Pinchers Crab Shack
Last inspected: Mar 20, 2026
52
Score
Pinchers Crab Shack has been inspected 10 times since 2022. The newest entry in the record is dated Mar 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The latest visit found five violations, down from six violations the time before.
The pattern that stands out is basic - Nonfood-contact surface soiled with grease, which has been cited five times.
Compared to other Fort Myers restaurants (averaging 81), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored by packaged cups. Operator removed chemical. **Corrected On-Site**
41-10-4
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**
41-27-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at beverage/wait station near bar.
31B-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime, pink-like substance on walk in cooler curtains.
23-03-4
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**
06-03-5
52
Sep 2, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In center reach-in cooler front line below window to dining room, observed 3 packs thawed reduced-oxygen packaging tuna with label to removed still in package, per operator thawed 8/30/25. Operator discarded.
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) under counter of back prep line.
41-27-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In center reach-in cooler front line below window to dining room, observed 3 packs thawed reduced-oxygen packaging tuna with label to removed still in package, per operator thawed 8/30/25. Operator discarded.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plugs, cords, separations between reach-in cooler tops, and water filters soiled with accumulation of debris in front line right side. Top shelves on cook line. Sides of fryers, under grill shelving.. **Repeat Violation**
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
64
Feb 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
90
Feb 12, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches around water tank near prep sink on prep line, bottom shelf. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) in bar. Operator diluted to 300ppm quaternary sanitizer. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed incorrect date marking on front line reach-in cooler right cooked crab claws, per operator received and opened 5 days ago. Operator properly datemarked the crab. **Warning**
02C-03-5
Basic - Floor tiles missing and/or in disrepair near back door of kitchen. **Repeat Violation** **Warning**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line observed scoops in standing water 75F, spatulas 86F. Operator discarded water, washed rinsed and sanitized utensils before returning to line. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler protein drawers with accumulated food residue, also side of grill above, tops of steamers with dust. **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Vermin present, door by bar and large garage door at bar opened to outside, kitchen not sealed to bar area. **Warning**
35B-05-4
55
Sep 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in disrepair by back door of kitchen around large drain. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-17-5
95
Sep 11, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked whole crabs, tortillas, and prepped washed vegetables in walk-in cooler. Operator rearranged foods for proper storage. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach in electrical room across from ice machine in kitchen. **Warning**
35A-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under left side of sink attached to dishwashing machine. **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. One bottle on handwash sink across from walk-in cooler. On in bar, one in dishwashing area, one by seafood display case, one in side service station near left entrance to kitchen. **Warning**
41-17-4
Basic - Accumulation of debris on top of warewashing machine. **Warning**
16-21-4
Basic - Dead roaches on premises. 6 dead roaches in electrical room across from ice machine in kitchen. **Warning**
35A-03-4
Basic - Floor area(s) covered with standing water in kitchen at back entrance around large drain. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor in disrepair by back door of kitchen around large drain. **Warning**
36-17-5
Basic - Food storage container/container lid cracked or broken. Multiple food storage containers on back dry dish rack between walk-in coolers. **Warning**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line removable hood vents, sides of equipment and sides of coolers with accumulated grease. **Repeat Violation** **Warning**
23-03-4
43
Apr 12, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above ready to eat stone crab claws in walk in cooler. Operator moved raw shrimp to a lower shelf. **Corrected On-Site**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on reach in door handles on the cook line.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed texture ceiling tile in the kitchen in various location above cooking / preparation areas. **Repeat Violation**
36-37-5
Basic - Floor soiled/has accumulation of debris. Observed construction debris and dirt on floor off the back of the kitchen in the storage/ electrical room. Adjacent to the warewashing station.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in and walk in cooler door gaskets.
23-03-4
70
Aug 1, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine exceeds 200ppm)
22-41-4
High Priority - Toxic substance/chemical improperly stored. Fly bait labeled by operator as "poison" in open container above oyster table. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on small prep table at entrance of kitchen. Operator labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on walls of crushed ice machine at end of cooks line.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two,large CO2 cylinders unsecured next to bulk CO2 tank
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles present in kitchen.
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cooks line preparing food without a hair restraint. Operator provided hat. **Corrected On-Site**
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cooks line behind Taylor refrigeration unit has a build up of dust and grease.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator dumped and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
50
Jan 18, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
78
Sep 9, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (100F - Hot Holding)less than 2 hours per operator. Operator removed and placed clam chowder in steamer reheated to 180 F reheating. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fish (50F - Cold Holding) less than 2 hours in first drawer under grill in kitchen line per operator. Operator moved fish to another reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in kitchen counter. Operator removed wet cloth. Wiping cloth sanitizing solution stored on the floor . Operator double bucket sanitizer bucket. **Corrected On-Site**
21-12-4
70
Frequently Asked Questions
When was Pinchers Crab Shack last inspected?
The most recent health inspection at Pinchers Crab Shack on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pinchers Crab Shack?
Across the inspection record, basic - Nonfood-contact surface soiled with grease has been cited five times, more than any other issue at Pinchers Crab Shack.
How does Pinchers Crab Shack compare to other restaurants in Fort Myers?
Pinchers Crab Shack most recently scored 52 out of 100, which is lower than the Fort Myers average of 81.
Has Pinchers Crab Shack's inspection record improved over time?
Yes. Recent inspections at Pinchers Crab Shack have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about six previously.
What does a high risk rating mean?
A high risk rating at Pinchers Crab Shack means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pinchers Crab Shack inspected?
Based on the inspection history on file, Pinchers Crab Shack is inspected around three times per year on average.
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