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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HUNGRY CRAB in LARGO currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 21 total violations — 2 critical, 7 major, 12 minor.
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What stands out in this inspection history
The latest inspection on July 27, 2026 shows 21 observation rows: 2 critical, 7 major, and 12 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HUNGRY CRAB has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and raw chicken over cranberry juice in walk in cooler. Instructed staff of proper food storage during inspection, staff began reorganizing shelves
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water next to steam table
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
- [36-73-4] Floor soiled/has accumulation of debris. Under shelves in walk in freezer
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
- [01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oysters in glass cooler on cook line with no tag
- [08B-38-4] Food stored on floor. Box of lemons and bucket of hard boiled eggs on floor in walk in cooler
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
- [01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- [01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
- [08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered flour bins for breading fried food directly in front of hand sink on cook with no splash guard, staff implemented temporary splash guard
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bucket
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot - marinara (122F - Hot Holding), held less than 4 hours, instructed staff to reheat to a minimum of 165F, staff increased temperature
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles and holsters soiled behind bar
- [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/ 2 servers and 3 kitchen staff present with no valid CFM
- [31A-09-4] Handwash sink not accessible for employee use at all times. Metal pot in hand sink on cook line, removed
- [16-03-4] Accumulation of debris inside warewashing machine.
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