STINKIN CRAWFISH Inspection – April 7, 2025

High Priority 1

#8High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching dirty Pants, then engaged in food preparation.

Intermediate 5

#9Intermediate11-27-4

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.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, kitchen area

#12Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**

Corrected On-Site

#13Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 7

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Underneath kitchen fryers

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#4Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#5Basic08B-12-5

Basic – Stored food not covered. Observed Cocktail sauce in reaching cooler, not covered.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#7Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch