Crafty Crab Seafood

704 E Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3917859

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 complaint inspection
2 high priority (fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 2 repeats), 8 basic (3 repeats)
-37
Administrative complaint on Sep 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

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

Inspection history

1 inspection · 1 visit

Sep292026

Complaint inspection

15 violations found

First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw scallops cold holding at 46°F, raw shrimp cold holding at 49°F in upper portion of flip top cooler at cookline. Items are placed flip top unit from the walk in cooler as needed, not held overnight in the flip top unit. Operator placed ice on items.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator primed the air from the chlorine supply line, retested at 50ppm
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee rinse hands in 3 compartment sink without using soap
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Steel wool in 2 hand sinks. Bar mat in bar hand sink. Operator removed items.
  Fixed on the spotRepeat violation
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Catfish is listed on the menu, but no catfish was observed in inventory or on invoices. Invoices examined for the last 30 days. Swai listed on invoices dated 9/26/26, 9/12/26, 9/5/26. Operator stated they use swai for catfish orders. Discussed with operator removing catfish from menu, providing catfish, or informing all customers ordering catfish that swai will be substituted.
  Administrative complaint
- Code 53, Manager certification and employee training: 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. 3 expired certificates.
  Repeat violation
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk sugar container not labeled.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw shrimp thawing in standing water.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Containers of crab clusters, shrimp and eggrolls in walk in freezer not covered. Containers of snow crab and mussels in reach in freezer not covered. Operator placed covers.
  Fixed on the spotRepeat violation
  Food stored on floor.
  Containers of sauces on the walk in cooler floor. Fryer oil on the kitchen floor.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage in glass door reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl in bag of rice. Plastic cup in bulk sugar. Operator removed items.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Repeat violation
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.