Cajun Crab Hut
Last inspected: Apr 3, 2026
61
Score
Across the available record, Cajun Crab Hut has 10 inspections on file, the first dated 2022. The most recent report on file is from Apr 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
The pattern that stands out is “employee personal items stored”, which has been cited four times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator refilled. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid substance not labeled. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has build up. Operator had employee clean during inspection. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. No handle scoop container used for cut sausages. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee box of cigarettes above reach in cooler prep station. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at soda drink station.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator placed in bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
61
Feb 20, 2026
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked chicken wings in walk-in cooler. Person in charge placed wings above raw. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line flip-top coolers: shell crab (54F - Cold Holding); mussels (55F - Cold Holding) for less than 2 hours per person in charge. Person in charge had ice bags placed on top of product. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags missing last sold date.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station at drink station used to rinse pitcher out. Discussed with person in charge.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by dish washing missing paper towels. Person in charge added paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drinks on prep tables and near flip-top cooler food. Person in charge gathered and moved all employee drinks away from food prep. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed cook eating on cook line.. discussed with person in charge. Person in charge made cook go to back room to finish eating. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on top of flip-top cooler. Person in charge removed cellphone from food prep area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed two cardboard cases of food stored on floor in walk-in freezer.
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed folded cardboard with tape used as knife sheaths on cook line. Discussed with person in charge. Person in charge disposed of all cardboard sheaths. **Corrected On-Site**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line flip-top coolers gaskets soiled with food debris. Observed prep table used to hold flour bowl soiled with food debris. **Repeat Violation**
23-03-4
41
Sep 8, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees shiqiu, Chen, and yong expired.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid not labeled. Operator labeled sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled. Operator cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from original container into pans in reach in cooler no tag. Operator placed tag information with oysters. **Corrected On-Site**
01C-06-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator put in sanitizer bucket. **Corrected On-Site**
21-12-4
64
Apr 2, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. king crab 52F; ( - Cold Holding). It was sitting above fill line. Placed inside cooler. Crab below fill line was 41F. **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Hanging from cart. Person in charge labeled. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
01C-03-4
Intermediate - No soap provided at handwash sink. Missing at hand washing sink by prep sink in back area. Person in charge replaced soap **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing on prep sink. Person in charge placed in reach in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top of soda boxes. Person in charge moved employee food. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In dry storage cases oil on floor. Person in charge moved oil to store safely. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed ice scoop. **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
47
Nov 25, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
41
Jun 6, 2024
Routine - Food
No violations found.
100
May 31, 2024
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored over cooked crab. Operator moved shrimp to bottom shelf. Also, in walk-in freezer, raw scallops in plastic wrap stored over cooked chicken and raw chicken in plastic container stored on case of corn. Operator moved both items to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, milk wash (47F - Cold Holding). Operator stated item out 1 hour on ice. Ice melted. At cook line prep table, sour cream (57F - Cold Holding). Operator stated item out 1 hour, moved to walk-in cooler. At cook line flip top reach-in cooler, shrimp (50F - Cold Holding); crab (45F - Cold Holding); sausage (45F - Cold Holding). All items recently filled, all above chill line. Employee moved to walk-in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked potatoes (117F - Hot Holding). Operator had employee move to reheat.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. One tags from March missing last sale date. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line fry station, interior of breading container has build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At cook line, large pot of oil in front of handwash sink. Employees moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, metal scrub pad in handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chlorine test strip for dish machine **Repeat Violation**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish area, towels not dispensing. Employee fixed, working properly. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. At dry storage, plastic togo cup used to scoop rice. Operator discarded cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At wait station, purse stored on case of paper napkins. Operator moved purse. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying.
24-08-4
Basic - No copy of latest inspection report available. Operator nit,able to find last report.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, lower shelf of prep table has build up. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area, aluminum pans on top shelf not inverted. Operator had employee invert. **Repeat Violation**
25-06-4
Basic - Equipment or utensils not designed or constructed in a durable manner. At cook line, Rocks used as weight to hold down paper in plastic baskets. Employee removed **Corrected On-Site**
14-10-4
25
Nov 7, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer across from dry storage, frozen scallops stored over frozen onion rings. Operator rearranged freezer. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at end of cook line, batter made with dairy (67F - Cold Holding) Operator stated batter had been made 3 hrs prior and placed in walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test kit for their dish machine.
16-37-1
Intermediate - No soap provided at handwash sink. No soap in both hand washing sinks in kitchen. Operator filled both soap dispensers. **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates of sell date. Operator dated tags. **Corrected On-Site**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On bottom shelf across from dish machine, cutting board has heavy staining.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand washing sinks at end of cook line. Operator removed sponge. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf across from dish machine, bulk container of flour has plastic Togo container used as scoop. Operator removed plastic container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelf across from dish machine has rust buildup. At server station on soda machine, area around soda nozzles has mold-like substance.
23-03-4
Basic - Open dumpster lid. Operator closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line, stack of Togo boxes not inverted. Operator inverted Togo boxes. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink, wet mop stored in bucket. Operator propped mop up to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station, wet wiping cloth on counter. Operator removed wet cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On bottom shelf across from dish machine, bulk container of flour missing label. In dry storage area, bulk containers of salt, sugar, flour, rice, and Cajun seasoning missing labels. Operator labeled all containers during inspection. **Corrected On-Site**
02D-01-5
29
Feb 13, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touching ready to eat corn cob during inspection without gloves. Operator discarded corn during inspection. **Repeat Violation**
09-01-4
High Priority - Stop Sale issued due to adulteration of food product. Observed operator touching ready to eat corn cob during inspection without gloves. Operator discarded corn during inspection.
01B-03-5
High Priority - Stop Sale issued due to food originating from an unknown source. Observed oysters stored on cook line without tags. Employee stated the tag was accidentally thrown away and unable to locate.
01B-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line observed corn on cob (92F - Hot Holding); (92F) in warmer. Employee stated corn was cooked one hour prior to temp and placed on stove to rapidly heat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed prep sink near mop sink without breaker on threaded faucet.
29-42-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters stored on cook line without tags. Employee stated the tag was accidentally thrown away and unable to locate.
01C-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written cleanup procedures available. Provided operator with handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink next to ice machine observed a scrub pad and scrub brush stored in sink. Both items were removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee eating in a food preparation or other restricted area. On cook line observed employee drink store ontop of cooler. Operator discarded drink during inspection. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Observed bucket of duck sauce stored on the floor in storage area. Operator placed sauce on shelf during inspection. **Corrected On-Site** **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. In storage area observed multiple bulk containers with scoop handles touching he food. Operator removed scoops during inspection. **Corrected On-Site**
10-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. In wait station observed spoons not stored with handles facing one way to avoid touching food contact surface. Behind front counter observed plastic ware with handles not all facing same way to avoid touching food contact surface. Employees began rearranging utensils during inspection. **Corrective Action Taken**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. In storage area next to office observed stack of aluminum pans not inverted. Operator turned stacks over during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting in bottom of mop sink. Operator hung mop up during inspection. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line observed wet cloth stored on cutting board. Operator placed towel in laundry bag during inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar, flour and salt not labeled. Operator labeled containers during inspection. **Corrected On-Site**
02D-01-5
23
Oct 17, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
32
Frequently Asked Questions
When was Cajun Crab Hut last inspected?
The most recent health inspection at Cajun Crab Hut on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cajun Crab Hut?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Cajun Crab Hut.
How does Cajun Crab Hut compare to other restaurants in St. Augustine?
Cajun Crab Hut most recently scored 61 out of 100, which is lower than the St. Augustine average of 81.
Has Cajun Crab Hut's inspection record improved over time?
No. Recent inspections at Cajun Crab Hut have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cajun Crab Hut means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cajun Crab Hut inspected?
Based on the inspection history on file, Cajun Crab Hut is inspected around three times per year on average.
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