CRAFTY CRAB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler sour cream (50F - Cold Holding). Employee said it had been sitting out for about 20 mins prior to putting back in the reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At bar, bottle of sanitizer tablets for three compartment sink in bucket with clean knifes. Manager moved bottle of tablets out of the bin away from knifes. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing date of last served.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment unable to provide proper documentation of temperatures taking for the non continuous cooking of chicken wings.

Intermediate - Handwash sink used for purposes other than handwashing. In server station, handwash sink observed ice in it.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired over 60 days does not have any training. (Edie) Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In reach in cooler on cook line, all seafood being scooped with plastic baskets with no handles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen on top of ice bin. Ice buckets not inverted. Manager corrected and flip bucket over. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In server station, drinking cups stacked before properly drying.

Basic - Floor tiles missing and/or in disrepair. In kitchen, broken tiles filled in with concrete on cook line. Part of floor in walk-in cooler in disrepair.

Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer, box of raw shrimp on floor.

Basic - Hole in or other damage to wall. In dry storage room, two holes in the wall present.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, on prep table next to rice cooker. Rice scoop in pan with standing water temped at 67F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by back door, no handwashing sign posted by sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machines in server station, around soda nozzles are soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. On cook line, unwashed mushrooms in reach in cooler observed with dirt on them, employee placed in buttermilk in preparation to cook.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over ready to eat crab legs. Manager moved to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At standing reach in cooler on cook line, raw scallops (50F - Cold Holding). Cook stated scallops were from overnight. Manager voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At standing reach in cooler on cook line, raw scallops (50F - Cold Holding). Cook stated scallops were from overnight. Manager voluntarily discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board where cut lemons and tartar sauce is portion is soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink in kitchen blocked with metal railing and boxes. At same hand wash station, box fan sitting in sink. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees working in kitchen and actively handling food have no proof of training. Manager stated they were never trained. The three employees have worked in kitchen for 7 months, per manager. Repeat Violation Admin Complaint

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. One employee hired under 60 days did not have employee responsibility agreement signed. Provided manager DBPR Form HR 5030-103. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At standing reach in cooler, marinated chicken has to go bowl as scooper. Manager removed bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table at make line in kitchen, employee phone. Employee removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees handling food in kitchen did not have hair restraints on.

Basic - Floor tiles missing and/or in disrepair. Missing/cracked floor tiles under fryer and prep table.

Basic - Food stored on floor. Two cases of margarine on ground next to fryers.

Basic - Garbage can located outside has no lid or lid open/broken. Left side of dumpster lid broken/missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up. Wall in dry storage room is soiled with old food.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At standing reach in cooler on make line, employee drink on cooler where customer food is stored. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler, accumulation of standing water at bottom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths not in use sitting on prep table in kitchen.

High Priority - Container of medicine improperly stored. Medicine stored on shelf above pass through window next to seasonings. Bottle discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over ready to eat crab. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment partially cooks chicken wings. Inspector emailed Form 5022-101 (Non-continuous cooking paperwork). Corrective Action Taken

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand washing sink near pass through window in kitchen. Utensils moved and stored correctly. Corrected On-Site

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. Missing for some employees working today. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some employees working today. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two water bottles on dry storage shelf in kitchen. Bottles removed. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both dumpsters behind establishment are on grass. Manager states will call dumpster company. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in dry storage area. Area around soda nozzles for drink dispenser in server station. Manager asked employee to clean. Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw scallops thawing in standing water in triple sink. Scallops removed and placed in reach in cooler. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dry storage room is peeling and has exposed concrete. Tiles missing on cook line showing exposed concrete.

Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk containers of flour and sugar are not labeled. Containers labeled by manager. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm, employees set up manual ware washing in triple sink, reading 200ppm, quaternary ammonium. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons at bar area with bare hands, employee stopped cutting lemons Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bus tubs scrubbed and rinsed off in triple sink by walk in cooler, but not sanitized, employees set up triple sink to sanitize bus tubs. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In standing reach in coolers on cook line; Raw mussels stored over cooked crab legs Raw oysters stored over cooked chicken wings Raw clams stored over cooked crawfish Employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. No one able to locate any probe thermometers. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employees in kitchen on cook line. Repeat Violation Admin Complaint

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Two bus tubs of raw oysters in walk in cooler do not have their original tags, employee stated they take tags off when oysters are transfer to a different container, employee provided original tags to oysters and put them with oysters in walk in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of large ice machine in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of both soda machines in server area, around nozzles. Exterior of ice bin of soda machine at server area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen boxes of raw shrimp, raw fish, and corn on the cob sitting out around prep areas, employee reheated corn on the cob, raw fish placed under cold running water, and employees began to prep raw shrimp to be placed in cooler after preparation. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 25ppm. Re-run cycle and primed sanitizer. Retested at 50ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed grocery bags used to store food in the walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cases of oysters, catfish and tilapia stored above fries and onion rings in the walk in freezer, not all commercially sealed. Employee began to rearrange during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari in sink at prep area at 64F. Manager states was out of refrigeration for approximately 20 minutes. Manager moved calamari to cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at front register tested at 500+ppm quaternary. Employee remade solution to 350ppm quaternary. Also, cleaner stored directly next to tea bags in cabinet under soda machine. Manager moved tea bags. Corrected On-Site

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. Provided and discussed DBPR HR 5030-104 with operator. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Last dated oyster tag is March 3, 2023. Also, multiple tags missing last day served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by utility sink had a lid and floor tiles in the sink. Sink was blocked by storage cart. Employee moved cart and removed all items from handwash sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for food contact surfaces. No quaternary test strips available at establishment. Manager states they have been ordered. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Per operator, there is no probe thermometer available.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, one employee hired over 60 days does not have required training. Repeat Violation

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. Provided and discussed DBPR HR 5030-103 with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at host area. Employee labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink and black mold-like substance behind deflector plate in ice machine.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip near ice machine has accumulation of dead insects. Manager removed strip. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed two plastic containers of oysters in walk in cooler not in original container from shipper.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container stored on shelf above prep area and at prep table across from fryers. Employee moved all to proper storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and keys on shelf above prep area. Manager moved to proper storage. Corrected On-Site

Basic - Floors not maintained smooth and durable. Floor in walk in cooler has a hole in the center of the floor.

Basic - Food stored on floor. Calamari and fish on walk in freezer floor. Employee moved to shelf. Also, canned goods and multiple single service items on the floor in dry storage area. Manager began moving items to shelving during inspection. Corrective Action Taken Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster is located in the grass above curbing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple baskets used to dispense products in reach in freezer. Manager removed all baskets. Also, utensil for rice in standing water at 73F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under plating on soda machine around nozzles at service station has build up of debris.

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back exit screen door not tight fitting when closed.

Basic - Stored food not covered. Observed both tea urns with prepared tea with no covering. Manager put lids on tea. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving showing rust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter next to soda machine. Manager removed wet towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels stored over cooked crab legs in reach in cooler on cook line. Also raw beef stored over box of garlic in walk in cooler. Also raw chicken stored over raw shrimp in reach in cooler on cook line. Employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw fish (45F - Cold Holding) in reach in cooler on cook line next to open door, per employee door has been consistently opened for approximately 1.5 hours, employee rearranged all items away from door. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (113F-133F - Hot Holding); corn on the cob (89F-121F - Hot Holding) in covered bus tubs on cart and sitting on table on cook line, per employee all items where cooked approximately 2 hours prior, employee reheated all items above 165F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over mini bottles of alcohol at bar area. Chemical spray bottle stored over crock pots filled with melted margarine and marinara. Manager removed all spray bottles. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Establishment has tags but are not marking tags, bale to determine the chronological order or tags. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment has tags but are not markings them. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has tags but are not markings them, unable to determine if establishment has tags from the last 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by prep sinks blocked by cart, cart moved. Also employee Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employees on site do not have any proof of training. Repeat Violation Admin Complaint

Basic - Food stored on floor. Box of raw chicken and two buckets of sauce in walk in cooler. Container of raw chicken and raw beef in walk in freezer. Employee corrected during inspection. Corrected On-Site Repeat Violation

High Priority - Food stored in ice used for drinks. See stop sale. Multiple drink mix bottles stored in ice used to make drinks in ice bin at bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over container of butter and sour cream in reach in cooler across from stoves on cook line. Sausage and containers of dressing stored under raw shrimp in reach in cooler across from fryers on cook line. Employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Multiple drink mix bottles stored in ice used to make drinks in ice bin at bar area.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. All oyster tags do not have any dates

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty, Jimmy Liu, is not certified.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep area blocked by rolling cart and metal bucket inside sink, employee moved cart and removed bucket. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on cook line does not have any proof of training. Repeat Violation Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen does not close all the way by itself and air curtain not on, manager turned on air curtain. Corrected On-Site

Basic - Food stored on floor. Multiple containers of sewing in dry food storage area, manager corrected during inspection. Multiple boxes of frozen seafood in walk in freezer. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in dining area leading got bathrooms. At both hand wash stations in server area.

Basic - Outer openings not protected during operation. Back screen door to kitchen does not close all the way by itself and air curtain not on, manager turned on air curtain. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Unshelled Hard boiled eggs in hot water for holding at 115°.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flys in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over stored in walk in cooler over potatoes

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Basic - Bowl or other container with no handle used to dispense food. In bulk flour in dry storage, bowl used as a scoop. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 3 fly traps hanging in kitchen.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Rear of building, multiple bags of trash on the ground.

Basic - Grease on the ground and/or pad around grease receptacle. Excessive grease by dumpster.