CRAFTY CRAB
950 BLANDING BLVD, Orange Park FL 32065 · 904-579-3913
Last inspected Aug 25, 2026 · 9 visits since July 2023
JUL 24
FEB 25
JUL 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flying insects on sticky paper of trap near cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020049734 | Oct 8, 2020 | Dec 15, 2020 | $400 |
Inspection history
9 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in left stand up reach in cooler in the kitchen at 51F. Employee states shrimp removed from the walk-in cooler 2 hours prior. Shrimp moved to walk-in cooler and approximately 15 minutes later the shrimp is at 43F.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook in kitchen unaware of minimum internal cooking temperature for chicken wings, stated chicken cooked to 320F or 160F.
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 procedures available. Provided DBPR HR Form 5030-104 to person in charge.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, missing 8 employee reporting agreements. Provided DBPR Form HR 5030-103.
Show the remaining 5 findings ▾
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. Per operator missing approximately 20 employee's proof of food handler training. Also, training for Avina S expired on 1-14-2026. Also, proof of training for Regan J is a photocopy.
Drain cover(s) missing. Drain cover missing to left of woks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table in the kitchen. Multiple open employee beverages in seafood reach-in cooler. Employee moved all beverages to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating on right soda machine is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust observed in seafood reach-in cooler and walk-in cooler shelving.
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Employee washed hands with no soap. Employee rinsed gloved hands in 3 compartment with no soap.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line across from wok station, two tubes of sour cream stored under raw seafood. Manager put sour cream on top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line near wok station, mussels (52F - Cold Holding); raw shrimp (53F - Cold Holding); sausage (51F - Cold Holding); oyster (52F - Cold Holding). All items were placed in cooler approximately 1 hour prior. Manager added ice to all items. Rechecked temperature 30 minutes later and all items were 41F-43F.
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. Establishment holds potatoes and corn on cob on time for boils. No time marking for items placed out at 11:30. Manager added time mark on white board.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Stand up reach in cooler on cook line across from wok station ambient air thermometer reading 59F. Ambient air of cooler at 52F. Also, walk-in cooler ambient air thermometer reading 77F. Ambient air temperature at 50F.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloved hands in 3 compartment with no soap.
Handwash sink used for purposes other than handwashing. Spoon in handwash sink by dish area. Manager removed spoon from sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with pink mold-like substance. Manager cleaned during inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flying insects on sticky paper of trap near cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager flipped ice bucket.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler on cook line across from wok station ambient air thermometer reading 59F. Ambient air of cooler at 52F. Also, walk-in cooler ambient air thermometer reading 77F. Ambient air temperature at 50F. Manager stated someone has already been out to look at walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf of cook line, employee bag stored next to serving trays used for boils. Manager removed employee bag and stored properly.
Equipment and utensils not properly air-dried - wet nesting. Plastic tubs above 3 compartment sink stacked before properly air drying. Also, drinking cups at server area attacked before properly air drying.
Floor tiles missing and/or in disrepair. Multiple sections on cook line with unsealed concrete where floor tiles use to be missing.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between table with rice cooker near dish machine and wall. Manager removed knives.
In-use tongs stored on equipment door handle between uses. Two pair of tongs hanging on crash cart attached to cook line. Manager removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in pan of standing water with temperature of 72F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and bar area soiled with food debris. Also, on soda machine in server area around soda nozzles soiled with mold-like substance.
Reach-in cooler shelves with rust that has pitted the surface. Shelving in walk-in cooler heavily rusted.
Single-service articles improperly stored. In server area, box of paper plates on floor. Manager moved box off of floor.
Working containers of food removed from original container not identified by common name. On bottom shelf of prep table across from walk-in cooler, three soy sauce buckets with seasonings not labeled.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects found. Observed 1 live flying insect in kitchen near dish machine. Also, observed 1 live flying insect on dining room table.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, sour cream stored on bottom shelf of cooler under raw fish/raw mussels. Manager moved sour cream container to top shelf above all raw food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, raw oysters (75F - Cold Holding); crawfish (51F - Cold Holding); raw shrimp (49F - Cold Holding). Manager stated all items were removed from walk-in cooler at 11 am and placed in reach in cooler. Manager had employees put ice on top of food products to bring temperature down.
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. Establishment holds cooked potatoes and corn on the cob on time. Establishment did not have time marked for when items were cooked. Manager marked the board with time marking.
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser at handwash sink at end of cook line next to triple sink. Manager restocked paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Renee J. safestaff certificate expired April 10, 2025.
Bowl or other container with no handle used to dispense food. On cook line, to go ramekin used as scooper in old bay seasoning container. Employee removed to go ramekin from container. Also, in reach in cooler across from fryers, multiple plastic food baskets with no handle used as scooper in raw sea food.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line across from wok station ambient air at 59F. Manager is going to call someone out to look at unit as soon as possible.
Cove molding at floor/wall juncture broken/missing. Cove molding under triple sink at end of cook line has multiple pieces missing.
Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink and dishwasher, multiple plastic pans stacked before properly air drying.
Floor tiles missing and/or in disrepair. Multiple spots of unsealed concrete on cook line filling in missing tiles spots.
Hole in or other damage to wall. In back dry storage room, hold in right wall.
In-use tongs stored on equipment door handle between uses. Multiple tongs hanging on bottom bar of rack attached to front of wok station. Manager removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to rice cooker, rice scooper in pan with standing water temped at 101F.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink at end of cook line next to back door. Provided manager with handwashing sign via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line have grease build up.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
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.
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.
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing date of last served.
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.
Handwash sink used for purposes other than handwashing. In server station, handwash sink observed ice in it.
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)
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.
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.
Equipment and utensils not properly air-dried - wet nesting. In server station, drinking cups stacked before properly drying.
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.
Food not stored at least 6 inches off of the floor. In walk-in freezer, box of raw shrimp on floor.
Hole in or other damage to wall. In dry storage room, two holes in the wall present.
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.
No handwashing sign provided at a hand sink used by food employees. At handwash sink by back door, no handwashing sign posted by sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machines in server station, around soda nozzles are soiled.
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.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
Employee with no hair restraint while engaging in food preparation. Two employees handling food in kitchen did not have hair restraints on.
Floor tiles missing and/or in disrepair. Missing/cracked floor tiles under fryer and prep table.
Food stored on floor. Two cases of margarine on ground next to fryers.
Garbage can located outside has no lid or lid open/broken. Left side of dumpster lid broken/missing.
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.
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.
Standing water in bottom of reach-in-cooler. At bar reach in cooler, accumulation of standing water at bottom.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths not in use sitting on prep table in kitchen.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Container of medicine improperly stored. Medicine stored on shelf above pass through window next to seasonings. Bottle discarded.
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.
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).
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).
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.
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).
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.
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.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both dumpsters behind establishment are on grass. Manager states will call dumpster company.
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.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
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.
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.
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.
Jul 5, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. Dish machine reading 0ppm, employees set up manual ware washing in triple sink, reading 200ppm, quaternary ammonium.
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
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.
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.
No probe thermometer provided to measure temperature of food products. No one able to locate any probe thermometers.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of large ice machine in kitchen.
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.
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.
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.