STORMING CRAB

Name: STORMING CRAB
Address: 3500 SW COLLEGE RD #100, OCALA, FL, 34474, US
Rating: 47.4

3500 SW COLLEGE RD #100, OCALA, FL 34474

License #5202074

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

47.4 Grade F / 100

Failing Health Score

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Quick take

STORMING CRAB in OCALA currently holds an InspectFL Health Score of 47.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 34 total violations — 9 critical, 8 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 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: Administrative complaint recommended
[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. At the server area, milk no date marked, Manager date 04/18/26.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above prep tables, employee discarded all drinks.
[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. For one new male employee
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the prep area, wet cloth with cleaned dry cloth, Manager removed.
[41-17-4] Spray bottle containing toxic substance not labeled. At the server area, spray bottle with blue liquid not labeled, Manager labeled sanitizer solution.
[14-01-5] Bowl or other container with no handle used to dispense food. Basket no handle inside fries container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near back door, employee personal jacket stored on top of sugar bags, Manager moved the jacket.
[31B-03-4] No soap provided at handwash sink. Handwash sink at the bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, fresh garlic and margarine 68F, per employee item was pulled out of refrigeration at 11:00am. Garlic and oil will be added to time as a public health control form.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives stored between reach-in coolers crevices
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside ear back door, tank not secured, Manager secured.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the dry storage area, aluminum containers not inverted, manager inverted.
[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. In walk-in freezer opened portioned bags of raw chicken stored above seafood, employee moved all.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at the cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above cooked crab and boiled eggs, Manager moved, also at the server area, raw shell eggs stored above drinks, Manager moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the server station, employee personal food above customers food, manager moved.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the bar entrance blocked by items stored inside sink, manager removed.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. No working probe thermometer available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go lids stored on kitchen reach-in cooler. Manager turned lids over.
[33-16-4] Open dumpster lid. Side door to dumpster behind building open. Manager closed door during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat stored on bottles of margarine in kitchen. Manager removed coat.
[41-07-4] Container of medicine improperly stored. Bottle of Pepto Bismol stored above soy sauce on cook line. Manager removed Pepto Bismol during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken, changed gloves and proceeded to handle clean pans on cook line without washing hands. Manager had employee wash hands and change gloves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handles. Employees moved tongs during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: crab (44F - Cold Holding); lobster (46F - Cold Holding); butter (44F - Cold Holding). Manager stated door was opened often as employees were cleaning in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bin for ice machine next to back door. Soda gun in bar area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler across from cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bread in reach-in cooler across from cook line. Manager moved bread to another part of cooler. Shell eggs stored over potatoes in walk-in cooler. Manager moved eggs to bottom shelf.
[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. Bread with cheese on top hot holding in cook line pass through window. Manager stated cheese placed in window one hour prior. Manager placed proper time mark on bread.
[08B-38-4] Food stored on floor. Margarita mix in plastic containers stored on floor in office. Manager put margarita mix on shelf in office.

Community reaction

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Community pulse