Master Crab
2414 Del Prado Blvd S, Cape Coral, FL 33990 · Permanent Food Service · License 4605624
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 intermediate (3 fixed on the spot), 5 basic (1 repeat)-15
- Safety score85
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 visitJul 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed Owner Employee Reporting Form DBPR HR 5030-103.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed operator wash hands in 3 compartment sink after peeling raw shrimp. The owner educated personnel to only wash hands in designated handwashing sinks.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
The manager replaced batter in soap dispenser on cook line.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw crabs and raw calamari thawing in standing water in 3 compartment sink.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
The operator removed tongs from oven door.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in ware-washing area.
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.