Crabpot Restaurant, The
2 Lake Bellevue Dr, 98005
GScore: 15
Last inspected: August 7, 2026
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
August 7, 2026
Routine Inspection/Field Review
Unsatisfactory
GScore: 15
1200Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
3200Insects, rodents, animals not present; entrance controlled
4100Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
August 6, 2025
Routine Inspection/Field Review
Unsatisfactory
OKScore: 20
0600Adequate handwashing facilities
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
3400Wiping cloths properly used, stored; sanitizer concentration
December 12, 2024
Routine Inspection/Field Review
Satisfactory
EScore: 0
January 19, 2024
Routine Inspection/Field Review
Unsatisfactory
GScore: 10
0600Adequate handwashing facilities
April 20, 2023
Routine Inspection/Field Review
Unsatisfactory
NIScore: 38
0400Hands washed as required
1200Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
3300Potential food contamination prevented during delivery, preparation, storage, display
3800Utensils, equipment, linens properly stored, used, handled
August 26, 2022
Return Inspection
Satisfactory
EScore: 0
July 29, 2022
Routine Inspection/Field Review
Unsatisfactory
NIScore: 40
0500Proper barriers used to prevent bare hand contact with ready-to-eat foods
1200Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
2110Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
December 21, 2021
Routine Inspection/Field Review
Satisfactory
EScore: 0
August 10, 2021
Routine Inspection/Field Review
Unsatisfactory
NIScore: 40
0600Adequate handwashing facilities
1000Food in good condition, safe and unadulterated; approved additives
1200Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
2120Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
4100Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
4200Food-contact surfaces maintained, cleaned, sanitized