Crafty Crab
300 S SR 434, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905353
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 16 complaint inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 4 intermediate (3 fixed on the spot), 5 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 16, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
chicken wings (46-49°F - Cold Holding); fried chicken (46-49°F - Cold Holding); cheesecake (46-49°F - Cold Holding); in reach in cooler overnight per employee. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicken wings (46-49°F - Cold Holding); fried chicken (46-49°F - Cold Holding); cheesecake (46-49°F - Cold Holding); in reach in cooler overnight per employee. Operator discarded. raw chicken ( in reach in cooler less than 4 hours) (46-50°F - Cold Holding) operator placed in walk in freezer for temperature recovery Rechecked raw chicken ( in reach in cooler less than 4 hours) (40°F - Cold Holding) operator placed in walk in freezer for temperature recovery
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
marinara sauce (110-113°F - Hot Holding). Operator raised temperature on warmer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over calamari in Pepsi reach in cooler. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm, operator changed sanitizer bucket rechecked 100 ppm.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Operator placed tag in order during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Towel and metal pipe inside hand sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At bar hand sink. Operator placed paper towels at hand sink.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Over 8 cases of oil stored on the floor by dry storage area. Blue snow crabs stored on the floor in walk in freezer.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Hanging from oven. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowls in shrimp and crawfish in reach in cooler employees removed. Plastic Togo container in calamari in reach in Pepsi cooler. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink at entrance to back of the house turned off. Operator turned on hand sink
Fixed on the spot
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Both women and men's bathroom.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
At the first visit
Operator is marking tags with date they take out of packaging. Educated thermometer on proper tag labeling with last date served
Follow-up, May 19, 2026More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
At the first visit
-in sauce cooler at expo
Follow-up, May 19, 2026More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
At the first visit
2 lights under hood
Follow-up, May 19, 2026More time given
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.
- Stop sale
- An order that the food can’t be sold or served.