CRAFTY CRAB SEAFOOD

Name: CRAFTY CRAB SEAFOOD
Address: 704 E BRANDON BLVD, BRANDON, FL, 33511, US
Rating: 0

704 E BRANDON BLVD, BRANDON, FL 33511

License #3917859

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 15 findings · 2 critical

Complaint Full

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Quick take

CRAFTY CRAB SEAFOOD in BRANDON currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 145 total violations — 13 critical, 62 major, 70 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 21, 2024

The latest inspection on September 29, 2026 shows 15 observation rows: 2 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

145

Coverage note

Inspector notes linked where available

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CRAFTY CRAB SEAFOOD has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops cold holding at 46F, raw shrimp cold holding at 49F in upper portion of flip top cooler at cookline. Items are placed flip top unit from the walk in cooler as needed, not held overnight in the flip top unit. Operator placed ice on items.
[08B-38-4] Food stored on floor. Containers of sauces on the walk in cooler floor. Fryer oil on the kitchen floor.
[08B-12-5] Stored food not covered. Containers of crab clusters, shrimp and eggrolls in walk in freezer not covered. Containers of snow crab and mussels in reach in freezer not covered. Operator placed covers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar container not labeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[29-17-4] Waste line missing at soda gun holster.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel wool in 2 hand sinks. Bar mat in bar hand sink. Operator removed items.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in glass door reach in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in 3 compartment sink without using soap
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in bag of rice. Plastic cup in bulk sugar. Operator removed items.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water.
[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 at 0ppm. Operator primed the air from the chlorine supply line, retested at 50ppm
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Catfish is listed on the menu, but no catfish was observed in inventory or on invoices. Invoices examined for the last 30 days. Swai listed on invoices dated 9/26/26, 9/12/26, 9/5/26. Operator stated they use swai for catfish orders. Discussed with operator removing catfish from menu, providing catfish, or informing all customers ordering catfish that swai will be substituted.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired certificates.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 beverage containers on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on prep table.
[08B-38-4] Food stored on floor. Buckets of sauce on floor in walk in cooler.
[08B-12-5] Stored food not covered. Lobster tails, crab clusters in reach in freezer. Shucked oysters and crab clusters in reach in cooler. Pans of crab and shrimp in walk in freezer. Operator placed covers
[29-17-4] Waste line missing at soda gun holster.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari (46F); Coleslaw (47F) in flip top cooler at end of cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle at bar. Can opener blade.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 employees, no proof of training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 7 employees
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired certificates
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 beverage containers on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on prep table.
[08B-38-4] Food stored on floor. Buckets of sauce on floor in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 78F.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 fluorescent light fixtures in kitchen not covered.
[08B-12-5] Stored food not covered. Lobster tails, crab clusters in reach in freezer. Shucked oysters and crab clusters in reach in cooler. Pans of crab and shrimp in walk in freezer. Operator placed covers
[29-17-4] Waste line missing at soda gun holster.
[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. Operator set up 3 compartment sink for manual sanitizing, tested at 50ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari (46F); Coleslaw (47F) in flip top cooler at end of cookline.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Snow Crab (100F) observed in water in wok, holding until needed, then placed in boiling water to serve. Operator turned up heat.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Multiple tags with no date marking. Current oyster supply tag marked with current date (6/3/2026)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened cans of condensed and evaporated milk in bar cooler not dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle at bar. Can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic containers in sink by walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sink by walk in cooler.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 employees, no proof of training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 7 employees
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired certificates
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[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
[14-11-5] Equipment in poor repair. Gasket torn on reach in freezer door at end of cookline.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. At soda fountain ice bin
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in bottom of reach in freezer at end of cookline.
[29-17-4] Waste line missing at soda gun holster.
[01C-03-4] Operator marking oyster tags with the date placed in reach in cooler, not the date of the last oyster served. Explained proper procedures for marking and saving oyster tags.
[01C-02-4] Tags maintained, but not enough for 90 days.
[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.
[01C-01-4] Tag held with working container of oysters was dated with the date the oysters wear placed in the reach in cooler, not the date the last oyster was used. Explained the proper procedures for maintaining oyster tags.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on multiple handles throughout establishment.
[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.
[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
[14-11-5] Equipment in poor repair. Gasket torn on reach in freezer door at end of cookline.
[36-73-4] Floor soiled/has accumulation of debris. Heavy food debris, grease, trash, single use items observed under and behind equipment throughout establishment.
[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.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. At soda fountain ice bin
[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.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in bottom of reach in freezer at end of cookline.
[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.
[29-17-4] Waste line missing at soda gun holster.
[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.
[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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of old food debris
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on prep line. Manager removed
[14-11-5] Equipment in poor repair. First Walk in freezer not working, ambient temp 40f.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors soiled throughout kitchen and dish areas
[08B-52-4] Food stored under dripping water in walk in freezer. Observed case of frozen bar mix under leak in walk in freezer and ice buildup on case.
[14-69-4] Ice buildup in walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed crab legs thawing in three compartment sink.
[28-27-5] Observed
[28-16-5] Sewage on ground from failed septic system. Observed raw sewage on ground at lift station in front of establishment. Tested restrooms and no sewage coming out of lift station. Operator confirmed company has been out twice to make repairs and will be back with part. They were having power issues at breaker on lift station.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water in walk in freezer. Observed case of frozen bar mix under leak in walk in freezer and ice buildup on case.
[02A-04-4] Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign was posted in back of restaurant manager posted in front by hostess station
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. None at dish area, cook line and server station
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01C-03-4] oyster tags not marked with last date served.