Red Crab Melbourne
Last inspected: Feb 11, 2026
52
Score
Going back to 2022, Red Crab Melbourne has 10 inspections in the public record. On Feb 11, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
“Accumulation of heavy debris inside warewashing machine” comes up most often, recorded four times in the inspection record.
By comparison, the average Melbourne facility scores 84, putting Red Crab Melbourne on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 11, 2026
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw oysters in walk in cooler. Manager relocated chicken to bottom shelf.
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles hanging on hand sink in bar. Employee removed chemicals. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee maker part in bar hand sink, removed by employee. **Corrected On-Site**
31A-11-4
Basic - Accumulation of heavy debris inside warewashing machine.
16-03-4
Basic - Mop sink outside back door has standing water/or very slowly draining.
29-19-4
Basic - Food storage container/container lid cracked or broken. Container with raw fish on back cook line cooler corner is broken.
14-38-4
Basic - Walk-in freezer door gasket torn/in disrepair. Ice build up around door.
14-11-5
Basic - Floor drain under ware washing soiled/has accumulation of debris.
36-73-4
52
Nov 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Manager had employee put on hat. **Corrected On-Site**
13-03-4
90
Sep 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-09-04: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - High grass/weeds surrounding building. Around back side of building. **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
33-36-4
82
Sep 3, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 droppings in hand sink next to storage racks rights inside kitchen. 70 under stainless racks 10 inside cardboard box on shelf 4 on top of paper towel box 6 behind soda station 20 under grill cook line 22 droppings under triple sink prep area by back door **Admin Complaint**
35A-04-4
High Priority - Live, small flying insects found 10 small flying insects in dish pit area
35A-02-7
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer blender extremely soiled. Toaster oven heavily soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel pad stored in hand wash sink on cook line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in kitchen hand sink. Operator refilled. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 3 door cooler on cook line has personal items mixed in with items for the public.
40-06-5
Basic - High grass/weeds surrounding building. Around back side of building. **Repeat Violation**
33-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is heavily soiled **Corrected On-Site**
22-08-4
41
Jan 24, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari in walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paperbtowels at handwashing sink by dish pit area **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled
36-73-4
Basic - High grass/weeds surrounding building. Vines growing on side of building out back
33-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease **Repeat Violation**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Drain at 3cs clogged. Water overflowing onto floor. Employee cleaned drain **Corrected On-Site**
29-20-5
52
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
61
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. 3 bottles of prescription medication stored on shelf with restaurant items. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar area is heavily soiled with black mold like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink in kitchen next to cook line. No paper towels at sink by back door end of cookline. No paper towels at sink by server area. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Raw chicken stored on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in cooler with restaurant food. **Corrected On-Site**
08B-49-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline has heavy food debris build up
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Handwash sign at handsink in bar area.
31B-04-4
Basic - Plumbing system in disrepair. Hand wash sink by back door does not properly drain.
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
52
Sep 26, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3x 0 ppm, manager called for service technician came during inspection and fixed it. **Corrected On-Site**
22-49-4
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. Sausage prepared yesterday not date marked. **Corrected On-Site**
02C-03-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue liquid in spray bottle not labeled.
41-21-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink near storage area
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer has food stored in floor
08B-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen are soiled.
36-27-5
Basic - Bathroom facility not clean. Ladies bathroom doors are soiled with dirt.
32-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Monster drink on prep table **Corrected On-Site**
12B-07-4
47
Mar 16, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding) above fill line, educated on proper holding in cold unit below fill line, rapid chill on item **Corrective Action Taken**
03A-02-5
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 00ppm), sanitizer not running through line, operator needs to call repair man to service. Operator setting up triple sink to sanitize dishes. Triple Sink (Chlorine 100ppm) **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles surface area soiled Soda gun nozzle at bar soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by soda machine In corner by dry storage **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink by soda machine Hand sink cookline **Corrected On-Site**
31B-03-4
Basic - Accumulation of black-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler
14-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door
35B-01-4
Basic - Ice bucket not inverted **Repeat Violation**
10-14-5
Basic - Reuse of single-service or single-use articles. ReUsing Siracha bottle
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back cookline
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour back cookline **Corrected On-Site**
02D-01-5
39
Oct 25, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was Red Crab Melbourne last inspected?
The most recent health inspection at Red Crab Melbourne on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Red Crab Melbourne?
Across the inspection record, “accumulation of heavy debris inside warewashing machine” has been cited four times, more than any other issue at Red Crab Melbourne.
How does Red Crab Melbourne compare to other restaurants in Melbourne?
Red Crab Melbourne most recently scored 52 out of 100, which is lower than the Melbourne average of 84.
Has Red Crab Melbourne's inspection record improved over time?
Yes. Recent inspections at Red Crab Melbourne have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Red Crab Melbourne 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 Red Crab Melbourne inspected?
Based on the inspection history on file, Red Crab Melbourne is inspected around three times per year on average.
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