Inspection Report

Business Name
Angry Crab Shack

Business Address
2740 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD-34311

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/4/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: Corrective Action: Corrected at time of inspection. Employee wearing gloves handled raw beef, removed glove and touched reach-in handle without washing hands, employee entered bar, applied lip gloss, then scooped ice for drinks without washing hands. Employee wearing gloves touched shared surfaces and returned to handling food without washing hands, putting on clean gloves. Manager had employees wash hands. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Corrective Action: Correct prior to re-inspection 5/12/26. Hand washing sink in prep room has motion detection on that only lasts a few seconds, causing employees to have to restart the water flow multiple times to be able to wash for full 20 seconds. Please repair/adjust to allow required full 20 second hand wash.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Corrective Action: Correct prior to next routine inspection. No splash guard at the front expo hand washing sink adjacent to the cold well for dressings and lemon garnish, at prep sink next to dirty side of the dishwashing machine sideboard. Please install.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Corrective Action: Correct prior to next routine inspection. To-go cups and lids in far back room stored on bottom shelf of rack that is less than 2" above the floor. Please store properly, at least 6" above the floor

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Corrective Action: Correct prior to re-inspection 5/12/26. Sprayer hose at prep room 3 comp sink extends below the flood rim of the sink. Please repair/replace to restore required, proper air gap. The plastic waterlines for the prep sink next to the dish washing machine come out of one side of the wall, run along the floor around the corner, then up to the prep sink faucets. Please repair properly. Please ensure proper air gaps are maintained and back flow in place where required on the crab and lobster tank system.

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required

Addl Notes: Corrective Action: Correct prior to re-inspection. No back flow preventors on the waterlines for the coffee machine and tea machine. Please install ASSE 1022 back flow valves on these water lines. Predefined Comment: All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Corrective Action: Correct prior to next routine inspection. Floor in prep room has been worn through paint coating, with exposed concrete throughout. Some tiles broken or missing in the cook line areas. Please ensure the concrete is properly sealed, broken or missing tiles repaired prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Provided and discussed FDA form 1B. Provided wet storage tank guidance for crab/lobster tanks.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.