Krab Hut House
5100 S Cleaveland Ave, #401, Fort Myers, FL 33907 · Permanent Food Service · License 4607232
What drove the grade
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 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
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
6 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.
At top of the reach in cooler; hard boiled eggs no shell (61°F - Cold Holding). Per operator hard boiled eggs stored on reach in cooler for three hours. Operator removed hard boiled eggs to inside of the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler; raw shell eggs stored over lemons. Operator removed raw shell eggs to bottom shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to stored food container at bar area. Operator removed the food container.
Fixed on the spotRepeat violation
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Earlier inspections 1
B86Routine inspection7 violations, 3 high priority No follow-up needed
- First visitJul 17, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steamer at server station; homemade tomatoes sauce (101°F - Hot Holding). Per operator homemade tomato sauce placed on steamer for 45 minutes. Operator started reheating.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored over box of soda.
Operator removed container of medicine to proper storage.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to stored food container at bar area. Operator removed the container.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce container stored on floor near cook line.
Code 14, Food-contact surfaces designed and maintained: Clean food container storage shelves with rust that has pitted the surface near triple sink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry near mop sink.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.