CRAFTY CRAB SEAFOOD

Name: CRAFTY CRAB SEAFOOD
Address: 704 E BRANDON BLVD, BRANDON, FL, 33511, US
Rating: 47.3

704 E BRANDON BLVD, BRANDON, FL 33511

License #3917859

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

47.3 Grade F / 100

Failing Health Score

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Quick take

CRAFTY CRAB SEAFOOD in BRANDON currently holds an InspectFL Health Score of 47.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, DBPR recorded 75 total findings; InspectFL has detailed violation rows for 59 of them so far.

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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 11, 2026 shows 9 observation rows: 4 critical, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on cooked crawfish, cooked wings, cooked sliced sausage in walk in coolers.
[29-17-4] Waste line missing at soda gun holster.
[36-73-4] Floor soiled/has accumulation of debris. Heavy food debris, grease, trash, single use items observed under and behind equipment throughout establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and AirPods on prep table at end of cookline. Cellphone on shelf over flip top cooler on cookline
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink glass, covered drink glass on prep table at end of cookline.
[08B-38-4] Food stored on floor. Cooked shicken wings, raw chicken, pot of soup, pot of sauce on floor in walk in cooler. Case of raw chicken on floor in walk in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bag of Jasmine rice in storage area.
[10-08-5] Ice scoop handle in contact with ice. At soda fountain ice bin
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on multiple handles throughout establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Harvest date on tag with open container of oysters dated 2/21/2024. Tag also has written date of 6/14/2025.
[33-16-4] Open dumpster lid.
[14-69-4] Ice buildup in walk-in freezer.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce held at 131F in hot holding unit. Checked at 1:21pm. Operator increased heat. Rechecked at 1:55, 147F
[08B-12-5] Stored food not covered. Cooked chicken wings and raw chicken in pans in walk in cooler uncovered. Containers of shrimp, crab and okra not covered in walk in freezer. Cooked lobster tails and king crab not covered in reach in freezer. Cooked crab clusters, salad mix and shelled oysters uncovered in reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near walk in coolers, at hand sink near soda fountain, and at hand sink in dish area. Operator replaced towels.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in bottom of reach in freezer at end of cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of old food debris
[22-41-4] 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 twice at 0ppm.
[14-11-5] Equipment in poor repair. Gasket torn on reach in freezer door at end of cookline.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel wool observed in hand sink at end of cookline. Metal tray in hand sink near prep sink at end of cookline. Bar mats and bottle brush in hand sink at bar.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching food in open bag of flour.

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