Rock N Crab
Last inspected: Feb 19, 2026
43
Score
Across the available record, Rock N Crab has eight inspections on file, the first dated 2022. Inspectors last stopped by on Feb 19, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
By comparison, the average West Palm Beach facility scores 79, putting Rock N Crab on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled garbage can and then touched clean containers use to store food. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler #1 Raw salmon over crab meat Flip top cooler #2 Raw shrimp over cooked pasta. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 Overstocked container with opened Clams 46F cold holding . Sitting outside cooler a container with Cooked corn 47F cold holding . Per operator both products stored for approximately 1 hour and not prepared or portioned today. Operator moved corn to inside cooler and removed overstocked clams **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200ppm ++ chlorine. Operator corrected to 100ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #2 cooked shrimp at 1:05pm (50F cooling) since 1 hour at 1:43pm same temperature. At the current cooling rate product will not cool to 41F within 6 hours, operator moved to walk in freezer **Corrective Action Taken**
03D-15-4
Intermediate - oysters tag removed from original container prior to container being emptied. Operator provided **Corrected On-Site**
01C-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Sep 15, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled garbage can while repositioning and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At left side flip top; raw fish stored in top portion of make table over ready to eat crab cakes in bottom portion. Operator moved crab cakes to opposite side of reach in. **Corrected On-Site**
08A-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cheesecake (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cheesecake (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line ice bath; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held over ice for less than 1 hour, added ice. **Corrective Action Taken**
03A-02-5
55
Mar 14, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp while preparing/thawing and then handled cooked corn while preparing/cooling without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and double prep sink and then placed to dry/store without sanitizing. Operator set up triple sink to chlorine 100ppm and properly sanitized. **Corrected On-Site**
22-45-4
High Priority - Nonfood-grade plastic shopping bags used in direct contact with food (whole raw eel). Operator removed from non-food grade bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw shell eggs stored over bottled beer. Operator moved raw shell eggs. **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw fish stored over cooked shrimp. Operator moved cooked shrimp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Oysters tag removed from original container prior to container being emptied. Operator replaced tag. **Corrected On-Site**
01C-10-4
37
Sep 18, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line left side flip top cooler; raw fish stored over bread. Operator moved bread to different cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line right side flip top; cooked sausage (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled above product line in make top overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line right side flip top; cooked sausage (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled above product line in make top overnight. See Stop Sale. At Expo line glass door reach in cooler; coleslaw (45F - Cold Holding). Operator stated not prepared or portioned today, held in bottom portion of cooler, multiple lined shelves blocking airflow,for less than 2 hours, moved to top shelf next to cheesecake, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plate and utensil to place cooked rice on plate for customer without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-27-4
55
Apr 24, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At cook line upright reach in freezer; opened bag of raw chicken stored over opened box of raw shrimp. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-17-6
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 Dishwasher (Chlorine 0ppm). Operator changed sanitizer dispensing container, primed machine, retested at chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice bath; milk (47F - Cold Holding). Operator stated not prepared or portioned today, be8 g held on ice, not surrounding product level, for two hours, added ice. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store bar mats. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature.
16-62-1
Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; container of raw in shell oysters with no tag. Operator stated tag removed and placed with tags held for 90 days, returned tag to container. **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar hand wash sink; no hot or cold running water provided. Operator stated water turned off due to leaking pipe, turned on water, hot and cold running water provided. **Corrected On-Site**
31A-04-4
39
Sep 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. At rice storage container; measuring cup with no handle used to dispense. Operator removed. **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by beer walk-in; accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. At cook line right side flip top cooler; standing water in bottom.
29-49-6
86
Apr 10, 2023
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the one side of the splitter at mop sink.( installed before the splitter) explained.
29-34-4
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 one to operator. Advised to print and post.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled red potatoes in a pan on counter on cook line. 86.8 at 1:44 pm.as per manager cooling around 1 hour.second temperature 86.2 at 2:06 pm. At this rate of cooling it will not reach 135 to 70 f within 2 hours. Manager put more ice on top and moved to cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at the bar.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.explained.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop rice from the bin. Manager discarded the container. **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark color personal beverage in clear plastic container without lid on side of ice machine. Manager discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal lunch stored with and above food in walk in cooler. Explained and manager moved it to bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Heavy Accumulation of black mold-like substance in the interior of the large ice machine/bin around ice chute .
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with red pepper powder. Manager stored handle above pepper powder. **Corrected On-Site**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm at reverse station . Manager changed the solution.tested chlorine 100 ppm, **Corrected On-Site**
21-07-4
35
Jul 18, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 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 dishwasher tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clam stored above hard boiled eggs In walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Discussed with operator. Operator removed cleaned and sanitized. Operator instructed employee to clean in between pieces of equipment **Corrected On-Site**
10-17-4
70
Frequently Asked Questions
When was Rock N Crab last inspected?
The most recent health inspection at Rock N Crab on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Rock N Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Rock N Crab.
How does Rock N Crab compare to other restaurants in West Palm Beach?
Rock N Crab most recently scored 43 out of 100, which is lower than the West Palm Beach average of 79.
Has Rock N Crab's inspection record improved over time?
Results have been roughly steady. Inspections at Rock N Crab have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rock N 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 Rock N Crab inspected?
Based on the inspection history on file, Rock N Crab is inspected around two times per year on average.
Nearby Restaurants