Joe'¿S Crab Shack
Last inspected: Dec 16, 2024
39
Score
The health department has logged seven inspections at Joe'¿S Crab Shack, the earliest from 2022. Inspectors last stopped by on Dec 16, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 10 violations each.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged two times.
Compared to other Celebration restaurants (averaging 69), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
0
Major latest
9
Minor latest
Inspection History
Dec 16, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
39
Jun 18, 2024
Food-Licensing Inspection
No violations found.
100
Mar 13, 2024
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
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. Bar dishmachine less than 50ppm chlorine as indicated by test strip color. Ecolab serviced machine during inspection, retest at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Assisted operator in setting up 3-compartment sink until dishmachine service scheduled for this afternoon, per operator. Ecolab serviced machine during inspection, retest at 150ppm **Corrected On-Site**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg 41F for approximately 3 hours per operator, operator placed with ice in walk-in cooler to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. 2nd bar handwash sink **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area handwash sink dispenser located on other side of 3-compartment sink. 2nd bar handwash sink **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on clean dish storage rack in warewashing area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish storage. Operator separated dishes for proper air drying.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets soiled with food debris on cookline. Handle missing from cookline maketable.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1 in server area. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Light not functioning. 1 light in hood vent on cookline. Ongoing electrical issues per operator.
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. 2nd bar handwash sink **Corrected On-Site**
31B-04-4
Basic - Old food stuck to clean dishware/utensils. Multiple dishes in clean warewashing storage. Dishes were removed to be cleaned again. **Corrective Action Taken**
16-48-4
Basic - Old labels stuck to food containers after cleaning. On pan in clean warewashing storage. Operator removed label and placed for recleaning **Corrected On-Site**
16-46-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cutting board on cookline. Operator removed. **Corrected On-Site**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In sugar on servery line area. operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Repeat Violation**
14-09-4
25
Aug 17, 2023
Complaint Partial
No violations found.
100
Aug 16, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
17
May 16, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
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. Reading at 00ppm
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar area
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid above cooking stove in spray bottle no label Operator labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Food stored on floor. Fryer oil on ground Operator picked up fryer oil **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blank plastic ramekin in spice box Operator removed plastic item **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right side cook line
22-08-4
Basic - Old food stuck to clean dishware/utensils. Clean lexan pan lids old food stuck on
16-48-4
Basic - Working containers of food removed from original container not identified by common name. White powdery substance on cook line in shaker no label
02D-01-5
45
Dec 12, 2022
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back side bar handsink
31B-02-4
Intermediate - No soap provided at handwash sink. Back side bar hand sink
31B-03-4
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Emailed operator copy of warning to hang up Operator printed out **Corrected On-Site**
02A-04-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for spices touching spice Operator removed scoop **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Back side handsink
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Lexan pan and 400 size hotel pan old sticker on the pan Advised operator to remove stickers before wash **Corrective Action Taken** **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Operator closed **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cook line Advised operator to wash and remove stickers while preparing **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In the boil side each in cooler Advised operator to clean it out when possible **Corrective Action Taken**
22-16-4
45
Frequently Asked Questions
When was Joe'¿S Crab Shack last inspected?
The most recent health inspection at Joe'¿S Crab Shack on file is from Dec 16, 2024. The public record contains seven inspections in total.
What is the most common violation at Joe'¿S Crab Shack?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Joe'¿S Crab Shack.
How does Joe'¿S Crab Shack compare to other restaurants in Celebration?
Joe'¿S Crab Shack most recently scored 39 out of 100, which is lower than the Celebration average of 69.
Has Joe'¿S Crab Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Joe'¿S Crab Shack have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Joe'¿S Crab Shack 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 Joe'¿S Crab Shack inspected?
Based on the inspection history on file, Joe'¿S Crab Shack is inspected around three times per year on average.
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