STORMING CRAB

Name: STORMING CRAB
Address: 3500 SW COLLEGE RD #100, OCALA, FL, 34474, US
Rating: 41.4

3500 SW COLLEGE RD #100, OCALA, FL 34474

License #5202074

🦞 Seafood ℹ️

41.4 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 18 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STORMING CRAB in OCALA currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 89 total violations — 18 critical, 26 major, 45 minor.

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The latest inspection on April 20, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.

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Inspector notes

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Basket no handle inside fries container.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside ear back door, tank not secured, Manager secured.
[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.
[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.
[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.
[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
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at the cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the dry storage area, aluminum containers not inverted, manager inverted.
[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.
[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.
[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.
[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.
[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.
[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.
[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
[31B-03-4] No soap provided at handwash sink. Handwash sink at the bar area.
[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.

Disposition: Warning Issued
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[33-16-4] Open dumpster lid. Side door to dumpster behind building open. Manager closed door during inspection.
[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.
[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.
[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.
[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.
[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.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products. No working probe thermometer available.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf in front of kitchen directly above box containing single-use forks.
[08B-38-4] Food stored on floor. Several buckets containing sauce stored directly on floor at cookline. Manager removed buckets from floor during this inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle on front of fryers at cookline. Manager removed tongs from area during this inspection.
[33-16-4] Open dumpster lid. Lid of dumpster left open.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Vacuum stored on shelf above "Old Bay" seasoning inside exterior storage shed.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor under and around shelving near cookline soiled with dirt and/or food debris. 2. Floor in exterior storage shed soiled with leaves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop sink. Manager hung the mop behind the restaurant during this inspection.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with bare hands, then continued to handle sausage with same bare hand. Manager hand employee wash hands before returning to handling food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.pan containing raw chicken stored on shelf directly above pan containing bread for sandwiches inside reach-in cooler at cookline. Manager moved the raw chicken away from the bread during this inspection.
[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. Tied bag containing raw chicken stored on shelf above wrapped pan containing raw frozen shrimp on rack inside walk-in freezer. Manager moved the chicken to a lower shelf during this inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peeled hard boiled eggs (110F - Hot Holding). Manager stated the eggs were cooked and placed into the crockpot approximately two hours prior. Manager began reheating the eggs to 165F during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Large jug containing dish soap stored on shelf beside clean dishes behind three-compartment sink. Ana get removed dish soap from shelf during this inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside three-compartment sink. Inspector had employee wash hands in handwash sink with soap before continuing to handle food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee drink bottle stored down inside handwash sink in kitchen near dish machine. Inspector removed drink from sink before washing hands.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed three employees cutting and handling food in kitchen and two servers serving food without a certified food manager present. Two certified food managers arrived during this inspection.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Four pans containing raw oysters without oyster tag. Manager located the correct tag and moved it to the cooler to stay with the containers until they have been sold.

Disposition: Met Inspection Standards
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach in cooler on cookline and on cooling unit pipes in walk-in-freezer
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above clean kitchen equipment.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
[08B-38-4] Food stored on floor. Box of liquid margarine on floor in kitchen. Two boxes of clams on floor in walk-in-freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of microwave soiled with food be yellow liquid
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken thawing in prep sink with no running water. Employee turned on water.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
[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. Gallon of milk in reach in cooler opened five days earlier not date marked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at server station had a pitcher full of water and spoon
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Three food handler certificates lack expiration date.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( Lysol ).

Disposition: Warning Issued
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf dry storage area not inverted. Manager flipped over.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Scallops thawed in walk in cooler inside a package bearing a label to vent package prior to thawing.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over hand wash sink on cookline.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal frozen meal stored on top of cakes. Manager discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of dry storage shelf. Moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at bar wet nested. Plastic pans on clean dish shelf wet nested.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Rice scoop stored in water at 74F. Manager dumped water and placed scoop in rice. Knife stored between prep table and make table. Manager removed. Handle of scoop inside bulk flour container. Manager removed.
[16-48-4] Old food stuck to clean dishware/utensils. Food debris on pans located on clean dish shelf near dish machine.
[33-16-4] Open dumpster lid. One slide door. Closed during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In reach in freezer: unwashed berries stored on top of cakes. Operator washed berries and placed back in unit for storage.
[29-11-4] Water leaking from pipe and/or faucet/handle. Sink at end of cookline leaking onto floor when in use. Sink in ware wash area dripping onto floor from underneath.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: package of raw beef in same bin with opened bags of crab legs. In reach in cooler: pan of raw chicken stored over buckets of seafood dip. In reach in make table on cookline: pack of raw clams on top of smoked sausage. All were moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and margarine mixture 72F on cookline. Mixture was placed in cooler during this inspection.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied and/or tags not marked with last date served. Bin of oysters on cookline lacking tag. Manager stated tag for product was the last one added to stack. Establishment is not placing date on tags.
[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. In reach in cooler at server station: milk opened two days ago. Cheesecake opened on Saturday with no date mark.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cookline soiled with food debris and grease. Soda gun at bar has buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sink in kitchen used by female employee to dump water. Sink in ware wash area has maintenance equipment inside. Manager removed items in sink.
[31B-02-4] No paper towels or mechanical hand drying device, soap, or hand wash sign provided at handwash sink. Sink in prep area missing soap and towels. Sink on cookline missing soap, towels and sign. Manager began adding item at sinks.
[41-17-4] Spray bottle containing toxic substance not labeled. Sterimine disinfectant in several bottles near kitchen entrance. Label added to all.