CAJUN CRAB COMPANY
Caroline Street
Florida, 32571
Santa Rosa County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 9/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water that was determined to be 79F. Operator removed utensils from water during inspection. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Due to tags not being marked, unable to determine proper order Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags not marked with last date served.
- 02C-03-5: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. Gallon of milk without date mark. Operator determined date opened was 3 days ago and marked accordingly. Corrected On-Site
Food safety inspection conducted on 8/28/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order.
Food safety inspection conducted on 8/1/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 3/4/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging with label to remove before thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage sitting in pan resting in cook cooling crawfish at 50 for 1 1/2 hours. Operator moved sausage to bottom portion of cooler to rapidly cool. Shrimp in reach-in cooler at 46f for 2 hours. Advised operator to keep door closed to cool shrimp. **Corrective Action Taken**
Food safety inspection conducted on 3/4/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for multiple dry ingredients in kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket with water. Bucket not in use.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label on bulk container of sugar in prep area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink behind bar
Food safety inspection conducted on 2/26/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/6/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings by walk-in cooler Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Multiple areas of floor in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and container of raw chicken over container of seaweed salad in reach in cooler. Operator corrected storage during inspection. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Operator ordered tags during inspection. Corrected On-Site
Food safety inspection conducted on 12/6/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
1
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings on cook line Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured in server station area
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish machine
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi in reach in cooler on cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with deep grooves.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed containers of cooking oil stored on floor on cook line. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice in water at 74 degrees Fahrenheit Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed container of cooked crab uncovered in walk in cooler. Operator placed wrap over container during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor of mop sink
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prepared raw chicken stored above box of raw shrimp in walk in freezer. Operator corrected storage during inspection Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45f, calamari 48f less than 2 hours
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date served, tags kept in bowl, unable to determine chronological order
Food safety inspection conducted on 9/27/2023 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).