Crafty Crab Jax
Last inspected: Jan 16, 2026
67
Score
Going back to 2022, Crafty Crab Jax has 10 inspections in the public record. Crafty Crab Jax was last inspected on Jan 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
67
Sep 29, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
45
Apr 1, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Fish oil pills for employees stored in walk in cooler, moved **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area soiled with slime on one gun, bar tender cleaned it **Corrected On-Site**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health form
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food and drinks not identified as employees in reach in cooler
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook, placed on hat **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Shrimp walk in freezer floor
08B-47-4
61
Jan 24, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 112f cooked corn 110f held next to cooler, moved to walk in cooler to cooler **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Medicine stored over prep table, moved **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over container of calamari. Moved to store correctly **Corrected On-Site**
08A-20-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was placed with the stored tag while the batch was still in the cooler
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled with black build up
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pads and metal scrub per in sink, discarded **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Green substance inside spray bottle on chart.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored wet on floor, manager moved outside to dry
42-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper for large ice machine stored on top of soiled ice machine, washed and place on pan **Corrected On-Site**
10-12-5
Basic - Ice scoop handle in contact with ice. Soda station in kitchen with ice handle in ice
10-08-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drink on back prep table where eggs are being peeled **Corrected On-Site**
12B-07-4
35
Sep 3, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken wings. Manager moved **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24 **Admin Complaint**
50-17-3
High Priority - Container of medicine improperly stored. Pill bottles stored over prep area where egg was being peeled
41-07-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags for oyster not kept with thawing oysters, tags placed away.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled with slimy residue at bar Inside small ice machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub pads and sponges.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as Scooper for raw shrimp and calamari. Manager moved **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom in kitchen
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open drinks monster energy drinks bottle waters abs pitchers of the like mixtures stored on prep table with eggs, moved
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f
10-07-4
Basic - Self-closing device on bathroom door disconnected/broken. Restroom self closer broken, needs to be reattached
32-17-4
35
Apr 24, 2024
Routine - Food
No violations found.
100
Apr 23, 2024
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boiled eggs made about 11:30 at 105, 110, 101°. Items reheated by manager . (165-170°. ) **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at cookline at 62°. Placed about 20 mins ago. Moved by manager. Oysters in walk in cooler at 47°. Per Person In Charge items were thawed / prepped earlier. Items iced down. Garlic in imitation butter. 45° placed about 15 mins before. Moved by manager to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. How water supply turned off at kitchen Hand wash sink. Turned on by manager. **Repeat Violation**
27-16-5
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. Emails forms.
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. No employee training for some employees.
53B-13-5
Basic - Ceiling tile missing. Missing ceiling tile above ice machine.
36-36-4
Basic - Floor area(s) covered with standing water. Standing water on floor at bar.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezers.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handles touching prepped lemons in Reach in cooler. Moved by manager. **Corrected On-Site**
10-01-5
Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear kitchen door. **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. Boxes of Food grade bags stored on floor in rear storage. Moved by manager. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Uncovered seafood items in chest freezer. Covered by manager. **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Dusty walls / fan in walk in cooler.
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Minor leak by kitchen Hand wash sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen counter. Moved by manager. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Water Chemical spray bottle not labeled. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate in ice machine located: Kitchen. **Repeat Violation**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Restroom door left open. Employee, and women in dining area. Closed by manager. **Corrected On-Site**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on employee restroom door.
32-04-4
27
Feb 19, 2024
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, gumbo, fried chicken, (44-46F - Cold Holding), located in reach in cooler across from frying station. Operator stated employees in and out frequently and that food items not inside less than 4 hours-moved food items to walk in cooler and later discovered cooler not turned down sufficiently. Operator lowered temp to chill foods. raw fish, gumbo, fried chicken, retempted at end of inspection at (41-42F- Cold Holding). **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missed from threaded spigot at bar triple sink and bar hand wash sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both Soda guns and holsters in bar area are soiled. Beverage stations in dining area soiled around nozzles.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to reach in cooler across from cookline. Person in charge provided towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink right of walk in freezer.
31B-03-4
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. Operator provided 4 current employees whose training is expired.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink next to reach in cooler across from cookline. Person in charge stated he has contacted plumber to fix issue. **Corrective Action Taken** **Repeat Violation**
27-16-4
Basic - Outer openings not protected with self-closing doors. Exterior kitchen exit door not self closing.
35B-03-4
Basic - Open dumpster lid. Observed opens lid on dumpsters.
33-16-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non,food grade industrial drill with paint mixer attachment used as a mixer. Operator indicated equipment used to mix soy sauce.
14-52-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on white flip top freezer located near storage rack are soiled. Ice machine exterior filter soiled. Gaskets on interior and exterior walk in freezer soiled.
23-03-4
Basic - Food stored on floor. Observed 1 container of margarine on floor beneath frying station. Observed 5 boxes of shortening on floor near right side of storage rack near mop sink.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floors in interior and exterior walk in freezer soiled.
36-73-4
Basic - Equipment in poor repair. Gaskets on white flip top freezer located near storage rack are torn. Gaskets on walk interior and exterior freezer torn.
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents over cooking station, dishwasher, and triple sink are soiled .
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine located on prep line near storage rack. Observed mold like substance in ice machine right side of rear entrance across from storage rack. Observed mold like substance in both ice bins in bar area.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed 3 bins of white powdery substance in storage area right side of rear kitchen entry with no labels.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored on prep tables across walk in cooler and left of cooking station and next to microwave near grill station.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooking station located across from reach in coolers, and dishwasher are soiled
36-27-5
25
Feb 6, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on sliding door cook line cooler over cooked ready to eat corn. Manager properly stored **Corrected On-Site**
08A-05-6
High Priority - Employee washed hands with cold water. Employee washed hands with only cold water.
12A-19-4
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. Dish machine has 0ppm chlorine. Manager setup three compartment sink for sanitizer step **Corrective Action Taken**
22-41-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink 0ppm chlorine. Manager properly adjusted chlorine level. **Corrected On-Site**
22-42-4
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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
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. No proof of employees have been informed of responsibilities to report Heath issues. Emailed employee agreement for operator to print and have employees sign.
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. Most employees have expired training certificates. One employee had recent training.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at hand wash sink in kitchen area closer to walk in cooler side of kitchen
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk dry goods have scoops with handle in contact with product. Employee removed and replaced with clean utensils without the handle touching the food product. **Corrected On-Site**
10-01-5
35
Jul 22, 2022
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior sides of ice machine soiled with debris accumulation. Deflection plate of second ice machine soiled. Operator cleaned both areas. **Corrected On-Site**
22-02-4
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/ More than four food handlers present and no certified food manager on duty.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to dish machine and satellite server station near bathrooms. Operator supplied towels. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one SafeStaff certification available. Operator showed filled out SafeStaff test sheets but no certification for employees **Repeat Violation**
53B-02-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to walk in freezer and satellite server station near restrooms. Operator supplied soap **Corrected On-Site**
31B-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in bulk sugar container has scoop handle in contact with product. Operator corrected **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop In standing water 88F. Operator discarded water, discussed proper storage. **Corrected On-Site**
10-07-4
55
Frequently Asked Questions
When was Crafty Crab Jax last inspected?
The most recent health inspection at Crafty Crab Jax on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Crafty Crab Jax?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Crafty Crab Jax.
How does Crafty Crab Jax compare to other restaurants in Jacksonville?
Crafty Crab Jax most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Crafty Crab Jax's inspection record improved over time?
Results have been roughly steady. Inspections at Crafty Crab Jax have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crafty Crab Jax 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 Crafty Crab Jax inspected?
Based on the inspection history on file, Crafty Crab Jax is inspected around three times per year on average.
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