Crafty Crab
950 Blanding Blvd, Unit# 1, Orange Park, FL 32065 · Permanent Food Service · License 2001366
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 4 basic (2 repeats)-22
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shrimp in left stand up reach in cooler in the kitchen at 51°F. 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 43°F.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 11, Employee health: 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.
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.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & 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.
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 320°F or 160°F.
Basic4
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rust observed in seafood reach-in cooler and walk-in cooler shelving.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Underplating on right soda machine is soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing to left of woks.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.