CRAFTY CRAB
950 BLANDING BLVD, UNIT# 1 · ORANGE PARK · Clay County · FL 32065
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-20-4High Priority – Employee washed hands with no soap. Employee rinsed gloved hands in 3 compartment with no soap.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line across from wok station, two tubes of sour cream stored under raw seafood. Manager put sour cream on top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line near wok station, mussels (52F – Cold Holding); raw shrimp (53F – Cold Holding); sausage (51F – Cold Holding); oyster (52F – Cold Holding). All items were placed in cooler approximately 1 hour prior. Manager added ice to all items. Rechecked temperature 30 minutes later and all items were 41F-43F. **Corrective Action Taken** **Repeat Violation** **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment holds potatoes and corn on cob on time for boils. No time marking for items placed out at 11:30. Manager added time mark on white board. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 3
05-05-4Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Stand up reach in cooler on cook line across from wok station ambient air thermometer reading 59F. Ambient air of cooler at 52F. Also, walk-in cooler ambient air thermometer reading 77F. Ambient air temperature at 50F.
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloved hands in 3 compartment with no soap.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Spoon in handwash sink by dish area. Manager removed spoon from sink. **Corrected On-Site**
Basic 14
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with pink mold-like substance. Manager cleaned during inspection. **Corrected On-Site**
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flying insects on sticky paper of trap near cook line.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager flipped ice bucket. **Corrected On-Site**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler on cook line across from wok station ambient air thermometer reading 59F. Ambient air of cooler at 52F. Also, walk-in cooler ambient air thermometer reading 77F. Ambient air temperature at 50F. Manager stated someone has already been out to look at walk-in cooler. **Corrective Action Taken** **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf of cook line, employee bag stored next to serving trays used for boils. Manager removed employee bag and stored properly. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic tubs above 3 compartment sink stacked before properly air drying. Also, drinking cups at server area attacked before properly air drying. **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. Multiple sections on cook line with unsealed concrete where floor tiles use to be missing. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between table with rice cooker near dish machine and wall. Manager removed knives. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Two pair of tongs hanging on crash cart attached to cook line. Manager removed tongs. **Corrected On-Site** **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in pan of standing water with temperature of 72F. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and bar area soiled with food debris. Also, on soda machine in server area around soda nozzles soiled with mold-like substance. **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Shelving in walk-in cooler heavily rusted.
25-05-4Basic – Single-service articles improperly stored. In server area, box of paper plates on floor. Manager moved box off of floor. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. On bottom shelf of prep table across from walk-in cooler, three soy sauce buckets with seasonings not labeled.
Inspector observations synchronized from DBPR on August 13, 2026 11:33 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.