JOE'S CRAB SHACK
8400 INTERNATIONAL DR, Orlando FL 32819 · 407-352-2928
Last inspected Jul 14, 2026 · 8 visits since July 2023
JUL 24
JAN 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Live, small flying insects found/one flying insect at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook pressing raw burger patties on grill and continue touching tongs without changing gloves and washing hands.
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found/one flying insect at the bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw coconut shrimp stored over opened bag French fries/cook line reach in freezer/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing./bar hand sink used as dumped sink.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable./two white cutting boards.
Floor soiled/has accumulation of debris./bar under dish machine.
Ice buildup in walk-in freezer.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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./chlorine 0ppm/rechecked 50ppm/
Accumulation of black/green mold-like substance in the interior of the ice bin./kitchen wait station ice bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while preparing and cooking food.
Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, on cook line grill.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 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./chlorine 0ppm, bar dish machine/
Equipment and utensils not properly air-dried - wet nesting.
Walk in freezer floor soiled/has accumulation of debris.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 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./chlorine 0ppm, bar dish machine/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade ranch dressing cold holding at 53F, less than 4 hours per chef/moved to walk in cooler for temperature recovery.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2024.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Walk in freezer floor soiled/has accumulation of debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, cook line sanitizing bucket/rechecked 200ppm/
Working containers of food removed from original container not identified by common name./seasoned breading container not labeled/back kitchen/
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon, mahi and tilapia/parasite destruction sent from supplier/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish batter 51F, less than 4 hours/iced, rechecked 39F. Raw pink shrimp 50F, less than 4 hours, moved to walk in freezer, rechecked 35F.
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 in walk in cooler.
Bowl or other container with no handle used to dispense food./small black plastic cup used to scoop pico, cook line cooler/
Employee with no beard guard/restraint while engaging in food preparation./one cook/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use ice scoop stored on soiled surface between uses./ice scoop touched wall, kitchen ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F, cook line.
Old labels stuck to food containers after cleaning.
Jul 10, 2023Inspection 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 ▾
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./bar dish machine chlorine 0ppm/technician on site/rechecked 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 52F, beer batter 57F, egg wash 52F/cold holding at fry station for more than 4 hours/new batch of raw shrimp 41F, beer batter 41F and egg wash 43F/
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine Ice machine at bar storage room. Ice bin at wait station.
Floor area(s) covered with water./water spill from bar dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F on stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shield at cook line soiled with grease. Counter top oven right side soiled with grease.
Old labels stuck to food containers after cleaning.
Water leaking from faucet/handle./bar hand sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, cook line/rechecked 200ppm/
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.