RIGGIN'S CRABHOUSE

High Priority - 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. Corrected On-Site

High Priority - 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. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by server side station. Operator labeled spray bottle. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Sugar and corn meal storage bins stored on floor in dry storage room. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-03-12: Same. Time Extended

Intermediate - Spray bottle containing degreaser not labeled at bar. Chef labeled. Corrected On-Site

Basic - Bowl with no handle used to dispense cherries at bar. Chef removed. Corrected On-Site

Basic - In-use scoop in non-time/temperature control for safety flour and sugar not stored with handle above top of food within a closed container, in dry storage area. Chef removed.

Basic - Corn and potatoes stored on flooring walk in cooler 1. Operator placed food on a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice in wait area. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and bacon above cooked soups in walk-in refrigerator,. Operator placed raw food on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)chowder overnight (44-45F - Cooling)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chowder overnight (44-45F - Cooling) due to being in plastic deep covered container.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed by expo . Operator removed. 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 cell phone on food prep table by expo. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed refrigeration door soiled with food debris by steamer.

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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician - technician arrived during inspection-tested at 50ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils - operator removed employee beverage from prep surface. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fish portions - employee removed watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working with portioning fish not wearing a hair restraint - operator provided. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in reach in cooler across from cook line Raw shrimp over head of cabbage in reach in cooler across from cook line Raw fish over ready to eat crab cakes in reach in cooler across from cook line Removed Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser at triple sink Spray bottle at bar Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over a bucket of pickles and raw alligator stored over dressing. Both corrected At reach in freezer, raw beef, not commercially packaged, stored over coffee mixture. Items moved Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles dirty dishes then cleans crabs without washing hands and changing gloves. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area, butter (80F - Cold Holding). Butter being softened overnight. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area, butter (80F - Cold Holding). Butter being softened overnight. Item discarded. See Stop Sale

Basic - Accumulation of rust in the interior of the ice machine/bin.

Basic - Food stored on floor. At dry storage area, corn meal stored on floor. Item moved to shelving Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Raw seafood stored over/not properly separated from ready-to-eat fully cooked crab cakes and chicken wings in stand up refrigerator at cook line. Foods were discarded due to cold holding violation see 3a. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 50°F, chicken wings 49°F, in stand up refrigerator at cook line, over night. Items on the top shelf are 38°F and getting warmer towards the bottom. There might be a cold air circulation problem.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 50°F, chicken wings 49°F, in stand up refrigerator at cook line, over night. Items on the top shelf are 38°F and getting warmer towards the bottom. There might be a cold air circulation problem. See stop sale

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt and dust vent on the bottom of refrigerator at cookline. Shelf under steam table at cook line.

High Priority - Raw chicken stored over ready-to-eat raw oysters in walk in cooler. Chef removed chicken. Corrected On-Site