Inspection Report
The Kickin Crab
20 S DOBSON RD MESA AZ 85202
FD2403796
Food Establishment - Eating & Drinking
Food Routine Inspection
7/22/2026
Not Participating
2
Completed
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
***Fourth repeat violation.
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: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed an open employee drink on the prep table across from the fryers with no lid or straw. All drinks need a lid and straw and to ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
Addl Notes: Observed more than 12 dead clams intermingled with live clams in the walk-in cooler and the cooler drawers across from the boils. All clams observed holding at 41*F or below. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC to inspect clams daily to remove dead/dying clams. 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: The pico de gallo and cream sauce were 48*F in the top of reach-in cooler across from the fryers using probe thermometer. Employee had the lid open and was advised to keep it closed. Employee moved the items to the walk-in to cool faster. Min/max was placed on a shelf in the bottom of the unit and was 43.6*F. Person in charge (PIC) will re-check the unit in an hour to determine if it can be used or needs repairs. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held 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 #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
**Second repeat violation.
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle near the three-compartment sink with cleaner in it and a condiment bottle with soap in it that did not have labels. All cleaners and chemicals need a label to reduce risk of chemical contamination. Person in charge (PIC) used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.
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: Observed serving boats/containers stored uncovered and upright. Discussed covering them or turning upside-down to reduce risk of contamination. Employee turned them upside-down at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
***Third repeat violation.
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the floor drain lines at the soda machine and ice machine that are draining below the flood rim of the floor sinks. All plumbing must be maintained in good repair at all times. PIC stated they will have the drain lines trimmed or secured higher to restore an air gap. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection. Report emailed.
"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.
| 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.