Red Crab Orange City
Last inspected: Mar 11, 2026
52
Score
Across the available record, Red Crab Orange City has nine inspections on file, the first dated 2022. The latest inspection on file is from Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Orange City average 76, so Red Crab Orange City trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
52
Aug 15, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 9, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator placed tag with container, **Corrected On-Site**
01C-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit , cutting board soiled with food debris.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Female handicapped restroom stall sink removed. Bathroom does have a working sink.
31A-04-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs prepared 24 hours ago, in walk in cooler nitrogen date marked. Operator updated . **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on kitchen make table unit. Operator removed . **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . Operated corrected to 100 PPM. **Corrected On-Site**
21-07-4
55
Aug 16, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk in freezer raw chicken over scallops. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line fried chicken (105F - Hot Holding)/1 hour . Operator instructed to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at kitchen handwash sink. **Corrected On-Site**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Dead roaches on premises. 1- dead roach in storage area. **Corrected On-Site**
35A-03-4
Basic - Ice buildup in cook line freezer chest , **Corrected On-Site**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest soiled with grime.
23-03-4
47
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk bath at cookline 44F/1 hour. Operator added ice,
03A-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. 10 ppm. **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. Cheese cake opened 24 hours ago , at cookline makeline not date marked, **Corrected On-Site**
02C-03-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in bar, Corrected On-Site** **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Box of seafood on walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Bag of opened sugar . **Corrected On-Site**
08B-12-5
55
Oct 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled lime scale. -gasket of freezer chest, soiled with grime **Warning** - From follow-up inspection 2023-10-10: **Time Extended**
23-03-4
95
Sep 25, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. **Warning**
50-17-3
High Priority - Pesticide-emitting strip present in food prep area, over by cookline make table. **Corrected On-Site** **Warning**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline make table boiled eggs (46F - Cold holding )/1 hour. Operator placed ice. -Container of breaded chicken 46F placed on top of containers overnight in cookline maketabke. Operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Ladder placed in front kitchen hand sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal lunch stored in kitchen glass door reach in cooler. **Corrected On-Site** **Warning**
08B-49-4
Basic - Ice scoop handle in contact with ice, at bar . **Corrected On-Site** **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sign missing. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled lime scale. -gasket of freezer chest, soiled with grime **Warning**
23-03-4
Basic - Single-service articles improperly stored. Box of cups stored on storage area floor, **Corrected On-Site** **Warning**
25-05-4
39
Mar 7, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Laden stored in wait station hand sink.. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at kitchen handwash sink. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink stored in cookline makeline.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen near food table with rice cooker. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Food stored on floor. Frying oil stored on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease and dust.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Sep 19, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Frequently Asked Questions
When was Red Crab Orange City last inspected?
The most recent health inspection at Red Crab Orange City on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Crab Orange City?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Red Crab Orange City.
How does Red Crab Orange City compare to other restaurants in Orange City?
Red Crab Orange City most recently scored 52 out of 100, which is lower than the Orange City average of 76.
Has Red Crab Orange City's inspection record improved over time?
Results have been roughly steady. Inspections at Red Crab Orange City have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Red Crab Orange City 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 Orange City inspected?
Based on the inspection history on file, Red Crab Orange City is inspected around three times per year on average.
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