YUMMY CRAB JUICY SEAFOOD
13383 W COLCNIAL DR
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 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. Employee water bottle on prep table next to bowl. Opetator removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment soiled. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave outside walk in cooler soiled. Operator cleaned microwave. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gaskets on cook line soiled. Operator cleaned Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line soiled. Operator cleaned Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer on cook line soiled
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Cutting board on prep line soiled
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing date of birth. Operator added date of birth. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at front counter. Operator labeled. Repeat Violation
Food safety inspection conducted on 1/24/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.Operator printed and posted. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind cooks line
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Sugar container Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipe cloth by cooks line Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken on top of corn in walk in freezer Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front counter with yellow liquid. Manager labeled bottle Repeat Violation
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 2/20/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
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. ice machine in back storage area.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. in flour container in dry storage.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and water bottles over prep table. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 68F in kitchen Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On white cutting board in kitchen Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn in walk in freezer. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Mop bucket blocking sink Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn chowder on reach in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear substance front counter next to self serve area. Corrected On-Site
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation
Food safety inspection conducted on 2/20/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 8/7/2023
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 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
4
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic coating on reach in shelves cracking
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Seasoning buckets. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 10-17-4:Basic - In-use red tongs stored in cracks between pieces of equipment.
- 36-62-4:Basic - Light not functioning in hood
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 300+ppm 50ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw sausage stored next to ready to eat corn in walk in cooler Raw craw fish stored next to cooked eggs no space in between. Raw shrimp over cooked eggs .Raw chicken next to cheese sticks in reach in freezer.Corrected On-Site** Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized shell eggs stored over raw lobster in walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. Operator moved to quick chill cooked potatoes,56F - Hot Holding); corn (72F - Hot Holding) raw chicken (44F - Cold Holding) Hush puppy,50 f,milk,52 f,crab cake,51 f held more than four hours.Stop Sale. **Corrective Action Taken** Warning
- 53B-17-5:Intermediate - Employee training does not include food allergen awareness information. Provided a copy.Corrected On-Site** Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Drink nozzles soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On-Site
Food safety inspection conducted on 8/3/2023 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).