CRAFTY CRAB
300 S SR 434, Altamonte Springs FL 32714 · 407-960-1470
Last inspected Jul 22, 2026 · 9 visits since July 2023
JUL 24
JAN 25
AUG 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area, multiple dead small flying insects on traps. Recommend moving trapping devices to an area away from clean equipment or food prep.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022018471 | Feb 7, 2022 | May 11, 2022 | $440 |
| 4--2020013434 | Feb 21, 2020 | Jun 30, 2020 | $400 |
Inspection history
9 visits, newest first
Jul 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Clam/mussel/oyster tags not marked with last date served. Operator is marking tags with date they take out of packaging. Educated thermometer on proper tag labeling with last date served
Light not functioning. 2 lights under hood
Reach-in cooler shelves with rust that has pitted the surface. -in sauce cooler at expo
May 19, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Operator is marking tags with date they take out of packaging. Educated thermometer on proper tag labeling with last date served
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.
Equipment in poor repair. -Pepsi cooler with food. Ambient temperature is 54F -Cracked lid and gaskets in chest freezer by hand sink
Light not functioning. 2 lights under hood
Reach-in cooler shelves with rust that has pitted the surface. -in sauce cooler at expo
May 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Corn and cooked potatoes 96F-98F cooling 3 hrs. @3:45 Operator immediately put in freezer for cooling recovery. Checked at 5:25 temperature for both ranged from 68F- 89F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Corn and cooked potatoes 96F-98F cooling 3 hrs. @3:45 Operator immediately put in freezer for cooling recovery. Checked at 5:25 temperature for both ranged from 68F- 89F Pepsi cooler:; milk, cooked chicken, cut cabbage(45-47F - Cold Holding) overnight per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Blue cheese, Ranch; (75F - Cold Holding) @ wait station less than 4hrs per operator.. Operator put in ice for temperature recovery ( corrective action taken) -Pepsi cooler:; milk, cooked chicken, cut cabbage(45-47F - Cold Holding) overnight per operator. Operator discarded. ( corrected on site) -pepsi cooler: Catfish tilapia, Krab rangoon. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery ( corrected action taken -crawfish; (40-48F - Cold Holding) in prep cooler on cook line less than 4hrs per operator. Operator removed to walk in cooler for temperature recovery. Advised not to fill above fill line in pan
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. Operator has incorrect time markings for holding items for 4hrs. Butter garlic 12:25-4:30, marinara 12:45-5:00, butter 12:05-4:45. Red sauce 11:30-5:30
Clam/mussel/oyster tags not marked with last date served. Operator is marking tags with date they take out of packaging. Educated thermometer on proper tag labeling with last date served
Handwash sink used for purposes other than handwashing. - scrubby in handsink -Straw in handsink at bar. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At handsnk at warewashing area. Operator replenished
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned
Bathroom door left open other than during cleaning or maintenance. Both bathroom doors. Operator closed
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employees food on prep table above case of cups and lods. Operator removed
Equipment in poor repair. -Pepsi cooler with food. Ambient temperature is 54F -Cracked lid and gaskets in chest freezer by hand sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 88F. Operator put in new water 150F
Light not functioning. 2 lights under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beer walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. -in sauce cooler at expo
Oct 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -bowls of raw shrimp above gallon of milk in Pepsi cooler at end of cook line.
Cutting board has cut marks and is no longer cleanable. -white cutting board by 3 compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. -some rust on shelves in sauce cooler at expo station. Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above gallon of milk in reach in cooler at end of cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams and mussels in cook line table 44 less than 4 hours. Operator added more ice to pans for temperature recovery.
Food stored on floor. -cases of liquid margarine on floor next to back door. Operator placed on shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves rusted.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw chicken above slaw in reach in cooler at end of cook line.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area, multiple dead small flying insects on traps. Recommend moving trapping devices to an area away from clean equipment or food prep.
Cutting board has cut marks and is no longer cleanable. -3 in kitchen.
Food on floor. -large steamer of cooked potatoes on floor next to cook line. Employees moved to counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 70° water. Crock pot turned back on to keep water 135 or above.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects on trash can near dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. -flats of raw shell eggs. Operator moved eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee moved trash can then finished packaging customer order. Educated, employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings (59, 60F - Cold Holding); cheesecake (59F - Cold Holding in Pepsi cooler on cook line less than 4 hours. Other foods in ice bath. Operator moved wings and cheesecake to different cooler for temperature recovery.
Establishment advertised crab on menu/menu board but served imitation crab. -chalkboard advertises Crab Rangoon, per operator made with imitation crab only. Chalkboard changed to Krab.
Food-contact surface soiled with food debris, mold-like substance or slime. -plastic deflector in ice machine soiled on edge. Operator removed and cleaned.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area have approx 20 flies trapped.
Grease receptacle lid open, broken, or missing. Open dumpster lid. -both food dumpster and grease receptacle lids open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda dispenser soiled behind nozzles. Operator cleaned.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -large gap under back kitchen door, small flying insects present in dish area. Operator plugged in air curtain above back door.
Time/temperature control for safety food thawed in an improper manner. -crab clusters thawing in standing water in prep sink. Operator turned on water.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 100 on cook line less than 2 hours. Moved to walk-in cooler. To keep food out of temperature a time plan must be in place.
Bowl or other container with no handle used to dispense food. -to go container used as scoop in calamari. Showed picture of scoop with handle to staff.
Exterior door has a gap at the threshold that opens to the outside.
In-use ice scoop stored on soiled surface between uses. -soiled water in bottom of ice scoop holder. Operator washed, rinsed and sanitized.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. -partial flat of raw shell eggs on shelf above dressings in walk-in cooler. Operator moved to shelf with other raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -snow crab clusters (65F - Cold Holding); sausage (58F - Cold Holding); mussels (54F - Cold Holding); scallops (45F - Cold Holding) less than 1 hour per operator. Cooler doors and lids open for full cleaning of units immediately prior to inspection. Operator put ice on all products, ambient temperature dropped below 41°f.
No paper towels or mechanical hand drying device provided at handwash sink. -paper towels not dispensing at hand wash sink by beverage station in wait station. No soap provided at handwash sink. -next to ice machine.
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. -emailed form to operator. Operator printed and had all on duty employees read and sign. Will do the same for all other employees.
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. -server, prep cook.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -water bottle on shelf above dry goods. Operator discarded.
Time/temperature control for safety food thawed in an improper manner. -thawed clams 72°f less than 1 hour in prep sink after being thawed. Operator placed product in walk-in cooler for temperature recovery.
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.