DirtyFLRestaurant Inspection Data

RED CRAB JUICY SEAFOOD

Southwest 19th Avenue Road
Ocala, Florida, 34474
Marion County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: 3629426

Inspection Date: 7/7/2025

Inspection #: 3629426

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10749811

  • N/A:No Violations Were Observed

Inspection Date: 12/26/2024

Inspection #: Visit ID: 10703561

  • 41-07-4:High Priority - Container of medicine improperly stored. In back of kitchen on dry storage shelf bottles of medicine stored above bottles of sauce. Advised operator to correct storage of items on shelf. Repeat Violation Admin Complaint
  • 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. At cook line cooked potatoes (132F - Cooling) at 1:30pm per operator cooling since 12:00 to 129F at 2:10pm. At this current rate of cooling product did not reach 70F within 2 hours; discussed with operator who moved to reheat product to 165F and start cooling process over. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-41-4: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. Dish machine chlorine 0ppm operator primed system and rechecked machine now at 100ppm Corrected On-Site Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen through back door and did not wash hands before putting on gloves and started to prepare food. Discussed with operator employee washed hands and changed gloves.. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mouth and then handled clean utensils and equipment to prepare and plate food for customers without washing hands. Operator discussed with who them washed hands. Corrected On-Site Warning
  • 12A-29-4: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 grabbed and moved trash can and without washing hands opened food cooler and rearranged containers of food. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. employee removed soiled container from dish area went into walk-in cooler and filled soiled container with crab legs then took to cook line to prepare for customers. See stop sale Warning
  • 22-45-4: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 container then placed on shelf to dry without sanitizing. Advised of proper sanitization. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer plastic wrapped portioned raw salmon stored above cheese sticks. Discussed storage practices with operator who corrected storage of items. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over cooked sausage / boiled eggs and cooked crawfish. Discussed with operator who moved products. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers bringing dirty plates into dishwashing and placed into sink and without washing hands grabbed plates of food to take to customers tables. Discussed with operator; employees washed hands. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food placed in soiled container/equipment. employee removed soiled container from dish area went into walk-in cooler and filled soiled container with crab legs then took to cook line to prepare for customers. See stop sale Warning
  • 01B-02-5: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. In reach in cooler at cook line snow crab (50F - Cold Holding); mussels (46F - Cold Holding); raw shrimp (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line snow crab (50F - Cold Holding); mussels (46F - Cold Holding); raw shrimp (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night. See stop sale. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam cabinet at cook line cooked potatoes (86F - Reheating) at 1:45 since 12:30 to 137F at 2:30. At this current reheating method product did not reach 165F within 2 Hours; discussed reheating process with operator; operator turn up heat on cabinet to rapidly reheat to 165F +. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dry storage area; spray paint stored on shelf with and over sauce/food. Advised Operator to remove paint. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In kitchen at triple sink dirty plates and silverware in sink operator removed. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present and engaged in food preparation/handling, no certified manager present. Manager arrived during inspection, Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Advised Operator to mark tags with last date served. Repeat Violation Admin Complaint

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10703424

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door is not closing properly and has a gap at the threshold that opens to the outside- main kitchen by three compartment sink - From follow-up inspection 2024-10-25: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-10-25: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served- advised operator to mark tags; - From follow-up inspection 2024-10-25: **Time Extended**

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8727607

  • 14-01-5:Basic - Bowl used to dispense salt and pepper; rice ; under prep table by walk-in cooler at the kitchen Removed Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 6 dead roaches under cooking equipment at cook line in the kitchen Operator started to clean and sanitize areas
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- observed employee food stored inside beverage/ fruit garnish cooler at waiters' area; employee food inside reach in freezer at cook line Advised operator to designate specific area for employee meals
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at cook line; Removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- operator provided hat Corrected On-Site
  • 35B-01-4:Basic - Exterior door is not closing properly and has a gap at the threshold that opens to the outside- main kitchen by three compartment sink
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust: Seasoning bags stored under moldy dripping condenser line on the wooden shelves next to walk-in freezer; advised operator to store in a different place
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle inside cooler at cook line; soda bottle on prep table at cook line - removed Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored- arthritis medicine bottle stored at expo line with plates and single service items Removed Corrected On-Site
  • 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. fried chicken (112-113F - Cooling)at 12:45 to 116 F at 1:32 since 12:15 ; at cook line; at this rate food will not reach 70 F within 2 hours; operator placed food in ice and moved to walk-in freezer **Corrective Action Taken**
  • 22-41-4: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 10ppm); fixed to 100 ppm;
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone; placed phone inside pocket; put gloves on and p,aced raw fish inside bowl, placed inside fryer and touched fryer handle afterwords- no handwashing before; Manager educated - employee washed hands; Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed raw fish inside bowl, dropped food inside fryer and rinsed bowl in at three compartment sink with water only. Employee placed bowl back on prep table to be used again. Bowl was not properly washed and sanitized before using again. Manager educated and changed bowls Corrected On-Site
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed approximately 20 live small ants under seasoning and flor bags on the wooden shelves by walk-in freezer in room adjacent to main kitchen. Observed live spider crawling on seasoning bags stored on wooden shelves by walk-in freezer in room adjacent to main kitchen Operator started to clean areas
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over creamer and sauce in cooler at cook line Raw chicken over cooked sausage and raw fish over boiled eggs in walk-in cooler; Reversed Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches : 1 live on the wall of the handwashing sink by three compartment sink by cook line and back kitchen door; 1 live on the small burner used to boil water for seafood at cook line Operator started to clean areas
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on the wooden shelves used to store flours and seasonings large bags by walk-in freezer, adjacent to main kitchen
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (41-46F - Cold Holding) raw shrimp (41-45F - Cold Holding); cooked rice (50F - Cold Holding) in reach in cooler #1 at cook line ; food not prepared or portioned today; raw shrimp and boiled eggs overstocked ; cooked rice left outside ; foods out of temperature for less than four hours; foods placed in ice baths; cooked potatoes and boiled corn (50F - Cold Holding); on prep table at cook line ; as per operator food not prepared or portioned today; food out of temperature for less than four hours; food placed back inside cooler to quick chill. chicken wings (50F - Cold Holding)in cooler at cook line; food not prepared or portioned; food stored on top of other food containers; food out of temperature for less than 4 hours; moved in the bottom of the cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored- rubbing alcohol bottle stored at expo line with clean plates and single service items Removed
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertised Haddock on the menu but serves Swai fish instead; no boxes or invoices of Haddock observed Advised to change menu item Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink Provided Corrected On-Site
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served- advised operator to mark tags;

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8468260

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above cooked crab, raw seafood above garlic pure in reach in cooler . Raw sea food above boiled eggs in walk in cooler. Operator properly stored food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken wings 50° top of the another food container container in flip top reach in cooler at kitchen being held less than 4 hours. Operator moved to bottom acceptable cooler. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed...Dishmachine chlorine 200+ ppm. Operator call service company to to diluted ppm. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. Chlorine
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....all purpose spray bottle , employee labeled. Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8349425

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 29-17-4:Basic - Waste line clogged at soda gun holster. Observed mold like buildup. Operator cleared, cleaned and Sanitized. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface (Soda gun at bar service well) soiled with mold-like substance or slime. Operator cleaned and sanitized. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed back kitchen hand washing sink blocked by plastic bags and trash can. Operator removed. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at both Front and back kitchen. Operator provided. **Corrective Action Taken** Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at both front and back kitchen. Operator provided. **Corrective Action Taken** Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks.