Crafty Crab
Last inspected: Apr 15, 2026
58
Score
Inspectors have visited Crafty Crab nine times, with records going back to 2022. The latest inspection on file is from Apr 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing seven times across the record.
The city-wide average sits at 79, which Crafty Crab's 58 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 44°f stored inside reach in cooler less than 4 hours recommend to ice the seafood immediately. Checked oysters 43°f, raw chicken wings 45°f, chicken tenders 45°f per kitchen Manager seasoned the chicken Recommend to quick chill product place ice bags on the all products inside walk in cooler. Rechecked oysters 38°f and chicken 43°f **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food dried on the surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls and strainer stored inside hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand washing sink located on the cook line.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters has terrible flour and grease accumulation on the filters underneath hood system.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed edge of the slicing door frame tracks has old food dried on the surface reach in cooler used seafood boil. (Cook line) **Repeat Violation**
22-16-4
58
Dec 10, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop used for rice in unclean water
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature oyster 44°f stored inside walk in cooler per Manager wash oyster off placed inside cooler, less than 4 hours recommend,to quick chill place ice bag on the oysters, to properly cooler. **Repeat Violation**
03A-02-5
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken wings stored above sausage inside walk in cooler.
08A-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used on the cook line near fryer station. Scale soiled used to weigh seafood on the cook line. Observed terrible spoiled cutting board has mold like like growth on the surface.( back prep kitchen) Can opener blade old dried residue on the blade.
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed oysters stored inside walk in cooler no oyster tag with the product, per Manager found tag place on oyster immediately.
01C-01-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand sink in the prep kitchen.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of flour on the shelves in the fryer area. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Celsius water and rehab monster drink stored inside reach in cooler( server area)
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the reach in cooler and door tracks has old food debris dried seafood left on the surface ( cook line)
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth and pink discoloration on the wall near fry station.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand sink located near cook line.
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen on counter hanging across guard of handwashing sink.
21-09-4
37
Apr 8, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of seafood gumbo 112°f must maintain 135°f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 45°f stored inside walk in cooler per Manager employee seasoned the chicken 30 minutes prior recommend to use ice bath for product, quick chill in the freezer. **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license has expired 4/1/2025 Owner paid for license at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has brown and yellow discoloration on the surface located back prep kitchen, replace or resurface Can opener blade has dried food debris left on the surface.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed ice scoop stored inside hand wash sink located on the cook line. Checked handwashing sink has paper towel rolls stored inside located in bar. **Corrected On Site **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles unlabeled stored on the front expo line. Degreaser and disinfectant cleaner content in spray bottles. **Repeat Violation**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic plates not inverted in the bar area.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed flour and breading spilled on the floor behind the fryers in the cook line. Floors has trash and debris inside walk in freezer. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two hood filters has flour and dust accumulation underneath hood system on the cook line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler used for seafood on the cook line. **Repeat Violation**
14-33-4
39
Dec 27, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature snow crab 45°f stored inside reach in cooler on cook line. Recommend Manager to quick chill product or use ice bags to properly cold hold snow crabs. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored above pre cooked sausage store inside walk in cooler. Manager moved the chicken wings **Corrected On-Site**
08A-05-6
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. Observed server touch ear plugs in her ear while wearing gloves, without washing hands.
12A-25-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags has the month of December and November mixed together in the container. Recommend to Manager must be kept in chronological order.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cloths stored inside hand wash sink located on the cook line, per Manager do not use hand sink.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored behind the bar area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has Black mold like growth on the surface.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent has rust and mold like growth on the surface in the dish machine room.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic plates not stored inverted on the counter in the server area. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ear rings stored in the bar on the counter. (Bar area)
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed floors soiled in all walk in cooler and freezer.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler used for seafood on the cook line. Manager placed new thermometer inside cooler. **Corrected On-Site**
05-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler used for seafood on cook line.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusty. **Repeat Violation**
14-17-4
32
Apr 10, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
32
Jul 19, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade dirty has old dried food debris left on the surface. Observed white cutting boards has black stains left on the surface **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-07-19: Observed cutting board not replaced or resurface **Time Extended**
22-02-4
90
Jul 18, 2023
Complaint Full
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of crab legs 45°f and 45-48°f shrimp, lobster 45°f stored inside reach in cooler less 4 hours per operator located on the cook line. Recommend to quick chill used ice bags on the seafood product. Checked temperatures crab legs 51°f, raw chicken 48°f, lobster 45°f, Stored inside walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start work on Cook line did not wash hands before start
12A-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to person in charge has no ideal big 6 Jiahui Lin did not know provide poster. **Corrected On-Site**
11-07-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Checked Hao Chen 12/11/2017 expired will be taking certification next month.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade dirty has old dried food debris left on the surface. Observed white cutting boards has black stains left on the surface **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for both hand wash sink located in the kitchen. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no Consumer Advisory on oysters sign given to operator posted immediately **Corrected On-Site**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the ice bin in the bar.
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food splash on the wall underneath the prep counter where melted butter stored.
36-27-5
41
Apr 11, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 broken shells eggs in the walk in cooler.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 44°f, crawfish 44°f stored inside reach in cooler less than 4 hours located on cook line near the steamer recommend to quick chill product using ice bath. Rechecked temperatures shrimp 42°f crawfish 42°f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Metal stem-type thermometer soiled. Observed thermometer soiled used operator given alcohol swabs to use while checking temperatures. **Corrected On-Site**
22-12-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order received frozen. **Repeat Violation**
01C-05-4
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. Spoke to Manager, given form with instructions on how to clean properly.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled attached to prep counter.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the front expo line.
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed storage shelve are rusty inside walk in cooler.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled used for seafood on the cook line. **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth inside walk in cooler.
36-27-5
Basic - Clean utensils stored between equipment and wall. Observed knife stored in between counter and cooler on the cook line. **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has terrible build up on the interior panel and exterior panel. Employee cleaning at time of inspection **Corrected On-Site**
22-20-5
33
Dec 12, 2022
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. Checked temperature of calamari 49°f stored on the top panel of reach in cooler,per Manager less than 4 hours. Recommend to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order serves frozen oysters.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board soiled has terrible mold like growth on the surface stored in the food prep kitchen. Manager is discard cutting board Observed soiled can opener blade on the prep counter. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed scouring pad stored inside hand sink located on the cook line, Manager removed. **Corrected On-Site**
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen near prep table by plastic bags.
36-27-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed near ice machine and on cook line **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cutting board on the cook line. **Repeat Violation**
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezer floor. **Repeat Violation**
14-69-4
Basic - Clean utensils stored between equipment and wall. Observed knife stored in between the reach in cooler on the cook line.
24-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vent has terrible mold like growth on the vent directly above dishmachine.
36-34-5
47
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Crafty Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Orlando?
Crafty Crab most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Crafty Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Crafty Crab have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Crafty Crab 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 inspected?
Based on the inspection history on file, Crafty Crab is inspected around three times per year on average.
Nearby Restaurants