CAJUN CRAB

Name: CAJUN CRAB
Address: 1193 EGLIN PKWY, SHALIMAR, FL, 32579, US
Rating: 70.9

1193 EGLIN PKWY, SHALIMAR, FL 32579

License #5603346

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAJUN CRAB in SHALIMAR currently holds an InspectFL Health Score of 70.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 21 total violations — 3 critical, 6 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 15, 2026 shows 13 observation rows: 2 critical, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water 45F.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29). See stop sale.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in back of kitchen near walk in cooler.
[21-10-4] Multiple Soiled dry wiping cloths in use on cook line, prep tables and make bars.
[22-31-4] Non-pitting surface rust on food-contact equipment. Ice machine in ware wash location has rust from screw on interior wall.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in ware wash location. Employee stocked paper towels at sink.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times next to prep sink. sink blocked with multiple cases of margarine and oil jugs. Employee began moving jugs from sink.
[31A-11-4] Handwash sink used for purposes other than handwashing in ware wash location. Dishes stored in sink. Employee removed dishes from sink.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- raw shrimp 45F (2:00-3:30). Employee placed shrimp in walk in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of shrimp stored on speed rack tray on floor in walk in freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse