CRAWDADDY'S

Name: CRAWDADDY'S
Address: 1949 NE JENSEN BEACH BLVD, JENSEN BEACH, FL, 34957, US
Rating: 41.5

1949 NE JENSEN BEACH BLVD, JENSEN BEACH, FL 34957

License #5301361

41.5 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 9 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAWDADDY'S in JENSEN BEACH currently holds an InspectFL Health Score of 41.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 44 total violations — 14 critical, 7 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 21, 2026

The latest inspection on September 8, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

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CRAWDADDY'S 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: Inspection Completed - No Further Action
[08A-05-6] Raw shrimp stored over ready-to-eat lobster bisque in walk in cooler . Operator stored food properly
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed filled water pitcher stored inside hand wash sink at cook line Operator removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[02C-01-5] Observed homemade creole cooked vegetable sauce made on 9/1 exceeds 7 days after opening/preparation. See stop sale
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed homemade creole cooked vegetable sauce made on 9/1 exceeds 7 days after opening/preparation. See stop sale
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam chowder inside tall plastic container in prep sink filled with ice water, 70F-95F cooling at 2:15 since 12:30; 65F-94F at 2:30) at current rate of cooling items did not reach from 135F to 70F within two hours Chef began reheating process at time of infection
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam chowder inside tall plastic container in prep sink filled with ice water, 70F-95F cooling at 2:15 since 12:30; 65F-94F at 2:30) at current rate of cooling items did not reach from 135F to 70F within two hours Chef began reheating process at time of infection
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp and other fish products In reach in cooler at quick line . Operator stored food properly

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed ranch in cooler door handles soiled, operator cleaned.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer
[29-49-6] Observed Standing water in bottom of multiple reach-in-coolers at cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta in portioned, sealed plastic wrap in flip top reach in cooler at cook line. Per operator, items cooling in the last 24 hours. At current rate of cooling, items did not reach from 135F to 41F within 6 hours of cooling, see stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad inside metal pan at opened flip top cooler on cook line behind window- (62F - Cold Holding); Per operator items not prepared or portioned today, items placed in reach in cooler and left out of temperature for longer than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad inside metal pan at opened flip top cooler on cook line behind window- (62F - Cold Holding); Per operator items not prepared or portioned today, items placed in reach in cooler and left out of temperature for longer than 4 hours. See stop sale. Observed inside reach in cooler at cook line behind window - raw clams - (50F - Cold Holding); raw mussels (50F - Cold Holding) Per operator, items not prepared or portioned today, items placed in reach in cooler at approximately 1:00 from walk in cooler and left out of temperature for approximately 1 hour. Operator placed items on new ice baths to quick chill. Clams 43F at 3:00 Mussels 43F at 3:00