Happy Crab
2115 E Hillsborough Ave Unit 3, Tampa, FL 33610 · Permanent Food Service · License 3918694
What drove the grade
Raw animal food stored in same container as ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 14, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed raw food store over prepared sauces in walk in cooler at time of inspection
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medication stored on shelf over main cooks line at time of inspection
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed wash cloth bucket testing over 200ppm chlorine at time of inspection. Operator remade solution. Testing at 100ppm.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stained cutting boards in kitchen at time of inspection
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food in hand wash sink next to triple sink. Operator moved food during inspection
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on floor in walk in cooler at time of inspection
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed tong handles in raw chicken wings at time of inspection. Operator removed tongs during inspection
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.