Chili Crab
Last inspected: Jan 28, 2026
39
Score
Chili Crab has been inspected 11 times since 2022. On Jan 28, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “nonfood-grade bags used in direct contact with food”, showing up two times.
Chili Crab's latest score of 39 falls below the Boca Raton average of 74. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. In glass door cooler by front counter, Cough medicine stored above cooked chicken. Advised operator of proper storage. Operator moved medicine. **Corrected On-Site** **Warning**
41-07-4
High Priority - 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. Dishwasher (Chlorine 0ppm) operator primed dishwasher and retested. Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Snow pea leaves stored in brown paper bags in walk in cooler. Advised operator to store in food grade bags or plastic wrap. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above various sauces, and cooked chicken in reach in cooler. Advised operator of proper storage, operator moved pork. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink, advised operator of proper use for handwashing sink. **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Food stored in a prohibited area. Live crabs stored in tank with visibly dirty water. Advised operator to clean tanks and change water. **Warning**
08B-37-4
Basic - Food stored on floor. Soy sauce buckets stored on the cook line. Boxes of raw chicken stored on floor in walk in freezer. Advised operator of proper storage. Operator moved items. **Corrected On-Site** **Warning**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage stored over cut peppers in walk in cooler. Advised operator of proper storage. Operator moved cabbage. **Corrected On-Site** **Warning**
08B-17-4
39
Sep 16, 2025
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw scallop dumplings over fully cooked crispy shrimp roll at reach in freezer on cook line, raw scallop dumplings over ice cream at reach in freezer on cook line. All products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed plastic water bottle stored in ice bin. Operator removed water bottle. Advised operator to remove ice and clean and sanitize ice bin. Observed Fully cooked duck hanging on rack in kitchen and in direct contact with wall soiled with food debris.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated black beans (82F - Hot Holding) Observed on crash cart on cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed product in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Freezer cleaner stored next to plates and seasoning at cook line. Operator stored chemicals properly. **Corrected On-Site**
41-10-4
High Priority - Food stored in ice used for drinks. See stop sale. Observed plastic water bottle stored in ice bin. Operator removed water bottle. Advised operator to remove ice and clean and sanitize ice bin.
08B-56-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed Basil and sauce covered and stored and in direct contact with thank you to go bags at walk in cooler. Advised operator to use only food safe materials such as plastic wrap.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and at bar. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ribs and cooked shrimp made 9/14 not date marked at stainless reach in cooler by cook line. Advised operator to date products.
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy cooler on cook line: pooled eggs (54F - Cooling) at 1:08; cooling since 12:58 - 54F at 1:44 - At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in another fully operable cooler ; cooked noodles (55F - Cooling) at 1:08; cooling since 10:30 - 55F at 1:44 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved product to another fully operable cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Dead roaches on premises. 5 dead cockroaches observed at dry storage shelves at far end of cook line. Operator removed dead roaches and sanitized shelves. **Corrected On-Site**
35A-03-4
Basic - Insect control device installed over food preparation area. Bug zapper over tea kettles and seasoning by cook line area. Operator removed bug zapper. **Corrected On-Site**
35B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Beef, chicken and shrimp thawing at room temperature in kitchen. Operator placed products in cooler. **Corrected On-Site**
06-01-5
26
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
45
Sep 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under triple sink **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
29-11-4
95
Sep 11, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (49F - Cold Holding); ribs (47F - Cold Holding); pork (47F - Cold Holding); cooked ribs (48F - Cold Holding); raw chicken (48F - Cold Holding)in walk in cooler. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (49F - Cold Holding); ribs (47F - Cold Holding); pork (47F - Cold Holding); cooked ribs (48F - Cold Holding); raw chicken (48F - Cold Holding)in walk in cooler. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Set up triple sink chlorine 100 ppm **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed coming into kitchen from outside and immediately began cooking duck. Hands not washed. Educated employees on site. **Warning**
12A-16-4
High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on dish machine in back kitchen at prep and dish wash area One live roach on prep table in back kitchen at Triple sink Operator killed roaches and cleaned and sanitized areas. **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand sink on cook line Removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Dead roaches on premises. One dead roach under prep table in kitchen near dish machine Two dead on floor outside walk in cooler in kitchen Operator removed and cleaned areas **Corrected On-Site** **Warning**
35A-03-4
Basic - Floor area(s) covered with standing water. At ice machine and back door in kitchen **Warning**
36-22-4
Basic - Food stored on floor. Onions on floor in walk in cooler Food boxes on floor walk in freezer **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving unclean **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Under triple sink **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch and sugar **Warning**
02D-01-5
29
Dec 18, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Oct 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). - From follow-up inspection 2023-10-17: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
16-55-4
95
Oct 16, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Four live roaches on top of dish wash machine in kitchen. One live roach on cutting board at triple sink in kitchen. Cutting board washed and sanitized. Killed and removed. **Corrected On-Site**
35A-05-4
High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams. See stop sale.
01B-04-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Hand sink outside walk in cooler
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale.
01C-01-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
16-55-4
Basic - Insect control device installed over food preparation area. At beverage counter in Kitchen with clean equipment and food storage.
35B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at end of cook line
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour sugar cornstarch
02D-01-5
45
Jul 19, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs were stored over prepared sauces. The eggs were moved to a lower shelf to be properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Oct 14, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
74
Aug 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Chili Crab last inspected?
The most recent health inspection at Chili Crab on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Chili Crab?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited two times, more than any other issue at Chili Crab.
How does Chili Crab compare to other restaurants in Boca Raton?
Chili Crab most recently scored 39 out of 100, which is lower than the Boca Raton average of 74.
Has Chili Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Chili Crab have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chili Crab means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chili Crab inspected?
Based on the inspection history on file, Chili Crab is inspected around three times per year on average.
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