Hungry Crab
Last inspected: Nov 21, 2025
37
Score
Hungry Crab has been inspected eight times since 2023. The latest inspection on file is from Nov 21, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 13 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 79, which Hungry Crab's 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked red snapper 67°f stored inside walk in cooler per Manager prepared marinated today, immediately placed in ice bath stored less than 4 hours rechecked temperature 40°f **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken tenders stored above seafood ( red snapper inside walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards hanging soiled has red stains left on the surface.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with sanitizer inside not labeled back prep kitchen. **Corrected On-Site**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of WD40 spray stored next to lemon pepper seasoning on the dry storage shelve. **Corrected On-Site**
41-04-4
Basic - Ceiling tile missing. Observed missing tiles above bag in the boxes for soda machine.
36-36-4
Basic - Employee eating in a food preparation or other restricted area. Observed bottle of water stored on the cook line Manager removed. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on boxes in the back hallway. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed old food meat, seafood on floor tile in the back prep kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible ice buildup on the floor and storage shelves inside walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon stored in standing water
10-07-4
Basic - Light shield damaged/in disrepair. Observed broken light shield in the walk in freezer.
38-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled on the storage shelves in the dish machine area.
02D-01-5
37
Apr 1, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw seafood (catfish stored above raw broccoli inside walk in cooler. Manager moved the raw vegetables at time of inspection. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine sanitizer 200 ppm very toxic spoke to Manager to dilute the sanitizer concentration 100 ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of corn on the cob 131°f stored in the steamer, explained to Manager hot holding temperature must maintain 135°f.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of lobster 50°f stored inside walk in cooler per Manager unthaw 1hr less than 4 hours recommend Manager to quick chill product using ice bath.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw not date marked stored inside reach in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the dish machine area, pink liquid per Manager sanitizer. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed door panel of the ice machine has terrible mold like growth on the surface. Employee cleaned at time of inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw oysters unthawing in standing water, must have water continue to be running while unthawing.
06-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the storage shelves and floors inside walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer for reach in cooler located cook line (fry station)
05-09-4
37
Nov 12, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Nov 7, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed bleach bottle stored with cans of marinara sauce on the storage shelves. Manager removed at time of inspection **Corrected On-Site**
41-10-4
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. Checked dishmachine not sanitizing properly 0 ppm chlorine recommend use 3 compartment sink wash, rinse sanitizer until dishmachine is repaired. **Warning**
22-41-4
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. Observed no copy of the clean up of vomit copy given to operator. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and gravy cutting board very soiled stored on storage shelves in the dishmachine room. Manager discarded. **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels not able to dispense in hand wash sink located near the three compartment sink.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed side panels interior ice machine has black mold like growth inside.
22-20-5
52
Apr 16, 2024
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - marinara (118f-122f - Hot Holding). Manager turned warmer up
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. - raw oysters over tomatoes and cabbage **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored in same container as ready-to-eat food. - raw shrimp over cooked shell eggs **Corrected On-Site**
08A-08-5
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.
01C-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - crabs
03C-89-4
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. - emailed to operator
11-27-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. - manager later found in bucket with other tags
01C-01-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filters dated 7/27/2022
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount residue build up on white parts
22-20-5
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - bulk sugar - bulk rice - bulk spices
14-01-5
Basic - Ceiling tile missing. - above bag in box syrup
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom - customer restroom
32-12-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - over food expo station **Corrected On-Site**
35B-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk spices
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans dusty - hood filters - bottom half of walk in freezer door
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. - keg cooler
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken in standing water .
06-01-5
19
Dec 11, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
18
May 2, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while wearing gloves did not wash hands placed new gloves on at time of inspection.
12A-10-4
High Priority - Metal stem-type thermometer soiled. Observed probe thermometer soiled, Manager removed from shelve in kitchen. Manager given alcohol swab to clean thermometer **Corrected On-Site**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over box of lettuce and tomatoes inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked wings 62°f stored inside reach in cooler less than 4 hours per Manager left out room temperature recommend to quick chill product. Rechecked temperature 40°f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 stored on the storage shelve on the cook line. Manager moved at time of inspection **Corrected On-Site**
41-10-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer basic questions on food safety.
53A-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator not keeping oyster tags in chronological order
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from original container prior to being finished.
01C-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the back door light showing.
35B-01-4
Basic - Stored food not covered Observed crab legs uncovered inside walk in freezer **Corrected On-Site**
08B-12-5
Basic - No copy of latest inspection report available. Manager called Allen email copy to his cell phone. **Corrected On-Site**
51-18-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop laying inside seasoning containers stored on the shelves. **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build of ice on the floor and on the ceiling inside walk in freezer.
14-69-4
Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor behind fryers on cook line.
36-73-4
26
Jan 9, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Frequently Asked Questions
When was Hungry Crab last inspected?
The most recent health inspection at Hungry Crab on file is from Nov 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Hungry Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hungry Crab.
How does Hungry Crab compare to other restaurants in Orlando?
Hungry Crab most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Hungry Crab's inspection record improved over time?
Yes. Recent inspections at Hungry Crab have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hungry 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 Hungry Crab inspected?
Based on the inspection history on file, Hungry Crab is inspected around three times per year on average.
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