Crabby Village
3153 4 St N, St. Petersburg, FL 33704 · Permanent Food Service · License 6215862
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
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 visitAug 25, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored in fron reach-in cooler above dressings. Operator relocated sauces for safe storage. Raw chicken stored above cooked potato's and cooked corn in walk-in cooler. Operator relocated chicken to a lower shelf also holding chicken.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Inspector discussed documentation requirements for oyster tags and provided form DBPR HR 5022-106
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink next to standing reach-in freezers at cookline. Operator replaced.
Fixed on the spot
Basic2
Code 01, Approved source; food safe and unadulterated: Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
Oysters shucked on site inside walk-in cooler with tag already removed for storage. Operator identified current tag and returned to unit.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in cooler across from cook-line soiled.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.