CAJUN CRAB
410 COMMERCE CENTER DRIVE, Jacksonville FL 32225 · 407-808-1816
Last inspected Aug 21, 2026 · 17 visits since January 2024
JUL 25
AUG 25
DEC 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Observed employee handle cut lettuce with bare hand, no AOP for establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Container of medicine improperly stored. Stored in rack with single use equipment, moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler, moved to store correctly
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar with mold like substance, cleaned
Show the remaining 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep tables, moved
Equipment and utensils not properly air-dried - wet nesting. Clear cups stacked wet, moved to rewash and unstack.
Equipment in poor repair. Gaskets torn on glass cooler torn
Food not stored at least 6 inches off of the floor. -In walk in freezer cases of foods stored on floor -case of boiled eggs stored on kitchen floor -container of crawfish thawing in water on floor All items moved to store correctly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
Time/temperature control for safety food thawed in an improper manner. Craw fish pieces thawing in standing water 67f, moved to under running water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above walk in cooler soiled
Apr 1, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Drink station in kitchen with black mold like substance behind nozzles
Jan 30, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Drink station in kitchen with black mold like substance behind nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dish machine area no paper towels Handsink near soup hot well no paper towels
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over cook line Personal drinks stored in back prep area near triple sink
Employee with no hair restraint while engaging in food preparation. One cook on line nor wear hair restraint
Time/temperature control for safety food thawed in an improper manner. Lobster and shrimp thawing in room temperature water, manager placed under running water
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
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. 0 ppms primed checked hoses 100 ppms chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over unwashed produce in walk in cooler, moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler, moved
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 and the time removed from temperature control cannot be determined. Chicken wing breaded and naked, manager placed on time
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with operator
No paper towels or mechanical hand drying device provided at handwash sink. Handsink upfront pick up area, provided paper towels
Spray bottle containing toxic substance not labeled. Unlabeled clear spray bottle with different chemicals inside, manager labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink near dish area, turned on
Aug 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ WILLIAMS KENNETH issued 12/2/2024
Aug 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. 0 pons chlorine. Primed still 0 ppms
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken strips over scallops in walk in cooler. Stored correctly
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ WILLIAMS KENNETH issued 12/2/2024
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen area near drink station line
Original container of toxic substance or chemical does not bear the manufacturer's label. Clear spray bottle unlabeled with clear substance, clear spray bottle with blue substance
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink near dishwasher
Employee with no hair restraint while engaging in food preparation. All cooks in kitchen
Old food stuck to clean dishware/utensils.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over cooked crawfish, moved to store correctly in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar both soiled
Handwash sink used for purposes other than handwashing. Handsink in bar area used as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. handsink next to butter warmer and soup hot holding, no paper towels available
Records/documents for required employee training do not contain all of the required information. Aoi, Joe, Manuel No dates trained
Bowl or other container with no handle used to dispense food. 2 oz cup used to scoop cheese Cup used to scoop rice and seasoning Moved from product
Employee with no hair restraint while engaging in food preparation. Cooks on line no hair restraints, hair nets provided
Time/temperature control for safety food thawed in an improper manner. Scallops thawing at room temperature in standing water, moved to cooler
Dec 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Hats provided
Dec 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs in reach in cooler 50f cupped shrimp 48f in flip top reach in cooler, moved to cool properly
Dead roaches on premises. 4 dead near wait station in kitchen, discarded and area cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open personal drinks on prep table on line and over 3door flip top cooler on line, drinks removed
Employee with no hair restraint while engaging in food preparation. Hats provided
Food not stored at least 6 inches off of the floor. Container of fryer oil stored on floor, moved to store correctly. Margarine stored under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in freezer
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Naked wings 76f breaded fried chicken 65f next to fryers, manager states wants to use unde time as a public health
Spray bottle containing toxic substance not labeled. Spray bottle with clear substance inside manager not sure of with chemical it is
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks over coolers on drying rack. Moved
Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
Plumbing system in disrepair. Pipe under handsink near office off of system.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24 Paid at time of inspection Trace number 30519536
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bagged onion rings. Moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over lettuce and cooked chicken tender in reach in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Picked up sausage off floor, returned to slicing. -Employee making sauce and tasting sauce from glove. Once done employee moved over to grab a sliced tomato for another dish with soiled glove. -Employee used cell phone with gloved hand, placed phone back in pocket and when to make order.
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 and the time removed from temperature control cannot be determined. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Naked wings 76f breaded fried chicken 65f next to fryers, manager states wants to use unde time as a public health
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on cook line manager Jing arrived during inspection
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink near soup station, paper towels unable to dispense
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook prepped sliced sausage in reach in cooler
Spray bottle containing toxic substance not labeled. Spray bottle with clear substance inside manager not sure of with chemical it is
Bowl or other container with no handle used to dispense food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks over coolers on drying rack. Moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in freezer not identified
Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f Water removed
In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting boards, removed
Plumbing system in disrepair. Pipe under handsink near office off of system.
May 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked crabs and sausage in reach in coolers
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 and the time removed from temperature control cannot be determined. Eggs corn and cooked potatoes
Clam/mussel/oyster tags not marked with last date served. Oyster tags
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept and dated
Handwash sink used for purposes other than handwashing. Bar handsink used as dump Sink,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test for dishwasher in kitchen
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 cooks on line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over coolers and cook line
Employee personal food not properly identified and segregated from food to be served to the public. Multiple bagged items states for employees
Employee with no hair restraint while engaging in food preparation. Cook on line
Food not stored at least 6 inches off of the floor. Cases of raw chicken stored on floor under triple sink. Moved Cases of clean oil in kitchen Cases of raw chicken in walk in cooler Cases of crabs stored in walk in freezer floor
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door
In-use tongs stored on equipment door handle between uses. Tongs on gas lines
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper 68f Ice scooper 70f Bar spoons and utensils 78f club soda
Plumbing system in disrepair. Handsink in bar area
Time/temperature control for safety food thawed in an improper manner. Thawing under shelf at room temperature, moved to cooler
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
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.
Clam/mussel/oyster tags not marked with last date served. Oyster Tags not marked with last date of use.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
Employee with no hair restraint while engaging in food preparation. Food service employees with no hair restraint.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Wall soiled with accumulated grease, food debris, and/or dust. soiled wall in walk in cooler. Moldlike substance buildup.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority10 Intermediate11 Basic
Show 26 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple food prep employees handled soiled cooler handles, doors, then engaged in food prep activity with washing hands.
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. Food prep employee handling cooked shrimp with bare hand contact. Manager intervened.
Operator unable to verify source of shellstock. See stop sale. Three trays of raw oysters with no tags. Stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Ready to eat cut tomato in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees. Overstacked corn 54°, 55°, sausage 54° 53°,50°. Cooked corn 50°, 51°, in make table. Overstacked Raw shrimp 48°, 49°, 49°, 50°. Moved by manager. Placed about 2 hrs before. Raw oysters on cart at 46°, 45°, Moved by manager. Placed about 30 mins before. Cooked wings by fryer 78°, 77°, 79°. Moved by manager. Placed about 30 mins before. Items on cart end prep line in kitchen. Cooked potatoes 59° 60°. 55°. Cooked corn 60°, 55°. 55°. Boiled eggs 55°. 60°, 50°. Moved by manager. Placed about 2 hrs before.
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.
Clam/mussel/oyster tags not marked with last date served. Oyster Tags not marked with last date of use.
Handwash sink not accessible for employee use at all times. Bar Hand wash sink blocked by drinks machine. Kitchen Hand wash sink near walk in cooler blocked by equipment.
Handwash sink used for purposes other than handwashing. Water container in kitchen Hand wash sink.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Three trays of raw oysters with no tag. Stop sale issued.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in spices, Cooke rice.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee eating in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jacket by food containers in kitchen.
Employee with no hair restraint while engaging in food preparation. Food service employees with no hair restraint.
Food stored on floor. Boxed foods on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Wall soiled with accumulated grease, food debris, and/or dust. soiled wall in walk in cooler. Moldlike substance buildup.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
Jan 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to obtain reading from dishwasher not sanitizing properly. Testing at 0ppm. Person in charge prepared triple sink for use.
Jan 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 33 recorded, 5 high priority.
5 High priority5 Intermediate23 Basic
Show 33 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to obtain reading from dishwasher not sanitizing properly. Testing at 0ppm. Person in charge prepared triple sink for use.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes at one end of dishwasher then walk over to other side and handle clean dishes without first washing hands. Also, observed employee handle raw chicken, then handle to go box without hand wash. Spoke to employee who washed hands. Also, observed employee wash hands, then dry hands on apron instead of using paper towels.
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. Observed employee handle cut lettuce with bare hand, no AOP for establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat crawfish in reach in refrigerator adjacent to cookline. Person in charge placed items in proper order. Also, in walk in freezer no longer commercially packaged chicken stored over raw oysters. Person in charge began rearranging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (53F - Cold Holding); corn on cob (53F - Cold Holding ); egg wash (69F - Cold Holding); fried chicken (69F - Cold Holding); all food items were held at counter at room temperature, person in charge time stamped items out for not over four hours per person in charge. Recommend holding on time. cooked crab legs (51-53F - Cold Holding); raw shrimp (51-53F - Cold Holding); raw pork sausage (53F - Cold Holding); raw chicken (45-47F - Cold Holding); oyster on half shell (47-51F - Cold Holding); all items in reach in cooler either above fill line or person in charge indicated food items were in and out of unit for less than three hours.
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. Establishment had no written instructions at time of inspection, email to operators during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Beverage station adjacent to prep station soiled around dispenser and soda plate. Soda holsters and dispensers in bar area are heavily soiled.
Handwash sink not accessible for employee use at all times. Observed blocked hand wash sink in back of kitchen. Person in charge had staff remove items obstructing sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located adjacent to triple sink or hand wash sink adjacent to cookline. Person in charge put paper towels at hand wash sink.
Records/documents for required employee training do not contain all of the required information. Several employee certificates missing date of birth and CFM information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine adjacent to triple sink had mold like substance inside roof of ice machine.
Bowl or other container with no handle used to dispense food. Observed 14 white bins adjacent to triple sink without scoops with handles. Person in charge had employees place handle scoops inside containers. Ice machine at bar area has cup with no handle. Person in charge placed handles in all places.
Carbon dioxide/helium tanks not adequately secured. Co2 tank on outside rear of establishment is not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above cooking station torn and hanging from ceiling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had pedialite and open can drinks located on prep table and shelf above flip top.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items atop can storage rack adjacent to triple sink. Person in charge removed items.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers above drying rack adjacent to dish sink.
Equipment in poor repair. Walk in freezer adjacent to exit has torn gasket seals.
Food stored on floor. Observed container of margarine on floor adjacent to cookline. Person in charge removed food from floor.
Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer located adjacent to exit door has heavy ice buildup.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from knee level on cook station adjacent to flip top reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs sitting in standing water with temperature of 71F at bar area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven adjacent to prep line is heavily soiled.
Light shield damaged/in disrepair. Walk in cooler located adjacent to exit has broken light shield.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler adjacent to cook station. Person in charge placed ambient thermometer inside cooler.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hoods above cooking station are heavily soiled. Walk in freezer adjacent to exit has dust over vents. Food racks inside walk in cooler are heavily soiled.
Open dumpster lid. Observed lid on dumpster open.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Industrial tools laying atop food storage rack adjacent to triple sink.
Time/temperature control for safety food thawed in an improper manner. Establishment thawing raw shrimp in triple sink adjacent to storage area without running water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet cloths located atop prep line and cooking station adjacent to kitchen entrance. Person in charge removed wet cloths.
Working containers of food removed from original container not identified by common name. Observed 1 bin of unlabeled powdery substance adjacent to cookline. Person in charge added label to bin.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.