CRAFTY CRAB

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator is marking tags with date they take out of packaging. Educated thermometer on proper tag labeling with last date served - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Pepsi cooler with food . Ambient temperature is 54F -Cracked lid and gaskets in chest freezer by hand sink - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 lights under hood - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -in sauce cooler at expo - From follow-up inspection 2026-05-19: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowls of raw shrimp above gallon of milk in Pepsi cooler at end of cook line. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board by 3 compartment sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -some rust on shelves in sauce cooler at expo station. Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above gallon of milk in reach in cooler at end of cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams and mussels in cook line table 44 less than 4 hours. Operator added more ice to pans for temperature recovery. Corrective Action Taken

Basic - Food stored on floor. -cases of liquid margarine on floor next to back door. Operator placed on shelves. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves rusted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw chicken above slaw in reach in cooler at end of cook line. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area, multiple dead small flying insects on traps. Recommend moving trapping devices to an area away from clean equipment or food prep. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -3 in kitchen.

Basic - Food on floor. -large steamer of cooked potatoes on floor next to cook line. Employees moved to counter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 70° water. Crock pot turned back on to keep water 135 or above. Corrective Action Taken

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects on trash can near dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flats of raw shell eggs. Operator moved eggs. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee moved trash can then finished packaging customer order. Educated, employee removed gloves and washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings (59, 60F - Cold Holding); cheesecake (59F - Cold Holding in Pepsi cooler on cook line less than 4 hours. Other foods in ice bath. Operator moved wings and cheesecake to different cooler for temperature recovery. Corrective Action Taken

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -chalkboard advertises Crab Rangoon, per operator made with imitation crab only. Chalkboard changed to Krab. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -plastic deflector in ice machine soiled on edge. Operator removed and cleaned. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area have approx 20 flies trapped.

Basic - Grease receptacle lid open, broken, or missing. Open dumpster lid. -both food dumpster and grease receptacle lids open. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda dispenser soiled behind nozzles. Operator cleaned. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -large gap under back kitchen door, small flying insects present in dish area. Operator plugged in air curtain above back door. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. -crab clusters thawing in standing water in prep sink. Operator turned on water. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 100 on cook line less than 2 hours. Moved to walk-in cooler. To keep food out of temperature a time plan must be in place.

Basic - Bowl or other container with no handle used to dispense food. -to go container used as scoop in calamari. Showed picture of scoop with handle to staff.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use ice scoop stored on soiled surface between uses. -soiled water in bottom of ice scoop holder. Operator washed, rinsed and sanitized. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish machine. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partial flat of raw shell eggs on shelf above dressings in walk-in cooler. Operator moved to shelf with other raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -snow crab clusters (65F - Cold Holding); sausage (58F - Cold Holding); mussels (54F - Cold Holding); scallops (45F - Cold Holding) less than 1 hour per operator. Cooler doors and lids open for full cleaning of units immediately prior to inspection. Operator put ice on all products, ambient temperature dropped below 41°f. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -paper towels not dispensing at hand wash sink by beverage station in wait station. No soap provided at handwash sink. -next to ice machine. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -emailed form to operator. Operator printed and had all on duty employees read and sign. Will do the same for all other employees. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -server, prep cook.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -water bottle on shelf above dry goods. Operator discarded.

Basic - Time/temperature control for safety food thawed in an improper manner. -thawed clams 72°f less than 1 hour in prep sink after being thawed. Operator placed product in walk-in cooler for temperature recovery.

Intermediate - Handwash sink used for purposes other than handwashing. -sponge, crab cracker in basin of hand wash sink. Operator removed. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -large number of flies on fly tape in dish area. Not directly above clean end of dish machine. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in container of calamari. Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in corn meal. Operator removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm after running 2 cycles and priming machine. Operator called for repair.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employees peeling cooked eggs with bare hand. Advised, employees washed hands and put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced sausage 50 in pan sitting on top of other product in cook line cooler less than 1 hour. Recommended operator place in bottom cooler. -mussels 45 in cook line cooler less than 4 hours.

Intermediate - No soap provided at handwash sink. -wait station hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. -yellow liquid in spray bottle by bar.

Basic - Clams/mussels/oysters removed from original container for long-term storage. -oysters moved to pan for storage. Tag from box not placed in new container.

Basic - Food stored on floor. -pan of breading placed on floor on cook line. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with food product in sugar and msg. In-use ice scoop stored on soiled surface between uses. -white bucket soiled. Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken, fish, shrimp over hush puppies, whipped cream in glass door cooler at cook line. Operator rearranged. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server brought back dirty cups then handled clean supplies for customers without washing hands. Advised. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (67F - Cold Holding); prawns (50F - Cold Holding). Per operator, sour cream on counter during lunch. Prawns recently thawed under running water. Both out of temperature less than 4 hours. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -pieces of wood, knife sharpener on hand wash sink next to ice machine. Repeat Violation

Basic - Dead roaches on premises. -1 dead roach on floor by mop sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -partial water bottle on shelf above cook line. Moved to lower shelf Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back kitchen door. Per operator threshold purchased, needs to be installed.

Basic - Food stored on floor. -open pan of flour for breading on floor under table at end of cook line. Operator removed. Case of beverage mix on floor in bar walk-in cooler. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -crab spice, sugar handle in product. In-use ice scoop stored on soiled surface between uses. -ice scoop in soiled bucket. Operator washed, rinsed and sanitized scoop and bucket. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water in small crock pot, not turned on. Operator turned unit on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under dressing cooler on expo line. -food debris under cooler, shelves. Corrected On-Site

Basic - Plumbing system in disrepair. -ice machine waste line dripping on floor. Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between hose and splitter at mop sink.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - Had employee items in sink next to three compartment sink. Employees removed items. Corrected On-Site Warning - From follow-up inspection 2022-02-07: Plunger in hand wash sink on cook line. Tools in hand wash sink by ice machine. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-02-07: No CFM at time of inspection, 4 employees on cook line. Admin Complaint

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - Above ware washing area. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - Bags of cornmeal, boxes of oil, and margarine in kitchen. - Quarter Pans of food in walk in freezer. Warning - From follow-up inspection 2022-02-07: Open pan of flour/breading on floor under table on cook line. Liquid margarine on floor next to walk-in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Objectionable odors in other areas of the establishment. -In kitchen near ice machine next to rear exit. Warning - From follow-up inspection 2022-02-07: Time Extended