CAJUN CRAB HUT
2125 US HIGHWAY 1 S
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).