HUNGRY CRAB

Name: HUNGRY CRAB
Address: 11726 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 25.7

11726 E COLONIAL DR, ORLANDO, FL 32817

License #5807019

🦞 Seafood ℹ️

25.7 Grade F / 100

Failing Health Score

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Latest inspection

March 3, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HUNGRY CRAB in ORLANDO currently holds an InspectFL Health Score of 25.7 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 March 3, 2026. Across those visits, inspectors documented 107 total violations — 24 critical, 29 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 3, 2026 shows 16 observation rows: 1 critical, 7 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

107

Coverage note

Inspector notes linked where available

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Community reaction

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HUNGRY 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: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks by walk in freezer not chained.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Hood filters
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by dish area and ice machine area
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler located in frying station.
[22-16-4] 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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walk in cooler walls.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink located by back exit
[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. Chlorine dish machine with 0 ppm. Rechecked after liquid changed 100 ppm.
[02C-03-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on Soda gun located in bar , manager removed and clean
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by chair. Chair moved
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dm chlorine
[53A-05-6] 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/
[11-26-1] 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.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in hand sink located by exit door. Manger fixed

Disposition: Met Inspection Standards
[12B-13-4] 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 .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table cutting board both of.
[08B-49-4] 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 .
[14-11-5] Equipment in poor repair. Gasket torn walk-in cooler and walk-in freezer door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Eggs stored on floor at the walk-in cooler and crab stored on floor at the walk-in freezer .
[36-62-4] Light not functioning. 2 out by the hoods .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Smelly throughout kitchen when I asked the manager he stated that he didnt know wheres the smell come from and some customers complained about it as well .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves .
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour no label .
[08A-02-6] 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.
[03A-02-5] 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 .
[03F-02-5] 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 its been out for 2 hours.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator fix it .
[02C-03-5] 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 .
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by the exit door blocked with a food cart .
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03F-10-5] 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 .

Disposition: Warning Issued
[12B-07-4] 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.
[12B-12-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[35B-08-4] 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 .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water.
[35A-02-7] Observed 4 small flying insect at the kitchen 2 by the dishwasher area and 2 by the exit door . Per supervision next day day .
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer.
[08A-20-5] 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.
[01B-02-5] 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
[03A-02-5] 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
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink.

Disposition: Warning Issued
[12B-07-4] 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.
[12B-12-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[35B-08-4] 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 .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Calamari and scallops been thawed on standing water.
[35A-02-7] Live, small flying insects found. Over 20 small flying insects on fly sticky tapes kept around kitchen.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken bag stored in same shelve as fish in freezer.
[08A-20-5] 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.
[01B-02-5] 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
[03A-02-5] 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
[31A-04-4] 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.
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap on hand sink by three compartment sink.

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table
[40-06-5] 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
[14-11-5] Equipment in poor repair. Torn metal sheet in walk in cooler door
[36-73-4] Floor soiled/has accumulation of debris. Floor under cooking equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler in cook line across from fryers
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Scallops thawing standing water. Operator put under cool running water
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour containers
[03A-02-5] 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
[01C-03-4] 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
[53A-05-6] 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/
[53B-13-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop mussels, Crawdaddys, sausages
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
[14-11-5] Equipment in poor repair. Torn metal sheet on walk in cooler door
[10-06-5] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside basin of hand sink by chemical storage is soiled
[01B-13-4] 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.
[03B-01-6] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Explained to operator procedure for marking and keeping tags
[01C-10-4] 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
[01C-02-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot in handsink at 3 bay sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink by 3 bay