Krispy Krab, 3100 18th Ave South, St. Petersburg, FL - Restaurant inspection findings and violations

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Business Info

Name: KRISPY KRAB
Type: Permanent Food Service
Address: 3100 18th Ave South, St. Petersburg, FL 33712
License #: 6216440
Total inspections: 18
Last inspection: 6/9/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen.
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize together. **Corrected On-Site**
  • Basic - Hole in wall. In restroom.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open and flies present.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Crab legs thawing at room temperature.
  • Basic - Ripped/worn tin foil used as food-contact shelf cover. Above microwave/prep table.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Live flies in kitchen. **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausages in walk in at 60°. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink beside 3 comp. and in restroom. **Corrected On-Site**
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Holding sausage at 50°. Cooler can not be 41° because crab dies.
6/9/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Open dumpster lid.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
2/20/2014Routine - FoodCall Back - Complied
  • Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen
  • Basic - Food stored on floor. Potatoes on floor in kitchen
  • Basic - Leaking pipe at plumbing fixture. Under 3 comp sink.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Open dumpster lid.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • High Priority - License is expired and is more than 60 after expiration date.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Live flies in kitchen. 5 flies in kitchen area
  • Intermediate - Manager lacking proof of food manager certification.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or handwashing sign in restroom and in kitchen
  • Intermediate - No probe thermometer provided to measure temperature of food products.
12/19/2013Routine - FoodAdministrative complaint recommended
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Garbage on the ground and/or pad around dumpster.Back area of theresytaurant behind fence
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Throughout
  • Basic - No handwashing sign provided at a hand sink used by food employees.Bathroom
  • High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bathroom
3/18/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Bucket of sliced potatoes on floor.
  • Critical - No paper towels at kitchen or restroom handsink.COS
  • Critical - No soap at restroom hand sink.
  • Critical - Observed cigarette ashes on counter in kitchen area.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed peppers with a mold line growth.
  • Critical - Observed reach in coolers soiled.
7/2/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.Next to triple sinks.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed window broken in kitchen area.
  • Observed build-up of grease on nonfood-contact surface.Top of the gas burners on stove top.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Reach in ovens of the gas stoves.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed screen in door torn/in poor repair.Kitchen baack door to outside.
5/30/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed an uncovered electrical box. For reporting purposes only.Pugs in the hallway.
  • Observed build-up of grease on nonfood-contact surface.Hood filters.
  • Observed unnecessary items on the premise.Storage room with the elecric hotwater heater.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.Broken window in kitchen fixed using duct tape.
10/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 22-19-1 Observed interior of microwave soiled.Mirowave near K Fire extinguisher in kitchen.
7/20/2011Routine - FoodCall Back - Complied
  • Observed food debris accumulated on back room floor.
  • Observed hole in wall under old doorway at front entrance of establishment.
  • Critical - Observed interior of microwave soiled.Mirowave near K Fire extinguisher in kitchen.
  • Critical - Observed potentially hazardous food thawed at room temperature.Shrimp Corrected On Site.
  • Critical - Observed the accumulation of dead flies on floor and in sticky fly trap light. This violation must be corrected by : 07/20/2011.
  • Critical - Outer openings not protected with self-closing screen door at front entrance of establishment.
7/19/2011Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions.Bath room.
  • Critical - Hand wash sink lacking proper hand drying provisions.Kitchen.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Fryer baskets.
  • Observed single-service items stored on floor.Styrofoam to go containers in back room.
  • Critical - Observed uncovered food in holding unit/dry storage area.Bucket of seasoning in hotwater heater room.
  • Critical - Observed uncovered food in holding unit/dry storage area.Spices in back room.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.Broken window in kitchen. Repeat Violation.
6/9/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.Bath room.
  • Critical - Hand wash sink lacking proper hand drying provisions.Kitchen.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Fryer baskets.
  • Observed single-service items stored on floor.Styrofoam to go containers in back room.
  • Critical - Observed uncovered food in holding unit/dry storage area.Bucket of seasoning in hotwater heater room.
  • Critical - Observed uncovered food in holding unit/dry storage area.Spices in back room.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.Broken window in kitchen. Repeat Violation.
3/1/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair cutting board.
  • Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Broken window in kitchen.
  • Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Back door to outside in kitchen.
  • Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Hood filters.
12/9/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food thawed at room temperature.Bags of shrimp.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on oven handle.
  • Observed employee with no hair restraint.
  • Food-contact surface not smooth and easily cleanable.Preperation table made of wood with no finish.
  • Observed nonfood-contact equipment in poor repair cutting board.
  • Critical. Observed handwash sink used for purposes other than handwashing.Thawing shrimp.
  • Critical. No handwashing sign provided at a handsink used by food employees.Kitchen handwashing sink.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Hand wash sink lacking proper hand drying provisions.Restroom
  • Critical. Handwashing cleanser lacking at handwashing lavatory.Restroom
  • Critical. Observed roach activity as evidenced by live roaches found eight roaches in cooking oven and one roach near the microwave.Observed one dead roach in food cupboard one dead roach near the microwave and one dead roach in the bathroom.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.Back door to outside in kitchen.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.Broken window in kitchen.
  • Observed grease accumulated under cooking equipment.Cookline.
  • Observed attached equipment soiled with accumulated grease.Hood filters.
  • Critical. Portable fire extinguisher missing from designated location. For reporting purposes only.K extinguisher
  • Critical. Manager lacking proof of Food Manager Certification.
12/8/2010Routine - FoodWarning Issued
  • Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair. glass door cooler
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Cl2
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of soiled material on in the reach-in cooler.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease between cookline equipment.
  • Critical. Handwash sink not accessible for employee use at all times. pot in hand sink
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
  • Critical. Observed 3 dead roaches on premises.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on walkin cooler floor.
  • Observed food debris accumulated on kitchen floor.
  • Observed wall soiled with accumulated food debris in walkin cooler.
  • Observed wall soiled with accumulated grease behind cookine.
  • Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical. Electrical outlet cover plate damaged. For reporting purposes only.
5/12/2010Routine - FoodInspection Completed - No Further Action
  • Observed gaskets/seals on cold holding unit in poor repair. glass door reachin cooler.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
  • Critical. Observed soiled reach-in cooler shelves.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed residue build-up on fan shield in walkin cooler.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Hand wash sink lacking proper hand drying provisions.
1/8/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 14-36-1 Observed gaskets/seals on glass door cold holding unit in poor repair.
  • Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
1/8/2010Routine - FoodCall Back - Complied
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. potaoes & mushrooms.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Observed gaskets/seals on glass door cold holding unit in poor repair.
  • Food-contact surface not smooth and easily cleanable. cardboard on shelves in glass door reachin cooler.
  • Critical. Observed interior top of microwave soiled.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Observed interior of glass door reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease on hood filters.
  • Observed build-up of grease on sides of cookline equipment.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. No paper towels in employee restroom.
  • Critical. Lack of toilet tissue at employee restroom
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen floor.
  • Critical. Manager lacking proof of Food Manager Certification.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
10/12/2009Routine - FoodWarning Issued
No report available. 2/13/2009Food-Licensing InspectionInspection Completed - No Further Action

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