MR & MRS CRAB LAKELAND

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Missing or expired food manager certification, or employee food-safety training not documented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Garbage overflowing or uncovered, or the premises not maintained.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Garbage overflowing or uncovered, or the premises not maintained.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Garbage overflowing or uncovered, or the premises not maintained.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.