Red Crab Seafood

2864 David Walker Drive, Eustis, FL 32726 · Permanent Food Service · License 4508871

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 7, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 15 basic (7 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

18 violations found

First visitJul 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 1 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs next to hush puppies in reach in cooler. Operator removed.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles at front counter.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic15
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bottle of oil at cook line. Case of Drinks on floor in dry storage area, Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In seasoning containers. Operator corrected.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One male at cook line. Employee donned hat.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In rice container. Operator removed.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Reach in cooler gaskets torn.
  Repeat violation
  Food storage container/container lid cracked or broken.
  On rice container.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer on the door.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on prep table.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  At three compartment sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by three compartment sink. Wall by hand washing sink next to trash can. Wall when entering the kitchen
  Repeat violation
  Light not functioning.
  One bulb at cook line.
  Floor soiled/has accumulation of debris.
  Floor by back door. Floor at cook line soiled Floor under racks in dry storage.
  Repeat violation
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.