SUP CRAB

Name: SUP CRAB
Address: 7640 PARK BLVD N, PINELLAS PARK, FL, 33781, US
Rating: 81.7

7640 PARK BLVD N, PINELLAS PARK, FL 33781

License #6218724

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

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUP CRAB in PINELLAS PARK currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 8 major, 10 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
[25-05-4] Single-service articles improperly stored. To go foam container floor of dry storage.
[29-18-4] Drain cover(s) missing.
[31A-09-4] Handwash sink not accessible for employee use at all times. To go containers inside hand wash sink at cook line. Employee moved
[36-24-5] Hole in or other damage to wall. Hole in wall size of baseball under cook line hand wash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, smoking device on prep table at cook line hand
[01C-03-4] oyster tags not marked with last date served.
[08B-38-4] Food stored on floor. Box of oil front of hand wash sink, kitchen. Large bag of red potatoes on floor at cook line. Employee moved

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. During inspection observed multiple bags of raw shrimp and crawfish thawing on back counter.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw eggs over unwashed lemons in walk in cooler.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid in kitchen
[46-04-4] Exit door locked. For reporting purposes only. Dinner room back door
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Establishment is portioning out all crab in deli cooler and using thank you bags.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. In back of house.
[01C-05-4] oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced
[12A-20-4] Employee washed hands with no soap. Cook wash hands with water then changed gloves. Instructed to wash hands
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line crab (75F - Cold Holding) Put down below
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xiaoli 6 months Chuf Liu 6months Sent - Approved Food Worker Training Programs

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