Top Crab Seafood & Bar
Last inspected: Feb 18, 2026
70
Score
Across the available record, Top Crab Seafood & Bar has three inspections on file, the first dated 2025. On Feb 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “food stored covered”, which has been cited two times.
By comparison, the average Savannah facility scores 91, putting Top Crab Seafood & Bar on the weaker side. The record is unremarkable in either direction.
3
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee donning gloves without washing hands before engaging in food preparation. COS: Employee threw away gloves and washed their hands before placing new gloves on.
511-6-1.03(5)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several containers wet-nesting in ware washing area. RCA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed container of minced garlic and clams uncovered in bottom of prep-top cooler. COS: Employee covered items before placing back in prep-top cooler.
511-6-1.04(4)(c)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed open cup of beverage stored on shelf with seasonings. Observed Styrofoam cup stored on top of cooking oil in dry storage area. COS: PIC removed drinking cups from food storage areas.
511-6-1.03(5)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed container for margarine being used as a scoop for dry goods. Observed disposable spoons being used as a scoop in containers of dry goods. RCA: Single-service and single-use articles may not be reused.
511-6-1.05(6)(r)
70
Jul 15, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the top section of the prep top cooler maintaining temperature at 50F (clams, mussels, sausage, pooled eggs etc. See temperature log for specific temperatures). Food placed in prep cooler at approximately 12:00p. PIC discarded affected items. Facility has scheduled appointment to have equipment serviced. Facility to utilize additional coolers or place on ice until repairs are made. RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Facility has thermocouple and is going to start utilizing a temperature log.
511-6-1.04(6)(f)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed condenser dripping condensation onto food boxes (eggs, shrimp and snow crab legs). PIC discarded affected items. Educated PIC on maintaining items stored in clean dry location away from sources of contamination. PIC contacted maintenance to service walk-in cooler.
511-6-1.04(3)(e)
78
Jan 3, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 3 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed prep top cooler maintaining temperature at 46F (items include clams, mussels, sausage, shrimp etc. See temperature log for specific temperatures). Food placed in prep cooler at 12:00p. PIC to use time as a public health control and discard any remaining product at 4p. RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed multiple critical violations.
511-6-1.03(1)(a)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed consumer advisory on menu, however there is no asterisk near the items that are served raw or undercooked. RCA: PIC to reconfigure menu so there is an asterisk next to raw or undercooked items.
511-6-1-.04(7)(e)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed food in reach-in cooler uncovered (shrimp, crab, crawdads, etc.). Mussels uncovered in walk-in cooler. Flour dredge uncovered next to grill. PIC covered identified items. RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed debris buildup under equipment and coolers. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
511-6-1.07(5)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooling chicken which was cooked at 1:00p. At 2:15p temperatures were 78F and 87F. Had PIC placed on ice to achieve a temperature of 70F or below. Rechecked temperature at 2:45p with no change to initial temperature. Had PIC reheat the chicken to 165F and restart the cooling process. Provided handout on cooling. Rechecked chicken at 3:30p, temperature was at 171F. PIC began cooling process again.
511-6-1.04(6)(e)
11D - thermometers provided and accurate
Inspector notes: Observed missing thermometers in condiment cooler and prep cooler. RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
511-6-1.05(2)(x)
58
Frequently Asked Questions
When was Top Crab Seafood & Bar last inspected?
The most recent health inspection at Top Crab Seafood & Bar on file is from Feb 18, 2026. The public record contains three inspections in total.
What is the most common violation at Top Crab Seafood & Bar?
Across the inspection record, “food stored covered” has been cited two times, more than any other issue at Top Crab Seafood & Bar.
How does Top Crab Seafood & Bar compare to other restaurants in Savannah?
Top Crab Seafood & Bar most recently scored 70 out of 100, which is lower than the Savannah average of 91.
Has Top Crab Seafood & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Top Crab Seafood & Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Top Crab Seafood & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants