Crafty Crab
Last inspected: Jan 30, 2026
17
Score
Across the available record, Crafty Crab has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Compared to other Panama City restaurants (averaging 83), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
17
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Jun 10, 2025
Routine - Food
No violations found.
100
Jun 9, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor 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. Tested at 0 ppm. Employee replaced bucket of chlorine sanitizer and primed machine, tested at 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over marinara sauce in steamer station. Marinara moved to different location at time of inspection. **Corrected On-Site**
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. Time used for corn, potatoes, sour cream, milk. Marked at time of inspection. **Corrected On-Site**
03F-02-5
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/. 3 cooks and 2 servers on duty at time of inspection.
53A-05-6
Basic - In-use knife stored in crack between cooler and prep table in steamer station. Employee removed, washed, and relocated knife during inspection. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler in salad station
29-49-6
Basic - Hole in or other damage to wall. FRP coming away from wall by tea station.
36-24-5
Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling in back prep area onto prep table and floor. No food in prep area during inspection. **Warning**
28-02-4
Basic - Food stored on floor. Cases of liquid margarine on floor in dry storage.
08B-38-4
45
Sep 10, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw lobster stored over cooked crab legs and claws. Manager moved raw product to bottom during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar hand wash sink. Pitcher removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Manager labeled bottle at time of inspection. **Corrected On-Site**
41-17-4
Basic - Mold like substance on wall by ice machine.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender soiled . Speed rack in dry storage soiled.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Jan 24, 2024
Routine - Food
No violations found.
100
Jan 17, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Chlorine sanitizer tested at 0 ppm. High temp rinse gauge nonfunctional. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over boiled eggs. Raw chicken stored over raw oysters to be served under a consumer advisory. Manager rearranged items appropriately. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In seamer station. Removed, washed, and relocated at time of inspection. **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw shrimp scoop handle in product on fry station. Manager had scoop washed and repositioned in container. **Corrected On-Site**
10-06-5
61
Aug 17, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 15, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw in shell oysters from TX 1, harvested 11-29-22. Recall was issued on these oysters.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near mop sink, and at cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed pre-shucked oysters in establishment , tags already marked before service.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired.
16-37-1
Basic - Ice scoop handle in contact with ice. In server station. Manager removed scoop at time of inspection. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chair in steamer area soiled with food debris.
23-03-4
58
Aug 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Crafty Crab last inspected?
The most recent health inspection at Crafty Crab on file is from Jan 30, 2026. The public record contains 10 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 three times, more than any other issue at Crafty Crab.
How does Crafty Crab compare to other restaurants in Panama City?
Crafty Crab most recently scored 17 out of 100, which is lower than the Panama City average of 83.
Has Crafty Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Crafty Crab have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crafty Crab means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Crafty Crab inspected?
Based on the inspection history on file, Crafty Crab is inspected around three times per year on average.
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