Crazy Crab
Last inspected: Nov 18, 2025
55
Score
Crazy Crab appears in inspection records 11 times, starting in 2023. The most recent report on file is from Nov 18, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
“Interior of oven/microwave has accumulation” comes up most often, recorded seven times in the inspection record.
Restaurants in Kissimmee average 78, so Crazy Crab trails the local norm. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
May 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink bottles and cups on prep tables throughout facility. **Warning** - From follow-up inspection 2025-05-13: **Time Extended**
12B-07-4
95
May 12, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees eating and drink on cooks line then proceeded to prepare orders without washing hands. Educated operator. **Corrective Action Taken** **Warning**
12A-05-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching head before leaving cooks line to put on a hat. Returned to kitchen and handle clean equipments before washing hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands in apron and continued preparing food. **Warning**
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal bowl used to catch water in handwash sink on cooks line. **Warning**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked with cart, bucket of soy sauce and old bay seasoning. **Warning**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Floors soiled with black substance and food debris under cookers on cooks line. **Warning**
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach-in cooler handles soiled. **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink bottles and cups on prep tables throughout facility. **Warning**
12B-07-4
Basic - Employee eating while preparing food. Observed employees eating and drinking on cooks line. **Warning**
12B-01-4
Basic - Food stored on floor. Fish, shrimp and meat stored on floor of walk-in-freezer. Buckets of picked ginger, liquid butter and soy sauce stored on floor of kitchen. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cooks line. **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple bottles of drinks in reach-in cooler on cooks line. **Warning**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Worn soiled tin foiled used as shelf cover on small prep table between cookers for utensils storage on cooks line. **Warning**
14-20-4
Basic - Single-service articles improperly stored. Plates, table paper and straws stored on floor at kitchen entrance. **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cooks lines. **Warning**
29-49-6
32
Dec 18, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior surface - From follow-up inspection 2024-12-18: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-12-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -handwash sink near back door slightly coming separated from wall mount/leaning - From follow-up inspection 2024-12-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -broken floor tile allowing grease to pool on cookline near fryers - From follow-up inspection 2024-12-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2024-12-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks next to ice machine -backsplash at prep table across from ice machine - From follow-up inspection 2024-12-18: **Time Extended**
23-03-4
74
Dec 16, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Raw shrimp stored over oranges inside walk in cooler
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked crab legs 54F inside knuckle, stacked above recommended fill line from equipment manufacturer . Manager stated less than 2 hours, had employee remove top portion and place into cold storage. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -must be in compliance upon next unannounced inspection. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped beverage into hand sink, server station
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -registered 20F inside ice bath
05-06-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior surface
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating food at multi use prep table in kitchen
12B-02-4
Basic - Equipment in poor repair. -handwash sink near back door slightly coming separated from wall mount/leaning
14-11-5
Basic - Floor soiled/has accumulation of debris. -grease pooling in some areas near fryers on cook line
36-73-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tile allowing grease to pool on cookline near fryers
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -bag of rice, dry storage
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between receipt printer and shelf
10-17-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -interior of microwave on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks next to ice machine -backsplash at prep table across from ice machine
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -under shelving next to grill **Corrected On-Site**
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
25
Feb 12, 2024
Complaint Full
9 minor violations.
View 9 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2024-02-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen. - From follow-up inspection 2024-02-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Bottom cookline shelves. - From follow-up inspection 2024-02-12: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled. - From follow-up inspection 2024-02-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-02-12: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Food stored on floor. Pickled ginger on floor next to ovens - From follow-up inspection 2024-02-12: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in front of cookline. - From follow-up inspection 2024-02-12: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave on cookline. - From follow-up inspection 2024-02-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Table between fryer and stove. - From follow-up inspection 2024-02-12: **Time Extended**
14-20-4
64
Feb 2, 2024
Complaint Full
4 critical violations. 6 major violations. 22 minor violations.
View 32 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked corn and potatoes less than 2 hours per operator. Operator marked time on container. **Corrective Action Taken**
03F-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. **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. Employee entered kitchen from outside and began grabbing items on the line.
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cabbage in walk-in cooler **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided operator with procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Server station handwash sink covered with silverware. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink, as evidenced by bar towel and dish soap in sink. Kitchen handwash sink, as evidenced by bucket in handwash sink. **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen.
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom cookline shelves.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in server station.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
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. Wash, rinse, and sanitize not dispensing. Discontinue use immediately until repairs are completed.
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ribs, chicken, and duck **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket with single-service items, phone on prep table**Repeat Violation** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Bus bins in warewashing area **Repeat Violation**
24-08-4
Basic - Food stored on floor. Pickled ginger on floor next to ovens
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in front of cookline.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between reach-in freezer and maketable **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in seasoning.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave on cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of handwash sink end of cookline, interior of mop sink, oven exterior, stove exterior, paper towel dispenser in warewashing area.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coconut water stored in krab on maketable. **Corrected On-Site**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Table between fryer and stove.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch.
02D-01-5
10
Jul 25, 2023
Complaint Full
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken feet above raw whole meat beef stored in walk in Ready to eat crab legs above raw shrimp in container Operator removed chicken feet and stored properly Operator removed baged crab legs raw shrimp **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Holding cleaning supplies in handsink on cook line And bar area Operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean prep surface
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on clean prep table **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Dirty on cook line **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage
16-46-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area
25-09-4
Basic - Waste line missing at soda gun holster. At bar area
29-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on cook line
23-24-4
Basic - Cardboard used to line food-contact shelves. On cook like left side **Repeat Violation**
14-05-4
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
39
May 17, 2023
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-05-17: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk less then 48 hours old no labels - From follow-up inspection 2023-05-17: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-05-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cardboard box used as garbage container. On cook line - From follow-up inspection 2023-05-17: **Time Extended**
33-02-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. On speed cart in kitchen - From follow-up inspection 2023-05-17: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Next to door in dry storage room - From follow-up inspection 2023-05-17: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette on clean prep table **Repeat Violation** - From follow-up inspection 2023-05-17: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind stove tops on cook line - From follow-up inspection 2023-05-17: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Food stored on floor. In walk in freezer **Repeat Violation** - From follow-up inspection 2023-05-17: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Outside grass area by back door **Warning** - From follow-up inspection 2023-05-17: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line - From follow-up inspection 2023-05-17: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bar area where kegs are kept - From follow-up inspection 2023-05-17: **Time Extended**
29-49-6
50
May 10, 2023
Complaint Full
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bed bug killer underneath prep sink
41-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaners and steel scrubby in bar handsink Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk less then 48 hours old no labels
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette on clean prep table **Repeat Violation**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Behind stove tops on cook line
36-01-4
Basic - Food stored on floor. In walk in freezer **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard box used as garbage container. On cook line
33-02-4
Basic - Cardboard used to line food-contact shelves. On speed cart in kitchen
14-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Next to door in dry storage room
36-03-4
Basic - Dead roaches on premises. 1 dead roach next to stall in males bathroom 1 dead outside the employee bathroom
35A-03-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. On cart outside of back door with trash from restaurant on grass outside of back door **Warning**
33-09-4
Basic - Garbage on the ground and/or pad around dumpster. Outside grass area by back door **Warning**
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop touching ice in ice machine Scoop with handle handle touching spices in dry storage Operator removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
22-08-4
Basic - Standing water in bottom of reach-in-cooler. At bar area where kegs are kept
29-49-6
33
Jan 11, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Frequently Asked Questions
When was Crazy Crab last inspected?
The most recent health inspection at Crazy Crab on file is from Nov 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Crazy Crab?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited seven times, more than any other issue at Crazy Crab.
How does Crazy Crab compare to other restaurants in Kissimmee?
Crazy Crab most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Crazy Crab's inspection record improved over time?
Yes. Recent inspections at Crazy Crab have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crazy Crab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crazy Crab inspected?
Based on the inspection history on file, Crazy Crab is inspected around four times per year on average.
Nearby Restaurants