Pinchers Crab Shack
591 S Collier Blvd, Marco Island
Sep 11, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedCorrected on-site
Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of drawn butter. Operator removed the plastic ramekin.
14-01-5 - Basic·Food protection during preparation, storage and displayCorrected on-site
Food stored on floor. There is a container of tortilla chips stored on the floor across from the deep fryer. Operator moved the tortilla chips to proper storage.
08B-38-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use ice scoop stored on soiled surface between uses. The ice scoop is stored on top of the ice machine. Operator ran the ice scoop and ice scoop holder through the dishwasher.
10-12-5 - Basic·Wiping cloths; clean and soiled linens; laundry facilitiesCorrected on-site
Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth, not stored in sanitizer next to the iced tea. Operator moved the wet wiping cloth to the laundry.
21-12-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler across from the deep fryer conch fritter batter (44F - Cold Holding); hush puppies batter (46F - Cold Holding). The cooler door was left open, operator closed the reach in door. **Corrective Action Taken**
03A-02-5 - Intermediate·Food-contact surfaces clean and sanitizedCorrected on-site
Food-contact surface soiled with food debris, mold-like substance or slime. There is a deeply stained and grooved cutting board on the clean utensils rack. Operator discarded the damaged cutting board.
22-02-4
Violation codes
6 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Wiping cloths; clean and soiled linens; laundry facilities |
| 1 | Food-contact surfaces clean and sanitized |