PINCHERS CRAB SHACK Inspection – March 20, 2026

High Priority 2

#6High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored by packaged cups. Operator removed chemical. **Corrected On-Site**

Corrected On-Site

#7High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration. Operator redid solution. Rechecked concentration at 300ppm.**Corrective Action Taken** **Corrected On-Site** **Repeat Violation**

Corrected On-SiteCorrective Action TakenRepeat Violation

Intermediate 1

#8Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at beverage/wait station near bar.

Basic 5

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Operator separated containers. **Corrective Action Taken**

Corrective Action Taken

#2Basic14-69-4

Basic – Ice buildup in walk-in freezer.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Women's restroom.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime, pink-like substance on walk in cooler curtains.

#5Basic06-03-5

Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Observed raw shrimp and raw fish thawing in standing water. Observed temperature at 60F. Operator put ice on top of thawing seafood. **Corrective Action Taken**

Corrective Action Taken

Florida Food Watch