Captain Crab

2329 US W Highway 90, Lake City, FL 32055 · Permanent Food Service · License 2200748

Official report

out of 100

Grade F

Safety score 33 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
4 high priority (1 fixed on the spot), 5 intermediate, 11 basic
-47
Complaint after follow-up on Oct 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score33

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  No proof of employment training available.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 4 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item located in walk-in cooler:crab (46°F - Cold Holding) item thawed in sink for longer than necessary. Item moved to walk in freezer.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  Corn on cooks line at room temperature just placed there but did not update time label.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over corn in walk in cooler, operator placed chicken on bottom.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  At mop sink at end of splitter.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Cheesecake opened over 24 hours ago no date.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No probe thermometer available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Coke Zero soda nozzle soiled with food debris.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle on cart in server area, operator stated item in bleach.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No employee certificates.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers in prep area no labels.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil on floor on front line.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in water at 74°F by rice cooker.
  In-use ice scoop stored on soiled surface between uses.
  On soiled metal shelf on top of ice machine.
  In-use tongs stored on equipment door handle between uses.
  On oven door handle.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on shelf over reach in cooler on cooks line, employee moved drinks.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Wooden shelf on cooks line not sealed.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled with food build up. Hood vents soiled with grease on cooks line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups at server area with water droplets in cups.
- Code 25, Single-service items: Single-service articles improperly stored.
  Rolls of table paper and to go containers covers on floor in side storage room.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Purse on shelf above clean utensils by dish area. Phone on table by portioned condiments.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.