Crafty Crab
Last inspected: Oct 22, 2025
78
Score
The health department has logged eight inspections at Crafty Crab, the earliest from 2022. The newest entry in the record is dated Oct 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
Compared to the broader Altamonte Springs restaurant scene, this is about average. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 22, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Aug 1, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jan 17, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw chicken above slaw in reach in cooler at end of cook line. **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. -3 in kitchen.
14-09-4
Basic - Food on floor. -large steamer of cooked potatoes on floor next to cook line. Employees moved to counter. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 70° water. Crock pot turned back on to keep water 135 or above. **Corrective Action Taken**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves.
14-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly strips above dish area, multiple dead small flying insects on traps. Recommend moving trapping devices to an area away from clean equipment or food prep. **Repeat Violation**
35A-06-4
67
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
35
Mar 20, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Jul 27, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -snow crab clusters (65F - Cold Holding); sausage (58F - Cold Holding); mussels (54F - Cold Holding); scallops (45F - Cold Holding) less than 1 hour per operator. Cooler doors and lids open for full cleaning of units immediately prior to inspection. Operator put ice on all products, ambient temperature dropped below 41°f. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish machine. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partial flat of raw shell eggs on shelf above dressings in walk-in cooler. Operator moved to shelf with other raw shell eggs. **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -emailed form to operator. Operator printed and had all on duty employees read and sign. Will do the same for all other employees. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -server, prep cook.
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -paper towels not dispensing at hand wash sink by beverage station in wait station. No soap provided at handwash sink. -next to ice machine. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -water bottle on shelf above dry goods. Operator discarded.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. -thawed clams 72°f less than 1 hour in prep sink after being thawed. Operator placed product in walk-in cooler for temperature recovery.
06-01-5
43
Feb 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. -sponge, crab cracker in basin of hand wash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -large number of flies on fly tape in dish area. Not directly above clean end of dish machine. Operator removed. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. -in container of calamari. Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in corn meal. Operator removed. **Corrected On-Site**
10-01-5
78
Jul 21, 2022
Routine - Food
3 critical violations. 2 major violations. 3 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. -0ppm after running 2 cycles and priming machine. Operator called for repair.
22-41-4
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. -employees peeling cooked eggs with bare hand. Advised, employees washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced sausage 50 in pan sitting on top of other product in cook line cooler less than 1 hour. Recommended operator place in bottom cooler. -mussels 45 in cook line cooler less than 4 hours.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -yellow liquid in spray bottle by bar.
41-17-4
Intermediate - No soap provided at handwash sink. -wait station hand wash sink.
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with food product in sugar and msg. In-use ice scoop stored on soiled surface between uses. -white bucket soiled. Corrected On-Site** **Corrected On-Site**
10-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. -oysters moved to pan for storage. Tag from box not placed in new container.
01C-06-5
Basic - Food stored on floor. -pan of breading placed on floor on cook line. **Corrected On-Site** **Repeat Violation**
08B-38-4
45
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Oct 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Crafty Crab?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Altamonte Springs?
Crafty Crab most recently scored 78 out of 100, which is about the same as the Altamonte Springs average of 76.
Has Crafty Crab's inspection record improved over time?
Yes. Recent inspections at Crafty Crab have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Crafty 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 Crafty Crab inspected?
Based on the inspection history on file, Crafty Crab is inspected around two times per year on average.
Nearby Restaurants