Inspection Report

Business Name
Angry Crab Shack

Business Address
3227 E BELL RD PHOENIX AZ 85032

Permit Number
FD-85195

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/24/2026

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

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: Observed handwashing sink in the back area by prep table without water flow at the time of inspection. Also observed handwashing sink on the cookline with bowls blocking sink at the time of inspection. Maintained so accessible at all times and not used for other purposes than handwashing. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Repair handwashing sink in the back kitchen to provide flowing water of 100*F before reinspection on 4/3. Corrective Action: Correct prior to reinspection.

Violation #: 17

Description: Proper Disposition of Returned, Previously Served, Reconditioned, and Unsafe Food

Comments:

PRIORITY VIOLATION-3-701.11 - Priority: Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed dead lobster in tank at the time of inspection. Per PIC, dead lobster was dead for less than 4 hours and establishment's procedure is to cook and freeze for use in lobster crostini. Also observed three dead lobsters in bags in walk-in cooler with dates the lobster had died of unknown causes in tank. Per PIC, dates on the bags are when the lobsters were cooked and frozen for later use in food product for customers. A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure. Discussed with PIC lobster dying of unknown causes cannot be cooked and served, lobster must be discarded. See embargo form. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked sausage 112*F-116*F and cooked potatoes 123*F-125*F in hot holding table at the time of inspection. Per PIC, TCS food items had previously been reheated within the past 30 minutes. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed cut lettuce 44*F, rangoons 46*F, cut tomato 46*F-48*F, lobster crostini 44*F, sliced cheese 46*F, mac and cheese 48*F, lobster 47*F, ground beef 47*F, fish 46*F, shrimp 48*F, chicken 48*F, tofu 45*F in cold table at the time of inspection, measured with a calibrated probe thermometer. Also observed house made ranch 52*F, potato salad 52*F in beverage cooler at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, they had not checked temperatures of the unit or TCS food items that day and TCS products were voluntarily discarded at the time of inspection. Per PIC, TCS items in the beverage cooler had been there for less than two hours and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed quat sanitizer bucket in the kitchen and at the bar test below 150ppm with quat test strips at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed with PIC: reheating temperatures

"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.