CRAFTY CRAB
2499 HIGHWAY 77, Panama City FL 32405 · 850-400-8708
Last inspected Aug 10, 2026 · 9 visits since August 2023
SEP 24
JUN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food placed in soiled container/equipment. Sugar and salt stored in bins with the presence of debris, and with mold like substance around their edges. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food handling employee reengaged with food preparation after using their personal phone without washing hands.
Nonfood-grade containers used in direct contact with food. Cardboard boxes of liquid margarine used to store rangoons and crab in direct contact with food items. Operator appropriately stored items in food grade containers at the time of inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags disorganized. Operator organized available tags at the time of inspection.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster earliest tag available from 07/03/2026, and latest tag available from 08/01/2026 on 08/10/2026.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs prepared on 08/09/2026, per operator, not marked by 08/10/2026. Operator labeled item at the time of inspection.
Reuse of single-service or single-use articles. Boxes of liquid margarine reused to stores rangoons and crab. Boxes were discarded and replaced with food grade containers for food storage.
Stored food not covered. Rangoons in walk in freezer next to ice machine, and crabs in walk freezer inside walk in cooler, exposed and not properly covered. Operator properly stored items at the time of inspection.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Food placed in soiled container/equipment. Sugar and salt stored in bins with the presence of debris, and with mold like substance around their edges. See stop sale.
Nonfood-grade bags used in direct contact with food. Crab legs in the walk in freezer adjacent to the prep area stored in t-shirt bag. Operator properly bagged them in a food grade bag during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Sugar and salt stored in bins with the presence of debris, and with mold like substance around their edges.
Toxic substance/chemical improperly stored. Spray bottle of cleaner above clean pans in the preparation area. Operator removed it at the time of inspection. Bottles of Fabuloso and bleach stored next to the sugar container in the server station. Operator removed them during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled peeler, strainer, and multiple knives in the preparation area. Presence of debris and mold like substance around the nozzles of both soda machines in the server station.
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/ Only food service manager came to the restaurant at the time of inspection.
Oysters tag not marked with last date served. Tag for haters that are still on hand, already marked for day shucked.
Spray bottle containing toxic substance not labeled. Per worker, spray bottle with sanitizer not labeled at the bar area.
Bowl or other container with no handle used to dispense food. Bowl with no handle in calamari pan at the frying station's Maketable.
Building components, attachments or fixtures in poor repair. Attached knives magnet in the preparation area wall with the presences of rust.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dirty water spots on the hood filter above the boiling pans adjacent to the cooking line. Presence of debris in the vent over the ware wash area. Soiled air vents throughout the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in the lowboy at the salad station, and in the reach in cooler in the bar area.
Food not stored at least 6 inches off of the floor. Pans of raw chicken in the walk in freezer inside of walk in cooler stored on a platform that is not at least 6 inches off the floor.
Food stored in a prohibited area. Drink rims' item stored on top of the trash can in the bar area.
Ice scoop handle in contact with ice in the ice bin underneath the soda machine in the expo area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching food items in sugar, salt and msg bins. Handles of knives touching cut lemons in the server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water at 74F.
Insect control device installed over food preparation area. Insect light installed too close to drink prep table in the bar area.
No handwashing sign provided at a hand sink used by food employees in the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris buildup on the ticket machine above the Maketable in the boiling area in the cooking line.
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. Drill, fly racket, chargers, stored next to food in the dry storage area. Operator removed items at the time of inspection.
Stored food not covered. Frozen Krab Rangoons stored in the walk-in freezer adjacent to the prep area, uncovered.
Utensils in poor condition. Butchers knife in the prep area without a handle and with rust. Operator discarded it during the inspection.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored over sugar, flour and seasoning. Employee moved chemicals to proper storage area.
No paper towels or mechanical hand drying device provided at handwash sink at waitress station. Manager placed paper towels at the employee hand sink.
Spray bottle containing toxic substance not labeled located in the dry storage area. Employee removed bottles from area.
Bowl or other container with no handle used in sugar bin.
Employee meal and coke in at food preparation or other restricted area. Employee moved meal during inspection.
Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at salad make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line. Manager removed cell phone during inspection.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Handle in contact with corn starch and msg in allotted bins. Employee removed the scoop's from bins.
Standing water in bottom of reach-in-cooler located at salad make table.
Tea containers not covered at waitress station.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 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. Tested at 0 ppm. Employee replaced bucket of chlorine sanitizer and primed machine, tested at 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over marinara sauce in steamer station. Marinara moved to different location at time of inspection.
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. Time used for corn, potatoes, sour cream, milk. Marked at time of inspection.
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/. 3 cooks and 2 servers on duty at time of inspection.
Condensation or other drainage not disposed of according to law. Water dripping from ceiling in back prep area onto prep table and floor. No food in prep area during inspection.
Food stored on floor. Cases of liquid margarine on floor in dry storage.
Hole in or other damage to wall. FRP coming away from wall by tea station.
In-use knife stored in crack between cooler and prep table in steamer station. Employee removed, washed, and relocated knife during inspection.
Standing water in bottom of reach-in-cooler in salad station
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw lobster stored over cooked crab legs and claws. Manager moved raw product to bottom during inspection.
Handwash sink used for purposes other than handwashing. Pitcher stored in bar hand wash sink. Pitcher removed at time of inspection.
Spray bottle containing toxic substance not labeled. Degreaser not labeled. Manager labeled bottle at time of inspection.
Mold like substance on wall by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender soiled. Speed rack in dry storage soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Chlorine sanitizer tested at 0 ppm. High temp rinse gauge nonfunctional.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over boiled eggs. Raw chicken stored over raw oysters to be served under a consumer advisory. Manager rearranged items appropriately.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. In seamer station. Removed, washed, and relocated at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw shrimp scoop handle in product on fry station. Manager had scoop washed and repositioned in container.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai stored over steamed crab legs in walk-in cooler. Crab legs moved to different shelf.
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. Emailed flyer to operator.
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. 1 employee working with no food handler training or proof of reporting agreement. Employee signed at time of inspection.
Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled. Labeled at time of inspection.
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.