Mr Q Crab House
2321 N SR 7, Hollywood, FL 33021 · Permanent Food Service · License 1611573
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection4 high priority (fixed on the spot), 1 intermediate, 6 basic (5 repeats)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In right fliptop upper area, raw lobster tails (40-54°F - Cold Holding). Observed lobster over stacked in container above chill line. Per employee not prepared or portioned today and up in unit approximately 1 hour. Employee removed over stacked portion and placed in lower cooler to rechill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Open bag of raw chicken in top of sauce bucket in walk in cooler. Employee moved bag onto of raw chicken cases.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed, rinsed, and loaded items into dish machine and failed to wash hands before removing items. Discussed with manager to translate to employee proper procedures for handwashing and employee washed hands going forward.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls and immediately placed on shelf without conducting sanitizing step. Stopped employee and had him set up dish machine to redo bowls and sanitize.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Portioned gumbo in left fliptop lower cooler has no date marking when removed from freezer.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Trays of raw shucked oysters in walk in cooler not covered.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating next to prep area while employee shucking raw oysters at back of kitchen. Employee left kitchen area to finish eating.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1) Tops of multiple chest freezers rusted. 2) Gaskets on right fliptop lower cooler for damaged.
Repeat violation
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Plastic forks and spoons in test at front counter not presented with handles facing same direction. Employee rearranged to present properly.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Missing molding on wall by kitchen entrance.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.