CAJUN CRAB HUT
2125 US HIGHWAY 1 S
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top of soda boxes. Person in charge moved employee food. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In dry storage cases oil on floor. Person in charge moved oil to store safely. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed ice scoop. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Person in charge removed. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing on prep sink. Person in charge placed in reach in cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. king crab 52F; ( - Cold Holding). It was sitting above fill line. Placed inside cooler. Crab below fill line was 41F. **Corrective Action Taken** Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at hand washing sink by prep sink in back area. Person in charge replaced soap Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hanging from cart. Person in charge labeled. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 11/25/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups without handles used to scoop corn starch. Person in charge removed. Corrected On-Site Repeat Violation
- 29-18-4:Basic - Drain cover(s) missing. Missing under dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table and dry dish rack are rusted. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops face down. Person in charge hung to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch not labeled. Person in charge labeled. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper/cloth towel used as liner for food container. Wet cloth lining fried chicken. Person in charge discarded chicken.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non food grade wet cloth on top of fried chicken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; Batter with milk, sour cream 51F ; ( - Cold Holding). Discussed time control and owner placed on time control. Corrected On-Site Repeat Violation
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing October and September tags on some oysters.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At back hand washing sink, paper towels don't dispense. Repeat Violation
Food safety inspection conducted on 11/25/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 6/6/2024
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 6/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/31/2024
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage, plastic togo cup used to scoop rice. Operator discarded cup. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At wait station, purse stored on case of paper napkins. Operator moved purse. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. At cook line, Rocks used as weight to hold down paper in plastic baskets. Employee removed Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available. Operator nit,able to find last report.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, lower shelf of prep table has build up. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area, aluminum pans on top shelf not inverted. Operator had employee invert. Repeat Violation
- 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 cooked crab. Operator moved shrimp to bottom shelf. Also, in walk-in freezer, raw scallops in plastic wrap stored over cooked chicken and raw chicken in plastic container stored on case of corn. Operator moved both items to proper storage. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, milk wash (47F - Cold Holding). Operator stated item out 1 hour on ice. Ice melted. At cook line prep table, sour cream (57F - Cold Holding). Operator stated item out 1 hour, moved to walk-in cooler. At cook line flip top reach-in cooler, shrimp (50F - Cold Holding); crab (45F - Cold Holding); sausage (45F - Cold Holding). All items recently filled, all above chill line. Employee moved to walk-in cooler. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked potatoes (117F - Hot Holding). Operator had employee move to reheat.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. One tags from March missing last sale date. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line fry station, interior of breading container has build up. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, large pot of oil in front of handwash sink. Employees moved. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, metal scrub pad in handwash sink. Operator removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chlorine test strip for dish machine Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish area, towels not dispensing. Employee fixed, working properly. Corrected On-Site
Food safety inspection conducted on 5/31/2024 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).
Inspection on 11/7/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bottom shelf across from dish machine, bulk container of flour has plastic Togo container used as scoop. Operator removed plastic container. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelf across from dish machine has rust buildup. At server station on soda machine, area around soda nozzles has mold-like substance.
- 33-16-4:Basic - Open dumpster lid. Operator closed dumpster lid. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line, stack of Togo boxes not inverted. Operator inverted Togo boxes. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink, wet mop stored in bucket. Operator propped mop up to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station, wet wiping cloth on counter. Operator removed wet cloth. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On bottom shelf across from dish machine, bulk container of flour missing label. In dry storage area, bulk containers of salt, sugar, flour, rice, and Cajun seasoning missing labels. Operator labeled all containers during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer across from dry storage, frozen scallops stored over frozen onion rings. Operator rearranged freezer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at end of cook line, batter made with dairy (67F - Cold Holding) Operator stated batter had been made 3 hrs prior and placed in walk-in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates of sell date. Operator dated tags. Corrected On-Site
- 11-27-4: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. Provided operator with handout during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On bottom shelf across from dish machine, cutting board has heavy staining.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand washing sinks at end of cook line. Operator removed sponge. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test kit for their dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in both hand washing sinks in kitchen. Operator filled both soap dispensers. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).