Mr and Mrs Crab Seafood Sanford INC

1000 Wp Ball Blvd, Sanford, FL 32771 · Permanent Food Service · License 6904595

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-18
Safety score82

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep282026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -glass door reach-in cooler: sausage 42-53°F, crawfish 46°F, raw shrimp 50°F, per operator all foods less than 4 hours, operator relocated foods to walk-in cooler to rapidly cool
  Fixed on the spotRepeat violation
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -cooked chicken wings, per operator cooked yesterday morning, employee dated
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -flour containers lacking labels, employee labeled
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee water bottle stored in shelf in dishwashing area, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -plastic bowl stored in rice, operator removed
  Fixed on the spotRepeat violation
  Food storage container/container lid cracked or broken.
  -dry rice container lid is cracked
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  -tested 0ppm, employee refilled, retested 300ppm
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of microwave
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  -floor tiles at cookline
- 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.
  -employee speaker stored on top of microwave, operator removed
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026B85Routine inspection8 violations, 3 high priority No follow-up needed

First visitJul 15, 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.
8 violations found:
- 3 High priority
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -glass door reach-in cooler: cooked crab 50°F -cooked corn 67°F, per operator less than 2 hours stored on prep table, operator relocated to reach-in cooler to rapidly cool
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -open bags of raw oysters and raw scallops stored over fries in white chest freezer, operator relocated raw items
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -1 live, small flying insect over drink station
Basic5
- Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -plastic bowl stored in flour container -plastic soufflé cup stored in Cajun seasoning container, operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters over cooking equipment, operator states professional cleaning is scheduled -walk-in cooler green shelves -walk-in cooler fan covers have an accumulation of dust/debris
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles displaced over ice machine.
  Light not functioning.
  -over handwash sink at entrance to the kitchen
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.