Hungry Crab

11726 E Colonial Dr, Orlando, FL 32817 · Permanent Food Service · License 5807019

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (1 fixed on the spot), 6 intermediate (3 fixed on the spot, 2 repeats), 13 basic (4 repeats); basic violations cost 12 at most
-44
Administrative complaint on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

22 violations found

First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 3 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Reach-in cooler The one facing the dishwasher ; milk over night (52°F-cold holding )
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach-in cooler The one facing the dishwasher ; milk over night (52°F-cold holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw oysters stored over unwashed potatoes at the walk-in cooler . Operator moved the oyster.
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Oyster tags not in order operator correct it .
  Fixed on the spot
  Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Last patch of oyster stored at the walk-in cooler missing tag.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Gasket soiled throughout kitchen equipment. Soda gun at the bar area .
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing chemicals stored at the bar area not labeled.
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Establishments advertising Red snapper on the menu but offering king snapper fillet. According to FDA seafood list there's not an expectable substitute. Per supervisor AC requirements.
  Administrative complaint
- Code 53, Manager certification and employee training: 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/ Manager show up while conducting my inspection
  Fixed on the spotRepeat violation
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Seafood at the reach-in freezer not covered all the cake bottom of make table not covered. Operator covered it .
  Fixed on the spot
  Food stored on floor.
  Yum yum sauce stored on floor at the walk-in cooler (beer cooler ). Operator moved it to the shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee bottle of water stored on the make table cutting board . Operator discarded it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn at the walk-in freezer front area .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout kitchen equipment.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan stored at the kitchen area full of dust .
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Cracked tile by the back door .
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Light not functioning.
  Light out front area by the ice machine.
  Floor soiled/has accumulation of debris.
  Throughout kitchen really heavy under dishwasher.
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.
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.
Stop sale: An order that the food can’t be sold or served.