CRAFTY CRAB CAJUN SEAFOOD RESTAURANT Inspection – May 13, 2024

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; cooked corn of the cob (67F – Cold Holding); cooked potatoes (69F – Cold Holding) All were located on cart in kitchen area.

Intermediate 2

#8Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense sugar.

#2Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed various single service items being stored on floor in kitchen area.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#4Basic08B-38-4

Basic – Food stored on floor. Observed cases of oil and corn being stored on floor in kitchen area and various foods on floor in walk freezer.

#5Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice removed from their original packaging and placed in plastic containers but not labeled.

Florida Food Watch