MR & MRS CRAB

Name: MR & MRS CRAB
Address: 6798 CROSSWINDS DR N, ST. PETERSBURG, FL, 33710, US
Rating: 75.6

6798 CROSSWINDS DR N, ST. PETERSBURG, FL 33710

License #6218121

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

75.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MR & MRS CRAB in ST. PETERSBURG currently holds an InspectFL Health Score of 75.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 30 total violations — 5 critical, 13 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 26, 2026 shows 17 observation rows: 3 critical, 9 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Squid thawing under running water temped at 74F. Operator moved squid to cooler.
[21-05-5] Cloth used as a food-contact surface. -net used to line rice cooker. Operator said they hand wash it. I discussed with operator that rice nets may be used, but are single-use items because they are not smooth and easily cleanable. Operator removed net.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.
[29-08-4] Plumbing system in disrepair. Hand wash sink near dish pit has hot water turned off to it due to hot water valve being stuck on otherwise.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee training cards do not have employees last names.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[01C-04-4] Container of raw pre-shucked oysters does not have a proper label. See stop sale. -raw oysters on the half shell in reach in cooler at end of cook line have no tag. Operator was able to determine which box they came from and labeled them.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[31B-03-4] No soap provided at handwash sink behind bar. Operator put soap out.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health Control for butter, wings, cooked corn and cooked potatoes. Their Time as a Public Health Control paperwork was not filled out. I helped operator fill it out and explained proper procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored above boiled eggs and sauce in walk in cooler. Operator moved chicken below ready to eat food.
[01C-03-4] Oyster tags not marked with last date served. Observed operator adding dates to tags to try to produce tags dated within last 90 days, some had harvest and packed dates covered with ink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink behind bar being used as ware wash sink with dishwashing attachment inside. Operator removed attachment from sink.
[03D-15-4] Food being cooled by nonapproved method . Large dense quantities of chicken wings, boiled eggs and snow crab legs were cooling covered in walk in cooler. I explained to operator that cooling foods should be left uncovered and put in shallow pans. Operator uncovered foods to allow for proper cooling.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid (74F - Cold Holding, retemped at 64F) Raw squid was improperly thawed under running water until it reached 74F. Operator put squid in cooler to cool. Discussed proper thawing methods with operator.
[03F-02-5] 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. Operator says potatoes and corn were cooked at 12:30. Operator time marked.

Community reaction

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Community pulse