Inspection Report
The Kickin Crab
20 S DOBSON RD MESA AZ 85202
FD2403796
Food Establishment - Eating & Drinking
Food Routine Inspection
10/6/2025
Not Participating
4
Re-inspection required
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
*Third consecutive 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: No CFPM onsite 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 #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee foods stored on the top rack of the shelving in the walk in cooler above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. 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. Corrective Action: Corrected at time of 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 a large measuring pitcher stored in the hand sink basin near the ice machine. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 10+ dead clams intermingled with live clams in the low boy cooler 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 #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 raw shrimp, live clams, and raw calamari stored in the walk in cooler above boxes of potatoes, a pot of clam chowder, and RTE sausages. In the prep cooler by the fryers, observed raw shrimp stored above RTE catfish. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed food debris on the can opener blade and two vegetable dicers. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the 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:
PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Addl Notes: Observed active warewashing in 500+ ppm quat sanitizer. A sample of the solution was diluted 4 times to achieve approximately 400ppm quat. Observed the chemical dispenser mixing quat sanitizer at 400ppm Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-202.15 - Core: Can Openers Addl Notes: Observed clear packing tape and page protectors in use below the clarified butter station warmers to catch spills. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC the stainless steel counter below the taped area is best maintained uncovered and cleaned regularly to prevent buildup. Discussed tape may provide areas for food debris to collect. PIC stated the area will be removed. Corrective Action: Correct prior to next routine inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
A re-inspection will take place on 10/16/2025 to ensure test strips have been purchased.
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Establishment is using quat sanitizer but cannot locate test strips to ensure sanitizer solution is being maintained at safe and effective levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Observed a spray hose connected to a hose bib next to the ice machine without a backflow provided. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified. Advised PIC a hose bib vacuum breaker may be used if replaced yearly. PIC removed the hose at the time of inspection and stated a hose bib vacuum breaker would be purchased. Corrective Action: Correct prior to re-inspection. A re-inspection will take place on 10/9/2025 to ensure a backflow is present or the hose has been removed.
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed multiple drain lines stored below the flood rim of the floor sinks including at the soda machine, ice machine, and food prep sink. Observed flexible tubing in use for the ice machine and soda fountain. Advised PIC rigid tubing is required to maintain an air gap. 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.
"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.