Crab Shack
11400 N Gandy Blvd, St Petersburg, FL 33702 · Permanent Food Service · License 6200446
What drove the grade
3 Live, small flying insects found dish pit
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (1 fixed by the Jul 28 follow-up, 1 fixed on the spot), 1 intermediate, 9 basic-18
- Safety score82
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 visitJul 28, 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 visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: 3 Live, small flying insects found dish pit
5 live flying insects at prep station.
Roach activity present as evidenced by live roaches found.
1 live roach at cook line. Employee killed
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Deli cooler
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Wet wiping cloth not stored in sanitizing solution between uses. sitting on cutting board deli cooler line.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment all door handles.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Prep area.
Unclean building components, attachments or fixtures.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
At cook line
Floor soiled/has accumulation of debris.
Under cook line
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.
Glasses, cell phone, and cup prep.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.