CRAFTY CRAB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 44°f stored inside reach in cooler less than 4 hours recommend to ice the seafood immediately. Checked oysters 43°f, raw chicken wings 45°f, chicken tenders 45°f per kitchen Manager seasoned the chicken Recommend to quick chill product place ice bags on the all products inside walk in cooler. Rechecked oysters 38°f and chicken 43°f Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food dried on the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls and strainer stored inside hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand washing sink located on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters has terrible flour and grease accumulation on the filters underneath hood system.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed edge of the slicing door frame tracks has old food dried on the surface reach in cooler used seafood boil. (Cook line) Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop used for rice in unclean water

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken wings stored above sausage inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature oyster 44°f stored inside walk in cooler per Manager wash oyster off placed inside cooler, less than 4 hours recommend,to quick chill place ice bag on the oysters, to properly cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used on the cook line near fryer station. Scale soiled used to weigh seafood on the cook line. Observed terrible spoiled cutting board has mold like like growth on the surface.( back prep kitchen) Can opener blade old dried residue on the blade.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed oysters stored inside walk in cooler no oyster tag with the product, per Manager found tag place on oyster immediately.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand sink in the prep kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of flour on the shelves in the fryer area. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Celsius water and rehab monster drink stored inside reach in cooler( server area)

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the reach in cooler and door tracks has old food debris dried seafood left on the surface ( cook line)

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth and pink discoloration on the wall near fry station.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand sink located near cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen on counter hanging across guard of handwashing sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license has expired 4/1/2025 Owner paid for license at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 45°f stored inside walk in cooler per Manager employee seasoned the chicken 30 minutes prior recommend to use ice bath for product, quick chill in the freezer. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of seafood gumbo 112°f must maintain 135°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has brown and yellow discoloration on the surface located back prep kitchen, replace or resurface Can opener blade has dried food debris left on the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice scoop stored inside hand wash sink located on the cook line. Checked handwashing sink has paper towel rolls stored inside located in bar. **Corrected On Site Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles unlabeled stored on the front expo line. Degreaser and disinfectant cleaner content in spray bottles. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic plates not inverted in the bar area.

Basic - Floor soiled/has accumulation of debris. Observed flour and breading spilled on the floor behind the fryers in the cook line. Floors has trash and debris inside walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two hood filters has flour and dust accumulation underneath hood system on the cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler used for seafood on the cook line. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch ear plugs in her ear while wearing gloves, without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored above pre cooked sausage store inside walk in cooler. Manager moved the chicken wings Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature snow crab 45°f stored inside reach in cooler on cook line. Recommend Manager to quick chill product or use ice bags to properly cold hold snow crabs. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags has the month of December and November mixed together in the container. Recommend to Manager must be kept in chronological order.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cloths stored inside hand wash sink located on the cook line, per Manager do not use hand sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored behind the bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has Black mold like growth on the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent has rust and mold like growth on the surface in the dish machine room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic plates not stored inverted on the counter in the server area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ear rings stored in the bar on the counter. (Bar area)

Basic - Floor soiled/has accumulation of debris. Observed floors soiled in all walk in cooler and freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler used for seafood on the cook line. Manager placed new thermometer inside cooler. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler used for seafood on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusty. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 48-52F, per operator less than 20 minutes stored on prep table, employee placed in large pot to reheat to 165F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained over triple sink

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to store box of vinyl gloves, operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in beverage service area, operator cleared blockage Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Abelino

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent and tiles in dishwashing area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on shelf above prep table, employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones stored on shelf above reach-in cooler, employee removed Corrected On-Site

Basic - Ice buildup in reach-in freezer. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils for rice stored in water 79F, operator discarded water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in beverage service area, operator posted sign Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in service area next to tall coffee machine

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area have an accumulation of black, mold-like substance -wall above triple sink has an accumulation of grease and food debris

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade dirty has old dried food debris left on the surface. Observed white cutting boards has black stains left on the surface Corrected On-Site Repeat Violation - From follow-up inspection 2023-07-19: Observed cutting board not replaced or resurface Time Extended

High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled used operator given alcohol swabs to use while checking temperatures. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 broken shells eggs in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 44°f, crawfish 44°f stored inside reach in cooler less than 4 hours located on cook line near the steamer recommend to quick chill product using ice bath. Rechecked temperatures shrimp 42°f crawfish 42°f Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order received frozen. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Spoke to Manager, given form with instructions on how to clean properly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled attached to prep counter.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the front expo line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has terrible build up on the interior panel and exterior panel. Employee cleaning at time of inspection Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knife stored in between counter and cooler on the cook line. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled used for seafood on the cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed storage shelve are rusty inside walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of calamari 49°f stored on the top panel of reach in cooler,per Manager less than 4 hours. Recommend to quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order serves frozen oysters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board soiled has terrible mold like growth on the surface stored in the food prep kitchen. Manager is discard cutting board Observed soiled can opener blade on the prep counter. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed scouring pad stored inside hand sink located on the cook line, Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vent has terrible mold like growth on the vent directly above dishmachine.

Basic - Clean utensils stored between equipment and wall. Observed knife stored in between the reach in cooler on the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezer floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cutting board on the cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed near ice machine and on cook line Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen near prep table by plastic bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked sausage in the walk in cooler

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the tags for this year

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and drink nozzles in server station

Intermediate - Handwash sink used for purposes other than handwashing. Storing Ice scoop Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White deep freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign closest to ice machine and hand sink in server station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature salad 46°f stored inside walk in cooler, recommend Manager to stored in another cooler, quick chill the salad. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray can of fly spray stored next to boxes of oil, in the back prep kitchen Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris dried on the chopper located on the prep table. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash bags stored inside hand wash sink located in the dishmachine room. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand sink located in the kitchen near rice cooker. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the server area near the bar. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed door panel on the ice machine soiled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vent in the dishmachine room.

Basic - Clean utensils stored between equipment and wall. Observed knife stored in between the equipment on the cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between the back door, recommend threshold.

Basic - Ice scoop handle in contact with ice. Observed ice scoop laying on the ice in the ice bin located behind the bar. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting board in the back kitchen. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall has butter splashed on the surface ( server area)