Joe's Crab Shack
Last inspected: Jan 28, 2026
67
Score
Across the available record, Joe's Crab Shack has nine inspections on file, the first dated 2022. The most recent visit was on Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Live, small flying insects found/one flying insect at the bar.
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw coconut shrimp stored over opened bag French fries/cook line reach in freezer/ **Corrected On-Site**
08A-02-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
67
Sep 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dumped sink.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Floor soiled/has accumulation of debris./bar under dish machine.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable./two white cutting boards.
14-09-4
74
Jan 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 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./chlorine 0ppm/rechecked 50ppm/ **Corrected On-Site**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./kitchen wait station ice bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while preparing and cooking food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers/ **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, on cook line grill.
10-07-4
70
Aug 6, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : 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./chlorine 0ppm, bar dish machine/ **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Walk in freezer floor soiled/has accumulation of debris. - From follow-up inspection 2024-08-06: **Time Extended**
36-73-4
78
Jul 30, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 14, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon, mahi and tilapia/parasite destruction sent from supplier/ **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish batter 51F, less than 4 hours/iced, rechecked 39F. Raw pink shrimp 50F, less than 4 hours, moved to walk in freezer, rechecked 35F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk in walk in cooler.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food./small black plastic cup used to scoop pico, cook line cooler/ **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook/ **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./ice scoop touched wall, kitchen ice machine.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F, cook line. **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
50
Jul 10, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 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 dish machine chlorine 0ppm/technician on site/rechecked 100ppm.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours/new batch of raw shrimp 41F, beer batter 41F and egg wash 43F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Ice machine at bar storage room. Ice bin at wait station. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with water./water spill from bar dish machine.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F on stove.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shield at cook line soiled with grease. Counter top oven right side soiled with grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from faucet/handle./bar hand sink.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, cook line/rechecked 200ppm/ **Corrected On-Site**
21-08-4
41
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
45
Jul 6, 2022
Routine - Food
4 minor violations.
View 4 violations
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
82
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 Jan 28, 2026. The public record contains nine 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 three times, more than any other issue at Joe's Crab Shack.
How does Joe's Crab Shack compare to other restaurants in Orlando?
Joe's Crab Shack most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Joe's Crab Shack's inspection record improved over time?
Yes. Recent inspections at Joe's Crab Shack have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joe's Crab Shack 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 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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