CRAZY CRAB
8701 W IRLO BRONSON MEM HWY STE 120, Kissimmee FL 34747 · 407-455-2469
Last inspected May 18, 2026 · 9 visits since July 2023
FEB 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided operator with procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017028640 | Jun 6, 2017 | Jun 28, 2017 | $400 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mussels and sausage in walk-in cooler.
Toxic substance/chemical improperly stored. Lysol cleaner and oven cleaner stored on shelf with food and containers on cooks line, operator relocated.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tags. Operator placed on container.
Spray bottle containing toxic substance not labeled. Spay bottle containing yellow substance hanging at dish machine identified as bleach and spray bottle on cart in kitchen containing blue substance identified as glass cleaner not labeled.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Bowl used as scoop in soy sauce bucket.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups and water bottles on prep table on cooks line.
Equipment in poor repair. Gaskets on reach-in coolers on cooks line.
Food stored on floor. -Soy sauce bucket on floor on cooks line. -Several pickled ginger buckets on floor at walk-in cooler entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled with dust in kitchen below fan.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese cake at kitchen double glass door, reach in cooler. Operator placed date.
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.
Employee personal food not properly identified and segregated from food to be served to the public. Employee,over drinks stored in kitchen make table unit and not segregated from food served. Operator removed.
Hole in or other damage to wall, by walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen freezer chest gasket, soiled with grime.
Ripped/worn tin foil used as shelf cover, by fryers.
Wall soiled by mop sink, with accumulated grease, food debris, and/or dust.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink bottles and cups on prep tables throughout facility.
May 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching head before leaving cooks line to put on a hat. Returned to kitchen and handle clean equipments before washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands in apron and continued preparing food.
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. Observed employees eating and drink on cooks line then proceeded to prepare orders without washing hands. Educated operator.
Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked with cart, bucket of soy sauce and old bay seasoning.
Handwash sink used for purposes other than handwashing. Metal bowl used to catch water in handwash sink on cooks line.
Buildup of food debris/soil residue on equipment door handles. All reach-in cooler handles soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink bottles and cups on prep tables throughout facility.
Employee eating while preparing food. Observed employees eating and drinking on cooks line.
Floor soiled/has accumulation of debris. Floors soiled with black substance and food debris under cookers on cooks line.
Food stored on floor. Fish, shrimp and meat stored on floor of walk-in-freezer. Buckets of picked ginger, liquid butter and soy sauce stored on floor of kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple bottles of drinks in reach-in cooler on cooks line.
Ripped/worn tin foil used as shelf cover. Worn soiled tin foiled used as shelf cover on small prep table between cookers for utensils storage on cooks line.
Single-service articles improperly stored. Plates, table paper and straws stored on floor at kitchen entrance.
Standing water in bottom of reach-in-cooler. Reach-in cooler on cooks lines.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior surface
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -handwash sink near back door slightly coming separated from wall mount/leaning
Floor tiles missing and/or in disrepair. -broken floor tile allowing grease to pool on cookline near fryers
Ice buildup in reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks next to ice machine -backsplash at prep table across from ice machine
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Raw shrimp stored over oranges inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked crab legs 54F inside knuckle, stacked above recommended fill line from equipment manufacturer. Manager stated less than 2 hours, had employee remove top portion and place into cold storage.
Clam/mussel/oyster tags not marked with last date served. -must be in compliance upon next unannounced inspection.
Handwash sink used for purposes other than handwashing. -employee dumped beverage into hand sink, server station
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -registered 20F inside ice bath
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior surface
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. -employee eating food at multi use prep table in kitchen
Equipment in poor repair. -handwash sink near back door slightly coming separated from wall mount/leaning
Floor soiled/has accumulation of debris. -grease pooling in some areas near fryers on cook line
Floor tiles missing and/or in disrepair. -broken floor tile allowing grease to pool on cookline near fryers
Food not stored at least 6 inches off of the floor. -bag of rice, dry storage
Ice buildup in reach-in freezers.
In-use knife/knives stored in cracks between pieces of equipment. -knives stored between receipt printer and shelf
Interior of microwave has accumulation of black substance/grease/food debris. -interior of microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks next to ice machine -backsplash at prep table across from ice machine
Ripped/worn tin foil used as shelf cover. -under shelving next to grill
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen.
Cardboard used to line nonfood-contact shelves. Bottom cookline shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Pickled ginger on floor next to ovens
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in front of cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave on cookline.
Ripped/worn tin foil used as shelf cover. Table between fryer and stove.
Feb 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 32 recorded, 4 high priority.
4 High priority6 Intermediate22 Basic
Show 32 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began grabbing items on the line.
Raw animal food stored over or with unwashed produce. Raw chicken over cabbage in walk-in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked corn and potatoes less than 2 hours per operator. Operator marked time on container.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided operator with procedures.
Handwash sink not accessible for employee use at all times. Server station handwash sink covered with silverware.
Handwash sink used for purposes other than handwashing. Bar handwash sink, as evidenced by bar towel and dish soap in sink. Kitchen handwash sink, as evidenced by bucket in handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen.
Cardboard used to line nonfood-contact shelves. Bottom cookline shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in server station.
Covered waste receptacle not provided in women's bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Wash, rinse, and sanitize not dispensing. Discontinue use immediately until repairs are completed.
Employee personal food not properly identified and segregated from food to be served to the public. Ribs, chicken, and duck
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket with single-service items, phone on prep table
Equipment and utensils not properly air-dried - wet nesting. Bus bins in warewashing area
Food stored on floor. Pickled ginger on floor next to ovens
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in front of cookline.
In-use knife/knives stored in cracks between pieces of equipment. In between reach-in freezer and maketable
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in seasoning.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of handwash sink end of cookline, interior of mop sink, oven exterior, stove exterior, paper towel dispenser in warewashing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Coconut water stored in krab on maketable.
Ripped/worn tin foil used as shelf cover. Table between fryer and stove.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Bulk cornstarch.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken feet above raw whole meat beef stored in walk in Ready to eat crab legs above raw shrimp in container Operator removed chicken feet and stored properly Operator removed baged crab legs raw shrimp
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Holding cleaning supplies in handsink on cook line And bar area Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Handles on cook line
Cardboard used to line food-contact shelves. On cook like left side
Clams/mussels/oysters removed from original container for long-term storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean prep surface
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on clean prep table
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage
Interior of oven/microwave has accumulation of black substance/grease/food debris. Dirty on cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage
Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area
Waste line missing at soda gun holster. At bar area
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.