The Dancing Crab
Last inspected: Jan 20, 2026
74
Score
The health department has logged 14 inspections at The Dancing Crab, the earliest from 2022. The Dancing Crab was last inspected on Jan 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to the broader Altamonte Springs restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
Jul 17, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -water filters at ice machine state due for service 9/23. - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -corner of wall FRP in disrepair between cook line and walk-in cooler. - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have severe mold-like substance, rust. - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink in dish room has slow leak under basin. - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
29-11-4
78
Jul 9, 2025
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Proper Use of Restriction and Exclusion
FL-04
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 8, 2025
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in walk-in cooler 45-50° less than 4 hours per operator. Freezer door opened for temperature recovery of product in walk-in cooler. -shrimp on cook line 40-50. Insufficient ice bath. -corn 51, potatoes 55 on cook line less than 1 hour. **Warning**
03A-02-5
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. -3 coolers on cook line not working. Walk-in cooler ambient 50°. No working coolers in facility, 2 working freezers only. **Warning**
04-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -prep room, cook line by burners.
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -cleaner, multiple spray bottles not labeled.
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -water filters at ice machine state due for service 9/23.
29-28-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have severe mold-like substance, rust.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink in dish room has slow leak under basin.
29-11-4
Basic - Hole in or other damage to wall. -corner of wall FRP in disrepair between cook line and walk-in cooler.
36-24-5
50
Jun 23, 2025
Routine - Food
No violations found.
100
Apr 30, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 00ppm chlorine **Warning** - From follow-up inspection 2025-04-30: Not yet able to repair bar glass washer. All items needing washed, rinsed and sanitizing are taken to main kitchen dishwasher until repaired. Time extend **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-30: Time extend to 60 days from initial inspection. **Time Extended**
53B-01-5
78
Apr 22, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine for sani buckets. Operator added more water 100ppm **Corrected On-Site**
41-27-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 00ppm chlorine **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to dish area **Corrected On-Site**
31B-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop rice **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage above soda boxes in dry storage
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 small white cutting boards at Bar. Operator discarded **Corrected On-Site**
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
43
Feb 21, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
64
Dec 13, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. -date marked on tag for batch of oysters not yet served in cook line cooler. Educated employee. **Corrective Action Taken**
01C-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. -person in charge not aware of location of Food Manager proof. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 expired, no proof of training for any other employees. **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -not dispensing at hand wash sink in wait station or dish area.
31B-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -possible water damage, wall above /behind syrup boxes has mold-like substance.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -sugar container not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -to go container with no handle in bulk msg container.
14-01-5
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
52
Apr 11, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -approximately half the tags kept do not have last date served written on tag. **Warning** - From follow-up inspection 2024-04-11: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -4 cold hold units in kitchen not working/working properly. **Warning** - From follow-up inspection 2024-04-11: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on shelves in walk-in cooler. **Warning** - From follow-up inspection 2024-04-11: **Time Extended**
14-17-4
82
Apr 10, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
29
Nov 8, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked corn (44-64F - Cold Holding); cooked potatoes (44-52F - Cold Holding) on counter in kitchen less than 2 hours. Per operator, product kept out of cooler during meal periods. -lobster (50F - Cold Holding); boiled eggs (47F - Cold Holding); green mussels (49F - Cold Holding); mussels (41F - Cold Holding); clams (43-48F - Cold Holding); scallops (41F - Cold Holding) raw shrimp (47-51F - Cold Holding) in cook line cooler less than 2 hours. Product in walk-in cooler overnight. Cook recently changed ice on product. Recheck, products 39-43. **Corrected On-Site**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -no reporting agreement available for several new employees. Operator printed and will have all new employees read and sign. **Corrected On-Site**
11-26-1
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. -for server employed more than 60 days that scoop soup and ice. Advised manager that all food handlers must receive food handler training.
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -to go menu has basic consumer advisory but no oyster consumer advisory. On line menu has no oyster consumer advisory. Oyster consumer advisory is posted at host stand.
02A-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. -in women's restroom, hand wash sign only posted in ADA stall.
31B-04-4
61
Jun 2, 2023
Routine - Food
7 major violations. 5 minor violations.
View 12 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
29
Dec 8, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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 sanitizer line in disrepair, line cut. O ppm. Operator will call for repair.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fish (60F - Cold Holding); calamari (60F - Cold Holding); wings (65F - Cold Holding); chicken (64F - Cold Holding); shrimp (61F - Cold Holding). Product in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp and scallops 50f less than 2 hours in bottom of cook line reach-in cooler. Operator added ice. -fish (60F - Cold Holding); calamari (60F - Cold Holding); wings (65F - Cold Holding); chicken (64F - Cold Holding); shrimp (61F - Cold Holding) in cook line drawers overnight per operator. Unit turned off. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -coffee machine basket in hand wash sink on expo line. **Corrected On-Site**
31A-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on green walk-in cooler shelves.
14-17-4
Basic - Plumbing system in disrepair. -hand wash sink in room behind bar slow draining. Storage room only, no food prep or food storage.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind nozzles on soda dispenser in wait station soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of top of ice maker soiled.
22-20-5
47
Frequently Asked Questions
When was The Dancing Crab last inspected?
The most recent health inspection at The Dancing Crab on file is from Jan 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Dancing Crab?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Dancing Crab.
How does The Dancing Crab compare to other restaurants in Altamonte Springs?
The Dancing Crab most recently scored 74 out of 100, which is about the same as the Altamonte Springs average of 76.
Has The Dancing Crab's inspection record improved over time?
Results have been roughly steady. Inspections at The Dancing Crab have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dancing Crab 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 The Dancing Crab inspected?
Based on the inspection history on file, The Dancing Crab is inspected around four times per year on average.
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