CHILI CRAB

Name: CHILI CRAB
Address: 1198 N DIXIE HWY, BOCA RATON, FL, 33432, US
Rating: 45.2

1198 N DIXIE HWY, BOCA RATON, FL 33432

License #6020408

🦞 Seafood ℹ️

45.2 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 9 findings · 4 critical

Complaint Full

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Major

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Minor

Usually lower-risk context.

Quick take

CHILI CRAB in BOCA RATON currently holds an InspectFL Health Score of 45.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 70 total violations — 25 critical, 15 major, 30 minor.

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Record snapshot

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The latest inspection on January 28, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

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Inspection coverage

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Inspector notes

Coverage note

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CHILI CRAB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08B-37-4] Food stored in a prohibited area. Live crabs stored in tank with visibly dirty water. Advised operator to clean tanks and change water.
[08B-38-4] Food stored on floor. Soy sauce buckets stored on the cook line. Boxes of raw chicken stored on floor in walk in freezer. Advised operator of proper storage. Operator moved items.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage stored over cut peppers in walk in cooler. Advised operator of proper storage. Operator moved cabbage.
[41-07-4] Container of medicine improperly stored. In glass door cooler by front counter, Cough medicine stored above cooked chicken. Advised operator of proper storage. Operator moved medicine.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) operator primed dishwasher and retested. Dishwasher (Chlorine 100ppm)
[14-31-5] Nonfood-grade bags used in direct contact with food. Snow pea leaves stored in brown paper bags in walk in cooler. Advised operator to store in food grade bags or plastic wrap.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above various sauces, and cooked chicken in reach in cooler. Advised operator of proper storage, operator moved pork.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as a dump sink, advised operator of proper use for handwashing sink.
[31B-03-4] No soap provided at handwash sink. Operator provided.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 5 dead cockroaches observed at dry storage shelves at far end of cook line. Operator removed dead roaches and sanitized shelves.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper over tea kettles and seasoning by cook line area. Operator removed bug zapper.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed Beef, chicken and shrimp thawing at room temperature in kitchen. Operator placed products in cooler.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed plastic water bottle stored in ice bin. Operator removed water bottle. Advised operator to remove ice and clean and sanitize ice bin.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Basil and sauce covered and stored and in direct contact with thank you to go bags at walk in cooler. Advised operator to use only food safe materials such as plastic wrap.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw scallop dumplings over fully cooked crispy shrimp roll at reach in freezer on cook line, raw scallop dumplings over ice cream at reach in freezer on cook line. All products not in commercial packaging. Operator stored all products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed plastic water bottle stored in ice bin. Operator removed water bottle. Advised operator to remove ice and clean and sanitize ice bin. Observed Fully cooked duck hanging on rack in kitchen and in direct contact with wall soiled with food debris.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated black beans (82F - Hot Holding) Observed on crash cart on cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed product in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed Freezer cleaner stored next to plates and seasoning at cook line. Operator stored chemicals properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy cooler on cook line: pooled eggs (54F - Cooling) at 1:08; cooling since 12:58 - 54F at 1:44 - At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in another fully operable cooler ; cooked noodles (55F - Cooling) at 1:08; cooling since 10:30 - 55F at 1:44 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved product to another fully operable cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and at bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ribs and cooked shrimp made 9/14 not date marked at stainless reach in cooler by cook line. Advised operator to date products.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises. One dead roach under prep table in kitchen near dish machine Two dead on floor outside walk in cooler in kitchen Operator removed and cleaned areas
[36-22-4] Floor area(s) covered with standing water. At ice machine and back door in kitchen
[08B-38-4] Food stored on floor. Onions on floor in walk in cooler Food boxes on floor walk in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving unclean
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving
[29-11-4] Water leaking from pipe and/or faucet/handle. Under triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Cornstarch and sugar
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Set up triple sink chlorine 100 ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed coming into kitchen from outside and immediately began cooking duck. Hands not washed. Educated employees on site.
[35A-05-4] Roach activity present as evidenced by live roaches found. Two live roaches on dish machine in back kitchen at prep and dish wash area One live roach on prep table in back kitchen at Triple sink Operator killed roaches and cleaned and sanitized areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (49F - Cold Holding); ribs (47F - Cold Holding); pork (47F - Cold Holding); cooked ribs (48F - Cold Holding); raw chicken (48F - Cold Holding)in walk in cooler. Not prepped or portioned today. In unit over four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. duck (49F - Cold Holding); ribs (47F - Cold Holding); pork (47F - Cold Holding); cooked ribs (48F - Cold Holding); raw chicken (48F - Cold Holding)in walk in cooler. Not prepped or portioned today. In unit over four hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food containers in hand sink on cook line Removed

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent on wall across from ice machine
[35A-03-4] Dead roaches on premises. One dead roach on floor outside walk in cooler of kitchen One dead roach under triple sink removed
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler
[08B-38-4] Food stored on floor. Onions vegetables broccoli on floor in walk in cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
[08B-12-5] Stored food not covered. Several Food items in walk in cooler
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line
[41-07-4] Container of medicine improperly stored. Eye drops stored on prep table across from cook line In Kitchen Removed
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops in standing unclean water Removed
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to dish washer
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-14-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle in kitchen next to oven