DirtyFLRestaurant Inspection Data

RED CRAB SEAFOOD

Based on 6 health inspections, RED CRAB SEAFOOD in EUSTIS has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

2864 David Walker Drive
Florida, 32778
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13497665

Met Inspection Standards

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In pepper container. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under dry storage shelves Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 79F. Operator emptied container. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior dish washer. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by handwashing sink soiled. Wall by dish washer soiled. Wall under three compartment sink sink. Wall behind ice machine.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink in dish area.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of rust oleum over seasonings in dry storage. Operator removed. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+. Operator changed water.rechecked 50 ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at the bar.

8/19/2025· 6mo ago

Visit ID: 10876215

Met Inspection Standards

2 high, 4 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator removed. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish washing area
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in ware washing area.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in chest freezer . Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler door. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. At the bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line In dry storage soiled. Floor at the bar Floor at front counter
  • 08B-38-4:Basic - Food stored on floor. Bottle of cooking oil on floor. Operator removed. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer handle. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table in the kitchen
  • 36-62-4:Basic - Light not functioning. Two bulbs at cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
  • 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area soiled
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled eggs (73F - Cooling)
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Boiled eggs (73F - Cooling)
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at the bar. Repeat Violation

4/15/2025· 11mo ago

Visit ID: 8885722

Met Inspection Standards

1 high, 4 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards stored at 3 compartment sink. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored above make line. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. - rip gasket on reach in cooler in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - Snow crab stored in walk in freezer. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. - over wok line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood Filters Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. - storage bins lids in dry storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp stored over cooked ready to eat foods in reach in cooler. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. - some tags missing dates
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - soda gun at front bar. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - stainless scrubby stored in hand sink in kitchen. Corrected On-Site

9/10/2024· 1y 6mo ago

Visit ID: 8779509

Met Inspection Standards

1 high, 2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. - under fryer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - drain at front bar. - hood filters Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitize bucket stored next condiments at drink station Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting on cooks line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - 2 blue scrubs pad stored in hand sink next to ice machine

2/19/2024· 2y ago

Visit ID: 8521118

Met Inspection Standards

2 high, 1 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Apron stored on utensil rack across dish machine. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. - lids on bulk rice, corn starch.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - backdoor open at the time of inspection.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave n cooks line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dishwasher trays - hood fliters Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - clams thawing in standing water on prep sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 49° Per operator garlic was just set less than 20 minutes. Operator placed in cooler for quick cool. **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on counter at tea station. - spray bottle of cleaner stored on front counter. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line Repeat Violation

10/9/2023· 2y 5mo ago

Visit ID: 8378284

Met Inspection Standards

1 high, 2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Bowl stored in cut sausage in reach in cooler on cooks line. - Bowl stored in rice in dry storage area,
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cutting board on cooks line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -2 Drinks stored on shelf above make line. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Wall behind cooking equipment.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic in oil 56° operate place in cold holding unit. **Corrective Action Taken**
  • 02C-03-5: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. .5and .5 creamer opened day prior.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line