RIGGIN'S CRABHOUSE

Name: RIGGIN'S CRABHOUSE
Address: 607 RIDGE RD, LANTANA, FL, 33462-1523, US
Rating: 87

607 RIDGE RD, LANTANA, FL 33462-1523

License #6009444

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87 Grade B / 100

Solid Health Score

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Quick take

RIGGIN'S CRABHOUSE in LANTANA currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 7 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 18, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[03A-02-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by server side station. Operator labeled spray bottle.
[08A-05-6] 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.
[08B-38-4] Food stored on floor. Sugar and corn meal storage bins stored on floor in dry storage room.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. At bar hand wash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner spray bottle no label at bar. Operator labeled spray bottle.
[01C-05-4] 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.
[03B-01-6] 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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine. Rechecked 100ppm.
[03D-15-4] 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.
[03A-02-5] 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.

Community reaction

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Community pulse