DirtyFLRestaurant Inspection Data

HUNGRY CRAB

East Colonial Drive
Orlando, Florida, 32814
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10849962

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended** - From follow-up inspection 2025-06-03: **Time Extended**
  • 12B-12-5:Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended** - From follow-up inspection 2025-06-03: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-05-30: **Time Extended** - From follow-up inspection 2025-06-03: **Time Extended**

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10847098

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
  • 12B-12-5:Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-05-30: **Time Extended**
  • 35B-08-4:Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape stored over bag of rice kept on rack by three compartment sink . Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen. Warning - From follow-up inspection 2025-05-30: Observed 4 small flying insect at the kitchen 2 by the dishwasher area and 2 by the exit door . Per supervision next day day . **Time Extended**
  • 08A-08-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer. Corrected On-Site - From follow-up inspection 2025-05-30: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Piece of raw chicken stored on top of tilapia in make line. Fish must be cooked up to 165F. Corrected On-Site - From follow-up inspection 2025-05-30: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dungeon crab kept in reach in cooler in cook line , overnight with temperature of 46F - From follow-up inspection 2025-05-30: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dungeon crab kept in reach in cooler in cook line, kept overnight with temperature of 46F Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-05-30: **Time Extended**
  • 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink. - From follow-up inspection 2025-05-30: **Time Extended**

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10845840

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables. Corrected On-Site Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape stored over bag of rice kept on rack by three compartment sink . Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water. Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Piece of raw chicken stored on top of tilapia in make line. Fish must be cooked up to 165F. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dungeon crab kept in reach in cooler in cook line , overnight with temperature of 46F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dungeon crab kept in reach in cooler in cook line, kept overnight with temperature of 46F Repeat Violation
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located by exit door turned off. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink.

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10706077

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Fly sticky tape stored over sauces in kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, no sign on men's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored over sausages in tall reach in cooler in cook line. Employee drink stored over make table in cook line. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Crab legs been thawed in standing water. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet in handwashing sink located by walk in cooler.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken nuggets stored over fries in chest freezer.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes in walk in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over ready to eat clam chowder. Corrected On-Site

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8780720

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table Corrected On-Site 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. Phone on shelf above prep table Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn metal sheet in walk in cooler door Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler in cook line across from fryers
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawing standing water. Operator put under cool running water Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn on the cob, and potatoes 54-65F . Less than 4hrs per operator. In cabinet. Operator moved to cooler **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags. Explained to operator that tags must be marked with last date served and then kept for 90 days 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/
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8531446

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop mussels, Crawdaddys, sausages Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn metal sheet on walk in cooler door
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching flour and sugar Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside basin of hand sink by chemical storage is soiled
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flour used for deep frying shrimp and chicken in same container. Advised operator to use separate containers. Operator discarded flour. 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. In Crockpot: butter 89F, 30 and marinara 99F, crockpot not turned on holding for 30 minutes. Operator plugged in. Advised to reheat to 165f for temperature recovery **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator procedure for marking and keeping tags
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator is removing shellstock from original container and keeping them in another container without the tags
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has tags for the past 33 days, but states they discarded the previous tags. Informed operator they must keep all shellstock tags for 90days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in handsink at 3 bay sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink by 3 bay Corrected On-Site

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8379664

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink stored on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 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.O ppm. . Rechecked 100 ppm. Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce Raw chicken stored over unwashed potatoes.. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She'll eggs ambient cooling for 4 hrs with temperature of 74F. Shrimp ambient cooling for 4 hrs with temperature of 62F.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. , raw shrimp with temperature of 56F, cooked shell eggs 74 Per person in charge they thaw shrimp at 11: 00 am and placed in cooler by 11:30. They peeled shell eggs at 11: 00 and placed in cooler at 11:30am.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.For some employees
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.