Crafty Crab
2499 Highway 77, Panama City, FL 32405 · Permanent Food Service · License 1305907
What drove the grade
Nonfood-grade containers used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: 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.
Code 14, Food-contact surfaces designed and maintained: 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.
Fixed on the spotRepeat violation
Intermediate3
Code 01, Approved source; food safe and unadulterated: 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.
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.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 25, Single-service items: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.