KING CRAB ORLANDO

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. On oyster tags For oyster tags - From follow-up inspection 2026-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cooks line - From follow-up inspection 2026-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in generic bottle - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. 32 ounce to go containers in with salt and sugar - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen and exit door by the restrooms - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table at cooks line - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt in clear container with no label - From follow-up inspection 2026-03-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Chicken over pickles and salad mix in make-table cooler on cooks line. -Raw Shrimp over cooked shrimp in make-table cooler on cooks line. -Raw chicken over oysters in walk-in cooler. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda dispensers at bar soiled with mold-like substance. Operator cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked by mug.

Intermediate - No soap provided at handwash sink. At bar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust throughout.

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket on shelf next to Lychee syrup next to walk-in cooler. Operator moved. -Cellphones on cooler at bar. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on vertical reach-in freezer on cooks line.

Basic - Food stored on floor. Sugar bulk containers and bag of salt on floor of dry storage room. Operator placed on shelf. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Broken bucket, cart and garbage on floor in dumpster enclosure.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Two tongs on oven handle on cooks line. Corrected On-Site

Basic - Light not functioning. One light burnt out under hood on cooks line. Operator replaced bulb. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Above dismachine.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. To-go container on floor in dry storage room. Operator placed on shelf. Corrected On-Site

Basic - Stored food not covered. Dumplings, breaded oysters and shrimp tempura not covered in vertical reach-in freezer on cooks line. Operator covered. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of flour and red seasoning not labeled. - From follow-up inspection 2025-01-30: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of roach spray throughout establishment. - From follow-up inspection 2024-09-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical bottle did not have label of what was inside. - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen area. Corrected On-Site - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on racks outside of walk-in cooler Corrected On-Site - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside seasoning bins by the prep sink. - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees, located by prep sink in back. - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water at bar Corrected On-Site - From follow-up inspection 2024-09-10: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food Meat stored in welcome bag at the walk-in freezer . - From follow-up inspection 2024-04-10: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Lauren-Carlos-adis-Susan-mez-tainah-trinity. - From follow-up inspection 2024-04-10: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags in a bundle and in a bucket both not in order. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Fan cord in the hand wash sink, prep kitchen. Operator removed it Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink Repeat Violation

Intermediate - No soap provided at handwash sink. Bar hand wash sink Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside the msg container. Operator removed Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table in back kitchen. Operator removed it. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Walk in cooler fan covers are dusty

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on top of bar reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Msg container without label, operator added label. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Bar area hand wash sink Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 80-82F water temperature at bar area hand wash sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside rice bin Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty

Basic - Current Hotel and Restaurant license not displayed. 4/1/2021 Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup drink next to prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, earbuds and wallet over prep table Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In front counter area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers are dusty

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over pre cooked crab legs and pre cooked lobster in the walk in cooler Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment provided tags from 11/01/2022 through 12/13/2022.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food containers inside the hand wash sink, next to the reach in freezer. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both quaternary and chlorine test kit are expired

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Repeat Violation

Intermediate - No soap provided at handwash sink. Bar area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. With window cleaner label however employee stated it has bleach Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on the water filter by the beer walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand wash sink temperature of 76F

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Inside the containers with the spices. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By the beer walk in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 4/1/2021 displayed, establishment provided 4/1/2023 license. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink by prep table on the cook line. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a personal cell phone over prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind equipment in cook line Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In the front area, next to handwash

Basic - No handwashing sign provided at a hand sink used by food employees. Next to the reach in freezer Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in the back prep area is leaking Repeat Violation

High Priority - Container of medicine improperly stored.

High Priority - 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. - 0 ppm corrected to 50 ppm

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - oysters 76 F under 4 hours rechecked 41F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -corn 80 potatoes 103 under 4 hours

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Manager or person in charge lacking proof of food manager certification. - Tao hi

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Backflow device not located for convenient service or maintenance access.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - overcookline

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee preparing food in customer section of dining area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Floor area(s) covered with standing water.

Basic - Floor soiled/has accumulation of debris. - under 3 comp sink

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket - ice machine lid

Basic - Single-service articles improperly stored. - to go container in storage room

Basic - Stored food not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers

Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink next to steamer

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - operator stored cloth in bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 100 ppm