Seafood · Queens
Crab Shack Seafood Boil
55-25 Myrtle Avenue, Queens, NY 11385
(347) 689-9949
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50118544
27
Violation Points
9
Critical Violations
12
Total Citations
2025-02-06
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2025-02-06
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 03B 2025-02-06
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
⚠ CRITICAL VIOLATION Code 04H 2025-02-06
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 02C 2025-02-06
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
⚠ CRITICAL VIOLATION Code 04M 2024-10-28
Live roaches in facility's food or non-food area.
⚠ CRITICAL VIOLATION Code 06D 2024-10-28
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10B 2024-10-28
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Code 08A 2024-10-28
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04H 2024-10-28
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 02G 2024-10-28
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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