Cajun Crab Company
Last inspected: Jan 31, 2025
100
Score
Across the available record, Cajun Crab Company has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 31, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up five times.
That puts the facility ahead of the local pack: the average Pace restaurant scores 93. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 31, 2025
Food-Licensing Inspection
No violations found.
100
Sep 19, 2024
Routine - Food
No violations found.
100
Aug 28, 2024
Complaint Full
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk without date mark. Operator determined date opened was 3 days ago and marked accordingly. **Corrected On-Site**
02C-03-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Due to tags not being marked, unable to determine proper order **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags not marked with last date served.
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water that was determined to be 79F. Operator removed utensils from water during inspection. **Corrected On-Site**
10-07-4
70
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 **Admin Complaint**
50-17-3
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order.
01C-05-4
78
Mar 4, 2024
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging with label to remove before thawing.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage sitting in pan resting in cook cooling crawfish at 50 for 1 1/2 hours. Operator moved sausage to bottom portion of cooler to rapidly cool. Shrimp in reach-in cooler at 46f for 2 hours. Advised operator to keep door closed to cool shrimp. **Corrective Action Taken**
03A-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging. See stop sale.
06-09-1
70
Feb 26, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink behind bar
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for multiple dry ingredients in kitchen
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket with water. Bucket not in use.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. No label on bulk container of sugar in prep area.
02D-01-5
78
Dec 6, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and container of raw chicken over container of seaweed salad in reach in cooler. Operator corrected storage during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Operator ordered tags during inspection. **Corrected On-Site**
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings by walk-in cooler **Repeat Violation**
14-01-5
Basic - Floor soiled/has accumulation of debris. Multiple areas of floor in kitchen.
36-73-4
67
Sep 27, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prepared raw chicken stored above box of raw shrimp in walk in freezer. Operator corrected storage during inspection **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45f, calamari 48f less than 2 hours
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date served, tags kept in bowl, unable to determine chronological order
01C-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station **Repeat Violation**
24-08-4
Basic - Food stored on floor. Observed containers of cooking oil stored on floor on cook line. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice in water at 74 degrees Fahrenheit **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor of mop sink
42-01-4
Basic - Stored food not covered. Observed container of cooked crab uncovered in walk in cooler. Operator placed wrap over container during inspection. **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings on cook line **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured in server station area
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish machine
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi in reach in cooler on cook line.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with deep grooves.
14-09-4
37
Dec 27, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present. 5 employees working. Establishment does have a food manager. **Repeat Violation**
53A-05-6
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tag for box of oysters in walk in cooler.
01C-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for rice in bulk container in kitchen. **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting on counter at server station. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Multiple containers of food on floor of walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for scoops used for seasonings not above food level.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for jambalaya in standing water at 67F
10-07-4
64
Aug 16, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked crab in reach in cooler and raw squid stored above ready to eat sausage in walk in cooler.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at bar.
31B-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags placed in bucket, not in chronological order. **Repeat Violation**
01C-05-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees working. Certified food manager Joseph Kearney not present at time of inspection.
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for uncooked rice
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured beside salad station.
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing above storage area
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones on cook line. Employee removed phones during inspection **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server station.
24-08-4
Basic - Food stored on floor. Multiple boxes of food stored on floor of walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach in cooler. Employee moved knife during inspection. **Corrected On-Site**
10-17-4
45
Frequently Asked Questions
When was Cajun Crab Company last inspected?
The most recent health inspection at Cajun Crab Company on file is from Jan 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cajun Crab Company?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Cajun Crab Company.
How does Cajun Crab Company compare to other restaurants in Pace?
Cajun Crab Company most recently scored 100 out of 100, which is higher than the Pace average of 93.
Has Cajun Crab Company's inspection record improved over time?
Results have been roughly steady. Inspections at Cajun Crab Company have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cajun Crab Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cajun Crab Company inspected?
Based on the inspection history on file, Cajun Crab Company is inspected around four times per year on average.
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