Crafty Crab 1964
1964 Tennessee St Ste #5, Tallahassee, FL 32304 · Permanent Food Service · License 4703867
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 Nov 3 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic (1 repeat)-13
- Safety score87
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 visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Cooks line: Food cart: Corn 64°F under 2hours, potatoes 80°F under 1 hour. Manager moved to cooler put on ice.
Fixed on the spot
Intermediate3
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Kitchen Hand sink by prep sink not enough water pressure, runs to a stream almost shutting off within 10 seconds.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink next to kitchen line.
No soap provided at handwash sink.
No soap at hand ink in kitchen by cooks line. Manager replaced soap.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like substance build up on interior of ice machine.
Repeat violation
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.