RED CRAB ORANGE CITY
852 SAXON BLVD STE 31
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 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).
Inspection on 2/13/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in bar, Corrected On-Site** Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Box of seafood on walk in freezer floor. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Bag of opened sugar . Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk bath at cookline 44F/1 hour. Operator added ice,
- 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. Cheese cake opened 24 hours ago , at cookline makeline not date marked, Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled lime scale. -gasket of freezer chest, soiled with grime Warning - From follow-up inspection 2023-10-10: **Time Extended**
Food safety inspection conducted on 10/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/25/2023
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal lunch stored in kitchen glass door reach in cooler. Corrected On-Site Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice, at bar . Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sign missing. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled lime scale. -gasket of freezer chest, soiled with grime Warning
- 25-05-4:Basic - Single-service articles improperly stored. Box of cups stored on storage area floor, Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. Warning
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area, over by cookline make table. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline make table boiled eggs (46F - Cold holding )/1 hour. Operator placed ice. -Container of breaded chicken 46F placed on top of containers overnight in cookline maketabke. Operator instructed to discard. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ladder placed in front kitchen hand sink. Corrected On-Site Warning
Food safety inspection conducted on 9/25/2023 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).