RED CRAB ORANGE CITY
852 SAXON BLVD STE 31
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
0
Intermediate
4
Basic
4
Total
8
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. Keys and cell phone on kitchen make table unit. Operator removed . **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . Operated corrected to 100 PPM. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit , cutting board soiled with food debris.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Female handicapped restroom stall sink removed. Bathroom does have a working sink.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator placed tag with container, **Corrected On-Site**
- 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. Boiled eggs prepared 24 hours ago, in walk in cooler nitrogen date marked. Operator updated . **Corrected On-Site**
Food safety inspection conducted on 1/9/2025 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 35A-03-4:Basic - Dead roaches on premises. 1- dead roach in storage area. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in cook line freezer chest , **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest soiled with grime.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk in freezer raw chicken over scallops. **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. Cook line fried chicken (105F - Hot Holding)/1 hour . Operator instructed to reheat. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at kitchen handwash sink. **Corrected On-Site**
Food safety inspection conducted on 8/16/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).