CRAFTY CRAB

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed during course of inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and raw seafood over milk and sauces at cook line flip top cooler. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk dredge (68F - Cold Holding) Observed on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. table top steam well: marinara (111F - Hot Holding); clarified butter (111F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F. Corrective Action Taken

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

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all 3 hand sinks in kitchen. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink by triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over flip top cooler at cook line. Corrected On-Site

Basic - Equipment in poor repair. Internal plastic guard of ice machine chipped and broken.

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

Basic - Food stored on floor. Liquid margarine and seasoning mix stored on floor at cook line. Corrected On-Site Repeat Violation

High Priority - Cook washed hands with no soap entering kitchen from outside and began working with food. Cook went to wash hands with soap. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during the inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl with no handle used to dispense calamari on cook line. Operator removed bowl. Corrected On-Site

Basic - Boxes Raw beef and crab stored on floor in walk in freezer. Operator placed items on a shelf. Corrected On-Site

High Priority - Cook drank from a soda can, touching rim where his lips had touched, then engaged in food preparation, cooking crab legs and shrimp without washing hands first. Cook went to wash his hands. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 49F-51F, in right flip top cooler on cook line.cooked yesterday. Wings are stored on top of pans not reaching into the cold air.

Intermediate - Handwash sink not accessible for employee use at all times steel wool stored in sink. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Operator segregated and marked. Corrected On-Site

Basic - Employee soda can on a food preparation table at cook line. Cook removed. Corrected On-Site

Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 78F, next to rice cooker. Operator discarded. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 employees walked into kitchen, one started to place food in pans , while the other employee started to wash dishes without washing their hands first. Both employees washed their hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans and utensils in triple sink without sanitizer.

High Priority - Raw shell eggs stored over ready-to-eat cooked clams and mussels, in reach in cooler at cook line. Operator removed eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, garlic butter 54F, left out at room temperature on cook line for approximately 1 hour. Cook placed items in refrigerator. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink, when entering kitchen to begin working with food on cook line. Employee went to wash hands in prep sink without soap. Employee washed his hands in hand sink with soap. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime soda gun at bar. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink next to back door has no hot water. Hot water shut off. Manager turned hot water on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection. Corrected On-Site

Basic - Frozen oysters and shrimp stored on floor in walk in freezer.

Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 76F. Operator discarded water . Corrected On-Site

Basic - Opened cook beverage can in a cold holding unit with food to be served to customers in 2 door reach in cooler on cook line. Cook removed can. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-47F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation - employee preparing rice no hair net.

Basic - Insect control device installed over food preparation area. Bug zapper above food grinder - operator removed zapper. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - boiled eggs (45F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed proper date marking of oysters last date used. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda station.

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - cases of French fries on floor. Repeat Violation

High Priority - Cook began working with food, without first washing hands. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn 46°F, potatoes 46°F-47°F,cooling in walk in cooler since yesterday. See stop sale 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. Cook touching cooked potatoes and cooked corn with bare hands. Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp cleaned in triple sink and cooked snow crabs cleaned in the same sink without sanitizing first. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn 46°F, potatoes 46°F-47°F,cooling in walk in cooler since yesterday. Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

Basic - 3 Fly sticky tape hanging over food/food preparation area at cook line. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walk in cooler 40°F. See stop sale Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bus bins were only washed and not sanitized. Repeat Violation Admin Complaint

Basic - Floor tiles missing and/or in disrepair at the end of cook line, standing water under tile. Objectionable odor. Repeat Violation Admin Complaint

Basic - Oysters stored on floor in walk in freezer. Warning

Basic - Snow crabs not covered in walk in freezer. Repeat Violation Admin Complaint

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink. Operator removed and placed in reach in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48°F-50°F - Cold Holding) being held on spice cart on cook line. Operator states item is used for sauces made to order. Operator states item has been out for approximately 30 minutes. Operator placed back in reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in between uses. Operator cleaned and sanitized ice scoop and placed in pan Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar and salt in storage area. Operator replaced with scoops. Corrected On-Site