CRAZY CRAB
8701 W IRLO BRONSON MEM HWY STE 120 · KISSIMMEE · Osceola County · FL 34747
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began grabbing items on the line.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw chicken over cabbage in walk-in cooler **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked corn and potatoes less than 2 hours per operator. Operator marked time on container. **Corrective Action Taken**
Intermediate 6
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided operator with procedures. **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Server station handwash sink covered with silverware. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Bar handwash sink, as evidenced by bar towel and dish soap in sink. Kitchen handwash sink, as evidenced by bucket in handwash sink. **Repeat Violation**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC **Corrective Action Taken**
Basic 22
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Bottom cookline shelves.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in server station.
32-12-5Basic – Covered waste receptacle not provided in women's bathroom.
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Wash, rinse, and sanitize not dispensing. Discontinue use immediately until repairs are completed.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Ribs, chicken, and duck **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket with single-service items, phone on prep table**Repeat Violation** **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Bus bins in warewashing area **Repeat Violation**
08B-38-4Basic – Food stored on floor. Pickled ginger on floor next to ovens
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in front of cookline.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. In between reach-in freezer and maketable **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in seasoning.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave on cookline.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of handwash sink end of cookline, interior of mop sink, oven exterior, stove exterior, paper towel dispenser in warewashing area.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Coconut water stored in krab on maketable. **Corrected On-Site**
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Table between fryer and stove.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bulk cornstarch.
Inspector observations synchronized from DBPR on October 13, 2026 2:42 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.