The Tennessee Department of Health conducted health inspections at food establishments on May 5 and provided scores based on the observations. Jumbo Crab, a seafood restaurant, scored low in the inspection because its procedures did not comply with the food safety standards.
Please note that the scores mentioned here are from a particular inspection conducted on May 5 and may not represent the establishment’s future health inspection status.
Highlights
- Jumbo Crab Seafood Restaurant scored only 57 in a routine health inspection.
- Negligence of employees and a lack of active managerial control were observed at the restaurant.
- The restaurant has to undergo a follow-up inspection as per the report, the date for which is yet to be announced.
Jumbo Crab Seafood Restaurant Failed Health Inspection
- Where: 1661 Fort Campbell Blvd, Suite B & C, Clarksville, TN 37042
- When: May 5, 2025
- Score: 57
Jumbo Crab Seafood Restaurant is a popular place to watch sports and enjoy seafood, Cajun dishes, and beer Convenient location and affordable prices are the USPs of this restaurant. People love to visit the outlet for its friendly atmosphere and high-quality ingredients.
On May 5, a routine health inspection started at 11:41 am at the Jumbo Crab restaurant and ended at 1:23 pm. The restaurant received a score of 57 due to multiple violations observed during the inspection.
Violations Observed During the Inspection
During the inspection, it was observed that the facility lacked active managerial control. This led to risk factors for foodborne illness. No efforts were being made to monitor risk factors to prevent foodborne illness.
The inspector observed that an employee was drinking directly over a prep table from a mug without a lid or straw. The employee was instructed to leave the food prep area when eating/drinking and to use cups with lids and straws to prevent contamination.
The inspection report mentions that the employee was touching their face and hair, and then touched the clean lid of the ice machine to open it. The inspector observed another employee go outside and return to the kitchen without washing hands before beginning food prep. Other points of employee negligence are mentioned in the report.
The inspection revealed that the shell stock tag was not present on the open case of oysters in the walk-in freezer. Additionally, none of the shell stock tags on file from the last 3 months have the date recorded for when the last oysters were sold from their respective cases. The inspector educated the staff on keeping shell stock tags attached to cases of oysters until the last oysters are sold.
Burn/itch spray was stored directly over containers of seasoning on the dry storage shelf beside the walk-in cooler, as highlighted in the report. Raw chicken was thawing in a container of standing water on the drain board of the 3-comp sink. The staff was asked to thaw all items under cool, running water or in a cold holding unit.
Heavy buildup of food debris and residue on the shelves of the prep unit across from the fryers was observed by the inspecting official. Employee food was stored over customer food in the WIC. It is mandatory to store all employee items in a designated location that is down and away from food and food contact surfaces to prevent contamination.
The health inspection report mentions that the restaurant has to undergo a reinspection to check its compliance status. If all the violations are fixed by then, the restaurant will get a good score and needs to ensure that no foodborne illness risk factors exist within the facility.
