(e)
70
Mar 10, 2025
Followup
4 major violations. 4 minor violations. 3 corrected on site.
View 8 violations
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed shellstock tags not on the original container of oysters at the walk-in cooler. Also observed shellstock tags not observed on file for up to 90 calendar days. Advised PIC molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty and the identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label. Advised PIC to obtain shellstock tags and to maintain all shell stock tags for 90 calendar days in chronological order.
511-6-1.04(3)(k)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food contact surfaces of interior portion of the microwave stored as clean with old food debris and residue. Also observed food contact surface of bulk ice machine stored as clean with staining. Advised PIC equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of microwave and bulk ice machine.
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Upon arrival, observed back handwash sink obstructed by plastic cap and metal pot scrubber. Advised PIC that a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed plastic cap and metal pot scrubber from the back handwash sink.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed PIC dump sanitizer bucket at the bar handwash sink during time of inspection. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC continued to dump sanitizer bucket at the mop sink.
511-6-1.06(2)(o)
4-2A - food stored covered
Inspector notes: Observed multiple containers of bulk containers of seasoning on the counters uncovered when not in use. Also observed 1 container of broccoli stored on the walk-in cooler uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC to cover all bulk containers of seasonings and 1 container of broccoli.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed multiple containers of bulk seasonings and sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all bulk containers of seasonings with its common name in English.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 1 container of snow crab legs cooling tightly covered in the walk-in cooler. Also observed 1 container of sausage cooling tightly covered with ceramic wrap in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC removed ceramic wrap from container of cooked sausage and snow crab legs.
511-6-1.04(6)(e)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC the most recent inspection report shall be posted in public view at all times. Advised PIC to place the most recent inspection report in public view.
511-6-1.02(1)(d)
55
Feb 14, 2025
Routine
2 critical violations. 3 major violations. 2 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed several TCS foods not cold holding at 41F or below. Advised to discard.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed potatoes and corn being hot held on counter in temperature danger zone with temperatures below 135 degrees F. Advised PIC to discard food and hot holding shall be 135 degrees F. or above. COS: PIC discarded food.
511-6-1.04(6)(f)
3-1D - required records: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Observed shell stock tags not on original container of oysters under the prep top cooler. Advised PIC that all shell stock tags shall be attached to containers and removed once last shell stock is sold removed. COS: PIC placed the oyster tag at the container.
511-6-1.04(3)(k)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dish machine in kitchen not meeting adequate concentration. Advised to have repaired. Observed EPA approved disinfectant to sanitize food contact surfaces. Advised to obtain
511-6-1.05(6)(n)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed bottles of chemicals with no label. Advised to label all chemicals removed from its original container
511-6-1.07(6)(b)
55
Aug 15, 2024
Routine
2 major violations. 4 minor violations. 1 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food contact surface of ice machine panel stored as clean with black mold-like substance. Also observed food contact surface of microwave in the main kitchen stored as clean with old residue. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CA: Advised PIC to increase cleaning frequency of microwave and ice machine panel.
511-6-1.05(7)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility not able to test chemical sanitization at the 3-compartment sink near the bar area. Advised PIC concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. CA: Advised PIC to obtain adequate test strips for the 3-compartment sink at the bar area.
511-6-1.05(6)(p)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed PIC eat in the main kitchen near prep table upon arrival. Advised PIC employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC ceased eating in the main kitchen.
511-6-1.03(5)(k)
4-2A - food stored covered
Inspector notes: Observed a container crab legs and a container of broccoli stored in the walk in cooler uncovered. Also observed ice bin lid filled with ice open near the service area. Advised PIC that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. CA: Advised PIC to place covers on all foods and to close ice bin lid near service area.
511-6-1.04(4)(c)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Upon arrival, observed multiple personal belongings placed on prep table in the kitchen area. Advised PIC that there shall be Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CA: Advised PIC to only have personal belongings at a designated area.
511-6-1.07(4)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed light entry at back screen door of main kitchen. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. CA: Advised PIC to obtain weather stripping for back screen door in order to protect from the entry of pest and rodents.
511-6-1.07(2)(m)
67
Jan 23, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed multiple medicines stored directly next to plates for store use. Advised PIC Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
511-6-1.07(6)(o)
18 - insects, rodents, and animals not present
Inspector notes: Observed light entry at back screen door of main kitchen. Advised PIC to obtain weather stripping for back screen door in order to protect from the entry of pest and rodents.
511-6-1.07(2)(m)
86
Frequently Asked Questions
When was Mr. Krabs Hut last inspected?
The most recent health inspection at Mr. Krabs Hut on file is from May 4, 2026. The public record contains six inspections in total.
What is the most common violation at Mr. Krabs Hut?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Mr. Krabs Hut.
How does Mr. Krabs Hut compare to other restaurants in Hampton?
Mr. Krabs Hut most recently scored 41 out of 100, which is lower than the Hampton average of 92.
Has Mr. Krabs Hut's inspection record improved over time?
No. Recent inspections at Mr. Krabs Hut have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Mr. Krabs Hut 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 Mr. Krabs Hut inspected?
Based on the inspection history on file, Mr. Krabs Hut is inspected around three times per year on average.
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