VOODOO CRAB

Order for delivery

Inspection history

1. Apr 21, 2026

   ✓
   5 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Hot, cold running water not provided, pressure inadequate
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

2. Feb 26, 2025

   ✓
   2 violations

   • Hot, cold running water not provided, pressure inadequate
   • In use food dispensing utensils improperly stored

3. Feb 11, 2025

   ✕
   6 violations

   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Hot, cold running water not provided, pressure inadequate
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

4. May 3, 2023

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Apr 17, 2023

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Mar 30, 2023

   ✕
   5 violations

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

7. Apr 27, 2022

   ✓

8. Mar 4, 2021

   ✕
   6 violations

   • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
   • Improper thawing procedures used
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • In use food dispensing utensils improperly stored

9. Sep 29, 2020

   ✕
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Nov 22, 2019

    ✓
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper use and storage of clean, sanitized equipment and utensils
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)