Crab Du Jour Savannah
Last inspected: Apr 14, 2026
90
Score
Across the available record, Crab Du Jour Savannah has five inspections on file, the first dated 2024. The most recent report on file is from Apr 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Adequate handwashing facilities supplied & accessible” accounts for the largest share of issues, appearing two times across the record.
That falls roughly in the middle of the pack for Savannah restaurants. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Routine
2 minor violations. 2 corrected on site.
View 2 violations
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed plastic drinking glasses stored in reach-in storage in bar area to still be wet. COS: PIC had staff members wash, rinse and sanitize glasses that were still wet. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed multiple boxes of chicken on the floor in the walk-in freezer. COS: PIC had staff members move food items 6 inches off the floor. CA: During storage and display, all food items shall be 6 inches off the floor.
511-6-1.04(4)(q)
90
Dec 11, 2025
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels present at multiple handwashing stations. COS CA: PIC placed paper towels adjacent to the respective handwashing stations. Each handwashing sink or group of adjacent handwashing sinks shall be provided with, individual, disposable towels. A continuous towel system that supplies the user with a clean towel. A heated-air hand drying device. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
511-6-1.07(3)(b)
3-1D - required records: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Observed oysters in walk-in cooler to not have required shell fish stock tags. COS CA: PIC attached respective shell stock tags to oysters. Molluscan shellfish tags shall remain attached to the container in which the shell stock are received in until the container is empty. RCA: PIC to write date on oyster tag once container of oyster has been completed. PIC to ensure cards are in order by date.
511-6-1.04(3)(k)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed multiple cell phones located in main food prep area. COS CA: PIC removed cell phones and moved them to the designated employee areas. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
511-6-1.07(4)(b)
78
Jun 17, 2025
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed fried rice in a crock at temperatures under 135F. COS CA: PIC discarded rice, hot holding temperatures shall be held at 135F or above.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed reach-in cooler with TCS dressings inside at temperatures above 41F. COS CA: PIC discarded dressing, will not used unit until repaired. For safety, TCS foods shall be held at 41F or below.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed multiple handwashing sinks without hand drying methods available. COS CA: PIC was able to obtain paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed 3 handwashing sinks without hot water available due to handles being stripped. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
511-6-1.06(2)(o)
61
Jul 23, 2024
Routine
No violations found.
100
Apr 11, 2024
Routine
1 critical violation. 4 minor violations. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Improper separation of raw meats. Pork chops stored next to and over fish in the prep cooler. In top of prep cooler, chicken stored in front and back of prep cooler with fish stored in the middle. In walk-in cooler, raw scallops, oysters and frog legs stored next to and over RTE items. Pre-cooked sausage stored next to raw fish. PIC rearranged raw product to where is follows the flow storage of food based on cook temperature.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: -Improper storage of "in-use" utensils. Rice scoop stored in room temperature water. Bowl without handle in bulk dry goods (flour). Cooking pot stored in prep cooler on top of multiple food products (not stored in food product with handle facing out). Educated PIC on proper storage of "in-use" utensils.
511-6-1.04(4)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: -Observed multiple drinks stored over prep areas and food product. Bottles of water and drink without lid. Educated PIC on having employees maintain their drinks in designated areas. Drinks must have lid and straw and be stored under and below food product, single service items and clean dishes. Drinks cannot be stored over or on prep areas.
511-6-1.03(5)(k)
10D - food properly labeled; original container
Inspector notes: Multiple items in facility not stored with common name of food (condiment bottles, pans without labels for salad items, seafood items etc.). Educated PIC on maintaining food product with common name of food.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: No visible methods of cooling (no ice or time control) for corn and red potatoes. Educated PIC on different options for cooling methods. Items placed on ice, ice wand, smaller portions etc. Also, need some method of time control (labeling, marking time).
511-6-1.04(6)(e)
70
Frequently Asked Questions
When was Crab Du Jour Savannah last inspected?
The most recent health inspection at Crab Du Jour Savannah on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at Crab Du Jour Savannah?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Crab Du Jour Savannah.
How does Crab Du Jour Savannah compare to other restaurants in Savannah?
Crab Du Jour Savannah most recently scored 90 out of 100, which is about the same as the Savannah average of 91.
Has Crab Du Jour Savannah's inspection record improved over time?
Results have been roughly steady. Inspections at Crab Du Jour Savannah have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Crab Du Jour Savannah 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 Crab Du Jour Savannah inspected?
Based on the inspection history on file, Crab Du Jour Savannah is inspected around two times per year on average.
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