Mr and Mrs Crab
11935 Sheldon Rd, Tampa, FL 33626 · Permanent Food Service · License 3918985
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 Sep 9 routine inspection2 high priority (1 fixed by the Sep 10 follow-up, 1 fixed on the spot), 5 intermediate (3 fixed on the spot), 4 basic-22
- Safety score78
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 visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hard cooked eggs 105°F at 2:50 PM placed on front line cook at 12 PM from walk-in cooler - cooled to 63°F at 3:10 PM in an ice bath, cooked corn 72°F at 2:50 PM placed on front line cook at 12 PM after cooking - cooled to 47°F at 3:10 PM in an ice bath, cooked potato 84°F at 2:50 PM placed on front line cook at 12 PM after cooking - cooled to 48°F at 3:11 PM in an ice bath.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed one pesticide-emitting strip, located next to ice machine. Operator discarded emitting strip at time of inspection.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written plan provided for cooked eggs, potatoes, and corn left out on front line cook. A form has been provided to the operator at time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda gun at bar area is soiled. Interior of all soda nozzles at soda fountain are soiled. Employee cleaned all soiled equipment at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink at bar area used for storing cutting boards, knives, and sink stoppers. Manager remove all items inside handwashing sink at time of inspection.
Fixed on the spot
No soap provided at handwash sink.
No soap at hand washing sink at bar area. Manager provided soap by time of inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
One container of liquid margarine stored on the floor at front line cook. Employee removed liquid margarine from the floor at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal drinks are stored on kitchen prep table near front line cook. Operator removed all personal drinks at time of Inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in chest freezer interior lid cracked, insulation exposed. Located next to back kitchen two compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice built up located inside a walk-in cooler and inside reach in chest freezers.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.