ROCK N CRAB

Name: ROCK N CRAB
Address: 871 VILLAGE BLVD STE #602B, WEST PALM BEACH, FL, 33409, US
Rating: 67

871 VILLAGE BLVD STE #602B, WEST PALM BEACH, FL 33409

License #6022447

🦞 Seafood ℹ️

67 Grade F / 100

Failing Health Score

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Latest inspection

February 19, 2026 · 7 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROCK N CRAB in WEST PALM BEACH currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 33 total violations — 21 critical, 8 major, 4 minor.

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Record snapshot

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Inspections on file

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The latest inspection on February 19, 2026 shows 7 observation rows: 4 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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ROCK N 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled garbage can and then touched clean containers use to store food. Employee washed hands
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler #1 Raw salmon over crab meat Flip top cooler #2 Raw shrimp over cooked pasta. Operator stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 Overstocked container with opened Clams 46F cold holding . Sitting outside cooler a container with Cooked corn 47F cold holding . Per operator both products stored for approximately 1 hour and not prepared or portioned today. Operator moved corn to inside cooler and removed overstocked clams
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200ppm ++ chlorine. Operator corrected to 100ppm chlorine
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #2 cooked shrimp at 1:05pm (50F cooling) since 1 hour at 1:43pm same temperature. At the current cooling rate product will not cool to 41F within 6 hours, operator moved to walk in freezer
[01C-10-4] oysters tag removed from original container prior to container being emptied. Operator provided

Disposition: Met Inspection Standards
[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. Bar Dishwasher (Chlorine 0ppm). Operator changed sanitizer dispensing container, primed machine, retested at chlorine 100ppm.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At cook line upright reach in freezer; opened bag of raw chicken stored over opened box of raw shrimp. Operator moved raw chicken to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice bath; milk (47F - Cold Holding). Operator stated not prepared or portioned today, be8 g held on ice, not surrounding product level, for two hours, added ice.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; container of raw in shell oysters with no tag. Operator stated tag removed and placed with tags held for 90 days, returned tag to container.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar hand wash sink; no hot or cold running water provided. Operator stated water turned off due to leaking pipe, turned on water, hot and cold running water provided.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store bar mats. Operator removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature.
[31B-03-4] No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap.