Mr & Mrs Crab
497 Cortez Rd W, Bradenton, FL 34207 · Permanent Food Service · License 5105651
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.observed on cooked line hard boiled eggs (70°F - Cold Holding).Person in charge stated they had been out of the cooler for approximately 2 hours and placed in walk-in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 5 basic (2 repeats)-18
- Administrative complaint on Jul 8Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed on cooked line hard boiled eggs (70°F - Cold Holding).Person in charge stated they had been out of the cooler for approximately 2 hours and placed in walk-in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed on cooks line soiled dishes in handwashing sink.Person in charge removed and washed hands.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Alex and Carlos.
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on multiple employees engaging in food preparation brackets on wrist.
Employees removed and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface. observed in walk-in cooler rusted shelves.
As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed over fryers in main kitchen area hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed in main kitchen area cell phone on food preparation table.employee removed from table.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.