CRAFTY CRAB
950 BLANDING BLVD, UNIT# 1
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In reach in cooler on cook line, all seafood being scooped with plastic baskets with no handles.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen on top of ice bin. Ice buckets not inverted. Manager corrected and flip bucket over. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In server station, drinking cups stacked before properly drying.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen, broken tiles filled in with concrete on cook line. Part of floor in walk-in cooler in disrepair.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer, box of raw shrimp on floor.
- 36-24-5:Basic - Hole in or other damage to wall. In dry storage room, two holes in the wall present.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, on prep table next to rice cooker. Rice scoop in pan with standing water temped at 67F. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by back door, no handwashing sign posted by sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machines in server station, around soda nozzles are soiled. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. On cook line, unwashed mushrooms in reach in cooler observed with dirt on them, employee placed in buttermilk in preparation to cook.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler sour cream (50F - Cold Holding). Employee said it had been sitting out for about 20 mins prior to putting back in the reach in cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At bar, bottle of sanitizer tablets for three compartment sink in bucket with clean knifes. Manager moved bottle of tablets out of the bin away from knifes. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing date of last served.
- 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment unable to provide proper documentation of temperatures taking for the non continuous cooking of chicken wings.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In server station, handwash sink observed ice in it.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired over 60 days does not have any training. (Edie) **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 2/17/2025 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At standing reach in cooler, marinated chicken has to go bowl as scooper. Manager removed bowl. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table at make line in kitchen, employee phone. Employee removed phone. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees handling food in kitchen did not have hair restraints on.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing/cracked floor tiles under fryer and prep table.
- 08B-38-4:Basic - Food stored on floor. Two cases of margarine on ground next to fryers.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Left side of dumpster lid broken/missing.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up. Wall in dry storage room is soiled with old food.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At standing reach in cooler on make line, employee drink on cooler where customer food is stored. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler, accumulation of standing water at bottom.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths not in use sitting on prep table in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over ready to eat crab legs. Manager moved to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At standing reach in cooler on cook line, raw scallops (50F - Cold Holding). Cook stated scallops were from overnight. Manager voluntarily discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At standing reach in cooler on cook line, raw scallops (50F - Cold Holding). Cook stated scallops were from overnight. Manager voluntarily discarded.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board where cut lemons and tartar sauce is portion is soiled with mold-like substance.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink in kitchen blocked with metal railing and boxes. At same hand wash station, box fan sitting in sink. **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees working in kitchen and actively handling food have no proof of training. Manager stated they were never trained. The three employees have worked in kitchen for 7 months, per manager. **Repeat Violation** **Admin Complaint**
- 11-26-1: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. One employee hired under 60 days did not have employee responsibility agreement signed. Provided manager DBPR Form HR 5030-103. **Repeat Violation**
Food safety inspection conducted on 7/19/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).