Cajun Crab
Last inspected: Apr 1, 2026
90
Score
Cajun Crab has been inspected 19 times since 2022. The most recent report on file is from Apr 1, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “employee with no hair restraint while engaging” has been the most frequent reason, cited eight times.
The city-wide average for Jacksonville sits at 74, putting Cajun Crab on the better side of that line. Overall, the inspection record reads well.
19
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink station in kitchen with black mold like substance behind nozzles - From follow-up inspection 2026-04-01: Still needs cleaning **Time Extended**
22-02-4
90
Jan 30, 2026
Complaint Partial
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink station in kitchen with black mold like substance behind nozzles
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dish machine area no paper towels Handsink near soup hot well no paper towels **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over cook line Personal drinks stored in back prep area near triple sink **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook on line nor wear hair restraint **Warning**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster and shrimp thawing in room temperature water, manager placed under running water **Corrected On-Site** **Warning**
06-01-5
70
Dec 15, 2025
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - 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. 0 ppms primed checked hoses 100 ppms chlorine **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over unwashed produce in walk in cooler, moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler, moved **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wing breaded and naked, manager placed on time
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with operator **Corrective Action Taken**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink upfront pick up area, provided paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled clear spray bottle with different chemicals inside, manager labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink near dish area, turned on
27-16-4
33
Aug 27, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ WILLIAMS KENNETH issued 12/2/2024 **Warning** - From follow-up inspection 2025-08-27: Will check at next routine visit **Time Extended**
53A-03-7
90
Aug 19, 2025
Complaint Full
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - 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. 0 pons chlorine. Primed still 0 ppms **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken strips over scallops in walk in cooler. Stored correctly **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ WILLIAMS KENNETH issued 12/2/2024 **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen area near drink station line **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink near dishwasher **Warning**
27-16-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Clear spray bottle unlabeled with clear substance, clear spray bottle with blue substance **Warning**
41-21-4
Basic - Employee with no hair restraint while engaging in food preparation. All cooks in kitchen **Warning**
13-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
45
Jul 1, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over cooked crawfish, moved to store correctly in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar both soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink in bar area used as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. handsink next to butter warmer and soup hot holding, no paper towels available
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Aoi, Joe, Manuel No dates trained
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz cup used to scoop cheese Cup used to scoop rice and seasoning Moved from product **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line no hair restraints, hair nets provided **Corrected On-Site**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawing at room temperature in standing water, moved to cooler **Corrective Action Taken**
06-01-5
50
Dec 19, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Hats provided **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
13-03-4
95
Dec 18, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs in reach in cooler 50f cupped shrimp 48f in flip top reach in cooler, moved to cool properly **Warning**
03A-02-5
Basic - Dead roaches on premises. 4 dead near wait station in kitchen, discarded and area cleaned **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open personal drinks on prep table on line and over 3door flip top cooler on line, drinks removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Hats provided **Corrected On-Site** **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil stored on floor, moved to store correctly. Margarine stored under cook line **Corrected On-Site** **Warning**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in freezer **Corrected On-Site**
23-03-4
67
Aug 21, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Naked wings 76f breaded fried chicken 65f next to fryers, manager states wants to use unde time as a public health - From follow-up inspection 2024-08-21: Naked wings labeled and crispy wings not manager fixed at time of call back **Time Extended** **Corrected On-Site**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear substance inside manager not sure of with chemical it is - From follow-up inspection 2024-08-21: Still not labeled **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks over coolers on drying rack. Moved **Corrected On-Site** - From follow-up inspection 2024-08-21: Still drinks on prep areas **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door - From follow-up inspection 2024-08-21: Still needs attention **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe under handsink near office off of system. - From follow-up inspection 2024-08-21: Still the same **Time Extended**
29-08-4
67
Aug 20, 2024
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bagged onion rings. Moved **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over lettuce and cooked chicken tender in reach in cooler
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Picked up sausage off floor, returned to slicing. -Employee making sauce and tasting sauce from glove. Once done employee moved over to grab a sliced tomato for another dish with soiled glove. -Employee used cell phone with gloved hand, placed phone back in pocket and when to make order.
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Naked wings 76f breaded fried chicken 65f next to fryers, manager states wants to use unde time as a public health
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24 Paid at time of inspection Trace number 30519536 **Corrective Action Taken**
50-17-3
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/ 5 employees on cook line manager Jing arrived during inspection **Corrective Action Taken**
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink near soup station, paper towels unable to dispense
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook prepped sliced sausage in reach in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear substance inside manager not sure of with chemical it is
41-17-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks over coolers on drying rack. Moved **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in freezer not identified
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f Water removed **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting boards, removed **Corrected On-Site**
21-04-4
Basic - Plumbing system in disrepair. Pipe under handsink near office off of system.
29-08-4
19
May 24, 2024
Complaint Full
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line.
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked crabs and sausage in reach in coolers
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs corn and cooked potatoes
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept and dated
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink used as dump Sink,
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test for dishwasher in kitchen
16-37-1
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/ 5 cooks on line
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over coolers and cook line
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple bagged items states for employees
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Cases of raw chicken stored on floor under triple sink. Moved Cases of clean oil in kitchen Cases of raw chicken in walk in cooler Cases of crabs stored in walk in freezer floor
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on gas lines
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper 68f Ice scooper 70f Bar spoons and utensils 78f club soda
10-07-4
Basic - Plumbing system in disrepair. Handsink in bar area
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing under shelf at room temperature, moved to cooler **Corrected On-Site**
06-01-5
25
May 7, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to organize. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags not marked with last date of use. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to mark. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to obtain. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to obtain. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Food service employees with no hair restraint. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to obtain. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to fix. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to clean. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. soiled wall in walk in cooler. Moldlike substance buildup. **Warning** - From follow-up inspection 2024-05-07: At callback : Time needed to clean. **Time Extended**
36-27-5
55
May 6, 2024
Routine - Food
5 critical violations. 10 major violations. 11 minor violations.
View 26 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. Food prep employee handling cooked shrimp with bare hand contact. Manager intervened. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Operator unable to verify source of shellstock. See stop sale. Three trays of raw oysters with no tags. Stop sale issued. **Warning**
01A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Ready to eat cut tomato in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Overstacked corn 54°, 55°, sausage 54° 53°,50°. Cooked corn 50°, 51°, in make table. Overstacked Raw shrimp 48°, 49°, 49°, 50°. Moved by manager. Placed about 2 hrs before. Raw oysters on cart at 46°, 45°, Moved by manager. Placed about 30 mins before. Cooked wings by fryer 78°, 77°, 79°. Moved by manager. Placed about 30 mins before. Items on cart end prep line in kitchen. Cooked potatoes 59° 60°. 55°. Cooked corn 60°, 55°. 55°. Boiled eggs 55°. 60° , 50°. Moved by manager. Placed about 2 hrs before. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple food prep employees handled soiled cooler handles , doors , then engaged in food prep activity with washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags not marked with last date of use. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar Hand wash sink blocked by drinks machine. Kitchen Hand wash sink near walk in cooler blocked by equipment. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Water container in kitchen Hand wash sink. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available. **Warning**
16-37-1
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/ **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Three trays of raw oysters with no tag. Stop sale issued. **Warning**
01C-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation** **Warning**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in spices , Cooke rice. **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jacket by food containers in kitchen. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Food service employees with no hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. Boxed foods on floor in walk in cooler. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. **Warning**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. soiled wall in walk in cooler. Moldlike substance buildup. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. **Warning**
21-12-4
10
Jan 22, 2024
Complaint Full
No violations found.
100
Jan 9, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to obtain reading from dishwasher not sanitizing properly. Testing at 0ppm. Person in charge prepared triple sink for use. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-09: At callback, dish machine still not dispensing chemical sanitizer. Primed machine, but no chemical coming through line. Dishwasher employee indicated that it was not working still, but establishment is still using machine, even though it is not sanitizing. No setup of sanitizer being used in triple sink. Discussed with manager, who setup triple sink with bleach. Repair person scheduled to come in later today. **Time Extended**
22-49-4
86
Jan 5, 2024
Complaint Full
5 critical violations. 5 major violations. 23 minor violations.
View 33 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to obtain reading from dishwasher not sanitizing properly. Testing at 0ppm. Person in charge prepared triple sink for use. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes at one end of dishwasher then walk over to other side and handle clean dishes without first washing hands. Also, observed employee handle raw chicken, then handle to go box without hand wash. Spoke to employee who washed hands. Also, observed employee wash hands, then dry hands on apron instead of using paper towels. **Warning**
12A-13-4
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 employee handle cut lettuce with bare hand, no AOP for establishment.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat crawfish in reach in refrigerator adjacent to cookline. Person in charge placed items in proper order. Also, in walk in freezer no longer commercially packaged chicken stored over raw oysters. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (53F - Cold Holding); corn on cob (53F - Cold Holding ); egg wash (69F - Cold Holding); fried chicken (69F - Cold Holding); all food items were held at counter at room temperature, person in charge time stamped items out for not over four hours per person in charge. Recommend holding on time. cooked crab legs (51-53F - Cold Holding); raw shrimp (51-53F - Cold Holding); raw pork sausage (53F - Cold Holding); raw chicken (45-47F - Cold Holding); oyster on half shell (47-51F - Cold Holding); all items in reach in cooler either above fill line or person in charge indicated food items were in and out of unit for less than three hours. **Warning**
03A-02-5
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. Establishment had no written instructions at time of inspection, email to operators during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beverage station adjacent to prep station soiled around dispenser and soda plate. Soda holsters and dispensers in bar area are heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked hand wash sink in back of kitchen. Person in charge had staff remove items obstructing sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located adjacent to triple sink or hand wash sink adjacent to cookline. Person in charge put paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Several employee certificates missing date of birth and CFM information.
53B-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in bar area.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine adjacent to triple sink had mold like substance inside roof of ice machine .
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed 14 white bins adjacent to triple sink without scoops with handles. Person in charge had employees place handle scoops inside containers. Ice machine at bar area has cup with no handle. Person in charge placed handles in all places. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank on outside rear of establishment is not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above cooking station torn and hanging from ceiling.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had pedialite and open can drinks located on prep table and shelf above flip top.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items atop can storage rack adjacent to triple sink. Person in charge removed items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers above drying rack adjacent to dish sink .
24-08-4
Basic - Equipment in poor repair. Walk in freezer adjacent to exit has torn gasket seals.
14-11-5
Basic - Food stored on floor. Observed container of margarine on floor adjacent to cookline. Person in charge removed food from floor . **Corrected On-Site**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open.
33-29-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer located adjacent to exit door has heavy ice buildup. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from knee level on cook station adjacent to flip top reach in cooler.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs sitting in standing water with temperature of 71F at bar area.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven adjacent to prep line is heavily soiled .
22-08-4
Basic - Light shield damaged/in disrepair. Walk in cooler located adjacent to exit has broken light shield.
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler adjacent to cook station. Person in charge placed ambient thermometer inside cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hoods above cooking station are heavily soiled. Walk in freezer adjacent to exit has dust over vents. Food racks inside walk in cooler are heavily soiled.
23-03-4
Basic - Open dumpster lid. Observed lid on dumpster open.
33-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Industrial tools laying atop food storage rack adjacent to triple sink.
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Establishment thawing raw shrimp in triple sink adjacent to storage area without running water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet cloths located atop prep line and cooking station adjacent to kitchen entrance. Person in charge removed wet cloths. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed 1 bin of unlabeled powdery substance adjacent to cookline. Person in charge added label to bin. **Corrected On-Site**
02D-01-5
9
Jan 9, 2023
Complaint Partial
No violations found.
100
Dec 2, 2022
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 6/1/2022 Customer contacted his accountant who stated she paid over the phone with Tallahassee and offered a conformation number. iPad has not updated by the time inspection ended. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
50-17-2
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags kept in basket not marked with last date used.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at preparation hand wash sink behind main cook line. Employee supplied towels **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for establishment. Establishment currently on call back for training due Jan 13 2023 and will be addressed at that callback inspection
53B-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup around door **Repeat Violation**
14-69-4
61
Nov 14, 2022
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 55f and cooked corn 61F held on end of cook line. Operator stated items had been placed on cook line less than 1 hour before and returned items to cooler. Discussed using Time as a public health control **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022 **Admin Complaint**
50-17-2
Intermediate - Handwash sink used for purposes other than handwashing. Gloves and spray bottle stored in kitchen hand wash sink basin. Manager relocated items **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for establishment. **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Three hand wash sinks in kitchen have paper towels but dispenser does not dispense paper towels. Operator stated it looked like batteries were dead and supplied paper towels to sinks. **Corrected On-Site**
31B-05-4
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Menu has a hybrid worded advisory for oysters and raw foods. Emailed correct oyster verbiage and manager printed and posted. **Corrected On-Site**
02A-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Unnecessary household home defense chemical stored at rear door. Manager stated he would have it removed **Corrective Action Taken**
41-04-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment does not hold tags. Discussed with managers and they discussed implementation of record keeping system for tags.
01C-02-4
Basic - Food stored on floor. Half 5 gallon box of cooking oil stored on floor at end of cook line. Managers properly stored **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Operator has non food grade drill with paint mixer attached. Discussed non food grade mixers are not smooth and easily cleanable
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup in walk in freezer under cooling units.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water 78F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Light shield missing on fluorescent lights at rear door between walk in cooler and freezer
38-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked drink cups at server station wet nesting.
24-08-4
30
Frequently Asked Questions
When was Cajun Crab last inspected?
The most recent health inspection at Cajun Crab on file is from Apr 1, 2026. The public record contains 19 inspections in total.
What is the most common violation at Cajun Crab?
Across the inspection record, “employee with no hair restraint while engaging” has been cited eight times, more than any other issue at Cajun Crab.
How does Cajun Crab compare to other restaurants in Jacksonville?
Cajun Crab most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Cajun Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Cajun Crab have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cajun Crab 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 inspected?
Based on the inspection history on file, Cajun Crab is inspected around six times per year on average.
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