Crawdaddy's
1949 NE Jensen Beach Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301361
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-21
- Safety score79
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 visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed homemade creole cooked vegetable sauce made on 9/1 exceeds 7 days after opening/preparation. See stop sale
Code 02, Labeling, date marking and consumer advisory: Observed homemade creole cooked vegetable sauce made on 9/1 exceeds 7 days after opening/preparation.
See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
clam chowder inside tall plastic container in prep sink filled with ice water, 70°F-95°F cooling at 2:15 since 12:30; 65°F-94°F at 2:30) at current rate of cooling items did not reach from 135°F to 70°F within two hours Chef began reheating process at time of infection
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw shrimp stored over ready-to-eat lobster bisque in walk in cooler .
Operator stored food properly
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef stored over raw shrimp and other fish products In reach in cooler at quick line . Operator stored food properly
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. clam chowder inside tall plastic container in prep sink filled with ice water, 70°F-95°F cooling at 2:15 since 12:30; 65°F-94°F at 2:30) at current rate of cooling items did not reach from 135°F to 70°F within two hours Chef began reheating process at time of infection
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed filled water pitcher stored inside hand wash sink at cook line Operator removed
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Operator cleaned and sanitized
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.