DirtyFLRestaurant Inspection Data

JOE'S CRAB SHACK

8400 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8844783

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./kitchen wait station ice bin.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while preparing and cooking food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers/ Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, on cook line grill.
  • 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./chlorine 0ppm/rechecked 50ppm/ Corrected On-Site

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8844424

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2024-08-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Walk in freezer floor soiled/has accumulation of debris. - From follow-up inspection 2024-08-06: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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./chlorine 0ppm, bar dish machine/ Warning - From follow-up inspection 2024-08-06: **Time Extended**

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8772104

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2024.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 36-73-4:Basic - Walk in freezer floor soiled/has accumulation of debris.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, cook line sanitizing bucket/rechecked 200ppm/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned breading container not labeled/back kitchen/ 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./chlorine 0ppm, bar dish machine/ Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade ranch dressing cold holding at 53F, less than 4 hours per chef/moved to walk in cooler for temperature recovery. **Corrective Action Taken**

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8440784

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./small black plastic cup used to scoop pico, cook line cooler/ Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./ice scoop touched wall, kitchen ice machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F, cook line. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon, mahi and tilapia/parasite destruction sent from supplier/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish batter 51F, less than 4 hours/iced, rechecked 39F. Raw pink shrimp 50F, less than 4 hours, moved to walk in freezer, rechecked 35F. Corrected On-Site Repeat Violation
  • 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./milk in walk in cooler.

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8371679

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Ice machine at bar storage room. Ice bin at wait station. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with water./water spill from bar dish machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F on stove.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shield at cook line soiled with grease. Counter top oven right side soiled with grease.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-11-4:Basic - Water leaking from faucet/handle./bar hand sink.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, cook line/rechecked 200ppm/ 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./bar dish machine chlorine 0ppm/technician on site/rechecked 100ppm.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours/new batch of raw shrimp 41F, beer batter 41F and egg wash 43F/ Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.