Riggin's Crabhouse
607 Ridge Rd, Lantana, FL 33462 · Permanent Food Service · License 6009444
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot), 1 basic-17
- Administrative complaint on Oct 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in by range burners: Heavy cream 49°F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shrimp over diced tomatoes at reach in cooler by range oven.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
reach in cooler across from fry station: mahi (46°F - Cold Holding); shrimp (49°F - Cold Holding); crab (48°F - Cold Holding); calamari (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed Raw ground beef over raw lobsters at walk in cooler. Operator stored products properly.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Onion soup made 10/11 no date mark at walk in cooler.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
reach in cooler across from fry station: chicken wings (67°F - Cooling) at 3:12; cooling since 2:00 - 65°F at 3:50 Observed in deep container. At current rate of cooling product will not reach 41°F within 6 hours. Operator placed product in walk in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At bar hand sink.
Fixed on the spot
No soap provided at handwash sink.
At bar hand sink.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards on cook line and by kitchen soup station
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.