Cajun Crab Hut

2125 US Highway 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6502375

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (2 repeats)
-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 · 2 visits

Aug252026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (132-134°F - Hot Holding) person in charge increased the temperature.
  Fixed on the spot
- 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. Observed dish machine at 0ppm chlorine person in charge primed and retested at 0ppm. Person in charge set up triple sink.
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed dishes ran through machine while machine is at 0ppm chlorine. Person in charge set up triple sink at 50ppm chlorine and sanitized dishes.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed hand washing station near ice machine unable to dispense paper towels out of the wall mounted dispenser. Person in charge placed roll of paper towels at hand washing station until dispenser is fixed
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cardboard case of food on floor in walk-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle bowl used in reach in cooler on cook line too scoop food. Person in charge removed from reach in cooler.
  Fixed on the spotRepeat violation
  Duct tape used to repair nonfood-contact surface.
  Observed tape used on dish machine top. Tape soiled with black/green mold like substance.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths stored in soap water at drink station. Person in charge made a chlorine sanitizer bucket for rags.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple reach in cooler gaskets soiled with black/green mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic cups stacked at drink station with visible moisture. Person in charge unstacked cups.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Observed plastic floor mop sink soiled with black grime.
  Floor soiled/has accumulation of debris.
  Observed floor under kitchen equipment soiled with food debris.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.