CRABBERS
2258 S KIRKMAN RD, Orlando FL 32811
Last inspected Jun 16, 2026 · 9 visits since October 2023
FEB 25
JUL 25
JAN 26
MAY 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -1 small flying insect on cook line -1 small flying insects at unused bar in dining area -1 small flying insect at spray sink in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017039511 | Jul 27, 2017 | Aug 30, 2017 | $600 |
Inspection history
9 visits, newest first
Jun 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate11 Basic
What the inspector wrote — 19 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees failed to wash hands between tasks
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Show the remaining 15 findings ▾
Handwash sink not accessible for employee use at all times. -bowl in hand wash sink in kitchen -hand wash sink at prep tabled blocked
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at server area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. -3 dead roaches under breaker box
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -soda can on cook line
Employee personal food not properly identified and segregated from food to be served to the public. -items in walk in freezer
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -walk in cooler not working properly
Floor soiled/has accumulation of debris. -throughout
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in kitchen
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -multiple kitchen lights
Unnecessary items/unused equipment on the premises. -unused equipment in rear hallway
Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -rear door exit path blocked
Jun 15, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees failed to wash hands between tasks
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Live, small flying insects found -1 small flying insect on cook line -1 small flying insects at unused bar in dining area -1 small flying insect at spray sink in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -crab (52F-54F - Cold holding)(; sausage (52F - Cold Holding); lobster tail (52F - Cold Holding); raw chicken (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab (52F-54F - Cold holding)(; sausage (52F - Cold Holding); cooked potatoes (52F - Cold Holding); lobster tail (52F - Cold Holding); raw chicken (53F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink not accessible for employee use at all times. -bowl in hand wash sink in kitchen -hand wash sink at prep tabled blocked
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at server area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. -3 dead roaches under breaker box
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -soda can on cook line
Employee personal food not properly identified and segregated from food to be served to the public. -items in walk in freezer
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -walk in cooler not working properly
Floor soiled/has accumulation of debris. -throughout
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in kitchen
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -multiple kitchen lights
Unnecessary items/unused equipment on the premises. -unused equipment in rear hallway
Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
Marked exit/path to marked exit blocked. For reporting purposes only. -rear door exit path blocked
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate13 Basic
Show 18 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. -filters in hand wash sink in server area
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to prep table
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form to operator
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Bowl or other container with no handle used to dispense food. -in rice bin
Clams/mussels/oysters removed from original container for long-term storage.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Exterior door has a gap at the threshold that opens to the outside. -rear door
Floor soiled/has accumulation of debris. -floor around water heater soiled with grease
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops
Objectionable odors in bathroom or other areas of the establishment. -throughout kitchen
Silverware/utensils stored upright with the food-contact surface up.
Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -flour container not labeled
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Dead roaches on premises. -9 dead roaches in water heater room
Floor soiled/has accumulation of debris. -grease on floor in water heater room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all cook line cooler season soiled
Water leaking from pipe and/or faucet/handle. -mop sink faucet
Working containers of food removed from original container not identified by common name. -sugar container at server station
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers throughout kitchen soiled with accumulation of food debris
Buildup of food debris/soil residue on equipment door handles. -reach in coolers throughout kitchen
Floor area(s) covered with standing water. -in front of mop sink
Floor soiled/has accumulation of debris. -floor in walk in freezer soiled with accumulation of food debris
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice spatula in standing water -operator removed utensil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink next to dry storage room soiled -exterior of reach in cooler next to hand wash sink soiled -exterior of equipment within the cook line area soiled with accusation of food debris
Old food stuck to clean dishware/utensils. -old food molding stuck to clean pan next time prep sink with large drain board
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler next to hand wash sink
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator put tag on batch on the line.
Floor soiled/has accumulation of debris. Floor by hand washing sink and ice machine soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at cook line soiled. Reach in cooler gasket at cook line soiled. Fan guard soiled in walk in cooler Three compartment sink soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled. Walk in cooler shelves soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wallaby hand sink and cook line Wall by three compartment sink soiled. Floor when entering the kitchen soiled
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate12 Basic
Show 14 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee in prep area.drank from open cup and prepped bags for seafood boil without washing hands.
Toxic substance/chemical improperly stored. Bottle of degreaser hanging on the end of cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen across from three compartment sink.
Employee eating in a food preparation or other restricted area. Employee drinking at prep table while prepping seafood buckets.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two cell phone on prep table at the end of cook line
Employee with no hair restraint while engaging in food preparation. One male employ at prep area.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dry rack above three compartment sink.
Floor soiled/has accumulation of debris. Floor throughout kitchen area.
In-use tongs stored on equipment door handle between uses. At frying station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table across from dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall by prep area Wall by three compartment sink Reach in cooler gaskets on cook line Fan guards in walk in cooler and walk in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezers in the kitchen
Standing water in bottom of reach-in-cooler. Rice scoop in water 76F.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 72F per operator less than 4 hours place in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels tag
Cutting board has cut marks and is no longer cleanable. 2 white cutting boards one on prep table and one on dish drying rack.
Floor area(s) covered with standing water. By prep area next to cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside ice machine, All reach in cooler doors and gaskets, fryer exterior.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink entering the kitchen area.
Worn, torn and/or soiled floors/carpeting. Soiled floors throughout kitchen area.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 60° operator placed in reach in cooler.
Toxic substance/chemical improperly stored. -spray bottle of cleaner stored next to Togo containers at sever station.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - wok station
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. - operator retrieved tag from storage basket.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Exterior door has a gap at the threshold that opens to the outside. - back door
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave at server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers in kitchen area. - hood filters
Objectionable odors at Server area at the entrance of kitchen area.
Working containers of food removed from original container not identified by common name. - bulk flour
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.