HUNGRY CRAB
11726 E COLONIAL DR, Orlando FL 32817 · 407-531-8888
Last inspected Mar 3, 2026 · 9 visits since October 2023
OCT 24
MAR 25
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018043134 | Aug 9, 2018 | Sep 20, 2018 | $1,200 |
| 4--2017057425 | Nov 7, 2017 | Dec 29, 2017 | $1,300 |
| 4--2016021546 | Apr 19, 2016 | Jun 2, 2016 | $800 |
Inspection history
9 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine with 0 ppm. Rechecked after liquid changed 100 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Crab bites m milk and chocolate cake, cheesecake, crab cakes open on Sunday and yesterday with no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on Soda gun located in bar, manager removed and clean Corrected On-SiteCorrected On-Site**
Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by chair. Chair moved
Show the remaining 12 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dm chlorine
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/
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. No reporting agreement for two employees.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in hand sink located by exit door. Manger fixed Corrected On-SiteCorrected On-Site**
Carbon dioxide/helium tanks not adequately secured. Tanks by walk in freezer not chained.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Hood filters
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by dish area and ice machine area
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler located in frying station.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris. Reach in cooler across from dish area have debris
Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walk in cooler walls.
Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink located by back exit
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored above of fried oyster at the walk-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. king crab (50F - Cold Holding); clams shoulder soup (55F - Cold Holding) gumbo soup (55f-cold holding ) Operator was cleaning the cooler and accidentally turn off the plug he turn it back on and he moved the 2 item to freezer second check King crab 47f- gumbo soup (48f-cold holding) and he trashed the clams shoulder.
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. Corn on time no time marked operator stated it's been out for 2 hours.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator fix it.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning no date mark.
Handwash sink not accessible for employee use at all times. Hand wash sink by the exit door blocked with a food cart.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed it to operator and filled it with him.
employee beverage container in a cold holding unit with food to be served to customers. Employee Coca Cola bottles stored at the reach-in cooler.
Cutting board has cut marks and is no longer cleanable. Make table cutting board both of.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the walk-in cooler next to customers food.
Equipment in poor repair. Gasket torn walk-in cooler and walk-in freezer door.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Eggs stored on floor at the walk-in cooler and crab stored on floor at the walk-in freezer.
Light not functioning. 2 out by the hoods.
Objectionable odors in bathroom or other areas of the establishment. Smelly throughout kitchen when I asked the manager he stated that he didn't know where's the smell come from and some customers complained about it as well.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. Flour no label.
Jun 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables.
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. Employee open drink stored over make table in cook line.
May 30, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen.
Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Piece of raw chicken stored on top of tilapia in make line. Fish must be cooked up to 165F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dungeon crab kept in reach in cooler in cook line, overnight with temperature of 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dungeon crab kept in reach in cooler in cook line, kept overnight with temperature of 46F
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables.
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. Employee open drink stored over make table in cook line.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape stored over bag of rice kept on rack by three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water.
May 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen.
Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Piece of raw chicken stored on top of tilapia in make line. Fish must be cooked up to 165F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dungeon crab kept in reach in cooler in cook line, overnight with temperature of 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dungeon crab kept in reach in cooler in cook line, kept overnight with temperature of 46F
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located by exit door turned off.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables.
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. Employee open drink stored over make table in cook line.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape stored over bag of rice kept on rack by three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken nuggets stored over fries in chest freezer.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over ready to eat clam chowder.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
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.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.Fly sticky tape stored over sauces in kitchen.
No handwashing sign provided at a hand sink used by food employees, no sign on men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored over sausages in tall reach in cooler in cook line. Employee drink stored over make table in cook line.
Time/temperature control for safety food thawed in an improper manner. Crab legs been thawed in standing water.
Water leaking from pipe and/or faucet/handle. Leak from faucet in handwashing sink located by walk in cooler.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn on the cob, and potatoes 54-65F. Less than 4hrs per operator. In cabinet. Operator moved to cooler
Clam/mussel/oyster tags not marked with last date served. Oyster tags. Explained to operator that tags must be marked with last date served and then kept for 90 days
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/
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.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Equipment in poor repair. Torn metal sheet in walk in cooler door
Floor soiled/has accumulation of debris. Floor under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler in cook line across from fryers
Time/temperature control for safety food thawed in an improper manner. Scallops thawing standing water. Operator put under cool running water
Working containers of food removed from original container not identified by common name. Flour containers
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Flour used for deep frying shrimp and chicken in same container. Advised operator to use separate containers. Operator discarded flour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Crockpot: butter 89F, 30 and marinara 99F, crockpot not turned on holding for 30 minutes. Operator plugged in. Advised to reheat to 165f for temperature recovery
Clam/mussel/oyster tags not marked with last date served. Explained to operator procedure for marking and keeping tags
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator is removing shellstock from original container and keeping them in another container without the tags
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has tags for the past 33 days, but states they discarded the previous tags. Informed operator they must keep all shellstock tags for 90days.
Handwash sink used for purposes other than handwashing. Pot in handsink at 3 bay sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink by 3 bay
Bowl or other container with no handle used to dispense food. Bowl used to scoop mussels, Crawdaddys, sausages
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Equipment in poor repair. Torn metal sheet on walk in cooler door
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching flour and sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside basin of hand sink by chemical storage is soiled
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.O ppm.. Rechecked 100 ppm.
Raw animal food stored over or with unwashed produce Raw chicken stored over unwashed potatoes..
Stop Sale issued on time/temperature control for safety food due to temperature abuse. She'll eggs ambient cooling for 4 hrs with temperature of 74F. Shrimp ambient cooling for 4 hrs with temperature of 62F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours., raw shrimp with temperature of 56F, cooked shell eggs 74 Per person in charge they thaw shrimp at 11: 00 am and placed in cooler by 11:30. They peeled shell eggs at 11: 00 and placed in cooler at 11:30am.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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.For some employees
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 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.Open drink stored on cook line.
Employee with no hair restraint while engaging in food preparation.
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.