CAPTAIN CRAB SEAFOOD AND SUSHI

Name: CAPTAIN CRAB SEAFOOD AND SUSHI
Address: 2746 TAMIAMI TRL, PORT CHARLOTTE, FL, 33952, US
Rating: 91.9

2746 TAMIAMI TRL, PORT CHARLOTTE, FL 33952

License #1801988

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CAPTAIN CRAB SEAFOOD AND SUSHI in PORT CHARLOTTE currently holds an InspectFL Health Score of 91.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, inspectors documented 10 total violations — 1 critical, 5 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 24, 2025 included 1 critical violation, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[08A-13-5] 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 raw shrimp over sauce at Make Table. Operator removed the sauce from underneath the raw shrimp to a different location.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple trays soiled used for wash, rinse and sanitize at dish machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station next to soda fountain machine. Operator removed wet cups from being stacked to allow airflow.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed stainless steel scratch pad at wait station handwash sink. Operator removed the scratch pad.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure for hot side of handwash sink at ware washing area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager: Wina Hutagalung. Observed no food manager certified with 4 or more employees present at establishment. Operator showed up at the end of inspection.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse