Mr & Mrs Crab Brandon
2042 Badlands Dr, Brandon, FL 33511 · Permanent Food Service · License 3917153
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection3 high priority (2 fixed by the Oct 29 follow-up, 1 fixed on the spot), 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers on clean dish shel
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In work top cooler at cooklinem cooked wings (60°F); crab cakes (60°F). Operator moved items to different cooler.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach observed on the wall under 3 compartment sink. Operator eradicated, cleaned and sanitized the area.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce stored over cooked seafood items in walk-in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On fryer door handles. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area under/behind soda fountain heads.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal and plastic containers on clean dish shelf
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.