Cajun Crab
1193 Eglin Pkwy, Shalimar, FL 32579 · Permanent Food Service · License 5603346
What drove the grade
Handwash sink not accessible for employee use at all times: hand-wash sink next to cook line blocked by containers of cooking oil.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 intermediate (1 fixed on the spot, 2 repeats), 3 basic (2 repeats)-15
- Safety score85
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 visitJul 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served: 3 out of 17 tags do not have the date on them.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times: hand-wash sink next to cook line blocked by containers of cooking oil.
Repeat violation
Handwash sink used for purposes other than handwashing: hand-wash sink in dish room has items stored in it.
Items removed.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor: box of shrimp in walk-in cooler on floor; box of chicken in walk-in freezer.
Food not stored at least 6 inches off of the floor: box of clams on small shelf in walk-in cooler; boxes of oil stored on sheet pans in kitchen.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses: one pair of tongs on fryer door handle.
Additionally, one part of the food contact surface was sticking into the trash bucket next to the fryer. Employee removed and placed in the dish room.
Fixed on the spotRepeat 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.