Happy Crab
Last inspected: Jan 13, 2026
70
Score
Happy Crab has been inspected four times since 2023. The latest inspection on file is from Jan 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The latest visit found four violations, down from nine violations the time before.
The most common issue across all inspections has been proper cold holding temperatures, showing up two times.
Happy Crab's latest score of 70 falls below the Providence average of 80. Nothing in the record is alarming, but there's room to improve.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Environmental Complaint
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Crab legs were observed held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC added ice to actively cool crab legs.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Physical facilities not cleaned at required frequency
Inspector notes: The floors under booths have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
70
Apr 30, 2025
Re-Inspection
3 major violations.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: A strainer observed in the handwashing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (vegetable peelers, and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Menus are being reprinted per PIC.
3-603.11
74
Apr 17, 2025
Routine
8 major violations. 7 minor violations. 3 corrected on site.
View 15 violations
No soap available at handwashing sink
Inspector notes: Soap was not available at one hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: One hand-washing sink at the bar was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A pan of scallops observed in the hand-washing sink in the kitchen. A scouring pad was observed in one hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Dates of last used were lacking. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of and soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were observed cooling on the counter in plastic containers greater than four inches deep.
3-501.15
Food thawed using improper method
Inspector notes: Scallops observed thawing in stagnant water in a kitchen hand washing sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses, with one container of stagnant water at 112 degrees.. Utensils may be stored in water at 135 degrees or higher.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Scoop in flour bin observed with the handle in the food. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: table beneath flattop grill cart in cooking area chest freezer scale lowboy used for dry storage prep units ice machine
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in areas of the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One hand sink at the bar is in poor repair, with one faucet handle broken. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils: properly stored
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
32
Jul 18, 2023
Food Complaint
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Cooked crab legs (previously frozen) was observed held at 44-58 degrees Fahrenheit. Food was also observed stored above fill line. Food was recently placed in unit. Food was placed in walk-in cooler to blast chill. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Oil disposal unit was observed on rocks. Surfaces for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain
5-501.11
74
Frequently Asked Questions
When was Happy Crab last inspected?
The most recent health inspection at Happy Crab on file is from Jan 13, 2026. The public record contains four inspections in total.
What is the most common violation at Happy Crab?
Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Happy Crab.
How does Happy Crab compare to other restaurants in Providence?
Happy Crab most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Happy Crab's inspection record improved over time?
Yes. Recent inspections at Happy Crab have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about nine previously.
What does a medium risk rating mean?
A medium risk rating at Happy Crab 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 Happy Crab inspected?
Based on the inspection history on file, Happy Crab is inspected around two times per year on average.
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