Hungry Crab

13101 Seminole Blvd, Largo, FL 33778 · Permanent Food Service · License 6212609

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (fixed on the spot, 2 repeats), 7 intermediate (1 fixed on the spot, 5 repeats), 12 basic (9 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-40
Administrative complaint on Jul 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

21 violations found

First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 2 High priority
- 7 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Crock pot - marinara (122°F - Hot Holding), held less than 4 hours, instructed staff to reheat to a minimum of 165°F, staff increased temperature
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shell eggs over produce and raw chicken over cranberry juice in walk in cooler. Instructed staff of proper food storage during inspection, staff began reorganizing shelves
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Clam/mussel/oyster tags not marked with last date served.
  Repeat violation
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Repeat violation
  Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Raw oysters in glass cooler on cook line with no tag
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun nozzles and holsters soiled behind bar
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Metal pot in hand sink on cook line, removed
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 servers and 3 kitchen staff present with no valid CFM
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of lemons and bucket of hard boiled eggs on floor in walk in cooler
  Uncovered food stored near sink exposed to splash.
  Uncovered flour bins for breading fried food directly in front of hand sink on cook with no splash guard, staff implemented temporary splash guard
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle in flour bucket
  Repeat violation
  In-use utensil stored in standing water less than 135°F.
  Rice scoop in 75°F standing water next to steam table
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of toaster oven soiled on cook line
  Repeat violation
  Walk-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups at wait station
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under shelves in walk in freezer
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.