RIGGIN'S CRABHOUSE
607 RIDGE RD, Lantana FL 33462 · 561.588.0849
Last inspected Mar 18, 2026 · 8 visits since November 2023
OCT 24
MAY 25
NOV 25
MAR 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)chowder overnight (44-45F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions at reach in cooler on cook line. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry flip top: half and half (51F - Cold Holding); sour cream (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to walk in cooler.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by server side station. Operator labeled spray bottle.
Food stored on floor. Sugar and corn meal storage bins stored on floor in dry storage room.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For clams, mussels and oysters.
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: Raw shrimp (60F - Cold Holding); whole shell clams (80F - Cold Holding); tall stainless cook line reach in cooler: cooked crab (46F - Cold Holding); cooked chicken wings (51F - Cold Holding); raw shrimp (47F - Cold Holding); grill drawers: cooked ribs (46F - Cold Holding); sliced cheese (46F - Cold Holding);wait station flip top cooler: butter (49F - Cold Holding); ice bath: blue cheese dressing (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to walk in cooler and or added ice bags to product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked crabs (80F - Hot Holding); seafood dredge (milk) (76F - Hot Holding); by grill: barbecue sauce (peppersand onions) (99F - Hot Holding); on top of steamer: cooked rice (103F - Hot Holding) Per operator, products out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For clams, mussels and oysters.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on counter: crab sauce (tomato base) (124F - Cooling) at 1:53; cooling since 1:38 - 111F at 2:22 - At current rate of cooling product will not reach 70F within 2 hours.; clam chowder (56F - Cooling) at 1:55; cooling since 1:25 - 56F at 2:25 - At current rate of cooling product will not reach 41F within 6 hours. Observed on counter with cooling wands and or ice bath. Operator placed products in reach in freezer to quick chill.
No soap provided at handwash sink. At bar hand wash sink.
Spray bottle containing toxic substance not labeled. Surface cleaner spray bottle no label at bar. Operator labeled spray bottle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine. Rechecked 100ppm.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing degreaser not labeled at bar. Chef labeled.
Bowl with no handle used to dispense cherries at bar. Chef removed.
In-use scoop in non-time/temperature control for safety flour and sugar not stored with handle above top of food within a closed container, in dry storage area. Chef removed.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Corn and potatoes stored on flooring walk in cooler 1. Operator placed food on a shelf.
Ice scoop handle in contact with ice in wait area. Operator removed.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and bacon above cooked soups in walk-in refrigerator,. Operator placed raw food on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)chowder overnight (44-45F - Cooling)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chowder overnight (44-45F - Cooling) due to being in plastic deep covered container.
Bowl or other container with no handle used to dispense food. Observed in flour. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed by expo. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on food prep table by expo. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed refrigeration door soiled with food debris by steamer.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician - technician arrived during inspection-tested at 50ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils - operator removed employee beverage from prep surface.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fish portions - employee removed watch.
Employee with no hair restraint while engaging in food preparation. Employee working with portioning fish not wearing a hair restraint - operator provided.
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in reach in cooler across from cook line Raw shrimp over head of cabbage in reach in cooler across from cook line Raw fish over ready to eat crab cakes in reach in cooler across from cook line Removed
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser at triple sink Spray bottle at bar
Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage
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.