HUNGRY CRAB

Name: HUNGRY CRAB
Address: 13101 SEMINOLE BLVD, LARGO, FL, 33778, US
Rating: 66.4

13101 SEMINOLE BLVD, LARGO, FL 33778

License #6212609

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.4 Grade F / 100

Failing Health Score

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Quick take

HUNGRY CRAB in LARGO currently holds an InspectFL Health Score of 66.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 31 total violations — 8 critical, 7 major, 16 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.

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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 February 17, 2026 included 4 critical violations, 2 major, and 8 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.

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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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (127F - Hot Holding) held in crock pot, staff increased temp
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in bowl of standing water in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked crab legs in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[29-17-4] Waste line missing at soda gun holster. Behind bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple boxes of chemicals staked blocking hand sink in employee restroom at rear of kitchen
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals stored next to open bag of flour in rear kitchen hallway
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above prep table on cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on cook line
[16-03-4] Accumulation of debris inside warewashing machine.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags loosely stored in plastic bucket with no date marks
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw squid thawing in plastic to go bag in walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer Accumulation of grease under cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water

Inspection Completed - No Further Action
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-02-7] Live, small flying insects found 3 live flies over trash cans next to dis pit
[41-10-4] Toxic substance/chemical improperly stored. Can of WD40 on storage shelf with bottles of chili sauce
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-38-4] Food stored on floor. Box of margarine on floor next to rear door Boxes of oysters on floor in walk in freezer
[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 on duty during inspection unable to provide proof of CFM with 6 employees present
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Staff observed eating next to ice machine, then proceeded to to put on gloves and handle food with no hand wash, discussed proper hand washing procedures
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar
[29-17-4] Waste line missing at soda gun holster. Behind bar
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags in bucket with no date marks
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to wait station
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff observed eating and using personal cellphone, then proceeded to clean moth dish machine without washing hands first
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-02-4] Employee eating in a food preparation or other restricted area. Multiple employees observed eating on cook line

Community reaction

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