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Holly Crab
December 5, 2025 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking
- failed findings4
- critical findings0
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Assignment (Pf)Inspector note: Upon reinspection there is no designated person in charge who is knowlegable about food safety sanitization and illness policy. The management must train or hire someone to take active managerial control of the restaurant during operating hours and is knowlegable about food safety sanitization and illness policy including when the location is only open for take-out and deliveries prior to when the restaurant is open for dine-in as learned from the worker
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Shell stock Maintaining Identification (Pf)Inspector note: Upon reinspection the shellstock tags are not stored with the current batch of oysters but with the old and archived shellstock tags stored in a container seperated from the shellfish. The shell stock tags must remain attached to the container with the shell fish.
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Restriction-Presence and Use (Pf)Inspector note: Observed a can of consumer grade insecticide in basement; only chemicals approved for use in food service settings are allowed and not consumer grade chemicals.
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Drain boards (C)Inspector note: There are no drain boards or a way to store soiled and sanitized wares; provide a way to store soiled and sanitized wares.
Checks marked passed
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Observed raw shell egg stored directly on top of lemons; per employee the lemons are used for sauces or wedged to use in drinks. Store raw shell eggs below RTE foods.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Chicken wings cooked at 12pm per kitchen employee was at 89F-100F held in fryer basket above fryolater. Staff voluntarily discarded chicken wings after observation. Hold TCS foods at or above 135F and at 41F or below.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No V/D kit or procedures were produced during the inspection after the health inspector requested them; provide.
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: In the kitchen there is a unit of 4-chef drawers that per the staff is broken; repair or replace.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: Location does not have a measuring device for the bottle of sanitizer provided only chlorine test strips; after health inspector instructed staff to empty sanitizer bay of the soap mixture and refill the bay with water and the sanitizer tablets the solution tested at 200ppm quats with the health inspector's QT-40 test strips.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)Inspector note: Sanitizer in three bay sink at 0ppm with quats and chlorine test strips. Employee stated they had added tablets of the sanitizer product as well as dishsoap into the sanitizer bay of the three compartment sink. Sanitizer should be at required ppm stated by manafacturer's instructions.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: The only handsink on the first floor was blocked by a bus bucket during inspection; handsinks must remain available and unobstructed at all times.
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Effectiveness-Hair Restraints (C)Inspector note: Employee in kitchen not observed wearing hair restraint while handling and preparing foods; provide effective hair restraints.
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In-Use Utensils Between-Use Storage (C)Inspector note: Rice paddle observed stored in 90F water; store in use utensils on a clean sanitized surface in 135F or above water or in cool running water.
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Thawing (C)Inspector note: In kitchen observed in use frozen crab legs and frozen shrimp stored at ambient per emplyee. Instructed employees on proper thawing procedures that they should be kept in a frozen state allowed to thaw in a refrigerator or under cool running water. Observed frozen chicken thawing in standing water inside a bus bucket that was inside the mop sink; thaw foods under cool running water or in a refrigerator and cease using the mop sink to thaw foods to prevent contamination.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Pink slime observed inside of ice machine; clean and sanitze.
What changed since the previous inspection?
Compared with Fail on November 28, 2025: 4 findings recurred. 11 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.