Cj Crab House and Seafood

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Manager certification and employee training
  • Intermediate: Food manager certification expired. Additional time allotted from initial inspection.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing date mark for date of last served. Not stored in chronological order.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Two bulk seasoning containers at front counter missing product labeling.
• Food out of temperature
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the flip-top cooler top reach in cooler in covered trays, cooked egg 930 (52°F - Cooling); cooked potatoes 930 (51°F - Cooling); cooked corn 930 (52°F - Cooling) after 20 minutes, second temperature cooked egg (50°F - Cooling); second temperature cooked potatoes (50°F - Cooling); cooked corn second temperature (50°F - Cooling). Operator relocated to glass door reach in cooler.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. In the prep sink and three compartment sink, shrimp thawing without cold running water. Operator turned water on for all sinks.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Jugs of fryer oil stored on floor in front of walk in freezer. Operator relocated.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter seasoning station has scoop stored in bulk container with handle in contact with the product. Operator relocated.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. At front counter prep station, bulk seasoning container with funnel type utensil used to scoop seasoning with no handle.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on sliding top reach in freezer in waiting area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bulk ice bin with mold like substance build up on side plates. Scoop in bulk seasoning containers with food debris build up. Interior of front counter microwave with old food debris build up.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior backside of glass door two door reach in cooler with soiled debris build up.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Standup reach in cooler next to flip-top cooler top reach in cooler with soiled door handles.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Single service containers stored over flip-top cooler top reach in cooler not inverted or covered for protection.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by kitchen restroom. Operator provided paper towels.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 7 flying insects through establishment, 2 on center prep table of kitchen on food being discarded, 1 around the prep space closest the three compartment sink and 4 flying insects behind the front service counter where customers orders are boxed and prepared.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 2 live roaches during inspection, live roach observed under center kitchen area prep table and live roach observed at hallway entering into restroom area on wall. Operator disposed of both live roaches.
• Floors, walls, ceilings and ventilation
  • Basic: Floors, walls and ceiling soiled/has accumulation of debris. Heavy accumulation of dust on ceiling over front counter food prep area. Multiple walls visibly soiled. Floor through kitchen area with standing water in multiple locations.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Muhamed Ahmosawi expired 01/08/2026. No other food manager certification available.
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One expired food handler training present.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Oyster tags stored on counter missing date marking for when last served. Not kept in chronological order.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler, raw shell eggs stored over cooked ready to eat shrimp. Operator relocated the raw shell eggs.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning containers with scoop handles in contact with the seasoning.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table at front counter.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of reach in freezer door.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior base of oyster reach in cooler with food debris build up. Microwaves at front counter with food debris build up along bottom plate.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance on interior sidewall of bulk ice bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding doors of front display reach in cooler with debris build up along edges. Exteriors of bulk seasoning containers with food debris build up. Cook line hood filters with dust build up.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Handles to glass door reach in cooler with food residue debris build up.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Single service carry out containers on side of bulk ice bin not covered or inverted.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water at base of glass door reach in cooler.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by employee restroom. Operator provided paper towels.
• Garbage and refuse
  • Basic: Open dumpster lid. Dumpster out rear exterior door with open lid.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Observed seven live flying insects through kitchen area by the pass through window, by the three compartment sink, around center prep table and live crabs.
  • Basic: Dead roaches on premises. Observed three dead roaches, two on glue trap on floor of hallway by walk in freezer, one behind reach in cooler closest to the employee bathroom. Operator swept two roaches from glue trap and discarded.
  • High priority: Pest activity present as evidenced by rodent and roach droppings found. Observed approximately 75 droppings of roaches and rodents commingled on floor of storage hallway next to the walk in freezer. Operator swept floor of storage hallway.
  • Basic: Dead rodent present. Observed two dead rodents on glue trap under storage shelf in hallway by walk in freezer. Operator swept and discarded.
• Floors, walls, ceilings and ventilation
  • Basic: Floor, walls and ceiling soiled/has accumulation of debris. Floors under and behind equipment with food debris build up. Ceiling over front counter prep area soiled heavy accumulation of dust. Walls and doors by front counter visible stained. Floor of kitchen area with standing water build up.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on box of hot sauce at front counter.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two expired food handler training, one expired food handling employee present at time of inspection.