MR & MRS CRAB SEAFOOD

High Priority - 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. 0 Ppm chlorine primed 2 times 0 Ppm Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face Observed server handling cell phone then handled seafood boil to go order without washing hands. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server handling cell phone then handled seafood boil to go order without washing hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn on the cob (125-131F - Hot Holding); boiled red bliss potatoes (72-73F - Hot Holding) on cart on cook line out at room temperature per operator held out of temperature less than 2 hours. Operator heated in the steamer. Corrective Action Taken Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Yun Qiang Ye Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior side. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl with no handle stored in a container of fries in walk-in freezer. Warning

Basic - Employee beverage container in ice machine/ice bin. Observed open employee drink bottle stored in the ice machine. Employee removed. Corrected On-Site Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Warning

Basic - Food stored on floor. Boxes of passion fruit and strawberry syrup in paper goods storage area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line interior soiled with food debris. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bag of unwashed carrots stored over a bucket of pickles in walk-in cooler. Operator stored correctly Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried Wings (124F - Cooling at 3:30pm, cooling since 3:00pm - 109F at 4:15pm)

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed at flip top cooler in front of fryer - raw shell eggs, raw chicken, raw shrimp stored directly over ready to eat wings and hush poppies. Items stored without any physical barrier in between.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler in front of fryer - raw shell eggs stored behind pickles. Employee stroked items correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container in ice bath on cart in front of fryer - fries (62F - Cold Holding) as per employee item held out temperature for approximately 30 minutes. Items not portioned or prepared today. Employee stored item in cooler. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink outside.

Basic - Covered waste receptacle not provided in women's bathroom. Observed at female restroom. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple has stored on rack with single use items. Employee removed and stored correctly. Observed car keys stored on shelf above prepping table. Employee removed and stored correctly.Corrected On-Site Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee's restroom in front of walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks stored in Coca Cola cooler in front of dishwasher machine.employee removed and stored correctly. Corrected On-Site

Basic - Stored food not covered. Observed in reach in cooler in front of fryer - hush poppies not covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on cart in front of fryer - fries (67F - Cold Holding). As per operator item not portioned or prepared today. Item held out of temperature for approximately 90 minutes. Operator moved item to cooler. Observed at triple sink thawing - shrimp (52F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Item not portioned or prepared today. Operator placed item in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - lobster soup (127F - Hot Holding) as per operator item held out of temperature for approximately 90 minutes. Operator reheated soup 154F . Corrected On-Site Repeat Violation Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom. Observed at female restroom in both toilet stalls.

Basic - Food stored on floor. Observed at walk-in freezer - container of chicken stored directly on the floor. Operator stored correctly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink thawing - shrimp thawing at room temperature (52F - Cold Holding)

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed at flip top cooler in kitchen, raw chicken stored over cooked wings. Additionally observed raw oysters stored above boiled eggs at cooler(Atosa) in kitchen. - From follow-up inspection 2025-04-28: observed raw oysters stored above boiled eggs at cooler(Atosa) in kitchen. Admin Complaint

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of cooking utensils stored above sink Warning - From follow-up inspection 2024-05-21: Observed wet nesting of cooking utensils stored above sink Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. French fries on stove at cook line, per manager food on time- two hours ago. Employee place time label Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A copy has been given to the operator.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flying insects stuck on to glue tape in kitchen. Operator discarded. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils stored next to hand wash sink at wait station. Operator relocate utensils Corrected On-Site

Basic - Stored food not covered. -Observed a uncovered bag with rice in dry storage area. Operator covered Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee drinks stored on shelf in dishwashing area next to clean utensils. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -Observed sanitizer bucket stored on floor in wait station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels or soap provided for hand wash sinks throughout kitchen and bar area. Operator states due to receive shipment for supplies.