Rocking Crab
391 34 St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6218043
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier complaint inspection
- 2nd follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit.
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Establishment still lacks test strips
More time given
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in men's bathroom or other areas of the establishment.
More time given
- 1st follow-up visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations still not corrected.
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Located inside a reach-in deli cooler across from the cook line: raw chicken (55°F - Cold Holding); raw calimari (55°F - Cold Holding); raw fish (55°F - Cold Holding); cooked chicken wings (55°F - Cold Holding); shredded cheese (55°F - Cold Holding); portioned macaroni and cheese (56°F - Cold Holding); milk (51°F - Cold Holding) Items were held overnight in the unit.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located at a glass door reach-in cooler across from the cook line: cooked sausage (56°F - Cold Holding); cooked crab (55°F - Cold Holding); muscles (54°F - Cold Holding) Located at the cook line next to boiling water trays: cooked corn (60°F - Cold Holding); cooked potato (61°F - Cold Holding) Located in a reach-in deli cooler across from cook line: raw chicken (55°F - Cold Holding); raw calimari (55°F - Cold Holding); raw fish (55°F - Cold Holding); cooked chicken wings (55°F - Cold Holding); shredded cheese (55°F - Cold Holding); portioned macaroni and cheese (56°F - Cold Holding); milk (51°F - Cold Holding) Items in the reach-in deli cooler remained overnight and a stop sale was issued. Corrective action was taken with the following items placed on ice and rechecked as follows: cooked sausage (32°F - Cold Holding); cooked crab (32°F - Cold Holding); muscles (32°F - Cold Holding) Cooked potato's and corn previously on line were returned to walk-in cooler to cool.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prawns stored above cooked sausage in walk-in cooler. Operator relocated prawns for safe storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not testing at minimum required concentration of chlorine. Unit was reran and retested at 50 ppm.
Fixed on the spotRepeat violation
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Indicated by dish machine not running at minimum level of chlorine concentration
Basic8
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 at cook line with the tag removed from batch prior to the last being sold.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic serving tray and plastic cup used as scoops inside reach-in freezer at cook line and in dry storage rice container
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 with build up of debris
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water inside two reach-in coolers in the kitchen
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1dead roach under 4th booth from the wall in the north dinning room by windows. 1 dead roach under last bench to the east against south wall in back NE dinning room 1 dead roach in NE corner across from above mentioned booth 1 dead roach in SW corner of wall by pole in NE dinning room 1 dead roach under second booth on south wall of back 1 dead roach in unused keg box, employee cleaned up roach and sanitized the area. NE dinning room.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on the North side of kitchen floor in front of dry storage
Objectionable odors in men's bathroom or other areas of the establishment.
Reading this report
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.
- Stop sale
- An order that the food can’t be sold or served.