Cajun Crab

410 Commerce Center Drive, Jacksonville, FL 32225 · Permanent Food Service · License 2616051

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 complaint inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug212026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still needs attention
  More time given
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal drinks still stored on cook line coolers
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Still torn
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Still the same
  More time given
Official report, on the Florida DBPR website
First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw fish in reach in cooler, moved to store correctly
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Stored in rack with single use equipment, moved
  Fixed on the spot
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda guns at bar with mold like substance, cleaned
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Craw fish pieces thawing in standing water 67f, moved to under running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -In walk in freezer cases of foods stored on floor -case of boiled eggs stored on kitchen floor -container of crawfish thawing in water on floor All items moved to store correctly
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple personal drinks on prep tables, moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn on glass cooler torn
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelving in walk in cooler soiled
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clear cups stacked wet, moved to rewash and unstack.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall above walk in cooler soiled
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.