STORMING CRAB
3500 SW COLLEGE RD #100, OCALA 34474
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf in front of kitchen directly above box containing single-use forks.
- 08B-38-4:Basic - Food stored on floor. Several buckets containing sauce stored directly on floor at cookline. Manager removed buckets from floor during this inspection. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle on front of fryers at cookline. Manager removed tongs from area during this inspection. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. Lid of dumpster left open.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Vacuum stored on shelf above "Old Bay" seasoning inside exterior storage shed.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Floor under and around shelving near cookline soiled with dirt and/or food debris. 2. Floor in exterior storage shed soiled with leaves.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop sink. Manager hung the mop behind the restaurant during this inspection. **Corrected On-Site**
- 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 face with bare hands, then continued to handle sausage with same bare hand. Manager hand employee wash hands before returning to handling food. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.pan containing raw chicken stored on shelf directly above pan containing bread for sandwiches inside reach-in cooler at cookline. Manager moved the raw chicken away from the bread during this inspection. **Corrected On-Site**
- 08A-17-6: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. Tied bag containing raw chicken stored on shelf above wrapped pan containing raw frozen shrimp on rack inside walk-in freezer. Manager moved the chicken to a lower shelf during this inspection. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peeled hard boiled eggs (110F - Hot Holding). Manager stated the eggs were cooked and placed into the crockpot approximately two hours prior. Manager began reheating the eggs to 165F during this inspection. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Large jug containing dish soap stored on shelf beside clean dishes behind three-compartment sink. Ana get removed dish soap from shelf during this inspection.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside three-compartment sink. Inspector had employee wash hands in handwash sink with soap before continuing to handle food. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee drink bottle stored down inside handwash sink in kitchen near dish machine. Inspector removed drink from sink before washing hands. **Corrected On-Site** **Repeat Violation**
- 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/ Inspector observed three employees cutting and handling food in kitchen and two servers serving food without a certified food manager present. Two certified food managers arrived during this inspection. **Corrected On-Site**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Four pans containing raw oysters without oyster tag. Manager located the correct tag and moved it to the cooler to stay with the containers until they have been sold. **Corrected On-Site**
Food safety inspection conducted on 4/8/2025 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 11/1/2024
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach in cooler on cookline and on cooling unit pipes in walk-in-freezer
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above clean kitchen equipment.
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
- 08B-38-4:Basic - Food stored on floor. Box of liquid margarine on floor in kitchen. Two boxes of clams on floor in walk-in-freezer **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of microwave soiled with food be yellow liquid
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken thawing in prep sink with no running water. Employee turned on water. **Corrective Action Taken**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
- 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. Gallon of milk in reach in cooler opened five days earlier not date marked. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server station had a pitcher full of water and spoon
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Three food handler certificates lack expiration date.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( Lysol ).
Food safety inspection conducted on 11/1/2024 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).